JobID: 2077

　　Position Type:

　　Food Service/

　　Food Service Substitute

　　Location:

　　Bay City Public Schools

　　Starting at: $10.10/hr

　　**On-Call possible 4-5 hours per day

　　SUMMARY:**  To assist in the preparation and serving of quality food to students in a quick and pleasant manner.  To perform cleaning tasks in the assigned food service area.

　　ESSENTIAL DUTIES AND RESPONSIBILITIES.  Other duties may be assigned.

　　Assists with quantity food preparation and assembly of food in any area of the kitchen.Responsible for portioning and serving meals to students in a quick and pleasant manner.Assists with the daily cleaning of the production kitchen and all kitchen equipment to ensure cleanliness and sanitary conditions are met.Sets up/breaks down serving lines (such as salad bar, hot food, ala carte etc).Provides, on a daily basis, the information required for the production record, as applies to the duties assigned.Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the production site.Works as a member of the team with all kitchen staff.Advises the Building Food Service Supervisor of all needs for the maintenance, repair, replacement or general condition of equipment or utensils used by the Food Service Aide.Reports any spoilage to the production kitchen.Reports any/all safety condition concerns to the Food Service Supervisor immediately.Exhibits a reliable, punctual, dependable, honest, and self-motivated approach.Exhibits a positive image as a loyal representative of the school district.SUPERVISORY RESPONSIBILITIES:  None QUALIFICATION REQUIREMENTS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below 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); previous experience with large scale cooking and food preparation/serving preferred.  Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping.  Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies.

　　LANGUAGE SKILLS:Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization.  Ability to communicate well with others, both verbally and in writing.

　　MATHEMATICAL SKILLS:Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.  Ability to perform these operations using units of weight measurement, and volume.

　　REASONING ABILITY:Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.  OTHER SKILLS AND ABILITIES: