PLEASE APPLY IN PERSON AT SCHOOL NUTRITION

2107 SUGAR HILL ROAD, MARION

 

Location of Position: District Wide

 

Length of Position:  Permanent 

 

Type of Benefits:  Partial

 

Months per year:  10

 

Number of hours per week:  27.5

 

Number of days per week:  5

 

State Salary Schedule  $15.00-$16.90

 

Nature of Work

 

GENERAL STATEMENT OF JOB

• Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere.
• Responsible for organizing, training, food production, food service activities, and assisting the Cafeteria Manager with all record management and reporting functions.
• May function as cook, cashier, server or helper.
• Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements.
• Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks.
• Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely.
• Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed.
• Reports to the Cafeteria Manager.

 

SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS

 

• Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided.
• Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period.
• Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.
• Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines.
• Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.
• Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory.
• May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service.
• Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service.
• Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period.
• Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity.
• Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.
• May assist manager with preparation of deposit and may deliver or secure bank deposit in manager’s absence.
• Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room.
• Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record.
• Must follow workplace safety procedures including the use of safety and personal protective equipment.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
• Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.
• General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.
• General knowledge of proper storage methods for various foods, supplies, and equipment.
• General knowledge of how to operate and clean kitchen equipment.
• General knowledge of the importance of using standardized recipes and ability to follow them.
• Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
• Ability to properly clean and sanitize kitchen area, equipment, and utensils.
• Ability to follow established policies and procedures.

ADDITIONAL JOB FUNCTIONS

• Performs other related work as required.

MINIMUM TRAINING AND EXPERIENCE

 

A High School Diploma and a minimum of 5 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

 

DISCLAIMER

 

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.