"Food Service Specialist (Food Services) - Riverside City College"

Position Title: Food Service Specialist (Food Services) - Riverside City College

Department:

Food Services (R)

Position Type:

Support Staff (Classified / Confidential)

College/Campus:

Riverside City College

Employment Type:

Full-Time

Position Length:

12-month

Salary Range:

Grade C ($4,336 - $5,281 Monthly)

Job Description

Basic Function:

Prepares, cooks, packages, and serves food for a college cafeteria and catering department; contributes to the preparation of menus; maintains food service areas, facilities, and equipment in a clean and sanitary condition; delivers and serves food at assigned sites.

SUPERVISION RECEIVED AND EXERCISED

Receives general supervision from assigned area supervisor. May provide lead direction to temporary staff and/or student workers.

CLASS CHARACTERISTICS

This classification in the Food Service series is responsible for independently performing technical duties in support of the preparation, cooking, packaging, and other related activities involved in the serving of quantity food production. Positions at this level have advanced cooking skills and are able to prepare complex menu items, exercise judgment and initiative in their assigned tasks, receive only occasional instruction or assistance as new or unusual situations arise, and are fully aware of the operating procedures and policies of the department.

Education and Experience:

Completion of the twelfth (12th) grade and three (3) years of experience in quantity food preparation and serving in a commercial setting; or an equivalent combination of education, training, and/or experience.

Knowledge of:

1. Advanced principles and methods of quantity food preparation, serving, and storage to include large scale banquet foods, meal planning, and scratch cooking using multiple cooking methods.
2. Basic math to compute food quantities required by prescribed menus.
3. Operational characteristics of food preparation equipment and tools including their use, care, and maintenance requirements.
4. Safety and sanitation procedures relating to food preparation, storage, and serving in accordance with state and local health ordinances.
5. Principles and procedures of cash collection and handling.
6. If assigned to food delivery, safe driving rules and practices.
7. Healthy nutritional standards.
8. Principles and practices of recordkeeping.
9. Modern equipment and communication tools used for business functions and program, project, and task coordination, including computers and software programs relevant to work performed.

Ability to:

1. Estimate quantities of food required using prepared menus and worksheets.
2. Prepare, cook, bake, store, and serve a diverse range of foods using correct methods of preparation, recipe specifications, and utilizing proper cooking techniques.
3. Create specialty menus from various regions, dietary restrictions, and utilizing leftovers.
4. Implement the nutritional and educational goals of the District.
5. Maintain and adhere to strict hygiene standards.
6. Make accurate arithmetic computations; accurately process cash transactions.
7. Safely and efficiently transfer and deliver food and food storage containers.
8. Utilize care and cleaning for a diverse range of food service equipment.
9. Ability to read and comprehend menus, catering orders, and District provided training.
10. Effectively use computer systems, software applications relevant to work performed, and business equipment to perform a variety of work tasks.
11. Communicate effectively in the course of performing work tasks.
12. Establish, maintain, and foster effective working relationships with those contacted in the course of work.
13. Demonstrate clear evidence of sensitivity and understanding of the diverse academic, socioeconomic, disability, and ethnic backgrounds of students, staff, and the community.
14. Provide efficient, high-level customer service to the public, vendors, contractors, and District personnel.

Licenses/Certifications:

1. A valid driver's license and proof of insurability may be required to drive a District or personal vehicle.
2. Possession of National Restaurant Association Educational Foundation for the ServSafe Food Protection Manager Certification prior to the start of employment.

PHYSICAL DEMANDS

Must possess mobility to work in a standard food service setting... (full details as in text)

ENVIRONMENTAL CONDITIONS

Employees work in a kitchen/cafeteria environment...

EXAMPLES OF TYPICAL JOB FUNCTIONS

1. Prepares, cooks, and serves assigned menu items...
2. Maintains the total production of all foods prepared...

Work Hours/Work Days:

Monday - Friday: 7:00am - 3:30pm

Required Applicant Documents:

Resume or Curriculum Vitae, Cover Letter

Application Deadline:

Open Until Filled

Special Comments:

IMPORTANT NOTICES: (details on application process)