Lead Food Service Assistant

Only online applications will be accepted: https://www.governmentjobs.com/careers/downey 
 
This is a PROMOTIONAL ONLY recruitment to establish an eligibility list and fill a vacancy. The eligibility list will be used to fill permanent vacancies which may occur during the life of the eligibility list. Promotional examinations shall be restricted to permanent employees of the District who meet the qualifications of the class.
 
 Positions in this classification are part-time 35 hours per week, 11 months/184 workdays per year.
 
The recruitment process will consist of a written and an oral technical interview, which is tentatively scheduled during the weeks of September 22 - October 13, 2026. Qualified applicants will be notified by email.
 

EQUAL OPPORTUNITY, TITLE IX, AFFIRMATIVE ACTION EMPLOYER

The Downey Unified School District does not engage in any employment practice that discriminates against an employee or applicant for employment on the basis of actual or perceived race, color, ancestry, national origin, religion, creed, age, disability (mental or physical), sex, gender (including pregnancy and childbirth), sexual orientation, gender identity, gender expression, medical condition, genetic information (including family and medical history), marital status, political affiliation, military and veteran status, or retaliation; or on any other basis as protected by state, federal or local law, ordinance or regulation, in its educational program(s) or employment. No person shall be denied employment solely because of any impairment which is unrelated to the ability to engage in activities involved in the position(s) or program for which application has been made. If you need a reasonable accommodation to participate in the hiring process, Downey Unified School District will provide you with one upon notice.

BASIC FUNCTION:
Under the direction of an assigned Food Service Supervisor, plan, coordinate, and oversee operation of snack and kitchen facilities at an assigned middle, high, or continuation high school; prepare and sell food and beverages; provide work direction and guidance to assigned personnel and student workers.Coordinate and participate in the preparation of all cafeteria and à la carte food items at a middle, high, or continuation high school. E 
 
Order, receive and store food items and supplies; take inventory to determine food and materials in stock. E 
 
Stock, serve and sell food items at secondary schools or continuation high school in accordance with federal and District regulations. E 
 
Train and provide work direction to assigned staff; select and supervise student workers. E 
 
Prepare a variety of hot and cold food and beverages in the snack bar(s) and cafeteria. E 
 
Take and record temperatures of food items; prepare and maintain documentation as required. E 
 
Assist site supervisor with inventory, ordering and computer data entry. E 
 
Maintain snack bar(s) and kitchen serving areas in a sanitary manner; clean counter, trays, food containers, utensils and other equipment. E 
 
Oversee the receipt and custody of cash; set up cash boxes and count daily sales receipts; operate computerized point-of-sale terminal. E 
 
Open and close snack bar(s) and set up facilities; assemble items to go to the serving line, snack bars and portable locations. E 
 
Operate a variety of standard kitchen equipment including slicer, mixer, warmer, oven and others. E
Prepare records and reports related to snack bar sales and inventory; prepare production worksheets and personnel time sheets. E 

Operate computer programs such as software for point-of-sale revenues, inventory management and electronic mail programs, and perform the duties of the Food Service Supervisor in the absence of the Supervisor or as assigned. 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. KNOWLEDGE OF: 
- Kitchen and/or snack bar operations at a middle, high, or continuation high school. 
- Sanitation and safety practices related to cooking and serving food, including safe and proper temperatures of heated and cold foods.
- Methods of preparing and serving food in large quantities. 
- Standard kitchen equipment, utensils and measurements. 
- Record keeping techniques. 
- Health and safety regulations. 
- Interpersonal skills using tact, patience and courtesy. 
- Basic math. 
- Computerized point-of-sale and electronic mail system.
 
 
ABILITY TO: 
- Oversee snack bar and/or kitchen facilities on a middle, high, or continuation high school campus. 
- Plan and organize work. 
- Prepare, serve and sell food items in a snack bar and cafeteria. 
- Receive cash payments, make change accurately and efficiently, and perform arithmetic calculations quickly and accurately. 
- Operate a computer terminal. 
- Maintain records of cash receipts and inventory. 
- Train and provide work direction to others. 
- Estimate and order supplies for the snack bar and/or kitchen. 
- Properly take food temperatures. 
- Operate standard equipment found in a school snack bar, cafeteria or kitchen. 
- Understand and follow oral and written directions. 
- Work and maintain cooperative effective and positive working relationships with others. 
- Meet schedules and time lines. 
- Operate a point-of-sale and electronic mail system.
- Follow and observe all safety and sanitation policies and procedures.
- Interact effectively with students, staff, and the public using tact, patience and courtesy.
- Work effectively, both independently and as a member of a team.- Communicate effectively, both orally, in writing and through email, with supervisor, students,      
  coworkers, parents, vendors and faculty.
- Demonstrate behavior in line with CHARACTER COUNTS! Principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship.Any combination equivalent to: High school diploma or equivalent and one year experience in quantity food preparation in a school cafeteria or commercial establishment. Possession of Safe Food Handlers Certificate within five (5) months' of employment, as well as meeting requirements to keep certificate current.

LICENSES AND OTHER REQUIREMENTS:

May require a valid California driver's license and the availability of private transportation or the ability to obtain transportation between job sites. May be required to drive between sites. 

WORKING CONDITIONS:

ENVIRONMENT: 
Incumbents in this classification work indoors and outdoors and/or in changing weather conditions with protection against the elements. School cafeteria or snack bar environment frequented by students; subject to heat from ovens, and cold from walk-in refrigerators and freezers.   
 
PHYSICAL ABILITIES: 
 Standing and walking for extended periods of time; moderate and frequent lifting and carrying up to 40 pounds, occasional lifting of up to 60 pounds with assistance; dexterity of hands and fingers to operate kitchen equipment; repetitively use fingers and wrists and/or hands in a twisting motion or while applying pressure; carrying, pushing or pulling food trays and carts; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; bending and stooping at the waist. 
 
HAZARDS: 
Exposure to changing weather conditions, very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.