Senior Food Service Worker presso Fullerton Joint Union High School District

The Fullerton Joint Union High School District (FJUHSD) proudly serves over 12,000 high school students across six comprehensive high schools, one continuation high school, and one alternative high school. With a legacy dating back to 1893, we are committed to fostering an environment where students thrive academically, socially, and personally. Our Board of Trustees, administration, and staff share a common vision—to empower every student with the knowledge, skills, and character needed for lifelong success. Through rigorous academics, championship athletics, award-winning arts, and career pathways, we prepare students for college, careers, and beyond. At FJUHSD, we believe in the power of community, innovation, and excellence to ensure that every student has the opportunity to reach their highest potential.

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FULLERTON JOINT UNION HIGH SCHOOL DISTRICT


SENIOR FOOD SERVICE WORKER


BASIC FUNCTION:
Under direct supervision, prepare, cook and/or reconstitute a variety of soups, meats, vegetables and sauces in a high school cafeteria; and perform related duties as required.

EXAMPLES OF ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Prepare, cook, and/or reconstitute a variety of main dishes, including soups, casseroles, meats, sandwiches, fowl, fish, potatoes, vegetables, gravies and sauces;
2. Verify recipes; measure quantities needed;
3. Operate mechanical kitchen and bakery equipment, such as blenders, mixers, grinders and slicers;
4. Prepare dough for baking;
5. Prepare steam tables on serving lines;
6. Prepare, serve, sell and keep serving lines supplied with food and refills as necessary;
7. Prepare, reheat, and/or cook a variety of ready-to-serve food products;
8. Store leftover foods and bakery products;
9. Perform kitchen clean-up work;
10. Keep daily records of foods and bakery products cooked, served, shipped, and discarded;
11. Assist Food Service Lead in ordering ingredients and supplies;
12. Assist in work assignments of others as established by Food Service Lead;
13. Assist in receiving and storage of food and bakery products; and
14. Prepare snack center for efficient daily operation.

KNOWLEDGE AND ABILITIES:
1. Knowledge of the methods of quantify food preparation in a timely manner, with a minimum of waste;
2. Knowledge of basic weights and measures used in food preparation;
3. Ability to use bakery, cooking, and other food service equipment and utensils;
4. Ability to follow health and safety rules and regulations pertaining to food establishments;
5. Ability to follow recipes, procedures, and/or oral and written instructions;
6. Ability to conduct inventories;
7. Ability to provide work direction as assigned;
8. Ability to establish and maintain effective working relationships with others; and
9. Ability to lift and carry 35 pounds without assistance.

EXPERIENCE/TRAINING/EDUCATION:

1. Graduation from high school.
2. One year of experience in quantity food preparation and service.

 

 

 

WORKING CONDITIONS:

Environment:

Food Service facility environment; subject to heat from ovens and stoves, and cold from walk-in refrigerators and freezers.

PHYSICAL ABILITIES:

Walking to conduct inspections of food service facilities; moderate lifting up to 35 pounds; sitting or standing for extended periods of time; dexterity of hands and fingers to operate kitchen equipment and standard office equipment; carrying, pushing or pulling food trays and carts; bending at the waist; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; and hearing and speaking to exchange information and make presentations.

HAZARDS:

Exposure to very hot foods, equipment, and metal objects used in cooking and baking; and exposure to sharp knives and slicers.

 

Please submit the online application and attach the following: •Letter of interest, attention Mark Miller, Assistant Superintendent of Human Resources •A current resume •Proof of HS Graduation or GED (Diploma or Transcripts)

Range 9 on the classified salary schedule (CSEA), 6 steps