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Red Bluff Joint Union High School District
Wage: $15.67/hr

Definition: Under supervision, the food service worker performs routine tasks in assisting in the preparation and serving of all foods in the cafeteria; maintains food service areas, facilities, and equipment in a clean and sanitary condition; maintains a variety of records and prepares reports; and to do other related work as required. The food service worker assists in preparing all foods as required by the breakfast, lunch, and snack programs, special events, and/or assignments.

Examples of Duties:
Essential duties and responsibilities include the following:

  • Participates in the preparation, cooking, and baking of a variety of meat and vegetable dishes and baked goods utilizing prepared menus and recipes
  • Determines, according to the size of the group to be served, quantities of ingredients needed int he preparation of different types of baked and cooked goods according to prepared recipes
  • Cleans and prepares food for cooking
  • Reviews quality and portion control, and the wrapping, arranging, and storage of food to ensure the efficient use of foodstuffs and supplies
  • Cut, peel, and prepare fruits, vegetables, and other foods for cooking
  • Operate all food preparation equipment in a safe manner
  • Assists in the planning and preparation of banquets and catering; prepares food, gathers needed serving items and delivers
  • Serve and prepare, as needed, all food required in the food service program
  • Cleans and maintains staff dining area
  • Prepares meals for students with special diet accommodations as needed
  • Takes quarterly, monthly, and daily inventories of food and supply items
  • Maintains simple inventory
  • Deliver food to satellite facilities and off site locations
  • Receives, inspects and confirms the quantity and quality of items delivered
  • Operates cash register terminals
  • Ensures that work areas are maintained and operated in a safe and sanitary manner; monitors conditions and procedures at all times
  • Stocks vending machines
  • Load and operate dishwasher; breakdown, clean, and sanitize daily
  • Wash and clean equipment, food preparation areas, and cafeteria tables, while maintaining the highest possible standard of sanitation
  • Maintains the food service facility (including snack bar) and equipment in a clean, safe, and sanitary condition
  • Checks locked doors and windows, checks lights
  • Cooperate and communicate with other school staff and students to promote a positive school climate
  • Assists in the orientation and in-service training of food service personnel
  • Collects monies and reconciles tills
  • Counts daily monies and prepares daily deposits
  • Performs other related duties as required

To perform this job successfully, an individual must be able to perform the essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disability to perform essential functions.

Knowledge of:

  • Methods, procedures, and techniques for preparing, cooking, baking, and serving food in large quantities
  • Sanitation and safety practices and procedures
  • Kitchen cleaning materials, methods, and hygienic procedures
  • Standard cafeteria appliances and equipment
  • Basic arithmetic, record keeping, and money handling
  • Methods and procedures for receiving and storing of foodstuffs and supplies
  • Personnel motivation methods and techniques

Ability to:

  • Prepare and serve a variety of foods in large quantities
  • Lift moderately heavy containers of food and material
  • Adhere to USDA lunch and breakfast program nutritional guidelines and requirements
  • Perform simple arithmetical calculations
  • Handle money and make change on computerized and Point of Sale registers
  • Compile data and prepare clean and concise reports
  • Understand and carry out oral and written directions
  • Establish and maintain cooperative working relationships

Experience and Education:
Any combination equivalent to training and experience that could likely provide the required knowledge, skills, and abilities would be qualifying. A typical way to obtain the knowledge, skills, and abilities would be:

  • Two years of experience in quantity food preparation, service, and facility maintenance in a commercial, institutional, or school food service setting.
  • Equivalent to the completion of high school, supplemented by training or coursework in nutrition, quantity food preparation, menu planning, safety, sanitation, or other closely related areas.

To Apply:

Go to
For questions call: 527-8303 and ask for Fred

Minimum Education and Experience

Education Required: None