FOOD SERVICE SPECIALIST TRAINEE
C2303
Pay Level 1

Purpose of Classification:
Responsible for assisting with the operation of an assigned food preparation and service unit by performing a variety of duties.

Work is performed in accordance with the College's mission, vision, and core values.

Essential Functions:
Performs a variety of duties such as operating a cash register, serving customers, stocking supplies, cleaning food preparation and serving areas, filling vending machines or washing pots, pans and dishes.

Prepares for meals in assigned areas by chopping and slicing meats, vegetables and fruit, preparing salad items and dressings, making and wrapping sandwiches. Sets up steam tables and prepares grilled items. Some assigned areas required that meals are prepared to order. Mixes beverages, fills beverage containers. Stocks service areas as needed.

Provides a variety of customer related duties including greeting customers, posting the daily menu, opening cash registers for the day by verifying amount of money in the bank and making change; operation of point of sale systems, closes out cash register by counting cash in till.

Stocks serving area with juice, cookies, chips, cream, sugar, cups, napkins, straws and lids; cleans machines, work stations and service areas; busses tables; gets ice for ice machines; prepares beverages; makes deliveries to other departments.

Washes pots and pans; operates dishwasher; stores clean items in the proper place and ensures that the pot-and-pan area is clean, neat and sanitized each day prior to closing the kitchen area.

Cleans and fills vending/soft drink, juice, milk and hot chocolate machines; inventories products in vending/soft drink machines; orders and puts away vending machine products.

Cleans grill, deep fryers, condiment and steam tables, salad/soup bars and juice/pie cases; keeps work areas orderly and clean; replenishes pastry items; replenishes work area freezer with food items; stocks work area refrigerator with food items necessary for the line; may have responsibility for menu planning, cooking soups and preparing entrees during summer term.

Performs other duties as assigned.

Actively demonstrate and advocate for Lane's core value of Diversity by modeling and ensuring diversity and cultural competency (respect, inclusiveness, reflecting, valuing and welcoming of cultural differences) regardless of age, color, disability, gender, gender identity or expression, social class, marital status, national origin, race, ethnicity, religion, sexual orientation, veteran's status, nationality, age, origin, first language, geographic location, communication style or work style or status.

Minimum Qualifications:
High school graduation or equivalent is required. A current Oregon approved Food Handler's Card by date of hire is required.

Equivalent combination of training and experience will be considered qualifying.

Knowledge, Skills and Abilities:
Knowledge of: safety and sanitary requirements of a food service operation.

Ability to: learn the purpose and safe operation of equipment used in a kitchen; learn to prepare tasteful, visually appealing foods; follow food service procedures; understand oral and written instructions; work efficiently and adhere to deadlines; learn to set up food in an appealing manner; learn to follow food portioning guidelines; learn to make correct change and count money accurately; learn to operate a point of sale system; remember prices of food items; understand and follow health regulations for safety and sanitation; deal with customers in a pleasant, courteous and helpful manner; communicate effectively with others regarding all aspects of menu planning and food preparation; learn to operate cash register, beverage dispensers, grill, pot washer, slicer, chopper, knives, deep fryer, sandwich wrapper and other kitchen utensils or equipment; work collaboratively as a member of a team with active and appropriate participation; attend meetings and trainings as required; lift and carry sacks or boxes weighing up to 50 pounds; work around hot equipment and in a warm environment; stand for extended periods; work irregular hours, varied shifts and/or occasional weekends; drive as required by the position; and work safely in operating equipment and/or performing duties to prevent injury to self and others.

Physical Demands:
These positions require the use of hands and arms to handle, control or feel objects, tools, or controls. Many of the duties in this classification require repetitive motion. These positions require standing for long periods of time, walking distances, up and down stairs. Employees must safely drive College utility carts and trucks; transport and carry sacks or boxes weighing up to 50 pounds. Employees in these positions may work around hot equipment, in moist conditions, and in enclosed spaces.

Working Conditions:
Positions in this classification may work in a variety of settings, including working in very warm conditions or cold conditions. Employees may have potential exposure to body fluids as a result of burns or cuts. Positions in this classification may work in assignments that are in close proximity to other people. Some positions may be exposed to sounds and noise levels that are distracting and uncomfortable. Positions may require the ability to work varied shifts.

Tools and Equipment Used:
In performing the essential functions of the position, the following tools and equipment may be used: grills, stoves, commercial dishwashers, commercial coffee makers, automatic slicers and choppers, knives, commercial deep fryers, point of sales systems, computers, various software systems, and other related tools and equipment.

Supervision:
Reports to and works under the general supervision of the Food Services Manager. Instructions and directions concerning new activities are received in the form of oral or written procedures from the a lead worker or a Food Service Coordinator. Work is performed according to established food service procedures and State health and nutritional guidelines, with employees responsible for applying knowledge and experience to tasks performed. Work is reviewed for quality, quantity and/or accuracy. Supervision of others is not a normal responsibility of this position

September 2015