Food Service Assistant

SUMMARY
Assists Foodservice Satellite Manager in a satellite school operation serving prepackaged meals from the IPS Food Center. Cooks and serves meals for customers in an atmosphere of efficiency, cleanliness, cooperation, and friendliness while adhering to food safety, sanitation, and customer service requirements. Performs cleaning tasks in meal preparation, service, and dining areas. Practices standards of personal appearance and grooming as determined by foodservice policy. Performs assigned tasks in the following categories of duties as well as other related duties assigned by Foodservice Satellite Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES DAILY TASKS COMPLETED INDEPENDENTLY

• Cooks prepackaged meals in batches following standardized instructions.
• Takes food temperatures and records reading on the appropriate forms.
• Organizes meal service area in an attractive, efficient, and orderly arrangement per approved standards.
• Replenishes meals, utensil kits, milk, and juice during meal service.
• Cleans and sanitizes work areas and foodservice equipment.
• Cleans and sanitizes dining room table tops and chair or bench seats before meal service begins, between meal service periods, and after meal service ends.

TASKS PROVIDING ASSISTANCE TO FOODSERVICE SATELLITE MANAGER

• Counts number of meals delivered to verify accuracy and counts number of meals remaining after meal service.
• Counts cartons of milk and/or juice after meal service.
• Monitors meal service to insure students take the menu components that constitute a reimbursable meal.
• Maintains and operates equipment in a safe manner. Reports malfunctions promptly.
• Conducts food, supply, and equipment inventories.
• Practices approved standards of customer service—speaking and smiling to customers and answering or referring their questions.
• Establishes cooperative working relationships with the principal, school staff, parents, visitors, and other foodservice department staff members.
• Learns the basic principles of the meal counting or tabulation at the point of sale in order to be a short-term replacement for the Foodservice Satellite Manager as needed.

SUPERVISORY RESPONSIBILITIES
None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each assigned category of essential duties as evaluated in a performance review. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Reads and comprehends simple instructions, short correspondence, and product labels. Must be able to write simple correspondence and to speak effectively to customers, supervisors, and other employees of the organization.

MATHEMATICAL SKILLS

Performs simple, three-digit mathematical calculations using addition and subtraction related to basic counting.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written and oral instructions. Deals with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Food safety training.

PHYSICAL DEMANDS

While performing the duties of this job, an individual must be able to perform the following activities without restriction: handle food; handle detergents and other cleaning solutions; regularly lift and position materials weighing up to 40 pounds; sustain walking and standing on hard and sometimes slippery or uneven surfaces; occasionally push, pull, stoop and/or bend; exhibit manual dexterity; and move quickly and efficiently.

WORK ENVIRONMENT
While performing the duties of this job, an individual is regularly, but not constantly, exposed to conditions typical in a foodservice environment. These conditions included heat generated from cooking equipment; refrigeration temperatures; noise produce from equipment and large groups of customers; aromas from chemical characteristics of cleaning solutions; and risk of cuts, burns, and electrical shock from failure to follow safety procedures in the operation cleaning of foodservice equipment.