Food Service Specialist (Food Services)

BASIC FUNCTION

Prepares, cooks, packages, and serves food for a college cafeteria and catering department; contributes to the preparation of menus; maintains food service areas, facilities, and equipment in a clean and sanitary condition; delivers and serves food at assigned sites.

SUPERVISION RECEIVED AND EXERCISED

Receives general supervision from assigned area supervisor. May provide lead direction to temporary staff and/or student workers.

CLASS CHARACTERISTICS

This classification in the Food Service series is responsible for independently performing technical duties in support of the preparation, cooking, packaging, and other related activities involved in the serving of quantity food production. Positions at this level have advanced cooking skills and are able to prepare complex menu items, exercise judgment and initiative in their assigned tasks, receive only occasional instruction or assistance as new or unusual situations arise, and are fully aware of the operating procedures and policies of the department.

Education

Education and Experience

Completion of the twelfth (12th) grade and three (3) years of experience in quantity food preparation and serving in a commercial setting; or an equivalent combination of education, training, and/or experience.

Experience

Knowledge of

1. Advanced principles and methods of quantity food preparation, serving, and storage to include large scale banquet foods, meal planning, and scratch cooking using multiple cooking methods.

2. Basic math to compute food quantities required by prescribed menus.

3. Operational characteristics of food preparation equipment and tools including their use, care, and maintenance requirements.

4. Safety and sanitation procedures relating to food preparation, storage, and serving in accordance with state and local health ordinances.

5. Principles and procedures of cash collection and handling.

6. If assigned to food delivery, safe driving rules and practices.

7. Healthy nutritional standards.

8. Principles and practices of recordkeeping.

9. Modern equipment and communication tools used for business functions and program, project, and task coordination, including computers and software programs relevant to work performed.

Ability to

1. Estimate quantities of food required using prepared menus and worksheets.

2. Prepare, cook, bake, store, and serve a diverse range of foods using correct methods of preparation, recipe specifications, and utilizing proper cooking techniques.

3. Create specialty menus from various regions, dietary restrictions, and utilizing leftovers.

4. Implement the nutritional and educational goals of the District.

5. Maintain and adhere to strict hygiene standards.

6. Make accurate arithmetic computations; accurately process cash transactions.

7. Safely and efficiently transfer and deliver food and food storage containers.

8. Utilize care and cleaning for a diverse range of food service equipment.

9. Ability to read and comprehend menus, catering orders, and District provided training.

10. Effectively use computer systems, software applications relevant to work performed, and business equipment to perform a variety of work tasks.

11. Communicate effectively in the course of performing work tasks.

12. Establish, maintain, and foster effective working relationships with those contacted in the course of work.

13. Demonstrate clear evidence of sensitivity and understanding of the diverse academic, socioeconomic, disability, and ethnic backgrounds of students, staff, and the community.

14. Provide efficient, high-level customer service to the public, vendors, contractors, and District personnel.

Licenses/Certifications

Licenses and Certifications

1. A valid driver's license and proof of insurability may be required to drive a District or personal vehicle.

2. Possession of National Restaurant Association Educational Foundation for the ServSafe® Food Protection Manager Certification prior to the start of employment.

Other

PHYSICAL DEMANDS

Must possess mobility to work in a standard food service setting and use standard restaurant equipment, including a computer; to operate a motor vehicle to visit assigned sites; vision to read printed materials and a computer screen; and hearing and speech to communicate in person and over the telephone. The job involves frequent standing and walking around the kitchen. Finger dexterity is needed to use knives and other utensils, as well as grasp pans and other kitchen equipment and to access, enter, and retrieve data using a computer keyboard or calculator. Positions in this classification typically stand, bend, reach, stoop, walk and kneel to prepare and package food; and push and pull carts with foods and other kitchen items. Positions in this classification occasionally lift, move, and carry objects that typically weigh up to 50 pounds using proper equipment and/or assistance from staff.

Employees may interact with upset individuals in interpreting and enforcing departmental policies and procedures.

The essential functions of this classification must be performed by the incumbents with or without reasonable accommodations.

ENVIRONMENTAL CONDITIONS

Employees work in a kitchen/cafeteria environment and are exposed to moderate to loud noise levels, cold and/or hot temperatures, chemicals, and food allergens. Employees may interact with upset individuals in interpreting and enforcing departmental policies and procedures.

Duties and Responsibilities

EXAMPLES OF TYPICAL JOB FUNCTIONS

1. Prepares, cooks, and serves assigned menu items by sautéing, grilling, baking, frying, broiling, slicing, heating, counting, weighing, measuring, cutting, and scooping into established serving size portions: trays and warms food in the oven and prepares specialty beverages.

2. Maintains the total production of all foods prepared and maintains inventory to ensure product availability while ensuring proper presentation and garnishing of foods.

3. Packages food and beverages in proper quantity for transport to other serving locations; delivers food for catering functions; performs set up and break down of catering.

4. Prepares, distributes, and serves feeding programs and catered events, and maintains a recordkeeping system of these activities.

5. Checks catering schedules and prepares and records the quantity of food used for each meal; counts and stocks coolers; counts leftover food and stores them in the pantry or freezer; fills and wraps food containers; ensures use of proper methods of handling foods to be stored.

6. Operates a variety of kitchen equipment including grills, mixers, fryers, ovens, refrigerators, freezers, slicers, steamers, tilt skillets, warmers, and dishwasher.

7. Assists with inventory of products and equipment; maintains daily records of food and supplies used; checks deliveries.

8. May perform duties in the Food Services Technician classification as directed by area supervisor.

9. Exercises technical and functional direction over and provides training to student workers.

10. Provides necessary information and demonstrations concerning how to perform certain work tasks to new employees.

11. Uses culinary skills to create consistent meals based on department standards and follows prescribed recipes when available.

12. Participates in District-provided in-service training programs.

13. Performs other related duties as assigned; specific duties not listed does not exclude them for this classification if the work is similar or related.

Duties and Responsibilities - Continued

Duties and Responsibilities: - Continued

Conditions of Employment

CONDITIONS OF EMPLOYMENT

SALARY: Salary grades consist of nine steps. A new employee is normally placed on Step 1 of the grade. Changes in step placement take place on the first day of the first month following the anniversary date of attaining permanent classified employee status until the maximum of the grade is reached.

HOLIDAYS: There are 13 holidays observed each year. A pro-rata reduction will be made for employees working less than full-time and less than twelve months.

VACATION: Employees are granted 12 days of vacation per year through the first five years of service to the District; 15 days after completion of five continuous years of service to the District; and 22 days after completion of 10 continuous years of service to the District. This computation is based on full-time, twelve-month employment. A pro-rata reduction will be made for employees working less than full-time and less than twelve months.

SICK LEAVE: One day of sick leave for each month of service is granted. This is based on full-time, twelve-month employment. A pro-rata reduction will be made for employees working less than full-time and less than twelve months. There is no limit to the number of days of sick leave which may be accrued.

FRINGE BENEFITS: The District provides a health and welfare benefit package for employees and legal qualifying dependents. Those employees working less than full-time and less than twelve months will receive a pro-rata share of the benefit package. The dollar value of the package is a subject of negotiation between the District and the Bargaining Unit.

The work location and assignment within a job classification is determined by the District and may be subject to change.

All offers of employment will be contingent upon the availability of funds and approval by the Board of Trustees.

The Riverside Community College District (the District) fosters and maintains a work environment free from discrimination harassment or retaliation, where all persons are treated with dignity and respect. The District is a proud equal opportunity employer and does not discriminate against any person based on ethnic group identification, national origin, religion, age, gender, gender identity, gender expression, race, color, genetic information, sexual orientation, physical or mental disability, or any characteristic listed or defined in Section 11135 of the Government Code or any characteristic that is contained in the prohibition of hate crimes set forth in subdivision (1) of Section 422.6 of the California Penal Code, or any other status protected by law. The District adheres to these principles in all aspects of employment, including, recruitment, hiring, training, compensation, promotion, benefits, discipline and termination. All employees share in the responsibility for fulfilling the District's commitment to equal employment opportunity.

In addition, it is the policy of the District to provide reasonable accommodation to qualified applicants and employees. If you need assistance or an accommodation due to a disability or have inquiries regarding compliance or grievance procedures you may contact the District Compliance Officer and Title IX, Section 504/ADA Coordinator Lorraine Jones as follows:

Lorraine Jones, Ed.D., M.S.W.

District Compliance Officer and Title IX/ADA/504 Coordinator

3801 Market Street

Riverside, CA 92501

[email protected]

951-222-8039.

Work Hours/Work Days for Classified and Hourly Positions Only:

Monday - Friday: 7:00am - 3:30pm

Required Applicant Documents

Resume or Curriculum Vitae

Cover Letter

Other Document

Optional Applicant Documents

Other Transcript

Other Document

Other Transcript: Attach the Transcript that qualifies you for this position

Effective Employment Date

Anticipated Start Date: April 2026

Application Deadline

Open Until Filled

Special Comments

IMPORTANT NOTICES

• *****
• An electronic, RCCD on-line application must be completed to be considered. All portions of the application must be entirely filled out with all information qualifying an applicant for the position. Listing "see resume" or a similar statement is not acceptable. Only information on the official RCCD application (not resumes) will be considered to determine whether an applicant meets the minimum requirements for the position for which he/she is applying.
• All supporting materials, required or optional, must also be in electronic formats and attached to the electronic, on-line application when applying. Supporting materials are only accepted as Adobe Acrobat (.pdf) or Microsoft Word files and must be less than 2 MB in size.
• An application will not be considered complete unless ALL REQUIRED DOCUMENTS are electronically attached to the application by the Application Deadline date. An incomplete file may subject the candidate to disqualification.
• Paper applications and supporting materials, including letters of recommendation, WILL NOT be accepted! All documents must be submitted electronically with the online application.
• Letters of reference, IF REQUIRED, must be NON-CONFIDENTIAL and submitted electronically when applying on-line.
• Interested candidates must apply by the deadline listed above by 8:00 p.m., Pacific Standard Time.
• The Riverside Community College District does not require testing at the initial application filing period. As you progress through the selection process, you may be required to perform a job-related test based on the needs of the work area for which you are being considered.
• The District will make reasonable accommodations for applicants with disabilities. Applicant should contact Diversity and Human Resources at (951) 222-8595 for assistance.

Application Types Accepted

Classified/Management/Confidential Application