Cafe Specialist

Employer
Orange Coast College
Location
Costa Mesa, California
Salary
$36,364.00 - $49,026.00 Annually
Posted
Mar 07, 2018
Ref
O-037-18
Administrative Jobs
Student Affairs, Career Services
Institution Type
Community College

Orange Coast College

 

Cafe Specialist

Job# O-037-18

Salary: $36,364.00 - $49,026.00 Annually

Deadline:03/16/18

 

Full job description and OFFICIAL application available ONLY at:   https://www.governmentjobs.com/careers/cccd/jobs/1971644/cafe-specialist?keywords=Cafe%20Specialist&pagetype=jobOpportunitiesJobs

 

Definition

Performs and may assist in leading a small team in connection with preparing, portioning, and packaging food, and with service and clean up at a school site that may also serve as a food production facility for remote sites.  Serves as a cashier with a point-of-sale register. Performs advanced food service record keeping such as maintaining student accounts, production records, and end-of-day procedures.

 

Distinguishing Career Features

The Cafe Specialist is contained in a service-oriented career ladder.  A Café Assistant III may serve as a team leader or demonstrate a higher level of specialization such as in catering, monitoring student accounts, supporting a standalone service or special meal program, and other expanded record keeping.  Advancement to Café Services Team Leader is based on need and the ability to accept leadership over a larger work team and coordinate cooking of food items of a full service kitchen.  

 

Essential Duties and Responsibilities

 

Receives, prepares, assembles, counts, and cleans, slices, cuts, or otherwise portions food items such as, but not limited to fruits, vegetables, frozen and cooked items, used for packaging and ingredients.  Prepares fruits and vegetables and prepares serving trays.

Sets up and operates commercial food production and processing machines for use.  Cleans, sanitizes, and arranges machine components.  Adjusts and tests machines to match processing and operating instructions.

Prepares and maintains various records and reports on operations and activities including inventory, personnel, sales, meals served, monies collected, requisitions, daily reports, work schedules and production sheets.

Maintains up-to-date student account records and responds to communications from students and families about account status.  

Arranges individually packaged food items along a service line and in remote venues so that students/patrons can make easy selection.  

Serves food items according to specified quantities and from established menus.  Prepares and serves substitute food items to accommodate variances in student counts.  Restocks food items in appropriate storage to ensure ability to re-serve.

Records food temperatures at regular intervals to required levels.  Inspects and/or tastes prepared foods before serving to determine quality, appearance, and acceptance. 

Serves as a point of sale cashier, accepting money, entering data into the system and performing end-of-day procedures.  

Enters student information onto databases used for school food service, entering data to established data entry screens.  May process free and reduced price meal applications.

Operates a hand operated snack and/or ala carte service cart.  Arranges and sells food items and accounts for cash, student meal cards, and meal counts.

Attends a food production station, assembling, sealing, and stacking standardized portions of food items onto transferable food carriers.   Maintains pace with acceptable units of production.

Observes work habits of team members, offering suggestions to improve efficiency and enhance safe work methods.

Maintains inventory and initiates orders for food items with pre-approved vendors.  Monitors and/or receives and stores food and inventory to comply with health and safety requirements.

May lead a small team engaged in portioning and packaging food items and service.

Performs other duties as assigned that support the overall objective of the position.

Qualifications and Physical Demands

Knowledge and Skills

The position requires working knowledge of institutional quantity food preparation, methods, procedures, and service.  Requires working knowledge of food storage and sanitation procedures.  Requires working knowledge of kitchen/production facility safety and safe work procedures.  Requires basic knowledge of food production line processes.  Requires sufficient knowledge of and skill at using computer-aided data entry applications for storing data about students and kitchen operations.  Requires sufficient arithmetic skills to compute weights, measures, counts, and portions.  Requires sufficient reading skills to interpret menus, ingredient lists, and preparation instructions.   Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team.  

 

Abilities

Requires the ability to perform the essential duties of the position.  Requires the ability to independently maintain and monitor a kitchen or one or more production environments.  Must be able to understand and follow District Food Service policies, procedures, rules and regulations.  Must be able to orient and train food service staff and perform basic recordkeeping functions and complete routine food service reports. Must be skilled in operation of commercial kitchen equipment use for cooking and baking.  Requires the ability to coordinate and sequence food preparation activity in order to serve a variety of food items at the same time.  Requires the ability to follow oral and written instructions.   Requires the ability to interpret menus and ingredient lists.  Requires the ability to apply safety and sanitation regulations.  Requires the ability to work varying shifts and locations.

 

Physical Abilities

Requires the ability to stand for extended periods of time, bend, kneel and stoop. Requires sustained lifting of medium to heavy weights (under 50 pounds) and occasional pushing and positioning of heavy objects up to 75 pounds.  Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes.  Requires sufficient hand-eye coordination maintain pace in a production setting, to use kitchen utensils and equipment, and move and position hot materials.

 

Education and Experience

The position typically requires a High School diploma plus formal training in meal planning, sanitation, record keeping, and 3 years of experience in institutional cooking in an education or equivalent setting.

 

Licenses and Certificates

May require a valid driver's license.  Requires a food safety manager's certificate.

 

Coast Community College District is an Equal Opportunity Employer

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