Hybrid Food Service Assistant I (Part-Time) at Raul Yzaguirre School for Success Charter

• Basic Reading and Writing

• Ability to understand written and verbal food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic math
• Knowledge of standard kitchen equipment, utensils and measurements.
• Sanitation practices related to handling and serving food.
• Interpersonal skills using tact, patience and courtesy.
• Proper lifting techniques

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals. Verify menu items are on the steam table and may assist in reporting.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Clean, store and maintain organization in walk-in cooler including fruit, meat and vegetable.
• Receiving, storing and maintaining temperature of foods.  Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as, dishwasher, and ovens; report faulty equipment as necessary
• Distribute of breakfast foods  (PK – 12) from delivering to clean-up.
• Must complete and update required annual training including food handler certification.  Maintain good attendance.
• Perform other duties as assigned. 

Food Preparation and Serving

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

4. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
5. Keep garbage collection containers and areas neat and sanitary.
6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
7. Maintain personal appearance and hygiene.

Other

1. Help record food requisitions and order necessary supplies.
2. Maintain daily food preparation records.
3. Promote teamwork and interaction with fellow staff members.
4. Complete annual continuing education requirements.
5. Follow district safety protocols and emergency procedures.
6. Other duties as assigned

Supervisory Responsibilities

• None

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIROMENTAL FACTORS

• Tools/Equipment Used:Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
• Posture:Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
• Motion:Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
• Lifting:Frequent moderate lifting and carrying (15–50 pounds)
• Environment:Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
• Mental Demands:Work with frequent interruptions; maintain emotional control under stress

• Apply Online/In Person
• Please attach Resume and Letter of Interest