San Bernardino Community College
Substitute Lead Food Service Worker
San Bernardino Community College, San Bernardino, California, United States, 92409
Salary:
$20.53 Hourly Location :
San Bernardino Valley College and/or Crafton Hills College, CA Job Type:
Substitute Job Number:
2426-00008 Department:
Various Departments Opening Date:
07/01/2025 Closing Date:
Continuous Work Schedule:
Various hours depending on department needs* Work Days/Year:
Various days depending on department needs* Mission Statement:
SBCCD positively impacts the lives and careers of our students, the well-being of their families, and the prosperity of our community through excellence in educational and training opportunities.
Job Description This posting is to create a pool of qualified applicants for the current and/or upcoming academic year. While the department may not be actively recruiting at this time, applicants who meet all minimum qualifications and have submitted complete application materials will be contacted if a substitute position becomes available. Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are
not
intended to reflect all duties performed within the job; however, any additional duties will be reasonably related to this class. SUMMARY DESCRIPTION
Performs the more difficult and responsible types of work in addition to a variety of routine tasks in the efficient operation of the food service program. DISTINGUISHING CHARACTERISTICS
The Lead Food Service Worker classification is distinguished from the Food Service Worker Classification by the level of responsibility assumed and additional duties assigned. Employees perform the most difficult and responsible types of duties such as processing refunds, discounts and security of petty cash. SUPERVISION RECEIVED AND EXERCISED
Receives limited direction from appropriate supervisor; refers only unusual decisions to supervisor. May provide technical and functional direction to assigned student workers. Coordinates, oversees, and provides support for the assignments of Food Service Workers. REPRESENTATIVE DUTIES
The following duties are typical for this classification. Leads, plans, assists, and reviews the work of staff responsible for performing a variety of tasks in the efficient operation of the food service program including setting up serving areas, setting up steam tables and ice trays, and setting out food and beverages; plans, organizes, and implements activities of assigned food service area; adjusts assignments. Provides lead support to employees in their areas of work including proper food service methods, procedures, and techniques; instructs others in food preparation. Oversees the use, care, and operation of food service equipment including grinders and slicers. Verifies the work of assigned employees for accuracy, proper work methods, techniques, and compliance with applicable standards and specifications; ensures adherence to safe work practices and procedures. Assists in the opening and closing of assigned area; turns on lights and starts ovens as assigned. Operates and/or oversees the operation of the computerized point of sale system (POS), trains others in cash register procedures and operation; accounts for register receipts; counts money; opens and/or closes register. Oversees and participates in preparing and serving a variety of foods; maintains food service facility in accordance with health and sanitation standards. Maintains and/or ensures work areas are maintained in a sanitary manner; removes and stacks dirty dishes; washes and cleans steam tables; cleans sink and eating surfaces; sweeps and mops; cleans and stores utensils, pots, coffee urns, trays and kitchen equipment, Operates a variety of modern kitchen equipment including slicer, grinder, grills, deep fryer, dishwashers, and related equipment. Prepares food for special events; sets up delivery trays for special events. Maintains inventory of food and supplies; informs manager when inventory is low; places orders through main office or directly to vendor; inspects foods for standards of quality. Maintains a variety of records and reports including inventories, sales reports, invoices, and purchase orders. Responds to inquiries in a courteous manner; provides information within the area of assignment; resolves complaints in an efficient and timely manner. Perform other duties related to the primary job duties.
The following generally describes the knowledge and ability required to enter the job and/or be learned within a short period of time in order to successfully perform the assigned duties. CORE COMPETENCIES:
Environmental Exposure Tolerance Performing under physically demanding conditions Accepts and endures the necessity of working in unpleasant or physically demanding conditions Shows established adaptation and performance under unpleasant or physically demanding conditions Safety Focus
Showing vigilance and care in identifying and addressing health risks and safety hazards Maintains high level of conscientious safety practice General Physical Ability
Using strength, endurance, flexibility, balance and coordination Applying motor and perceptual abilities requiring no specific technique, training or conditioning Professional and Technical Expertise
Applying technical subject matter to the job ** Knows the rudimentary concepts of performing the essential technical operations Adaptability
Responding positively to change and modifying behavior as the situation requires** Accept and adjust to changes and the unfamiliar Innovation
Imagining and devising new and better ways of doing things** Fix what is broken; find solutions and fixes with resources at hand Finds new approaches to performing familiar tasks Create and invent new ideas; envision the unexpected, unexplored, untried** Critical Thinking
Analytically and logically evaluates information to resolve problems Follow guide, SOP or other step by step procedures for locating the source of a problem and fixing it May detect ambiguous, incomplete, or conflicting information or instructions** Informing
Proactively obtaining and sharing information Mechanical Insight
Chooses the right tool for the job Applies principles of mechanical advantage to get the work done Follows step-by-step assembly procedures, troubleshooting guides, and simple diagrams Customer Focus
Attending to the needs and expectations of customer Seeks information about the immediate and longer term needs of the customer Anticipates what the customer may want or expect in a product or service Works across organizational boundaries to meet customer needs ** Attention to Detail
Focusing on the details of work content Shows care and thoroughness in adhering to process and procedures that assure quality Applies knowledge and skill in recognizing and evaluating details of work** Applies skilled final touches on products Using Technology
Working with electronic hardware and software applications Using basic features and functions of software and hardware Valuing Diversity
Shows acceptance of individual differences Welcomes input and inclusion of others who may be different from oneself Shows understanding and empathy for the challenges of groups seeking inclusion or dealing with perceived discrimination **Lead, Advanced or Senior Level Positions
Qualifications Education/Training:
Equivalent to the completion of high school.
Experience:
One (1) year of experience in food preparation and/or food services.
License or Certificate:
Possession of, or ability to obtain, a Food Handlers Certification.
Physical Demands and Working Environment The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Environment
:
Work is performed primarily in a food cafeteria setting; exposure to sharp knives and slicers, very hot foods, equipment, and metal objects used in food services. Incumbents may be required to work evenings.
Physical
:
Primary functions require sufficient physical ability and mobility to work in a food cafeteria setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, grasp, and twist; to frequently lift, carry, push, and/or pull light to moderate amounts of weight up to 30 pounds; to occasionally lift, carry, push, and/or pull heavier amounts of weight with or without assistance; dexterity of hands and fingers to operate food service equipment; and to verbally communicate to exchange information.
Vision
:
See in the normal visual range with or without correction; vision sufficient to read printed documents; and to operate assigned equipment.
Hearing : Hear in the normal audio range with or without correction.
Employment Requirements The person selected for hire will be required to complete the following pre-employment requirements:
Submit to and successfully pass DOJ live scan/fingerprinting. Cost of live-scan services to be borne by candidate. Tuberculosis (TB) risk assessment Other pre-employment requirements may be required depending on the position (i.e. certifications or licenses; see job posting qualifications section for details).
Successful completion of all pre-employment requirements is mandatory to be eligible for employment. These requirements are in accordance with the San Bernardino Community College District's This position is not eligible for full-time benefits. 01
I hereby understand and declare that the statements on this supplemental questionnaire are true and complete to the best of my knowledge. As applicable, I hereby authorize the District and/or designees to contact the references listed to verify the information I have supplied. I hereby release from liability all persons and organizations furnishing such information. I understand that the District reserves the right to validate information received on the supplemental questionnaire and that I will be subject to disqualification and/or termination if any statement in this supplemental questionnaire is found to be untrue or determined to be misleading.
Yes No
02
Please select the work location preference below (Please note, that the selection below may not be guaranteed):
Crafton Hills College San Bernardino Valley College District Office
03
Select the career website you used to find this employment opportunity:
Sbccd.edu Indeed.com HigherEdJobs.com EdJoin.org CCCregistry.org Other
Required Question
$20.53 Hourly Location :
San Bernardino Valley College and/or Crafton Hills College, CA Job Type:
Substitute Job Number:
2426-00008 Department:
Various Departments Opening Date:
07/01/2025 Closing Date:
Continuous Work Schedule:
Various hours depending on department needs* Work Days/Year:
Various days depending on department needs* Mission Statement:
SBCCD positively impacts the lives and careers of our students, the well-being of their families, and the prosperity of our community through excellence in educational and training opportunities.
Job Description This posting is to create a pool of qualified applicants for the current and/or upcoming academic year. While the department may not be actively recruiting at this time, applicants who meet all minimum qualifications and have submitted complete application materials will be contacted if a substitute position becomes available. Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are
not
intended to reflect all duties performed within the job; however, any additional duties will be reasonably related to this class. SUMMARY DESCRIPTION
Performs the more difficult and responsible types of work in addition to a variety of routine tasks in the efficient operation of the food service program. DISTINGUISHING CHARACTERISTICS
The Lead Food Service Worker classification is distinguished from the Food Service Worker Classification by the level of responsibility assumed and additional duties assigned. Employees perform the most difficult and responsible types of duties such as processing refunds, discounts and security of petty cash. SUPERVISION RECEIVED AND EXERCISED
Receives limited direction from appropriate supervisor; refers only unusual decisions to supervisor. May provide technical and functional direction to assigned student workers. Coordinates, oversees, and provides support for the assignments of Food Service Workers. REPRESENTATIVE DUTIES
The following duties are typical for this classification. Leads, plans, assists, and reviews the work of staff responsible for performing a variety of tasks in the efficient operation of the food service program including setting up serving areas, setting up steam tables and ice trays, and setting out food and beverages; plans, organizes, and implements activities of assigned food service area; adjusts assignments. Provides lead support to employees in their areas of work including proper food service methods, procedures, and techniques; instructs others in food preparation. Oversees the use, care, and operation of food service equipment including grinders and slicers. Verifies the work of assigned employees for accuracy, proper work methods, techniques, and compliance with applicable standards and specifications; ensures adherence to safe work practices and procedures. Assists in the opening and closing of assigned area; turns on lights and starts ovens as assigned. Operates and/or oversees the operation of the computerized point of sale system (POS), trains others in cash register procedures and operation; accounts for register receipts; counts money; opens and/or closes register. Oversees and participates in preparing and serving a variety of foods; maintains food service facility in accordance with health and sanitation standards. Maintains and/or ensures work areas are maintained in a sanitary manner; removes and stacks dirty dishes; washes and cleans steam tables; cleans sink and eating surfaces; sweeps and mops; cleans and stores utensils, pots, coffee urns, trays and kitchen equipment, Operates a variety of modern kitchen equipment including slicer, grinder, grills, deep fryer, dishwashers, and related equipment. Prepares food for special events; sets up delivery trays for special events. Maintains inventory of food and supplies; informs manager when inventory is low; places orders through main office or directly to vendor; inspects foods for standards of quality. Maintains a variety of records and reports including inventories, sales reports, invoices, and purchase orders. Responds to inquiries in a courteous manner; provides information within the area of assignment; resolves complaints in an efficient and timely manner. Perform other duties related to the primary job duties.
The following generally describes the knowledge and ability required to enter the job and/or be learned within a short period of time in order to successfully perform the assigned duties. CORE COMPETENCIES:
Environmental Exposure Tolerance Performing under physically demanding conditions Accepts and endures the necessity of working in unpleasant or physically demanding conditions Shows established adaptation and performance under unpleasant or physically demanding conditions Safety Focus
Showing vigilance and care in identifying and addressing health risks and safety hazards Maintains high level of conscientious safety practice General Physical Ability
Using strength, endurance, flexibility, balance and coordination Applying motor and perceptual abilities requiring no specific technique, training or conditioning Professional and Technical Expertise
Applying technical subject matter to the job ** Knows the rudimentary concepts of performing the essential technical operations Adaptability
Responding positively to change and modifying behavior as the situation requires** Accept and adjust to changes and the unfamiliar Innovation
Imagining and devising new and better ways of doing things** Fix what is broken; find solutions and fixes with resources at hand Finds new approaches to performing familiar tasks Create and invent new ideas; envision the unexpected, unexplored, untried** Critical Thinking
Analytically and logically evaluates information to resolve problems Follow guide, SOP or other step by step procedures for locating the source of a problem and fixing it May detect ambiguous, incomplete, or conflicting information or instructions** Informing
Proactively obtaining and sharing information Mechanical Insight
Chooses the right tool for the job Applies principles of mechanical advantage to get the work done Follows step-by-step assembly procedures, troubleshooting guides, and simple diagrams Customer Focus
Attending to the needs and expectations of customer Seeks information about the immediate and longer term needs of the customer Anticipates what the customer may want or expect in a product or service Works across organizational boundaries to meet customer needs ** Attention to Detail
Focusing on the details of work content Shows care and thoroughness in adhering to process and procedures that assure quality Applies knowledge and skill in recognizing and evaluating details of work** Applies skilled final touches on products Using Technology
Working with electronic hardware and software applications Using basic features and functions of software and hardware Valuing Diversity
Shows acceptance of individual differences Welcomes input and inclusion of others who may be different from oneself Shows understanding and empathy for the challenges of groups seeking inclusion or dealing with perceived discrimination **Lead, Advanced or Senior Level Positions
Qualifications Education/Training:
Equivalent to the completion of high school.
Experience:
One (1) year of experience in food preparation and/or food services.
License or Certificate:
Possession of, or ability to obtain, a Food Handlers Certification.
Physical Demands and Working Environment The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Environment
:
Work is performed primarily in a food cafeteria setting; exposure to sharp knives and slicers, very hot foods, equipment, and metal objects used in food services. Incumbents may be required to work evenings.
Physical
:
Primary functions require sufficient physical ability and mobility to work in a food cafeteria setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, grasp, and twist; to frequently lift, carry, push, and/or pull light to moderate amounts of weight up to 30 pounds; to occasionally lift, carry, push, and/or pull heavier amounts of weight with or without assistance; dexterity of hands and fingers to operate food service equipment; and to verbally communicate to exchange information.
Vision
:
See in the normal visual range with or without correction; vision sufficient to read printed documents; and to operate assigned equipment.
Hearing : Hear in the normal audio range with or without correction.
Employment Requirements The person selected for hire will be required to complete the following pre-employment requirements:
Submit to and successfully pass DOJ live scan/fingerprinting. Cost of live-scan services to be borne by candidate. Tuberculosis (TB) risk assessment Other pre-employment requirements may be required depending on the position (i.e. certifications or licenses; see job posting qualifications section for details).
Successful completion of all pre-employment requirements is mandatory to be eligible for employment. These requirements are in accordance with the San Bernardino Community College District's This position is not eligible for full-time benefits. 01
I hereby understand and declare that the statements on this supplemental questionnaire are true and complete to the best of my knowledge. As applicable, I hereby authorize the District and/or designees to contact the references listed to verify the information I have supplied. I hereby release from liability all persons and organizations furnishing such information. I understand that the District reserves the right to validate information received on the supplemental questionnaire and that I will be subject to disqualification and/or termination if any statement in this supplemental questionnaire is found to be untrue or determined to be misleading.
Yes No
02
Please select the work location preference below (Please note, that the selection below may not be guaranteed):
Crafton Hills College San Bernardino Valley College District Office
03
Select the career website you used to find this employment opportunity:
Sbccd.edu Indeed.com HigherEdJobs.com EdJoin.org CCCregistry.org Other
Required Question