Food Service Worker III At Child Nutrition Services (.50 Fte, 0.8125 Fte, 1.00 FTE = 4, 6.5, Or 8 Hours/Day) 6 Vacancies

Santa Rosa City Schools FOOD SERVICE WORKER III BASIC FUNCTION: Under the direction of the Food Service Director, coordinate the operation of a Middle school lunch serving area and snack bar.

DISTINGUISHING CHARACTERISTICS: Positions allocated to this class are assigned responsibility for the efficient operation of the lunch serving facilities and snack bar at a Middle school. In addition, incumbents direct one subordinate worker and 8-12 student workers; and perform additional food preparation, serving, and cleaning duties.

REPRESENTATIVE DUTIES: 1. Set up snack bar and student and faculty lunch serving facilities for operation each day. 2. Heat and assemble hamburgers, corndogs, pizzas, spaghetti, chili, nacho cheese, garlic bread, hot dogs, and burritos. 3.

Prepare salads, fruit and other items for boxed lunches for cafeteria. 4. Heat and serve lunches transported from Central Kitchen. 5. Receive cash and lunch tickets and keep required records. 6.

Order, inventory and store snack bar and cafeteria supplies. 7. Determine combination of food items for boxed lunches; assemble boxed lunches. 8. Review snack bar inventory and complete cash accounting forms. 9.

Supervise and participate in cleaning of utensils, dishes, trays, and cafeteria and snack bar equipment. 10. Complete student worker payroll forms monthly. 11. Count cash or verify count and prepare bank deposit forms daily; take bank deposit to bank. 12.

Maintain records and prepare reports. 13. Communicate with parents and staff as necessary. 14. Hire student workers and supervise completion of all required employment records. 15.

Perform related duties as assigned. SKILLS, KNOWLEDGE, AND ABILITIES: KNOWLEDGE OF:

Basic principles of supervision and training; basic methods of preparing, packaging, and serving foods in large quantities; kitchen utensils and equipment; food handling techniques and kitchen sanitation; methods of cleaning and maintaining food service areas, utensils, and equipment; basic arithmetic. ABILITY TO: Operate appliances and equipment found in school cafeterias; and snack bars; prepare and maintain records; understand and carry out oral and written instructions; read and write at the level necessary to perform the above duties; establish and maintain cooperative working relationships; supervise others; count money and supplies accurately; work according to a schedule; work under deadlines and time pressures.

EDUCATION AND EXPERIENCE: Any combination equivalent to two years of experience in preparing and serving large quantities of food. Courses in food service preparation, sanitation and safety desirable.

WORKING CONDITIONS: Food preparation environment subject to heat, lifting, stooping and standing. Board Approved: June 8, 1982 ma: 6/01

Requirements / Qualifications

Requirements / Qualifications