ABOUT THE EMPLOYER

Rex and Margaret Fortune School of Education is a comprehensive education system including, non-profit preschools, a network of tuition-free, public charter schools (TK-12th), and a school of education with a masters programs and educator preparations programs accredited by the California Commission on Teacher Credentialing. in Sacramento/San Bernardino County. We prepare students for college starting in preschool Transitional Kindergarten in San Bernardino and Sacramento Counties and are focused on closing the African American achievement gap.

SKILLS/ABILITY TO:

• Operate food service equipment safely and efficiently.
• Diffuse matters using tact, patience and courtesy.
• Learn and implement rules and regulations pertaining to health and safety in the cafeteria.
• Maintain food service equipment and areas ensuring that food items are prepared, served and stored properly.
• Maintain basic records and reports.
• Establish and maintain cooperative and effective working relationships with others.
• Learn, interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
• Meet schedules and time lines.
• Provide the highest level of customer service to students.
• Understand and follow written and oral directions.
• Speak, read and write English at a level required for satisfactory job performance.
• Maintain consistent, punctual and regular attendance.
• Hear and speak to exchange information.

EDUCATION/EXPERIENCE

• High School Diploma required.
• Any combination equivalent to: sufficient training and experience working in a food preparation program.
• Food Handler’s Certificate
  Fortune School of Education provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
  This position description intends to describe the general nature and level of work being performed by people assigned to this position. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant

• Standard kitchen equipment, utensils and measurements; record keeping techniques. Principles and practices of supervision and training; sanitation and safety practices related to serving food.
• Principles and methods of quantity food service preparation and ordering.
• Sanitation practices related to preparing, handling and serving food.
• Proper lifting techniques.
• Basic record-keeping techniques.
• Operation of food service equipment.
• Techniques to properly store perishable foods.
• Computer programs for the purpose of tracking lunch program data and records.