Position: Food Services Assistant

Position Summary:

The Food Services Assistant performs various duties involved in the preparation and serving of foods and beverages and in the cleaning of kitchen equipment and facilities.  The Assistant work includes all aspects of food preparation and service as well as cleaning of the various types of kitchen machines and equipment. The nature of the work requires continuous standing, use of industrial type food preparation equipment and periodic heavy lifting. The Food Services Manager provides close supervision for this position.

Duties and Responsibilities:

• Prepares or assists in preparation of main dishes, vegetables, salads, based items, sandwiches and other foods and beverages served in the cafeteria; operates stoves, ovens, steam kettles, dishwasher, slicer, mixer and other kitchen equipment;
• Sets up hot and cold food counters for serving; properly stocks counters and carts with food, plates, utensils and condiments; serves food and beverages to students and faculty;
• May act as cashier and collect money, maintain accurate account of cash received and lunches served, and prepare daily snack bar sales report. Washes dishes, pots, pans, and other utensils; cleans kitchen equipment, work areas and dining room tables;
• Assists in receiving and unpacking supplies and placing them on shelves or in freezer;
• Complies with provisions of Policy and Procedures Manual;
• May assist transporter to load food into vehicle for satellite school(s);
• Meets the annual continuing education/training education requirements for USDA Professional Standards for School Nutrition Employees; and
• Perform related duties as assigned.

Qualifications:

• Some knowledge of or ability to quickly learn large-scale food preparation and serving practices; some knowledge of elementary arithmetic;
• Ability to read and write;
• Ability to prepare foods by following written recipes; and
• Clean and neat appearance.

Education and/or Experience Requirements:

A passing score on the Skills Assessment Test administered by PGCPS is required.  Previous experience in food services or a related field preferred.

Certification:

None required.

Supervisory Responsibilities:

No direct supervisory responsibilities.

Physical Demands:

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.

Working Environment:

The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.

Additional Information:

Six (6) hours of annual continuing education/training education.