Food Service Worker II

Opening Date: June 2, 2026 APPLICATIONS FOR THIS POSITION WILL ONLY BE ACCEPTED ONLINE. RECRUITMENT TYPE OPEN - anyone may apply. Currently, the District has one (1) vacancy, 5 hours per day, 9 months per school year. The eligibility list being established will be used to hire for the current vacancy, for substitutes, and for future vacancies that may occur within one (1) year. The examination process will consist of supplemental questions within the application, a job-related written examination, and a qualification appraisal interview, followed by a selection interview for candidates in the top three ranks. BASIC POSITION INFORMATION Under general supervision, to be responsible for food production in specific food service areas; sell and serve food to students and staff members. Conducts daily, weekly, and quarterly inventory records. Assist in cleaning kitchen and food service equipment. Effectively train and provide work direction to food service personnel; cover in the absence of general supervisor and performs related duties as assigned. DISTINGUISHING CHARACTERISTICS Incumbents in the Food Service Worker II classification perform more responsible work for the food service operation, including preparing main dishes, salad bars, and other foods requiring some experience in food preparation activities. Incumbents may be assigned to work at a single school site or may travel to multiple school sites within the course of a single work day, based on the meal service needs of the campuses. The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification. Prepare; prep, cook, and distribute a variety of foods in large quantities for service in cafeterias, snack bars, and food carts according to production schedules; prepare food for distribution to satellite locations. E Set up steam tables and speed lines; serve and store food; cook food according to established procedures. E Operate a dishwashing machine; wash pots and pans; fill straw and napkin holders; clean tables, appliances, cupboards, and other cafeteria equipment. E Complete and maintain daily reports; temperature logs; daily production records from the sales of breakfast and lunch. Submit to supervisor as required. E Notify the supervisor and/or log when food or products are running short. E Conduct daily, weekly, and quarterly inventory records. E Check-in and receive food products. E Put away incoming stock. May be dairy, bread, frozen items, fruit, and vegetables. E Set up all food components for transport cart(s). E Wash, slice, grate, and chop foods; prepare salads. E Make salad dressings and prepare sandwich spreads; grill hamburgers and cheese sandwiches; bake cookies and other items. E Set up and break down specific food service areas. E Collect and count lunch money and make changes; prepare money for delivery to appropriate staff. E Perform related duties as assigned. Note: At the end of some of the duty statements there is an italicized "E" which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act. KNOWLEDGE AND ABILITIES KNOWLEDGE OF: Proper methods of preparing and cooking foods including entrees, salads, sandwiches, hamburgers, and hot dogs in large quantities. Basic math. Standard kitchen equipment, utensils, and measurements. Sanitation practices related to handling and serving food. Basic food preparation including washing, cutting, and assembling food items and ingredients. ABILTY TO: Use common cooking utensils and equipment. Wash, cut, slice, grate, mix and assemble food items and ingredients. Follow oral and written instructions. Perform work on a schedule. Operate point of sale system. Operate a computer. Work cooperatively with students and adults. Make simple arithmetic computations. Maintain food service equipment and areas in a clean and sanitary condition. Make change accurately. Perform simple and repetitive tasks. Any combination equivalent to: graduation from high school and one year of experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS 1. Incumbents in this classification must obtain a valid Serv-Safe certificate issued by an authorized agency within the completion of the six (6) month probationary period and maintain certification throughout employment in this classification. (California Health & Safety Code Section 113947.1) 2. Valid California driver's license, transportation, and appropriate liability insurance. Some positions in this class may be required to travel and work at multiple sites on a regular basis. WORKING CONDITIONS ENVIRONMENT School cafeteria environment. Driving a vehicle to conduct work. PHYSICAL DEMANDS Lifting moderately heavy objects weighing up to 40 pounds. Standing and walking for extended periods of time. Hearing and speaking to exchange information. Seeing to read and follow recipes. Dexterity of hands and fingers to operate commercial kitchen equipment, utensils and computer. HAZARDS Temperature extremes and potential contact with cleaning agents. Exposure to very hot foods, equipment, and metal objects used in cooking and baking. Exposure to sharp knives and slicers. AMERICANS WITH DISABILITIES ACT Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability. APPOINTMENT In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of six (6) months during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination.