Job Abstract

DEFINITION:

Under general supervision, of the Director, Food Service and the direction of the Lead Cook, performs custodial maintenance at central (base) kitchen; communicates with supervisor or Lead Cook regarding performance of routine and special cleaning programs at a base kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Performs routine cleaning including but not limited to sweeping and mopping floors, emptying and cleaning waste receptacles, cleaning and disinfecting restrooms where applicable, special cleaning of exhaust hoods, filters and walk-in refrigerator/freezer, and inside and outside of hot carts.
• Primarily responsible for washing pots, pans, and kettles.
• Assists with unloading, properly rotating and organizing food products and supplies.
• Assists in inventory of food, paper and cleaning supplies; assists Lead Cook in determining food and supplies that need to be ordered
• Assists in placing uncooked food on trays (i.e. meat, pizzas, sliders) for cooking by Lead Cook or FSA II.
• Assists in moving food and supplies from storage area to carts.
• May assist in loading food and supplies for transport to satellite schools.
• Keeps kitchen in a clean and tidy condition.
• Works in a safe manner and observes all sanitation procedures.
• Breaks down boxes and takes to dumpster.
• Participates in yearly training and skill upgrading forums as requested.
• Performs other job-related tasks as assigned.

KNOWLEDGE AND ABILITIES:

• Modern cleaning methods and the use and care of cleaning tools and equipment in an industrial kitchen
• Proper methods of storing food and supplies
• Establish and maintain cooperative relationships with those contacted in the course of work
• Understand and follow written and oral instructions.
• Handle emergency situations efficiently, maintain composure, and apply reasonable and prudent judgment to fit the situation
• Communicate effectively in the English language, both orally and in writing
• Read, understand, interpret, and follow laws, rules, regulations, processes, policies, and methods of the office, the District, and the State of California
• Work both independently and function effectively within a team setting.

QUALIFICATION REQUIREMENTS:

• Any combination of education equivalent to a high school diploma
• Any combination of training and experience which has provided the applicant with the required knowledge and abilities to successfully perform job duties
• Obtain and maintain a ServSafe Food Handlers Certificate within thirty (30) days of employment

DESIRABLE QUALIFICATIONS:

• Experience in a public education environment working with children

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to hear and understand speech at normal levels in person and/or on the telephone.
• Ability to communicate so others will be able to clearly understand a normal conversation in person and/or on the telephone.
• Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgements and decisions.
  • Manual dexterity sufficient to write, use telephone, basic technology (i.e. email)
  • Ability to see for purposes of reading printed materials;
  • Ability to hear and understand speech at normal levels in person and/or on the telephone;
  • Ability to communicate so others will be able to clearly understand a normal conversation in person, on the telephone, and addressing groups;
  • Physical agility to push/pull, squat, twist, turn, bend, stoop, full body exertion, and to reach above head;
  • Physical mobility sufficient to move about the work environment (classroom, office, district, from school or home site-to-site;
  • Physical strength sufficient to lift up to 50 pounds
  • Physical stamina sufficient to sit, stand or walk for prolonged periods of time;
  • Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgments and decisions.
  • Tolerance to heat, steam, water, common kitchen odors, dust, pollen, specific agents/chemicals, cleansers, and foul smells.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

See job description.

See job description. Must submit High School Diploma or GED with application.