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FOOD SERVICE ASSOCIATE (PART-TIME)

FOOD SERVICE ASSOCIATE (PART-TIME)

Code: 186020-3

Location: CAFE – OFFICE

Group: PT CLASSIF

Purpose Statement
The job of the Food Service Associate was established for the purpose/s of providing support to the food service activities at
assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and
maintaining food service facilities in a safe and sanitary condition.
This job reports to the Food Service Manager.

Essential Functions
• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans linens, utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining
required sanitary conditions.
• Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be
accepted by students and staff.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying
with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting
projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying
with current health standards.
• Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch
balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping
an accurate record of food use and student accounts.
• Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures,
etc.) for the purpose of ensuring a safe and sanitary working environment.
• Oversees the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.)
for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Performs functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for the purpose of
ensuring adequate staff coverage within site nutritional services operations.
• Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g.
regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal
requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food
spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and
repair and/or replacement.
• Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or
requests of students and school personnel.

Other Functions
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily
perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones;
and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral
instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety
and sanitation practices and procedures; and quantity food preparation and handling.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others;
work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required
to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem
solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed
guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to
satisfactorily perform the functions of the job include: working as part of a team; speaking and/or signaling people to convey or
exchange information; handle a variety of items, kitchen and office equipment; and working with interruptions.

Responsibility
Responsibilities include: Working under direct supervision using standardized procedures; providing information and/or advising others;
and operating within a defined budget.

Working Environment
The usual and customary methods of performing the job’s functions required the following physical demands: significant lifting,
carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and
significant fine finger dexterity. Generally the job requires 5% sitting, 50% walking, and 45% standing. Must be able to lift up to
50 pounds.

EXPERIENCE: Job related experience is preferred.
EDUCATION: High school diploma or equivalent.
EQUIVALENCY: None Specified

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