POSITION TITLE:

Food Services Assistant

RESPONSIBLE TO:

Food Service Manager

JOB CLASSIFICATION:

Classified Position. 184 day Employee-At-Will

FLSA Status: Non-Exempt

ESSENTIAL FUNCTIONS:

Performing routine manual tasks in the preparation and serving of food and in cleaning and maintaining food service areas; and to do related work as required.

MAJOR RESPONSIBILITIES:

1. Demonstrates prompt and regular attendance.
2. Prepares and serves food in accordance with accepted School Nutrition Services policies and procedures.
3. Follows work schedules and completes all reasonable assignments in a cooperative manner as instructed by the manager.
4. Stores and cares for food and supplies.
5. Cleans and cares for food and supplies.
6. Records the names and amounts of each food item and supplies used daily.
7. Maintain required forms and records assigned by the Manager.
8. Practices acceptable health and work habits; maintains standards of work and conduct as set by the food services. Practice good personal hygiene and habits to assure that sanitation standards are met.
9. Observes proper safety precautions in the kitchen. Practice sanitary procedures in food preparation, use and care of equipment, and food service.
10. Exhibits a willingness to do jobs not necessarily assigned to them in order to have an efficient operation. Participate in daily operations that may include, but not limited to, any or all of the following activities: food production, meal service, meal tray and cooking utensil washing in automatic dish machine, hand washing of cooking utensils in a 4-compartment sink, cleaning and sanitizing work surfaces and sweeping and mopping of kitchen and dining room floors.
11. Exemplifies excellent customer service skills and assists in maintaining a climate within the cafeteria which encourages students and staff to have their meals in the cafeteria.
12. Functions as a team player in supporting the school and its’ many activities.
13. Attends workshops and staff development as required. Completes 30 hour Orientation for Nutrition Employees (ONE) within one year of employment.
14. Serves as cashier if trained and assigned.
15. Understands and uses the cash register accurately.
16. Recognizes reimbursable meals for all types of service.
17. Interprets all information on computers concerning free and reduced meals, charges, etc. and records them properly.
18. Implements the local school’s policy in handling all unusual collection procedures such as non-revenue meals, second meals, and lost, stolen or abused tickets.
19. Reconciles cash received from meals and extra sales on a daily basis, documenting all differences and completes the weekly transaction form daily.
20. Prepares the daily receipts for the bank deposit in cooperation with the manager.
21. Performs other duties as may be assigned by the Director of Food Services, Principal, or Superintendent.

PHYSICAL DEMANDS:

Standing – 95% (Standing for extended periods of time)

Walking – 50%

Stooping/Bending – 5%

Reaching – 15%

Kneeling – 15%

Pushing/pulling motion – 15%

Crouching/crawling – 15%

Climbing – 15%

Lifting – 15% (anticipate weight of 50 1bs. maximum to be lifted)

PHYSICAL ACTIVITIES:

Routine physical activities that are required to fulfill job responsibilities; ability to repetitively lift items weighing a maximum of 50lbs, walk and stand on cement floor up to 7.5 hours, climb ladder, stoop, bend, lift and have hands in water; ability to work extended periods in temperatures ranging from extremely hot to sub-zero; ability to tolerate work conditions while cooking, steaming, baking and microwaving; operates equipment that poses a possible risk, loss or injury; utilizes cleaning chemicals in solution, aerosol and powder forms; subject to noisy work environment.

WORKING CONDITIONS:

Exposure to very hot foods, equipment and metal objects

Working around knives, slicers, and other sharp objects

Exposure to cleaning chemicals and fumes

QUALIFICATIONS:

Education:

High school graduate or GED

Experience:

Some experience in institutional or commercial food service production is recommended.

Skills, Knowledge, Abilities:

Ability to work successfully with school personnel and students.

Some knowledge of proper methods of preparing, cooking and serving food.

Must have the knowledge of measurement, knowledge of abbreviation, counting skills, portion control skills, calculations skills for recipe preparation, time calculations skills, and basic computer skills

Ability to read and write. Proficient in reading, writing and comprehending English.

Ability to adjust to new and/or emergency situations.

APPLICATION PROCEDURES:

Individuals seeking employment with MCS School Nutrition Department are asked to request a minimum of three (3) confidentially submitted electronic reference surveys via the online application process and provide a resume, which can be included within the application.

NONDISCRIMINATION STATEMENT:

The Board of Education of the City of Marietta does not discriminate on the basis of race, color, religion, national origin, age, disability, or gender in its employment practices, student programs, and dealings with the public.

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