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Cafeteria Worker
This recruitment is to establish a six (6) month eligibility list for current vacancies and substitute opportunities. Under general supervision, perform routine food service activities related to the preparation, serving, sale and clean-up of food to students and staff. Cafeteria Worker I is the entry-level classification in this series. Incumbents perform a variety of food service duties related to the preparation, set-up, serving, clean up, and cashiering for an assigned food service cafeteria. The Cafeteria Worker II classification serves in a lead capacity in various school cafeterias and prepares daily sales reports, daily cash handling and food production records in a production kitchen requiring more experience and independent work. Incumbents in this classification will determine appropriate milk and ice cream stock, order stock from vendors, and prepare daily sales reports and cash deposits. High school diploma or recognized equivalent. Some experience in preparing and serving large quantities of food. Some positions in this class may be required to provide his/her own transportation between school sites and be required to possess a valid Class C driver license. Each year, at least 4 - 6 hours of continuing education and/or training must be attained on topics such as: Free and reduced price eligibility. Application certification and verification procedures. The identification of reimbursable meals at the point of service. Nutrition, health, and safety standards. Any other specific topics required by the USDA, Food Nutrition Services as needed to address program integrity or other critical issues. Food Handler or ServSafe certification. Assist in the preparation and serving of breakfast, lunch, main dishes, salad bars, and snack items to students and staff in accordance with District standards and the National School Lunch Program. Wash, cut and prepare fresh produce for salad bars and packaged salads; prepare other short-order foods for sale. Facilitate the sale and serving of food in a cart or snack bar location; stock counters and carts according to appropriate procedures. Operate a cash register to receive cash and lunch cards/student IDs, maintain required records operate a computer terminal, and print reports. Set up steam tables and ice beds for food service. Maintain food storage, equipment, work and serving areas in a clean, sanitary, and safe condition; wash and clean counters and tables; wash and store pots, pans, trays and kitchen equipment; clean and store utensils, dishes, trays, and cafeteria equipment. Operate kitchen appliances and tools such as graters, slicers, knives, ovens, steamers, tilting skillets, and other kitchen equipment. Set tables for special meals as assigned. Train and provide work direction to student workers as assigned. Assist in the delivery of foods to other District locations as assigned. Assist in the receiving and storing of food as assigned. Perform related duties as assigned. Knowledge of basic kitchen utensils and equipment. Food handling techniques and kitchen sanitation. Methods of cleaning and maintaining food service areas, utensils, and equipment. Prepare and serve a variety of foods. Operate appliances found in school cafeterias. Understand and carry out oral and written instructions in English. Read recipes and forms in English. Read and write at the level necessary to perform the above duties. Count money and make change accurately. Operate a computer terminal or cash register. Understand and apply the National School Lunch Program. Maintain cooperative working relationships with others. Adapt and re-prioritize as situations change. Supervision is received from the Director of Food Services or Food Services Operations Supervisor; training and technical work direction may be received from a Production Kitchen Coordinator, Site Food Services Coordinator or a Cafeteria Worker II. Work direction may be exercised over student workers involved in preparing and serving food. Cafeteria work environment; heat from ovens and stoves and cold from walk-in refrigerators and freezers. Physical demands: lifting heavy canned food cases up to forty-five (45) pounds; stooping and bending at the waist; dexterity of hands and fingers to operate various kitchen equipment and utensils; reaching overhead, above the shoulders and horizontally to store food and related materials. Hazards: exposure to sharp knives and slicers. To be considered for an employment opportunity with the Santa Monica-Malibu Unified School District, it is necessary for you to complete an official District Application and Supplemental Questions. Resumes will not be accepted in lieu of an application. The application is part of the examination process and is part of your total evaluation of qualifications for employment. The examination process will consist of any one or more of the following: Training and Experience Evaluation, Written Test, Performance Test, and/or Structured Interview. All correspondence and notifications regarding this recruitment will be sent to the email address you provide. It is your responsibility to review, follow instructions, and respond to information in a timely manner; as if it was a function of your job. The provisions of this announcement do not constitute an expressed or implied contract, and any provisions contained in this announcement may be modified or revoked without notice.
This recruitment is to establish a six (6) month eligibility list for current vacancies and substitute opportunities. Under general supervision, perform routine food service activities related to the preparation, serving, sale and clean-up of food to students and staff. Cafeteria Worker I is the entry-level classification in this series. Incumbents perform a variety of food service duties related to the preparation, set-up, serving, clean up, and cashiering for an assigned food service cafeteria. The Cafeteria Worker II classification serves in a lead capacity in various school cafeterias and prepares daily sales reports, daily cash handling and food production records in a production kitchen requiring more experience and independent work. Incumbents in this classification will determine appropriate milk and ice cream stock, order stock from vendors, and prepare daily sales reports and cash deposits. High school diploma or recognized equivalent. Some experience in preparing and serving large quantities of food. Some positions in this class may be required to provide his/her own transportation between school sites and be required to possess a valid Class C driver license. Each year, at least 4 - 6 hours of continuing education and/or training must be attained on topics such as: Free and reduced price eligibility. Application certification and verification procedures. The identification of reimbursable meals at the point of service. Nutrition, health, and safety standards. Any other specific topics required by the USDA, Food Nutrition Services as needed to address program integrity or other critical issues. Food Handler or ServSafe certification. Assist in the preparation and serving of breakfast, lunch, main dishes, salad bars, and snack items to students and staff in accordance with District standards and the National School Lunch Program. Wash, cut and prepare fresh produce for salad bars and packaged salads; prepare other short-order foods for sale. Facilitate the sale and serving of food in a cart or snack bar location; stock counters and carts according to appropriate procedures. Operate a cash register to receive cash and lunch cards/student IDs, maintain required records operate a computer terminal, and print reports. Set up steam tables and ice beds for food service. Maintain food storage, equipment, work and serving areas in a clean, sanitary, and safe condition; wash and clean counters and tables; wash and store pots, pans, trays and kitchen equipment; clean and store utensils, dishes, trays, and cafeteria equipment. Operate kitchen appliances and tools such as graters, slicers, knives, ovens, steamers, tilting skillets, and other kitchen equipment. Set tables for special meals as assigned. Train and provide work direction to student workers as assigned. Assist in the delivery of foods to other District locations as assigned. Assist in the receiving and storing of food as assigned. Perform related duties as assigned. Knowledge of basic kitchen utensils and equipment. Food handling techniques and kitchen sanitation. Methods of cleaning and maintaining food service areas, utensils, and equipment. Prepare and serve a variety of foods. Operate appliances found in school cafeterias. Understand and carry out oral and written instructions in English. Read recipes and forms in English. Read and write at the level necessary to perform the above duties. Count money and make change accurately. Operate a computer terminal or cash register. Understand and apply the National School Lunch Program. Maintain cooperative working relationships with others. Adapt and re-prioritize as situations change. Supervision is received from the Director of Food Services or Food Services Operations Supervisor; training and technical work direction may be received from a Production Kitchen Coordinator, Site Food Services Coordinator or a Cafeteria Worker II. Work direction may be exercised over student workers involved in preparing and serving food. Cafeteria work environment; heat from ovens and stoves and cold from walk-in refrigerators and freezers. Physical demands: lifting heavy canned food cases up to forty-five (45) pounds; stooping and bending at the waist; dexterity of hands and fingers to operate various kitchen equipment and utensils; reaching overhead, above the shoulders and horizontally to store food and related materials. Hazards: exposure to sharp knives and slicers. To be considered for an employment opportunity with the Santa Monica-Malibu Unified School District, it is necessary for you to complete an official District Application and Supplemental Questions. Resumes will not be accepted in lieu of an application. The application is part of the examination process and is part of your total evaluation of qualifications for employment. The examination process will consist of any one or more of the following: Training and Experience Evaluation, Written Test, Performance Test, and/or Structured Interview. All correspondence and notifications regarding this recruitment will be sent to the email address you provide. It is your responsibility to review, follow instructions, and respond to information in a timely manner; as if it was a function of your job. The provisions of this announcement do not constitute an expressed or implied contract, and any provisions contained in this announcement may be modified or revoked without notice.