Basic Function and Representative Duties NOTICE OF OPEN AND PROMOTIONAL, COMPETITIVE EXAMINATION TO ESTABLISH AN ELIGIBILITY LIST FROM WHICH SUBSTITUTE, LIMITED TERM, AND REGULAR APPOINTMENTS WILL BE MADE.
Under the direction of an assigned supervisor, assist in quantity preparation and serving of foods at an assigned school site or within the production kitchen; maintain food service facilities, equipment and utensils in a clean and sanitary condition.
• Assist in quantity preparation and serving of foods at an assigned school site or within the production kitchen; assemble various ingredients; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; operate dish washers and wash trays, pots, pans, plates, utensils, countertops, carts and other serving equipment as assigned
• Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods; assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed
• Perform cashiering duties as assigned; count money and make correct change; distribute, collect, sort, count, scan and mark lunch tickets as required; utilize a computer to perform transactions and input data as assigned
• Prepare entrees, fruits, vegetables, sandwiches, salads, meats, pizza, eggs, cereal, breads, desserts, dressings and other assigned foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary; assemble sack lunches as assigned
• Communicate with students and staff to exchange information; notify students of meal portion and nutritional standards as appropriate
• Operate standard food service equipment such as slicers, ovens, can openers, food carts and warmers
• Maintain various routine records related to assigned activities as required
Perform related duties as assigned
Knowledge and Abilities KNOWLEDGE OF:
Basic food preparation including washing, cutting and assembling food items and ingredients
Sanitation and safety practices related to preparing, handling and serving food
Standard kitchen equipment, utensils and measurements
Oral and written communication skills
Basic math and cashiering skills
Proper lifting techniques
Basic record-keeping techniques
Assist in quantity preparation and serving of foods at an assigned school site
Maintain food service facilities, equipment and utensils in a clean and sanitary condition
Perform cashiering duties as assigned
Learn to operate a computer as required
Operate standard kitchen equipment safely and efficiently
Follow health and sanitation requirements
Wash, cut, slice, grate and assemble food items
Communicate effectively both orally and in writing
Work cooperatively with others
Understand and follow oral and written instructions
Make basic math computations
Maintain routine records related to work performed
Education, Experience and Other Requirements EDUCATION AND EXPERIENCE:
Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above and one year of experience in preparing or serving food in large quantities
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe Certification obtained through a proctored exam
If you do not have a food handler's health certificate, you may obtain one online via the link below:
Working Conditions and Additional Information ENVIRONMENT:
Subject to heat from ovens
Standing for extended periods of time
Hearing and speaking to exchange information
Lifting, carrying, pushing or pulling objects typically weighing up to 50 pounds and up to 60 pounds with assistance
Dexterity of hands and fingers to operate food service equipment
Reaching overhead, above shoulders and horizontally
Bending at the waist, kneeling or squatting
Seeing to monitor food quality and quantity
Heat from ovens
Exposure to very hot foods, equipment, metal objects, and electrical equipment
Working around knives, slicers or other sharp objects
This is an open and continuous recruitment. This recruitment will have a cut-off date every 90 days.
Cutoff dates for this recruitment will take place yearly on:
Feb 1, May 1, Aug 1, Nov 1
The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed. Applicants invited to advance in this recruitment will be scheduled to take the first test soon after the cutoff date.
The testing process may consist of a written exam; an oral exam; a performance exam; a structured interview (SI); a qualification appraisal interview (QAI); an evaluation of training & experience/education (T&E) and/or any combination thereof.
ONLY the No Child Left Behind (NCLB) test requires and is mandated to have a passing score of 70 on each of the three parts of the test.
All other tests will have a passing score set between 50 and 99 depending of a variety of factors affecting that specific recruitment.
All candidates must pass the first examination process to be invited to the next step/test in the process.
As the testing process consists of a minimum of two examination processes; the weight of each those processes may be determined at any step in the processes.
Qualified candidates will be notified of the date, time, and place of the examination(s)/test(s).
Candidates will be notified of the minimum pass points/test score for each examination and/or test in the examination process.
OTHER: Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.
SALARIES: All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.
Notification of Non-Discrimination Policy
The Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly, BUSD practices shall be free from discrimination, harassment, intimidation and bullying of any employee based on an employee's actual race, color, ancestry, national origin, ethnic group identification, age, religion, marital status, physical or mental disability, sex, sexual orientation, gender, gender identity, or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics.
The Board also prohibits retaliation against any district employee or job applicant who complains, testi?es or in any way participates in the district's complaint procedures instituted pursuant to this policy.
The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030:
Compliance Officer and Title IX Coordinator
2020 Bonar Street, Room 116
Berkeley, CA 94702