Sunnyvale School District

Position Title: Food Services Assistant II

Basic Functions: 

• Under the direction of an assigned supervisor perform routine food service activities such as preparing a variety of hot and cold foods in quantity using scratch cooking and other food production techniques; serving food to students and staff; assist with requisitioning, receiving, and storing of food and supplies; maintain food service areas and kitchen in a clean and sanitary condition; and serve as a Food Services Lead when assigned.

Essential Duties & Responsibilities:

• Prepare, cook, bake, and serve food, prepare sandwiches, salads, wash, cut, grate, and mix and put food items together; heat and serve food to students and staff according to set procedures for quality and quantity of food served.

• Check for the correct cooking and holding temperatures for all foods served and record in HACCP (Hazard Analysis Critical Control Point) log.

• Maintain work areas and serving areas in a clean, sanitary, and safe condition; assure compliance with kitchen sanitation and safety procedures and regulations; clean preparation surfaces and food service appliances.

• Ensure students are receiving a reimbursable meal by following established counting procedures.

• Perform required inventories, estimate food and supplies needed, requisition, receive, and store food and supplies according to set procedures.

• Count and record the amount of food served and leftovers, check expiration dates for milk and discard containers as needed, and maintain all records according to set procedures.

• Operate dishwasher, wash trays, and other serving dishes, and operate ovens, stoves, and other kitchen equipment. Clean kitchen equipment according to set procedures and operate a touch screen computer.

• Train and provide work direction and guidance to assigned staff and student assistants; assign and monitor the behavior of students using the kitchen; and serve as a lead over assigned service staff.

• Temporarily fill in at another school site kitchen when needed.

• May assist in the preparation of the dinner program.

• Perform related duties as assigned.

Knowledge:

• Methods of preparing and serving foods in large quantities.

• Food handling policies, procedures, and regulations.

• Standard kitchen utensils and equipment.

• Sanitation practices related to handling and serving of food.

• Proper lifting techniques.

• Basic math and cash register skills.

• Maintains daily site records

Abilities: 

• Help in the preparation, cooking, baking, and service of food at the school site.

• Wash, cut, slice, grate, mix, and put together food items.

• Follow, adjust, and extend recipes.

• Help with requisitioning, receiving, and storing of food and supplies.

• Keep work areas, serving areas, and equipment in a clean, sanitary, and safe condition.

• Perform duties in a safe and sanitary manner.

• Operate a variety of standard kitchen utensils and equipment.

• Keep correct records.

• Understand and follow verbal and written directions in English.

• Requires sufficient human relations skills to exhibit positive customer service and work as a productive member of a team.

• Exhibit positive interpersonal skills that result in excellent customer service and positive working relationships with others.

Education and Experience:

• Graduation from high school or equivalent and two years of experience in the preparation and serving of food in large quantities.

Required Licenses & Certificates:

• Valid Safety and Sanitation Certificate

• Fingerprint clearance from the Department of Justice and Federal Bureau of Investigation

Working Conditions:

1. Environment: 

• Indoor and outdoor environment.

• Subject to heat from ovens.

• Subject to cold from walk-in freezer and refrigerator.

1. Physical Requirements: 

• Standing for extended periods of time.

• Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials, and supplies, up to 25 pounds.

• Dexterity of hands and fingers to operate food service equipment.

• Reaching overhead, above the shoulders, and horizontally.

• Bending at the waist, kneeling or crouching.

• Hearing and speaking to exchange information.

• Visual acuity to monitor food quality and quantity.

1. Hazards:

• Heat from ovens.

• Cold from walk-in freezer and refrigerator.

• Exposure to very hot foods, equipment, and metal objects.

• Working around knives, slicers, or other sharp objects.

• Exposure to cleaning chemicals and fumes.

Terms Of Employment: 

• Salary and terms of employment are described in the Agreement between the Sunnyvale School District and the California School Employees Association (CSEA).

Evaluation:

• The performance of this job will be evaluated in accordance with the Agreement between the Sunnyvale School District and the California School Employees Association (CSEA).