SHAWNEE MISSION PUBLIC SCHOOLS
Food Service Assistant
SCHEDULE: Food Service, Grade
Kitchen Manager or Department Head
The Food Service Assistant
is responsible for the daily food preparation, serving,
cashiering, and clean-up, as well as other routine production and
operational food service duties.
OF DUTIES AND RESPONSIBILITIES
A. Responsible for the
safety and sanitation of food products produced, served, stored
B. Responsible for
safety of self and fellow employees and work areas.
C. The Food Service
Assistants in a central kitchen must be willing to work in
satellite buildings, after the meal is produced in the central
kitchen, and sent to a satellite building. The employee
will be reimbursed for mileage, according to District policy, if
personal transportation is used.
D. It is the employee's
responsibility to keep accurate mileage records and submit the
request for mileage reimbursement on the proper District
form. This form is sent to the Manager of Food Services for
approval of payment.
E. Assists with daily
food production, serving, cashiering, and clean-up.
willingly with fellow workers.
G. Correctly and
willingly follows instructions.
H. Uses and follows
District standardized recipes.
food in accordance with sanitary regulations.
responsibilities of other food service employees, after proper
K. Performs other
related work as assigned.
SKILLS, AND EXPERIENCE REQUIREMENTS
A. High school diploma
or GED preferred.
B. Must be able to
perform all tasks in kitchen, including serving and clean up,
with normal training. Must be able to operate food service
machinery including automatic slicers, dishwashing equipment,
ovens, steamers, and all other food service equipment designated
by the Manager of Food Services.
C. Must be able to work
well with staff, other building employees, students and the
D. Must be able
to lift, load, and carry food trays, cases, and supplies weighing
an average of 30 pounds.
E. Must be able to
assist other food service workers with the completion of their
tasks, and be able to serve as a replacement worker for absent
food service employees.
F. Must be able
to stand continuously during a work shift.
Must be able to complete assigned job tasks within
the time specifications designated by the Kitchen
Manager or Manager of Food Services.