Food Service Assistant Sub

LaRue County Schools; Hodgenville (KY); On-site; USD 25,000 - 30,000; Part time

Job summary

LaRue County Schools is seeking a Food Service Assistant II- Sub to prepare and maintain food service facilities, assist with serving meals, and ensure sanitary, safe operations for students and staff.

Responsibilities include stocking trays, operating standard kitchen equipment, handling cash for meals, and following established procedures while maintaining regular attendance; successful completion of required training for school food service personnel is required.

Qualifications

• High school diploma or GED.
• Must complete training course for certification of beginning school food service personnel (702 KAR 6:045).

Responsibilities

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
• Sell a variety of foods and beverages and make proper change; collect money for meals and beverages sold and make appropriate changes.
• Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as a computerized point-of-sale, dishwasher, and ovens; report faulty equipment as necessary to manager.
• Perform related duties as assigned.
• Maintain regular attendance.

Education

High school diploma or GED

Job description

TITLE: Food Service Assistant II- Sub

REPORTS TO: Food Service Manager I

SUPERVISES: N/A

JOB FUNCTION: Prepare food service facilities for the serving of food.

Duties And Responsibilities

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
• Sell a variety of foods and beverages and make proper change; collect money for meals and beverages sold and make appropriate changes.
• Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as a computerized point-of-sale, dishwasher, and ovens; report faulty equipment as necessary to manager.
• Perform related duties as assigned.
• Maintain regular attendance.

Physical Demands

PHYSICAL DEMANDS

• Seldom/Rare
• Occasional (up to 1/3 of work day)
• Frequent (1/3 to 2/3 of work day)
• Repetitive (2/3 or more of work day)
• Standing/Walking
• Sitting
• Handle/Finger/Feel
• Reach/Push/Pull
• Bend/Stoop/Crouch
• Kneel/Crawl
• Climb/Balance
• Lift/Carry (check frequency)
  • Up to 10 lbs.
  • Up to 20 lbs.
  • Up to 50 lbs.
  • Up to 100 lbs.
  • Over to 100 lbs.

Education And Experience

High school diploma or G.E.D. Certificate.

Licenses & Other Requirements

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned. Responsibilities and duties assigned are at the discretion of the supervisor.