GENERAL CAFE ASSISTANT - BREVARD SOUTH - AUE Staffing, Inc.
BREVARD SOUTH, FL
About the Job
Do you have a passion for working in the kitchen or with food and also serving children in our community? Are you looking for a part-time job with weekends and holidays off? This is the perfect role as a Cafe Assistant and will give you just that! Offering four hour shifts Monday through Friday between the hours of 9am and 2:30pm allows for more time with family while supplementing your income.
These openings are the starting point to possibly become permanent positions within Brevard County Public Schools. Want to know more? Please read on.SUMMARY/SCOPE/GOAL:
Responsible for performing a variety of routine kitchen tasks including but not limited to food preparation, cooking, baking, production, cleaning, serving, and cashier while providing customer service to students and staff.
QUALIFICATIONS:
CAFETERIA ASSISTANT I:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
PREFERRED/DESIRED:
High School Diploma or Equivalent.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following course within one year of appointment to position: Introduction to Brevard School Food Services.
CAFETERIA ASSISTANT II:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
Zero to one (1) year(s) of verifiable and closely related experience required.
PREFERRED/DESIRED:
High School Diploma or Equivalent.
One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital, or other dining room setting.
PERFORMANCE RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
The tasks/competencies listed below represent most of the time spent working in this position. Supervisor may assign additional tasks within the scope of this classification, as necessary.
1.Assist with large-scale food production, cooking, baking, and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principals and procedures.
2.Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
3.Document food production, usage, and leftover portions for production records.
4.Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after meal service.
5.Use Point of Sale computer to properly identify a reimbursable meal, ensure proper student identification, and accurately record each customer s financial transaction.
6.Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors.
7.Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and sanitation records.
8.Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen staff.
9.Perform other kitchen duties as assigned by manager and/or lead.
Additional Functions: Assistant II
10.Prepare all types of baked or cooked food items according to the standardized recipes at the prescribed time, temperatures, quantities, and quality.
11.Inventory supplies for baking and cooking; check and order food and supplies through cafeteria manager.
12.Organize and plan material for the daily menu.
13.Prepare reports regarding products baked or cooked; keep records of recipes used in baking and cooking, account for leftovers, and supply such information to the manager.
OTHER DUTIES:
Performs other duties as assigned commensurate with the skills and abilities of the position. Provides outstanding customer service and uses positive interpersonal communications skills. Makes all decisions and performs all tasks in accordance with Brevard Public Schools strategic plan, vision, and mission. Ensures compliance with Board Policies, procedures, and applicable federal and state laws and regulations.
JOB RELATED:
Ability to work harmoniously with students and other adults, as well as provide friendly service. Ability to work efficiently, effectively at a fast pace. Ability to learn to operate food service equipment including a computerized cash register. Ability to follow written and oral instructions in relation to performance of routine duties involving cleaning and serving food. Knowledge of basic math skills needed for preparation of recipes, i.E., measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for inventory. Ability to follow proper cash handling procedures.
GENERAL:
Knowledge and use of time management and organizational systems. Skill in meeting and exceeding customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to sustain focus and attention to detail for extended periods of time.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following courses within one year of appointment to position: Introduction to Brevard School Food Services, Equipment Use and Care, and Quantity Foods.
EQUIPMENT:
Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers, food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS) systems, Inventory Management, Menu systems, etc.
Use office machines such as large volume copiers, printers, or calculators. Use computers for email, word processing, intra/internet, data entry, spreadsheets, service ticket responses, presentations, or custom applications.
PHYSICAL DEMANDS/WORK ENVIRONMENT
PHYSICAL REQUIREMENTS:
(L) LIGHT WORK
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as needed to move objects. If the use of arm and/or leg controls require exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated as light work.
POTENTIAL ENVIRONMENTAL CONDITIONS/HAZARDS:
Intermittent light machinery noise and activity level. Exposure to elevated temperatures and mechanical hazards. Tasting and smelling frequently.
Indoor office environment most often with Indoor/Outdoor movement between pods/locations frequently. Intermittent noise and activity level. Requires Sitting, Standing, Walking, Bending, Stooping, Kneeling, Finger Dexterity, Talking, Hearing, and Visual Acuity frequently.SUMMARY/SCOPE/GOAL:
Responsible for performing a variety of routine kitchen tasks including but not limited to food preparation, cooking, baking, production, cleaning, serving, and cashier while providing customer service to students and staff.
QUALIFICATIONS:
CAFETERIA ASSISTANT I:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
PREFERRED/DESIRED:
High School Diploma or Equivalent.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following course within one year of appointment to position: Introduction to Brevard School Food Services.
CAFETERIA ASSISTANT II:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
Zero to one (1) year(s) of verifiable and closely related experience required.
PREFERRED/DESIRED:
High School Diploma or Equivalent.
One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital, or other dining room setting.
PERFORMANCE RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
The tasks/competencies listed below represent most of the time spent working in this position. Supervisor may assign additional tasks within the scope of this classification, as necessary.
1.Assist with large-scale food production, cooking, baking, and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principals and procedures.
2.Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
3.Document food production, usage, and leftover portions for production records.
4.Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after meal service.
5.Use Point of Sale computer to properly identify a reimbursable meal, ensure proper student identification, and accurately record each customer s financial transaction.
6.Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors.
7.Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and sanitation records.
8.Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen staff.
9.Perform other kitchen duties as assigned by manager and/or lead.
Additional Functions: Assistant II
10.Prepare all types of baked or cooked food items according to the standardized recipes at the prescribed time, temperatures, quantities, and quality.
11.Inventory supplies for baking and cooking; check and order food and supplies through cafeteria manager.
12.Organize and plan material for the daily menu.
13.Prepare reports regarding products baked or cooked; keep records of recipes used in baking and cooking, account for leftovers, and supply such information to the manager.
OTHER DUTIES:
Performs other duties as assigned commensurate with the skills and abilities of the position. Provides outstanding customer service and uses positive interpersonal communications skills. Makes all decisions and performs all tasks in accordance with Brevard Public Schools strategic plan, vision, and mission. Ensures compliance with Board Policies, procedures, and applicable federal and state laws and regulations.
JOB RELATED:
Ability to work harmoniously with students and other adults, as well as provide friendly service. Ability to work efficiently, effectively at a fast pace. Ability to learn to operate food service equipment including a computerized cash register. Ability to follow written and oral instructions in relation to performance of routine duties involving cleaning and serving food. Knowledge of basic math skills needed for preparation of recipes, i.E., measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for inventory. Ability to follow proper cash handling procedures.
GENERAL:
Knowledge and use of time management and organizational systems. Skill in meeting and exceeding customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to sustain focus and attention to detail for extended periods of time.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following courses within one year of appointment to position: Introduction to Brevard School Food Services, Equipment Use and Care, and Quantity Foods.
EQUIPMENT:
Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers, food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS) systems, Inventory Management, Menu systems, etc.
Use office machines such as large volume copiers, printers, or calculators. Use computers for email, word processing, intra/internet, data entry, spreadsheets, service ticket responses, presentations, or custom applications.
PHYSICAL DEMANDS/WORK ENVIRONMENT
PHYSICAL REQUIREMENTS:
(L) LIGHT WORK
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as needed to move objects. If the use of arm and/or leg controls require exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated as light work.
POTENTIAL ENVIRONMENTAL CONDITIONS/HAZARDS:
Intermittent light machinery noise and activity level. Exposure to elevated temperatures and mechanical hazards. Tasting and smelling frequently.
Indoor office environment most often with Indoor/Outdoor movement between pods/locations frequently. Intermittent noise and activity level. Requires Sitting, Standing, Walking, Bending, Stooping, Kneeling, Finger Dexterity, Talking, Hearing, and Visual Acuity frequently.
These openings are the starting point to possibly become permanent positions within Brevard County Public Schools. Want to know more? Please read on.SUMMARY/SCOPE/GOAL:
Responsible for performing a variety of routine kitchen tasks including but not limited to food preparation, cooking, baking, production, cleaning, serving, and cashier while providing customer service to students and staff.
QUALIFICATIONS:
CAFETERIA ASSISTANT I:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
PREFERRED/DESIRED:
High School Diploma or Equivalent.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following course within one year of appointment to position: Introduction to Brevard School Food Services.
CAFETERIA ASSISTANT II:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
Zero to one (1) year(s) of verifiable and closely related experience required.
PREFERRED/DESIRED:
High School Diploma or Equivalent.
One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital, or other dining room setting.
PERFORMANCE RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
The tasks/competencies listed below represent most of the time spent working in this position. Supervisor may assign additional tasks within the scope of this classification, as necessary.
1.Assist with large-scale food production, cooking, baking, and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principals and procedures.
2.Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
3.Document food production, usage, and leftover portions for production records.
4.Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after meal service.
5.Use Point of Sale computer to properly identify a reimbursable meal, ensure proper student identification, and accurately record each customer s financial transaction.
6.Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors.
7.Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and sanitation records.
8.Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen staff.
9.Perform other kitchen duties as assigned by manager and/or lead.
Additional Functions: Assistant II
10.Prepare all types of baked or cooked food items according to the standardized recipes at the prescribed time, temperatures, quantities, and quality.
11.Inventory supplies for baking and cooking; check and order food and supplies through cafeteria manager.
12.Organize and plan material for the daily menu.
13.Prepare reports regarding products baked or cooked; keep records of recipes used in baking and cooking, account for leftovers, and supply such information to the manager.
OTHER DUTIES:
Performs other duties as assigned commensurate with the skills and abilities of the position. Provides outstanding customer service and uses positive interpersonal communications skills. Makes all decisions and performs all tasks in accordance with Brevard Public Schools strategic plan, vision, and mission. Ensures compliance with Board Policies, procedures, and applicable federal and state laws and regulations.
JOB RELATED:
Ability to work harmoniously with students and other adults, as well as provide friendly service. Ability to work efficiently, effectively at a fast pace. Ability to learn to operate food service equipment including a computerized cash register. Ability to follow written and oral instructions in relation to performance of routine duties involving cleaning and serving food. Knowledge of basic math skills needed for preparation of recipes, i.E., measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for inventory. Ability to follow proper cash handling procedures.
GENERAL:
Knowledge and use of time management and organizational systems. Skill in meeting and exceeding customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to sustain focus and attention to detail for extended periods of time.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following courses within one year of appointment to position: Introduction to Brevard School Food Services, Equipment Use and Care, and Quantity Foods.
EQUIPMENT:
Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers, food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS) systems, Inventory Management, Menu systems, etc.
Use office machines such as large volume copiers, printers, or calculators. Use computers for email, word processing, intra/internet, data entry, spreadsheets, service ticket responses, presentations, or custom applications.
PHYSICAL DEMANDS/WORK ENVIRONMENT
PHYSICAL REQUIREMENTS:
(L) LIGHT WORK
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as needed to move objects. If the use of arm and/or leg controls require exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated as light work.
POTENTIAL ENVIRONMENTAL CONDITIONS/HAZARDS:
Intermittent light machinery noise and activity level. Exposure to elevated temperatures and mechanical hazards. Tasting and smelling frequently.
Indoor office environment most often with Indoor/Outdoor movement between pods/locations frequently. Intermittent noise and activity level. Requires Sitting, Standing, Walking, Bending, Stooping, Kneeling, Finger Dexterity, Talking, Hearing, and Visual Acuity frequently.SUMMARY/SCOPE/GOAL:
Responsible for performing a variety of routine kitchen tasks including but not limited to food preparation, cooking, baking, production, cleaning, serving, and cashier while providing customer service to students and staff.
QUALIFICATIONS:
CAFETERIA ASSISTANT I:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
PREFERRED/DESIRED:
High School Diploma or Equivalent.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following course within one year of appointment to position: Introduction to Brevard School Food Services.
CAFETERIA ASSISTANT II:
EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
Zero to one (1) year(s) of verifiable and closely related experience required.
PREFERRED/DESIRED:
High School Diploma or Equivalent.
One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital, or other dining room setting.
PERFORMANCE RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
The tasks/competencies listed below represent most of the time spent working in this position. Supervisor may assign additional tasks within the scope of this classification, as necessary.
1.Assist with large-scale food production, cooking, baking, and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principals and procedures.
2.Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
3.Document food production, usage, and leftover portions for production records.
4.Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after meal service.
5.Use Point of Sale computer to properly identify a reimbursable meal, ensure proper student identification, and accurately record each customer s financial transaction.
6.Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors.
7.Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and sanitation records.
8.Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen staff.
9.Perform other kitchen duties as assigned by manager and/or lead.
Additional Functions: Assistant II
10.Prepare all types of baked or cooked food items according to the standardized recipes at the prescribed time, temperatures, quantities, and quality.
11.Inventory supplies for baking and cooking; check and order food and supplies through cafeteria manager.
12.Organize and plan material for the daily menu.
13.Prepare reports regarding products baked or cooked; keep records of recipes used in baking and cooking, account for leftovers, and supply such information to the manager.
OTHER DUTIES:
Performs other duties as assigned commensurate with the skills and abilities of the position. Provides outstanding customer service and uses positive interpersonal communications skills. Makes all decisions and performs all tasks in accordance with Brevard Public Schools strategic plan, vision, and mission. Ensures compliance with Board Policies, procedures, and applicable federal and state laws and regulations.
JOB RELATED:
Ability to work harmoniously with students and other adults, as well as provide friendly service. Ability to work efficiently, effectively at a fast pace. Ability to learn to operate food service equipment including a computerized cash register. Ability to follow written and oral instructions in relation to performance of routine duties involving cleaning and serving food. Knowledge of basic math skills needed for preparation of recipes, i.E., measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for inventory. Ability to follow proper cash handling procedures.
GENERAL:
Knowledge and use of time management and organizational systems. Skill in meeting and exceeding customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Ability to sustain focus and attention to detail for extended periods of time.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following courses within one year of appointment to position: Introduction to Brevard School Food Services, Equipment Use and Care, and Quantity Foods.
EQUIPMENT:
Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers, food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS) systems, Inventory Management, Menu systems, etc.
Use office machines such as large volume copiers, printers, or calculators. Use computers for email, word processing, intra/internet, data entry, spreadsheets, service ticket responses, presentations, or custom applications.
PHYSICAL DEMANDS/WORK ENVIRONMENT
PHYSICAL REQUIREMENTS:
(L) LIGHT WORK
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as needed to move objects. If the use of arm and/or leg controls require exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated as light work.
POTENTIAL ENVIRONMENTAL CONDITIONS/HAZARDS:
Intermittent light machinery noise and activity level. Exposure to elevated temperatures and mechanical hazards. Tasting and smelling frequently.
Indoor office environment most often with Indoor/Outdoor movement between pods/locations frequently. Intermittent noise and activity level. Requires Sitting, Standing, Walking, Bending, Stooping, Kneeling, Finger Dexterity, Talking, Hearing, and Visual Acuity frequently.
Source : AUE Staffing, Inc.
