Number of Contract Days: 170-174, 3 to 4 hours per day
Starting Salary: $14.90 per hour
Purpose Statement
The job of Prep Assistant was established for the purpose/s of providing support to the food service activities at unassigned location with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition.
This job reports to the Site Manager
Essential Functions
Arranges food, beverages, condiments and serving items prior to serving meals for the purpose of ensuring their availability to students and staff.
Assists with cashier duties, as assigned, for the purpose of ensuring charges are appropriately collected and records are accurately maintained.
Cleans utensils, equipment, storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
Maintains a variety of records (e.g. dishwashing temperatures, temperatures at beginning and ending of cooking, etc.) for the purpose of meeting mandated requirements.
Performs functions of other nutritional services positions, as requested by supervisor, for the purpose of ensuring adequate staff coverate within site nutritional services operations.
Prepares a variety of food items (e.g. sandwiches, salads, fruits, vegetables, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
Prepares the menu for the next day's meals for the purpose of supporting the effective and efficient functioning of the work unit.
Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
Stocks and dates new materials for the purpose of maintaining supplies according to accepted guidelines.
Other Functions
Attends unit meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
SKILLS are required to perform multiple tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen.
KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as a part of a team and working with interruptions.
Responsibility
Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. This is a continual opportunity to have some impact on the organization's services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 20% sitting, 40% walking and 40% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness.