Food Service Assistant II - Production Kitchen

This is a part-time, .875 FTE/7 hours per day position working on the CL-STU (Student contact days) schedule, Mon-Fri, 7:30 a.m. - 3:00 p.m. Production kitchen position. Must be able to perform reparative motion, heavy lifting, and standing in one place for extended periods. Perform a variety of food preparation, serving, and sanitation tasks of varying complexity. Food preparation is typified by functions such as following a recipe to prepare and cook entrees or other items and assembling sandwiches, salads, and other items. Employees may be assigned to one or more specific work areas, such as food preparation, serving, or cleaning and dishwashing. Work requires the safe operation and use of a dishwasher, garbage disposal, stove, oven, steam table, mixer, and other electrical or mechanical kitchen equipment. Provide subordinate responsibility for administrative aspects of food service, such as taking inventory, ordering items, recording charges and deposits to meal accounts, supporting special events, and preparing and making bank deposits. Performs duties of Food Service Assistant I and other related work as required. Supervisor Relationships Daily assignments and oral instructions are provided by a kitchen coordinator. General supervision is provided by a department manager who monitors work performance and safety. May train or give direction to other food service staff, including but not limited to food service assistant, substitute, temporary, and student employees. Essential Functions Perform all duties of a Food Assistant I classification. Assist with planning for food service operations. Perform all aspects of food services including meal preparation, customer service, sales and outreach, sanitation, safety, and inventory management. Ensure that food preparation is completed within timelines and as scheduled. Ensure all federal nutritional guidelines are met in the food service program; assist in the evaluation of menus for compliance with the USDA Child Nutrition Program requirements. Prepare and cook meal components from recipe; adjust recipes to meet serving needs and projected demands. Includes items typically prepared from scratch and heat and serve items. Support implementation of outreach programs which contribute to increasing participation and nutritional literacy. Under direction, review inventory and order required food and supplies. Provide for the proper storage of supplies and inventories. May perform administrative tasks using both electronic and manual systems, such as records maintenance, recording meals served, accounting for meal account purchases and deposits, accepting cash payments, and preparing and making bank deposits. Assist with maintaining and reporting records in a timely manner and in compliance with all program requirements. Assist with employee training and daily task assignments. Communicate in-person, through email, or over the phone with sometimes frustrated or upset parents or others regarding menus, meal accounts, and other aspects of food service. Attend scheduled meetings or training at the district office or other locations as requested. Performs other related duties as assigned.