GovernmentJobs.com
Food Services Assistant I (Permanent & Substitute)
GovernmentJobs.com, Anaheim, California, United States, 92808
Food Service Assistant
The following are examples of typical shift hours. 2 hours - 11 a.m. - 1 p.m. 2.75 hours - 10:45 a.m. - 1 p.m. 3 hours - 10 a.m. - 1 p.m. 3.5 hours - 10 a.m. - 1:30 p.m. 3.75 hours - 9:45 a.m. - 1:30 p.m. BASIC FUNCTION Under direction of an assigned supervisor, assist in quantity preparation at a central kitchen and serve foods at an assigned site; assist in maintaining food service facilities in a clean and sanitary condition. DISTINGUISHING CHARACTERISTICS The Food Service Assistant I is the entry-level classification and performs basic and routine food service preparation and serving activities at an assigned site. Incumbents in the Food Service Assistant II classification perform more responsible food service at the District Food Center, or serve as second-in-command at District junior high school and high school sites. The Food Service Assistant III classification performs more responsible food service at an assigned elementary school, and as a floater from the District Food Center. The Food Service Assistant IV is the advanced journey-level specialist classification in the series. MINIMUM QUALIFICATIONS EDUCATION: Sufficient training and experience to demonstrate the knowledge and abilities listed below. EXPERIENCE: Sufficient training and experience to demonstrate the knowledge and abilities listed below. KNOWLEDGE, SKILLS, AND ABILITIES KNOWLEDGE OF: Basic Nutritional requirements of school-aged children. Sanitation practices related to preparing, handling and serving food. Basic math and cashiering skills. Basic record-keeping techniques. Operation of food service equipment and computerized cash management system. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. ABILITY TO: Operate food service equipment safely and efficiently. Learn and follow health and sanitation requirements. Maintain food service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Operate a computerized cash management system and make change accurately. Establish and maintain cooperative and effective working relationships with others. Learn, interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. PHYSICAL DEMANDS Standing for extended periods of time. Lifting and carrying heavy objects weighing up to 25 pounds unassisted, up to 50 pounds with assistance. Carrying, pushing or pulling food trays, carts, materials and supplies. Walking. Dexterity of hands and fingers to operate food service equipment and computerized cash management system. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking in English to exchange information. Seeing to monitor students and food quality and quantity. WORK ENVIRONMENT Food service environment. Subject to heat from ovens. HAZARDS Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. GENERAL ESSENTIAL DUTIES Assist in the preparation, cooking, baking and service of food in the central kitchen or satellite food service location; prepare breads, dressings, vegetables and assemble various ingredients as assigned; wrap and reheat food items according to established procedures. E Heat, portion and serve food to students and staff according to established procedures. E Clean serving counters, tables, chairs, food containers, and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; assist in the sale of food. E Collect monies, enter data into sales record keeping equipment and make change. E Sweep and mop floors in case of spills to assure safe work environment. E Operate dishwashers and wash trays, plates, utensils, and other serving equipment. E Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with periodic inventories as assigned. E Set up speed lines for food service. E Operate electric slicer, mixer, ovens, grills and other equipment. E Load and unload food service containers as assigned. Perform related duties as assigned. RECRUITMENT TYPE: OPEN Anyone can apply. CERTIFICATION TYPE: OPEN Qualified candidates, or Eligibles, who pass all testing stages will be placed on one eligibility list. The top 3 ranks of Eligibles will be certified for a hiring interview. APPLICATION PROCESS All applications must be submitted online. Applications and requests for testing will not be accepted after the recruitment closing date and time. Applicants may be rejected on the basis of an incomplete application or failure to meet minimum qualifications. The application is part of the selection process and is part of an overall assessment of acceptability for employment. All information provided is subject to independent verification of its accuracy. It is the responsibility of the applicant to provide correct contact information by which to be notified. SCREENING PROCESS The screening process for this position, which may be subject to modification, will include some form of a(n): application screening, initial qualifications screening, documentation/certification screening, and supplemental application screening. The stated qualifications for the position represent only the minimum requirements and do not guarantee qualification for examination or placement on an eligibility list. EXAMINATION PROCESS The examination may consist of any combination of a(n): training and experience (T&E) evaluation, written knowledge test, hands on/performance test, structured panel interview, situational judgement interview, or other type of exam of fitness for duty. All parts of the examination process are job related. A passing score must be attained on each portion of the exam to advance to the next stage and ultimate placement on an eligibility list. DISABILITY ACCOMMODATION Requests for reasonable accommodations for the testing process must be made no less than two (2) days prior to the examination. Requests must be signed by your medical doctor, school psychologist, or learning consultant as appropriate and must be on provider letterhead and contain an actual signature. EXAM PROTESTS Protest of any part of the exam process must be in writing and submitted to the Personnel Director no later than five (5) working days from the date you participated in the exam. Any protest must include rationale to support the protest and shall include supporting documentation or references. Protests must be based on illegal discrimination, abuse of discretion, or procedure/process error. Protests should NOT be based on receiving unexpected results. We cannot be responsible for lost mail, misdirected mail, or failure of mail to be delivered after it has been entrusted to the U.S. Postal Service. ESTABLISHMENT OF ELIGIBILITY Candidates who are successful in all screening and testing stages will be placed on an eligibility list. The eligibility list created from this recruitment will expire after six (6) months. Candidates on the expired eligibility list are no longer considered for positions within the class. Eligibility lists may be extended beyond one year or expire sooner than one year. Eligibility lists may be merged, in which case candidate ranks may change. SELECTION PROCESS Candidates on the eligibility list will be called in rank order to participate in final selection interviews with the hiring manager until three
The following are examples of typical shift hours. 2 hours - 11 a.m. - 1 p.m. 2.75 hours - 10:45 a.m. - 1 p.m. 3 hours - 10 a.m. - 1 p.m. 3.5 hours - 10 a.m. - 1:30 p.m. 3.75 hours - 9:45 a.m. - 1:30 p.m. BASIC FUNCTION Under direction of an assigned supervisor, assist in quantity preparation at a central kitchen and serve foods at an assigned site; assist in maintaining food service facilities in a clean and sanitary condition. DISTINGUISHING CHARACTERISTICS The Food Service Assistant I is the entry-level classification and performs basic and routine food service preparation and serving activities at an assigned site. Incumbents in the Food Service Assistant II classification perform more responsible food service at the District Food Center, or serve as second-in-command at District junior high school and high school sites. The Food Service Assistant III classification performs more responsible food service at an assigned elementary school, and as a floater from the District Food Center. The Food Service Assistant IV is the advanced journey-level specialist classification in the series. MINIMUM QUALIFICATIONS EDUCATION: Sufficient training and experience to demonstrate the knowledge and abilities listed below. EXPERIENCE: Sufficient training and experience to demonstrate the knowledge and abilities listed below. KNOWLEDGE, SKILLS, AND ABILITIES KNOWLEDGE OF: Basic Nutritional requirements of school-aged children. Sanitation practices related to preparing, handling and serving food. Basic math and cashiering skills. Basic record-keeping techniques. Operation of food service equipment and computerized cash management system. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. ABILITY TO: Operate food service equipment safely and efficiently. Learn and follow health and sanitation requirements. Maintain food service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Operate a computerized cash management system and make change accurately. Establish and maintain cooperative and effective working relationships with others. Learn, interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. PHYSICAL DEMANDS Standing for extended periods of time. Lifting and carrying heavy objects weighing up to 25 pounds unassisted, up to 50 pounds with assistance. Carrying, pushing or pulling food trays, carts, materials and supplies. Walking. Dexterity of hands and fingers to operate food service equipment and computerized cash management system. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking in English to exchange information. Seeing to monitor students and food quality and quantity. WORK ENVIRONMENT Food service environment. Subject to heat from ovens. HAZARDS Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. GENERAL ESSENTIAL DUTIES Assist in the preparation, cooking, baking and service of food in the central kitchen or satellite food service location; prepare breads, dressings, vegetables and assemble various ingredients as assigned; wrap and reheat food items according to established procedures. E Heat, portion and serve food to students and staff according to established procedures. E Clean serving counters, tables, chairs, food containers, and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; assist in the sale of food. E Collect monies, enter data into sales record keeping equipment and make change. E Sweep and mop floors in case of spills to assure safe work environment. E Operate dishwashers and wash trays, plates, utensils, and other serving equipment. E Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with periodic inventories as assigned. E Set up speed lines for food service. E Operate electric slicer, mixer, ovens, grills and other equipment. E Load and unload food service containers as assigned. Perform related duties as assigned. RECRUITMENT TYPE: OPEN Anyone can apply. CERTIFICATION TYPE: OPEN Qualified candidates, or Eligibles, who pass all testing stages will be placed on one eligibility list. The top 3 ranks of Eligibles will be certified for a hiring interview. APPLICATION PROCESS All applications must be submitted online. Applications and requests for testing will not be accepted after the recruitment closing date and time. Applicants may be rejected on the basis of an incomplete application or failure to meet minimum qualifications. The application is part of the selection process and is part of an overall assessment of acceptability for employment. All information provided is subject to independent verification of its accuracy. It is the responsibility of the applicant to provide correct contact information by which to be notified. SCREENING PROCESS The screening process for this position, which may be subject to modification, will include some form of a(n): application screening, initial qualifications screening, documentation/certification screening, and supplemental application screening. The stated qualifications for the position represent only the minimum requirements and do not guarantee qualification for examination or placement on an eligibility list. EXAMINATION PROCESS The examination may consist of any combination of a(n): training and experience (T&E) evaluation, written knowledge test, hands on/performance test, structured panel interview, situational judgement interview, or other type of exam of fitness for duty. All parts of the examination process are job related. A passing score must be attained on each portion of the exam to advance to the next stage and ultimate placement on an eligibility list. DISABILITY ACCOMMODATION Requests for reasonable accommodations for the testing process must be made no less than two (2) days prior to the examination. Requests must be signed by your medical doctor, school psychologist, or learning consultant as appropriate and must be on provider letterhead and contain an actual signature. EXAM PROTESTS Protest of any part of the exam process must be in writing and submitted to the Personnel Director no later than five (5) working days from the date you participated in the exam. Any protest must include rationale to support the protest and shall include supporting documentation or references. Protests must be based on illegal discrimination, abuse of discretion, or procedure/process error. Protests should NOT be based on receiving unexpected results. We cannot be responsible for lost mail, misdirected mail, or failure of mail to be delivered after it has been entrusted to the U.S. Postal Service. ESTABLISHMENT OF ELIGIBILITY Candidates who are successful in all screening and testing stages will be placed on an eligibility list. The eligibility list created from this recruitment will expire after six (6) months. Candidates on the expired eligibility list are no longer considered for positions within the class. Eligibility lists may be extended beyond one year or expire sooner than one year. Eligibility lists may be merged, in which case candidate ranks may change. SELECTION PROCESS Candidates on the eligibility list will be called in rank order to participate in final selection interviews with the hiring manager until three