Under the direction of the Food Service Supervisor, performs a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition; oversees operations supervises, trains, and provides work direction to student workers.  Performs other related duties as may be assigned.

 E = indicates essential duties of the position

• Perform a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition. (E)
• Prepares grills, reheats or heats a variety of foods, assuring sanitation and safety measures are observed and food is served in an appetizing manner. (E)
• Takes food orders and prepares requested food items; serve and sells food to students and faculty. (E)
• Supervises, trains, and provides work direction to student workers. (E)
• Opens and closes facilities; stocks and replenishes cooking stations, grill area and salad bar; refill napkins, cups, ice, trays, condiments and other items as necessary. (E)
• Confers with the Food Service Supervisor regarding operations, problems, personnel, sales and other issues. (E)
• Trains and provides work direction to student workers involved in food preparation and service and kitchen clean up; assigns student workers according to volume and operations. (E)
• Maintains serving and display counters in a clean and orderly manner; stocks food display cases as required. (E)
• Fills in for Food Service Supervisor in her absence; assists with menu, catering, product ordering and receiving. (E)
• Serves as cashier in the absence of the cashier; collects money and makes change; solve issues or issues related to cashier operation; secures cash drawers and closes out cash registers. (E)
• Ensures proper food production and quality control of prepared foods. (E)
• Prepares and serves a wide variety of specialty food items for dinners, luncheons, meetings, banquets, coffees, and other special events; assists with catering, preparation of food, set-up and serving special events. (E)
• Operates a variety of food service equipment including slicer, chopper, mixer, fryer, oven, grill, beverage machines and others. (E)
• Performs other duties as may be assigned.

EDUCATION AND EXPERIENCE:  

Any combination equivalent to: graduation from high school, food handlers certificate and two years of increasingly responsible high volume and quality food service preparation and experience.

KNOWLEDGE OF: 

Principles of training and providing work direction.

Methods of preparing and serving food in large quantities.

Sanitation and safety practices related to cooking and serving food.

Basic math and cashiering skills.

Standard kitchen equipment, utensils and measurements.

Basic record-keeping techniques.

Weights and measures used in cooking.

Oral and written communication skills.

Methods of cleaning and maintaining food preparation and service areas, utensils and equipment in a clean and sanitary condition. 

ABILITY TO: 

Perform supervisory duties in the cafeteria.

Train and provide work direction to student workers as assigned.

Prepare, serve and sell food in the cafeteria.

Maintain food service equipment and facilities in a clean and sanitary condition.

Make change quickly and accurately.

Add, subtract, multiply and divide quickly and accurately.

Wash, cut, slice, grate, mix and assemble food items and ingredients.

Operate a variety of kitchen equipment safely and effectively.

Understand and follow oral and written directions.

Lift objects weighing up to 50 pounds.

Operate a cash register and make change accurately.

Establish and maintain cooperative and effective working relationships with others.

Follow health and sanitation requirements.

WORK DIRECTION, LEAD AND SUPERVISORY RESPONSIBILITIES:  Supervise, train, and provide work direction to hourly and student workers.

CONTACTS: Co-workers, student workers, vendors, repair and security personnel, other departmental personnel. 

PHYSICAL EFFORT: 

Lifting moderately heavy objects.

Standing for extended periods of time.

Dexterity of hands and fingers to operate kitchen equipment.

Bending at the waist.

Serving customers.

Carrying, pushing or pulling trays and carts.

WORKING CONDITIONS:   

Food service environment. 

Heat from ovens.

Handling hot foods and objects.

Exposure to cleaning chemicals and liquids.

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SUPPLEMENTAL INFORMATION It is the responsibility of each applicant to have all the requested documents submitted through NEOGOV by the deadline date in order to continue in the application process for this position. 

APPLICATION INSTRUCTIONS - PLEASE READ

• Each recruitment is conducted independently from others; therefore, interested parties need to submit separate complete application packages for each position they apply for. 
• It is important the applicants submit ALL documents requested for the application package to be deemed complete and given consideration. 
  1. This includes, but is not limited to, submitting transcripts for all college coursework or degrees when requested to do so within a job announcement. 
  2. All out of the country transcripts must be evaluated prior to submitting them with applications. 
     • Any evaluation service member of the National Association of Credential Evaluation Service (NACES) http://www.naces.org/ is acceptable.
  3. If letters of recommendation are required, letters must be current within two years, signed and dated from individuals having knowledge of your professional experience.
  4. Typing certifications must be current within one year and must include name, date and net words per minute (NWP).
  5. For those disciplines with established Academic Senate’s approved equivalency: complete the Supplemental Equivalence Request form (If applicant is applying based on an equivalency and is requesting review)
• Applicants may be subject to passing an examination (written/technical), as appropriate to the requirements of the position. 
• Residency within a reasonable geographical area of the college may be necessary.
• Travel expenses for pre-employment interviews and employment processing will not be authorized.

If you have, any questions or concerns please feel free to contact the Human Resources Office.

EQUAL OPPORTUNITY EMPLOYER: 

 Antelope Valley College prohibits discrimination and harassment based on race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, marital status, sex, age, or sexual orientation. Upon request, we will consider reasonable accommodations to permit individuals with protected disabilities to (a) complete the employment 

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 Annual Security Report is provided by Antelope Valley College for prospective students and employees. A copy of this report is available at http://www.avc.edu/administration/police/