2025-2026 Substitute Food Service Assistant II - Part-time

h2CLASS TITLE:nbsp; FOOD SERVICE ASSISTANT II/h2 pstrongnbsp;/strong/p pstrongESSENTIAL FUNCTION:nbsp; /strong/p pnbsp;/p pnbsp;nbsp;nbsp;nbsp;nbsp; Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities./p pnbsp;/p pstrongDISTINGUISHING CHARACTERISTICS:/strongnbsp;/p pnbsp;/p pnbsp;nbsp;nbsp;nbsp;nbsp; Food Service Assistant II incumbents assist in the preparation of food in a production kitchen, food serving and cashiering duties and incumbents may be assigned lead duties.nbsp; Food Service Assistant I incumbents perform basic and routine food service and cashiering activities related to the serving of food./p pnbsp;/p pstrongBASIC REPRESENTATIVE DUTIES:/strong/p pnbsp;/p ul liImplement all rules and regulations, policies and administrative guidelines as adopted by the Board of Education./li liPrepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared; prepare, cook and/or assemble sandwiches, burgers, fries, salads, meats, fruit, vegetables and cookies./li liAssemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations, maintaining appropriate records as assigned./li liPrepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals./li liHeat, portion and serve food to students and staff according to established procedures./li liCount money and prepare cash registers with appropriate amount and denominations of change./li liUse the Lunchbox system and collect money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies, prepare bank deposit slips and deliver to the bank for deposit./li liCount and maintain inventory records and notify supervisor of needed supplies./li liMaintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment, pots, pans, trays and other food service items./li liAssist other Food Services personnel with cooking and baking activities./li liAssist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash/li /ul ul liOperate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required./li liTrain new food service employees as assigned./li liPerform related duties as assigned./li liRemain at work during the entire workday unless excused by supervisor or designated representative./li liMaintain a professional appearance./li liIncorporate the use of technology in daily tasks./li liMaintain regular attendance./li liAdhere to the Professional Code of Ethics./li /ul pnbsp;/p pstrongKNOWLEDGE AND ABILITIES:/strong/p pnbsp;/p pstrongnbsp;nbsp;nbsp;nbsp;nbsp; KNOWLEDGE OF:/strong/p ul liBasic math and cashiering skills./li liBasic record-keeping techniques./li liStandard kitchen equipment, utensils and measurements./li liSanitation practices related to handling and serving food./li liInterpersonal skills using tact, patience and courtesy./li liProper lifting techniques./li /ul pnbsp;/p pstrongnbsp;nbsp;nbsp;nbsp;nbsp; ABILITY TO:/strong/p ul liPrepare and serve food in accordance with health and sanitation regulations./li liLearn and follow health and sanitation requirements./li liMaintain food service equipment and areas in a clean and sanitary condition./li liOperate a cash register and make change accurately./li liAdd, subtract, multiply and divide quickly and accurately./li liWash, cut, slice, grate, mix and assemble food items and ingredients./li liLearn, apply and explain policies, procedures, rules and regulations./li liMeet schedules and time lines./li liOperate standard kitchen equipment safely and efficiently./li liUnderstand and follow oral and written directions./li liWork cooperatively with others./li liLift heavy objects./li liLift, bend, push, walk and stand for extended periods of time./li /ul pnbsp;/p pstrongEDUCATION AND EXPERIENCE:/strong/p pnbsp;/p pnbsp;nbsp;nbsp;nbsp;nbsp; Any combination equivalent to:nbsp; high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year food service experience./p pnbsp;/p pnbsp;/p pstrongLICENSES AND OTHER REQUIREMENTS:/strong/p pstrongnbsp;/strong/p pnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.nbsp; Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements./p