CAFETERIA ASSISTANT I

BASIC FUNCTIONS

Under supervision, assist in the quantity preparation, packaging and serving of foods at an assigned school site; assist in maintaining food service facilities, equipment and utensils in a clean and sanitary condition; assist in the set up of serving areas; and to do related work as required.

RESPONSIBILITIES

1.              Assists in the preparation of vegetables, salads, sandwiches, fruits and other foods for cooking and consumption.

2.              Take and record food and equipment temperatures as directed.

3.              Performs the more routine tasks involved in cooking main dishes and in baking a variety of breads and pastries following standardized recipes and procedures.

4.              Assists in serving a variety of breakfast, lunch, and snacks to students and faculty members.

5.              May collect money received from the sale of school breakfasts, lunches, snacks, and other foodstuffs.

6.              Assists in cleaning and storing dishes, utensils, food service equipment and food supplies.

7.              Cleans work area and disposes of refuse.

8.              Use computer for student records and data entry and perform computer day-end process, check accuracy of computer generated reports and prepare daily cash deposit for bank.

9.              May do laundry of towels and aprons.

10.          May accept deliveries of food and supplies.

11.          Maintain inventory and orders as needed.

12.          Performs other related duties as assigned.

QUALIFICATIONS

1.              Knowledge of basic food service, equipment, utensils, measurements and portion control.

2.              Some experience in quantity food preparation and kitchen maintenance is desired, but not required.

3.              Education: High school diploma or equivalent.

4.              Knowledge of methods of cleaning and preparing vegetables, fruits and other foods for cooking.

5.              Knowledge of methods of cleaning and maintaining food service areas, utensils and equipment.

6.              Knowledge of sanitary and safety requirements in food operation related to storing, cooking and serving food and storing equipment and supplies.

7.              Knowledge of basic inventory skills and maintaining organized storage areas.

8.              Knowledge of proper lifting techniques.

9.              Ability to prepare and set up food for service to students and staff according to established procedures.

10.          Ability to operate various food service equipment, appliances and computer equipment.

11.          Ability to understand and carry out oral and written instructions, communications and email.

12.          Ability to work cooperatively and with sensitivity with those contacted in the course of work.

13.          Ability to communicate effectively with staff, students and parents.

14.          Ability to maintain food service equipment and facilities in clean and sanitary condition.

15.          Ability to inventory food and supplies and order food and supplies as needed.

16.          Ability to add and subtract accurately and quickly to determine cost of food items and change to be returned to customer.