This position requires knowledge of
basic methods for computing food quantities as required by
weekly or monthly menus; proper and safe use, operation and
care of a variety of food service equipment and appliances;
basic procedures, methods, and equipment used in the cooking,
baking, preparation, serving, and storage of large quantities
of food; proper food service sanitation and safety
requirements; basic mathematics.
Must possess the skill to understand and follow directions in an
independent manner; read and write at a sufficient level to
perform required duties successfully; coordinate the day-to-day
operations of assigned area of specialization; maintain simple
records and prepare routine reports; accurately compute and
estimate food quantities needed; perform basic mathematical
computation accurately; operate and maintain assigned food
service equipment and appliances in a safe and sanitary manner;
establish and maintain effective work relationships with those
contacted in the performance of required duties; direct and
coordinate the work of others.
Must meet the physical requirements
necessary to safely and effectively perform assigned
Two years of
experience as a Food Service Worker is required.
A CRIMINAL HISTORY
CHECK AND PRE-PLACEMENT MEDICAL ASSESSMENT WILL BE REQUIRED OF
THE SUCCESSFUL CANDIDATE PRIOR TO EMPLOYMENT.
A TEST ON GENERAL
KNOWLEDGE OF MEAL PATTERN REQUIREMENTS FOR THE NATIONAL SCHOOL
LUNCH PROGRAM AS WELL AS A BASIC MATH TEST WILL BE GIVEN PRIOR
TO THE INTERVIEW.
To assist a Food Service Supervisor
in the day-to-day operations of a school site cafeteria.
Perform responsible cooking and baking duties in the central
kitchen or at a school cafeteria site and to coordinate the
day-to-day operations of a major food preparation department
within the central kitchen or school kitchen facility.
Employees in this position receive general supervision from a
Food Service Supervisor within a framework of standard policies
and procedures. Employees in this class oversee, direct
and coordinate the work of others in a lead supervisory
capacity. This job class is responsible for the
preparation of major portions of meals; (e.g., salad, pastry,
entrees, etc.,) and requires specialized technical skills in
cooking, baking, or coordinating the preparation of food items
in an institutional setting using a prescribed menu.
NUMBER OF MONTHS:
(to begin as soon as possible)
NUMBER OF HOURS:
8 (daily working hours 6:00 a.m. to 2:30 p.m.)