Food Services Server

Essential Functions

• Arranges food, beverage, and signage for the purpose of serving appealing items in appropriate

portions to students and staff in an efficient manner.

• Assists in inventorying; requisitioning, receiving and storing food, condiments, and supplies for the

purpose of ensuring proper storage and availability of items required for meeting projected menu

requirements.

• Attends unit meetings, in-service training, workshops, etc., for the purpose of gathering information

required to perform job functions.

• Cleans utensils, equipment, food preparation, storage, and serving areas for the purpose of

maintaining required sanitary conditions.

• Collects payments for food items from students and staff for the purpose of completing transactions

and/or securing funds for food service.

• Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications

of orders and/or complying with mandated health standards.

• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the

purpose of complying with current health standards.

• Performs general clerical functions (e.g. maintaining accurate and detailed records, researching

discrepancies, posting student meal count data, etc.) for the purpose of ensuring availability of

documentation and compliance with established policies and regulatory guidelines.

• Performs functions of other nutritional services positions, as needed, for the purpose of ensuring

adequate staff coverage.

• Prepares for sales outside of the Nutrition Center (e.g. serving carts and other equipment, mobile

carts, cashiering supplies, documentation items, etc.) for the purpose of serving food and beverage

items for events off-site.

• Prepares food and beverage items according to menus and recipes, for the purpose of meeting

mandated nutritional and projected meal requirements.

• Reports potential needs or hazards to supervisor (e.g., equipment malfunctions, maintenance needs,

accidents, injuries, unsafe conditions, etc.) for the purpose of notifying the supervisor of need for

repair and/or replacement, staff health, and safety concerns.

• Responds to inquiries from a variety of sources (e.g. staff, administrators, outside vendors, service

providers, etc.) for the purpose of providing information concerning the nutrition program.

Other 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, Knowledge and Abilities

SKILLS are required to perform multiple tasks using existing competencies. 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; quantifying 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 in a variety of circumstances; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a wide 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 satisfactorilyperform the functions of the job include: working as part of a team; working with interruptions; and communicating with persons of diverse backgrounds.

Responsibility

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact 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 15% sitting, 0% walking, 85% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience Job-related experience in institutional food services is desired.

Education High school diploma or equivalent.

Job Type: Part-time

Pay: From $19.50 per hour

Benefits:

• Paid time off

Education:

• High school or equivalent (Preferred)

License/Certification:

• CA Driver's License (Required)

Work Location: In person