Server, Food and Nutrition Services (Temporary)
Department: Food & Nutrition Services
Location: San Marcos Campus
Reports to: Supervisor, Food & Nutrition Services
Supervisor’s Superior: Director, Food & Nutrition Services
Salary: Classified Hourly Position/ Step 1, Range: $20.60-$25.11. Salary is commensurate with experience.
Application Open: 8/25/26
Application Closing: 9/1/26
Job Summary:
Under the direction of the Food & Nutrition Services (FNS) Director, the Server is responsible for serving food to students in a pleasant manner, while ensuring compliance with all National School Lunch Program requirements and other applicable department policies.
Essential Duties and Responsibilities:
The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.
● Assist in the serving of foods at an assigned cafeteria; heat, package and wrap food items according to established procedures; serve meals on serving lines; set out prepared foods and milk.
● Follow safe and sanitary food handling procedures at all times.
● Arrange food items according to established regulations; rotate and replenish items according to established procedures.
● Assist in receiving of food delivered to the cafe.
● Ensure cleanliness of serving area and equipment.
● Assist in determining production quantities, completing daily production reports, and maintaining records to report to the National School Lunch Program.
● Read and respond to all emails in a timely manner.
● Follow assigned cleaning responsibilities to maintain a clean working environment.
● Perform other duties as assigned.
Education and Related Work Experience
To qualify for this position, an individual must possess any combination of experience and education that would ensure being able to meet and fulfill job requirements.
● High school diploma, completion of G.E.D.
● Minimum of 1 year of food service experience.
Licenses, Registrations or Certifications
● Must be able to obtain and maintain a Food Handlers Permit.
● Valid California non-commercial class driver's license
Technical Skills, Knowledge and Abilities
● Must have the ability to understand and communicate in English with adequate proficiency to follow directions from supervisor, read and understand safety guidelines and directions to prevent accidents or injuries from occurring, and communicate effectively with customers.
● Basic oral and written communication skills.
● Intermediate English language skills.
● Intermediate interpersonal relations skills.
● Basic math and accounting skills.
● Basic computer, keyboarding and word processing skills.
● Basic customer service and public relations skills.
● Intermediate critical thinking and problem solving skills.
● Intermediate organizational skills.
● Ability to manage confidentiality in all aspects of job.
● Ability to manage multiple priorities.
● Ability to manage multiple tasks with frequent interruptions.
● Ability to understand and follow all HACCP Standard Operating Procedures.
Physical Demands
● Ability to smell, taste and feel, in order to determine quality of raw and prepared food products.
● Ability to stand, stoop, reach and bend; mobility of arms to reach; dexterity of hands to grasp and manipulate large and small objects.
● Ability to read small print.
● Ability to stand for long periods.
● Ability to walk long distances.
● Ability to lift, push and/or pull objects weighing up to 50 pounds.
● Ability to work with, and in the proximity of, equipment with moving mechanical parts.
● Ability to work in an indoor and outdoor environment.
● Ability to work around loud noises.
Mental Demands
While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret data, information and documents; analyze and solve problems; use math/mathematical reasoning; work with HTH administrators, staff, vendors, parents, and others encountered in the course of work.
Work Environment
● Food service environment
Hazards:
● Heat from ovens.
● Exposure to very hot foods, equipment, and metal objects.
● Working around knives, slicers or other sharp objects.
● Exposure to cleaning chemicals and fumes.
ADA Statement
Each individual possesses different abilities to accomplish the same result. The ADA bars employers from discriminating against a disabled employee by requiring a specific method of achievement, which is different from requiring the employee to achieve the desired end. The employer’s judgment of a function’s importance typically is considered key in determining whether a job function is essential. An employer, therefore, need not sacrifice performance standards to comply with the ADA and similar nondiscrimination requirements.
