Food Service Assistant II Pool 2025-26

This is a part-time , .6875 FTE/5.5 hours per day position working on the CL-STU (Student contact days) schedule, Mon-Fri, varies within 7:00 a.m. - 4:30 p.m .

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

1. Perform all duties of a Food Assistant I classification.
2. 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.
3. Ensure that food preparation is completed within timelines and as scheduled.
4. 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.
5. 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.
6. Support the implementation of outreach programs that contribute to increasing participation and nutritional literacy.
7. Under direction, review inventory and order required food and supplies. Provide for the proper storage of supplies and inventories.
8. 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.
9. Assist with maintaining and reporting records in a timely manner and in compliance with all program requirements.
10. Assist with employee training and daily task assignments.
11. 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.
12. Attend scheduled meetings or training at the district office or other locations as requested.
13. Performs other related duties as assigned.

Required Knowledge, Skills and Abilities

1. Knowledge of cooking techniques, following menus, scaling recipes, and common food ingredients.
2. Ability to learn and apply state and federal government requirements regarding serving quantities and nutritional components of the subsidized meals program. Ability to accurately judge food quantities.
3. Ability to use a computer and related software for managing meal accounts, accessing recipes and recording production, completing required employment tasks (time reporting, evaluations, or other tasks) and communicating through email and other systems.
4. Ability to instruct and train other workers.
5. Ability to perform safe lifting techniques, including bending, lifting (up to 50 pounds on an infrequent basis and up to 25 pounds routinely), and stocking of food and kitchen supply inventories.
6. Ability to stoop, twist, bend, reach, and grasp with high frequency. Weight ranges of items so handled, routinely up to 25 pounds.
7. Ability to do simple arithmetic computations, counts, calculations, and money changes.
8. Ability to read and follow oral and written instructions.
9. Ability to understand and apply safety and health regulations for school food preparation and commercial kitchen equipment.
10. Ability to adapt to work routines, be flexible in work assignment area, and perform work independent of direct supervision.
11. Ability to establish and maintain effective working relationships with students, parents, co-workers, supervisors, vendors, and others, including during stressful situations.
12. Ability to maintain an appropriate and legal level of confidentiality regarding students, staff, and other individuals.
13. Ability to stand for long periods of time on hard surfaced floors.
14. Ability to maintain good personal hygiene.
15. Ability to maintain regular, predictable, and prompt attendance.

Minimum Qualifications

• Requires high school diploma or the equivalent.
• Ability to obtain and maintain an Oregon Food Handlers Card is a condition of employment.
• Any combination of experience and training that demonstrates possession of the requisite abilities.

To view the complete job description visit:

Additional Information

Complete application in its entirety. Incomplete applications will not be accepted or processed, there are no exceptions.

We do not accept walk-in, faxed, or applications via mail. All applications must be submitted using the GovermentJobs website. It is your responsibility to submit a complete application. Submitting an application does not guarantee any candidate an interview. Candidates are interviewed by appointment only. If you apply to more than one job, an application is required for EACH job posting.

ALL required documentation must be scanned and attached in order to submit an online application.

Upon offer of employment applicants must obtain a fingerprint clearance from the Oregon State Police Department and the FBI through a process authorized by the Eugene School District 4J. Applicants would be responsible for the one-time fingerprint clearance fee.

An Affirmative Action / Equal Opportunity Employer

The Eugene School District 4J does not discriminate on the basis of race, religion, ancestry, color, national origin, gender, age, disability, marital or family status, sexual orientation, gender identity in admission or access to the treatment of employment in its programs and activities as required by state and federal law. If you have any complaints, please contact the HR Department at ....

It is the District's policy to provide qualifying veterans and disabled veterans with preference in employment in accordance with applicable law. Applicants wishing to claim veterans' preference must provide the following military documents verifying their eligibility:

Veterans : A copy of the applicant's Certificate of Release or Discharge from Active Duty (a federal DD Form 214 or 215), which shows character of service upon discharge OR a letter from the U.S. Department of Veterans Affairs indicating the applicant receives a non-service connected pension.

Disabled Veterans : A copy of the applicant's Certificate of Release or Discharge from Active Duty (a federal DD Form 214 or 215), which shows character of service upon discharge AND a copy of the applicants veteran's disability preference letter from the U.S. Department of Veterans Affairs (unless the information is included on the DD Form 214 or 215).

For veterans' preference to apply, the required military documents must be submitted to the District at the time of application submission.