JOB
This posting is to create a pool of qualified applicants for the current and/or upcoming academic year. While the department may not be actively recruiting at this time, applicants who meet all minimum qualifications and have submitted complete application materials will be contacted if a substitute position becomes available.
Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job; however, any additional duties will be reasonably related to this class.
SUMMARY DESCRIPTION
Performs a variety of tasks to assist in the efficient operation of the food service program.
SUPERVISION RECEIVED AND EXERCISED
Receives general direction from appropriate supervisor; checks with supervisor regarding non-routine assignments. May provide technical and functional direction to assigned student workers.
REPRESENTATIVE DUTIES
The following duties are typical for this classification.
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Performs a variety of duties in the efficient operation of the food service program including setting up serving areas, setting up steam tables and ice trays, and setting out food and beverages; replenishes condiment tables as well as prepared and packaged food displays.
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Takes food orders from customers; serves food to students and staff according to established procedures.
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Assists with cooking; operates grill in preparing short order food items such as hamburgers and hot dogs; prepares daily soups and pizzas.
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Assists with the preparation of a variety of food items such as fruits and vegetables; assists with making salads and preparing fruit cups; packages food as necessary according to established procedures.
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Operates computerized point of sale (POS) system; makes change.
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Maintains work areas and serving areas in a sanitary manner; removes and stacks dirty dishes; washes and cleans steam tables; cleans sink and eating surfaces; sweeps and mops; cleans and store utensils, pots, coffee urns, trays and kitchen equipment,
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Operates a variety of modern kitchen equipment including slicer, grinder, grills, deep fryer, dishwashers, and related equipment.
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Assists in preparing food for special events; sets up and may deliver food trays and carts; services food.
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Transports and stores supplies; carries out trash and garbage; assists in receiving and storing food and supplies.
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Utilizes proper safety precautions related to all work performed.
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Perform other duties related to the primary job duties.
The following generally describes the knowledge and ability required to enter the job and/or be learned within a short period of time in order to successfully perform the assigned duties.
CORE COMPETENCIES:
Environmental Exposure Tolerance
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Performing under physically demanding conditions
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Accepts and endures the necessity of working in unpleasant or physically demanding conditions
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Shows established adaptation and performance under unpleasant or physically demanding conditions
Safety Focus
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Showing vigilance and care in identifying and addressing health risks and safety hazards
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Maintains high level of conscientious safety practice
General Physical Ability
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Using strength, endurance, flexibility, balance and coordination
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Applying motor and perceptual abilities requiring no specific technique, training or conditioning
Professional and Technical Expertise
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Applying technical subject matter to the job **
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Knows the rudimentary concepts of performing the essential technical operations
Adaptability
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Responding positively to change and modifying behavior as the situation requires**
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Accept and adjust to changes and the unfamiliar
Innovation
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Imagining and devising new and better ways of doing things**
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Fix what is broken; find solutions and fixes with resources at hand
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Finds new approaches to performing familiar tasks
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Create and invent new ideas; envision the unexpected, unexplored, untried**
Critical Thinking
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Analytically and logically evaluates information to resolve problems
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Follow guide, SOP or other step by step procedures for locating the source of a problem and fixing it
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May detect ambiguous, incomplete, or conflicting information or instructions**
Informing
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Proactively obtaining and sharing information
Mechanical Insight
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Chooses the right tool for the job
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Applies principles of mechanical advantage to get the work done
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Follows step-by-step assembly procedures, troubleshooting guides, and simple diagrams
Customer Focus
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Attending to the needs and expectations of customer
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Seeks information about the immediate and longer term needs of the customer
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Anticipates what the customer may want or expect in a product or service
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Works across organizational boundaries to meet customer needs **
Attention to Detail
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Focusing on the details of work content
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Shows care and thoroughness in adhering to process and procedures that assure quality
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Applies knowledge and skill in recognizing and evaluating details of work**
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Applies skilled final touches on products
Using Technology
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Working with electronic hardware and software applications
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Using basic features and functions of software and hardware
Valuing Diversity
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Shows acceptance of individual differences
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Welcomes input and inclusion of others who may be different from oneself
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Shows understanding and empathy for the challenges of groups seeking inclusion or dealing with perceived discrimination
**Lead, Advanced or Senior Level Positions
EXAMPLE OF DUTIES
Education/Training: Formal or informal education or training that ensures the ability to read and write at a level necessary for successful job performance.
Experience: None.
Desired Education/Experience: Some experience in cafeteria work similar to the District’s food service operation.
License or Certificate: Possession of, or ability to obtain, a Food Handlers certification.
SUPPLEMENTAL INFORMATION
The person selected for hire will be required to complete the following pre-employment requirements:
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Submit to and successfully pass DOJ live scan/fingerprinting. Cost of live-scan services to be borne by candidate.
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Tuberculosis (TB) risk assessment
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Other pre-employment requirements may be required depending on the position (i.e. certifications or licenses; see job posting qualifications section for details).
Successful completion of all pre-employment requirements is mandatory to be eligible for employment. These requirements are in accordance with the San Bernardino Community College District’s Administrative Procedures and Board Policies.
