Beverage Equipment Service Technicians provide diagnostics, service, repair, maintenance & installation for beverage and commercial food equipment. Our technicians make quality repairs in a timely manner, maintain their equipment to the highest standards, and build trusting relationships with our clients. WHAT SETS HELIOS APART: Competitive hourly wages Company vehicle Dispatched from home daily Paid company holidays and paid time off Career growth opportunities, promote from within culture Benefits package WHAT HELIOS NEEDS FROM YOU: Provide the highest level of professionalism, communication, and integrity to our customers Diagnose, repair, and service a wide variety of beverage and commercial food equipment Be available to work a set schedule with an on-call rotation Maintain parts and tools inventory Participate in company-provided training opportunities WHAT SETS YOU APART: Valid driver's license EPA (Environmental Protection Agency) certification to be obtained within 90 days of hire (certification paid for by BERCO). General knowledge of maintenance and repair procedures. Coachable and eager to learn. Excellent written, verbal, and interpersonal skills Basic computer skills for iPad/cell phone communication and documentation Beverage Equipment Repair Corp, a Helios company, determines compensation based on the cost of labor across several US geographic markets. The base pay for this position ranges from $20 to $22/hour. Pay is based on a number of factors including market location, job-related knowledge, skills, and experience. Helios Service Partners is the industry leader in Multi-Site Mechanical Service, Maintenance and Installation. Helios proudly self-performs HVAC, refrigeration, plumbing and commercial kitchen work for America's top multi site businesses.
Apr 23, 2024
Full time
Beverage Equipment Service Technicians provide diagnostics, service, repair, maintenance & installation for beverage and commercial food equipment. Our technicians make quality repairs in a timely manner, maintain their equipment to the highest standards, and build trusting relationships with our clients. WHAT SETS HELIOS APART: Competitive hourly wages Company vehicle Dispatched from home daily Paid company holidays and paid time off Career growth opportunities, promote from within culture Benefits package WHAT HELIOS NEEDS FROM YOU: Provide the highest level of professionalism, communication, and integrity to our customers Diagnose, repair, and service a wide variety of beverage and commercial food equipment Be available to work a set schedule with an on-call rotation Maintain parts and tools inventory Participate in company-provided training opportunities WHAT SETS YOU APART: Valid driver's license EPA (Environmental Protection Agency) certification to be obtained within 90 days of hire (certification paid for by BERCO). General knowledge of maintenance and repair procedures. Coachable and eager to learn. Excellent written, verbal, and interpersonal skills Basic computer skills for iPad/cell phone communication and documentation Beverage Equipment Repair Corp, a Helios company, determines compensation based on the cost of labor across several US geographic markets. The base pay for this position ranges from $20 to $22/hour. Pay is based on a number of factors including market location, job-related knowledge, skills, and experience. Helios Service Partners is the industry leader in Multi-Site Mechanical Service, Maintenance and Installation. Helios proudly self-performs HVAC, refrigeration, plumbing and commercial kitchen work for America's top multi site businesses.
Beverage Equipment Service Technicians provide diagnostics, service, repair, maintenance & installation for beverage and commercial food equipment. Our technicians make quality repairs in a timely manner, maintain their equipment to the highest standards, and build trusting relationships with our clients. WHAT SETS HELIOS APART: Competitive hourly wages Company vehicle Dispatched from home daily Paid company holidays and paid time off Career growth opportunities, promote from within culture Benefits package WHAT HELIOS NEEDS FROM YOU: Provide the highest level of professionalism, communication, and integrity to our customers Diagnose, repair, and service a wide variety of beverage and commercial food equipment Be available to work a set schedule with an on-call rotation Maintain parts and tools inventory Participate in company-provided training opportunities WHAT SETS YOU APART: Valid driver's license EPA (Environmental Protection Agency) certification to be obtained within 90 days of hire (certification paid for by BERCO). General knowledge of maintenance and repair procedures. Coachable and eager to learn. Excellent written, verbal, and interpersonal skills Basic computer skills for iPad/cell phone communication and documentation Helios Service Partners determines compensation based on the cost of labor across several US geographic markets. The base pay for this position ranges from $20 to $22/hour. Pay is based on a number of factors including market location, job-related knowledge, skills, and experience. Helios Service Partners is the industry leader in Multi-Site Mechanical Service, Maintenance and Installation. Helios proudly self-performs HVAC, refrigeration, plumbing and commercial kitchen work for America's top multi site businesses.
Apr 20, 2024
Full time
Beverage Equipment Service Technicians provide diagnostics, service, repair, maintenance & installation for beverage and commercial food equipment. Our technicians make quality repairs in a timely manner, maintain their equipment to the highest standards, and build trusting relationships with our clients. WHAT SETS HELIOS APART: Competitive hourly wages Company vehicle Dispatched from home daily Paid company holidays and paid time off Career growth opportunities, promote from within culture Benefits package WHAT HELIOS NEEDS FROM YOU: Provide the highest level of professionalism, communication, and integrity to our customers Diagnose, repair, and service a wide variety of beverage and commercial food equipment Be available to work a set schedule with an on-call rotation Maintain parts and tools inventory Participate in company-provided training opportunities WHAT SETS YOU APART: Valid driver's license EPA (Environmental Protection Agency) certification to be obtained within 90 days of hire (certification paid for by BERCO). General knowledge of maintenance and repair procedures. Coachable and eager to learn. Excellent written, verbal, and interpersonal skills Basic computer skills for iPad/cell phone communication and documentation Helios Service Partners determines compensation based on the cost of labor across several US geographic markets. The base pay for this position ranges from $20 to $22/hour. Pay is based on a number of factors including market location, job-related knowledge, skills, and experience. Helios Service Partners is the industry leader in Multi-Site Mechanical Service, Maintenance and Installation. Helios proudly self-performs HVAC, refrigeration, plumbing and commercial kitchen work for America's top multi site businesses.
The Mountain Views School Nutrition Program is seeking a temporary district-wide Kitchen Assistant float position. This person would be on site daily to help cover absences in the school nutrition program throughout the district. Our full operational kitchens include Woodstock Union HS/MS, Woodstock Elementary School, Killington Elementary School, and The Prosper Valley School, and two receiving kitchens for satellite meals are Barnard Academy and Reading Elementary. This position is 7 hours per day, depending on the kitchen schedule that needs coverage that day, 5 days per week, and begins immediately. Training will be provided to learn each kitchen's operations and service routine. The hourly wage starts at $17.74 and increases with education and experience. We seek a dynamic, flexible, and patient team player who enjoys working with students and staff in a school setting. Daily work responsibilities will include prepping the daily breakfast and lunch menu items assigned, serving meals according to the school's meal service schedule, operating the purchase of sale register, washing dishes, and cleaning. Large-scale food prep experience and cooking from scratch are necessary, and experience working in a commercial or production kitchen is required. The candidate must be able to stand for long periods, lift 50 pounds or more daily, multitask, and maintain a positive attitude throughout the day. The candidate must also be able to maintain a positive attitude during intense serving and preparation times and have good written and verbal communication skills. Serve Safe certification is required and can be obtained within one month of hire. Responsibilities and Qualifications: Valid Driver's License Safe food handling procedures should be followed according to VT Department of Health Food & Lodging Regulations. Unload meals from the vehicle and set up for meal delivery to classrooms or for grab-and-go options. Label and put away leftover food Production record keeping Wash and sanitize the meal service area, dishes, and pans Able to use Purchase of Sale (POS) software and computer to claim reimbursable meals Able to work as a team player within the school and the school nutrition program Must enjoy working with children Serve Safe certification is required or can be obtained within the first month of employment. Working Conditions: Mental Demands: calculating, comparing, problem-solving, evaluating, interpreting, organizing, consulting, analyzing, planning, documenting, specifying, coordinating, implementing, and presenting. Physical Demands: sitting, standing, climbing stairs, adjusting, connecting, lifting (to 50 lbs.), bending, keyboarding, pulling, pushing, carrying, writing, and operating equipment. Environmental Conditions: inside, slippery surfaces, chemical exposure, biological exposure, working around moving objects, working alone, working in hot temperatures.
Apr 16, 2024
Full time
The Mountain Views School Nutrition Program is seeking a temporary district-wide Kitchen Assistant float position. This person would be on site daily to help cover absences in the school nutrition program throughout the district. Our full operational kitchens include Woodstock Union HS/MS, Woodstock Elementary School, Killington Elementary School, and The Prosper Valley School, and two receiving kitchens for satellite meals are Barnard Academy and Reading Elementary. This position is 7 hours per day, depending on the kitchen schedule that needs coverage that day, 5 days per week, and begins immediately. Training will be provided to learn each kitchen's operations and service routine. The hourly wage starts at $17.74 and increases with education and experience. We seek a dynamic, flexible, and patient team player who enjoys working with students and staff in a school setting. Daily work responsibilities will include prepping the daily breakfast and lunch menu items assigned, serving meals according to the school's meal service schedule, operating the purchase of sale register, washing dishes, and cleaning. Large-scale food prep experience and cooking from scratch are necessary, and experience working in a commercial or production kitchen is required. The candidate must be able to stand for long periods, lift 50 pounds or more daily, multitask, and maintain a positive attitude throughout the day. The candidate must also be able to maintain a positive attitude during intense serving and preparation times and have good written and verbal communication skills. Serve Safe certification is required and can be obtained within one month of hire. Responsibilities and Qualifications: Valid Driver's License Safe food handling procedures should be followed according to VT Department of Health Food & Lodging Regulations. Unload meals from the vehicle and set up for meal delivery to classrooms or for grab-and-go options. Label and put away leftover food Production record keeping Wash and sanitize the meal service area, dishes, and pans Able to use Purchase of Sale (POS) software and computer to claim reimbursable meals Able to work as a team player within the school and the school nutrition program Must enjoy working with children Serve Safe certification is required or can be obtained within the first month of employment. Working Conditions: Mental Demands: calculating, comparing, problem-solving, evaluating, interpreting, organizing, consulting, analyzing, planning, documenting, specifying, coordinating, implementing, and presenting. Physical Demands: sitting, standing, climbing stairs, adjusting, connecting, lifting (to 50 lbs.), bending, keyboarding, pulling, pushing, carrying, writing, and operating equipment. Environmental Conditions: inside, slippery surfaces, chemical exposure, biological exposure, working around moving objects, working alone, working in hot temperatures.
Job Description This Back-up Courier/Janitor/Kitchen Helper primarily serves as a backup or fill-in for the main courier driver, which provides safe, reliable, efficient and prompt transportation for personnel and mail items around the Valdez Marine Terminal. When not performing courier duties this position is responsible for performing janitorial and/or kitchen duties for office buildings and related facilities by providing a wide variety of cleaning / kitchen and other related duties required to keep facilities in a safe, clean and orderly condition. Services are provided on and off Alyeska's Valdez Pipeline Marine Terminal and this position provides back up service for any cafeteria events. All duties are to be performed in accordance with NMS' mission, vision, and values as well as established policies, practices, and procedures. Responsibilities Performs all duties required of a courier, janitor and kitchen helper. Transports personnel to and from various destinations at the terminal. Transport personnel to and from the airport as requested. Transports high priority mail items and processes routine mail items, including, but not limited to boxes, packages, etc. Maintains a log of packages received and distributed. Completes and maintains a daily vehicle use logbook. Performs daily preventative maintenance on assigned vehicle such as checking brakes, lights, windshield wipers, etc., as well as refueling the fuel tank before it reaches a half tank. Keeps the interior of the vehicle, including windows, clean and operational. May lift luggage and personal belongings to and from a Suburban or Pickup Truck to assist passengers. Performs emergency roadside repairs such as changing tires. Operates a postal machine and scale. Constantly monitors mobile telephone and/or radio to maintain service delivery. Cleaning hallways, stairways, offices, food preparation or break areas, kitchen areas or equipment, laundry rooms, clinics, living areas, work areas, off-site areas, common areas, restrooms, public areas, or other similar areas. Restocking break areas, restrooms, supply closets and janitorial areas. Sweeps, mops, scrubs, strips, extract, waxes, buff, vacuums, etc. all types of floors. Empty trash cans and replace liners, and clean receptacles as necessary. May compact trash. May change light bulbs and perform very light facility maintenance. May keep building entryways free of snow and debris. Dusts both low and high areas. Wipes down or cleans various surfaces. Uses appropriate PPE, equipment and cleaning solutions for all tasks. Maintain work areas and janitor closets in a clean, organized and safe manner. Maintain janitorial equipment in a clean, safe and operable condition. Remove linen and towels from various areas and places them in the appropriate locations. Removes and transports trash and recyclables to the appropriate disposal areas. Operate and maintain various types of vehicle(s) to work at various locations. Stocks vehicle with required supplies, goes to remote facilities to clean, stock and maintain those facilities. Required to go outside in extreme cold conditions to get in a vehicle, warm up the vehicle, and to go inside different facilities and locations. Required to carry items (up to 48 pounds) up and down stairs and across grated platforms. Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Supports the grill line during high volume times Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. Attend JSA Tool Box Meetings. Identifies, resolves, and/or appropriately reports site's safety hazards and any potential safety hazards. Notify supervisor if safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications High school diploma or GED equivalent. Preferred one (1) year of directly related experience that demonstrates a general working Preferred one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire Currently hold or have the ability to obtain a Transportation Worker Identification Credential (TWIC) within 30 days of hire. A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Must be able to drive 8 passenger Suburban and 5 Passenger Crew Cab long bed Pickup Truck, 4-wheel drive vehicles safely Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 8-12 hours per shift. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: Employees must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Employees are occasionally exposed to fumes or airborne particles and may be exposed to toxic or caustic chemicals. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 38 lbs. from floor to shoulders x 2 Carry: Carry 38 lbs. with two hands for a minimum distance of 30 feet x 2, self-paced. Allow a 60 second rest period between carry tests. Push: push horizontally with a peak force of 50 f-lbs. with two hands Pull: pull horizontally with a peak force of 75 f-lbs. with two hands. Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 12 steps x 15 for a total of 180 steps, Allow 30 second rest after climbing up and down each set of 50 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 5 for a total of 50 steps while carrying 38 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 60 second rest period after climbing up and down 25 steps while carrying. Slanted Ladder: Climb a slanted ladder with 3 rungs x 3 repetitions for a total of 9 rungs, self-paced but continuous. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Submit a Referral () Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Valdez Job ID Division NMS Camp Services Work Type On-Site Work Location Valdez NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Apr 16, 2024
Full time
Job Description This Back-up Courier/Janitor/Kitchen Helper primarily serves as a backup or fill-in for the main courier driver, which provides safe, reliable, efficient and prompt transportation for personnel and mail items around the Valdez Marine Terminal. When not performing courier duties this position is responsible for performing janitorial and/or kitchen duties for office buildings and related facilities by providing a wide variety of cleaning / kitchen and other related duties required to keep facilities in a safe, clean and orderly condition. Services are provided on and off Alyeska's Valdez Pipeline Marine Terminal and this position provides back up service for any cafeteria events. All duties are to be performed in accordance with NMS' mission, vision, and values as well as established policies, practices, and procedures. Responsibilities Performs all duties required of a courier, janitor and kitchen helper. Transports personnel to and from various destinations at the terminal. Transport personnel to and from the airport as requested. Transports high priority mail items and processes routine mail items, including, but not limited to boxes, packages, etc. Maintains a log of packages received and distributed. Completes and maintains a daily vehicle use logbook. Performs daily preventative maintenance on assigned vehicle such as checking brakes, lights, windshield wipers, etc., as well as refueling the fuel tank before it reaches a half tank. Keeps the interior of the vehicle, including windows, clean and operational. May lift luggage and personal belongings to and from a Suburban or Pickup Truck to assist passengers. Performs emergency roadside repairs such as changing tires. Operates a postal machine and scale. Constantly monitors mobile telephone and/or radio to maintain service delivery. Cleaning hallways, stairways, offices, food preparation or break areas, kitchen areas or equipment, laundry rooms, clinics, living areas, work areas, off-site areas, common areas, restrooms, public areas, or other similar areas. Restocking break areas, restrooms, supply closets and janitorial areas. Sweeps, mops, scrubs, strips, extract, waxes, buff, vacuums, etc. all types of floors. Empty trash cans and replace liners, and clean receptacles as necessary. May compact trash. May change light bulbs and perform very light facility maintenance. May keep building entryways free of snow and debris. Dusts both low and high areas. Wipes down or cleans various surfaces. Uses appropriate PPE, equipment and cleaning solutions for all tasks. Maintain work areas and janitor closets in a clean, organized and safe manner. Maintain janitorial equipment in a clean, safe and operable condition. Remove linen and towels from various areas and places them in the appropriate locations. Removes and transports trash and recyclables to the appropriate disposal areas. Operate and maintain various types of vehicle(s) to work at various locations. Stocks vehicle with required supplies, goes to remote facilities to clean, stock and maintain those facilities. Required to go outside in extreme cold conditions to get in a vehicle, warm up the vehicle, and to go inside different facilities and locations. Required to carry items (up to 48 pounds) up and down stairs and across grated platforms. Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Supports the grill line during high volume times Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. Attend JSA Tool Box Meetings. Identifies, resolves, and/or appropriately reports site's safety hazards and any potential safety hazards. Notify supervisor if safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications High school diploma or GED equivalent. Preferred one (1) year of directly related experience that demonstrates a general working Preferred one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire Currently hold or have the ability to obtain a Transportation Worker Identification Credential (TWIC) within 30 days of hire. A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Must be able to drive 8 passenger Suburban and 5 Passenger Crew Cab long bed Pickup Truck, 4-wheel drive vehicles safely Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 8-12 hours per shift. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: Employees must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Employees are occasionally exposed to fumes or airborne particles and may be exposed to toxic or caustic chemicals. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 38 lbs. from floor to shoulders x 2 Carry: Carry 38 lbs. with two hands for a minimum distance of 30 feet x 2, self-paced. Allow a 60 second rest period between carry tests. Push: push horizontally with a peak force of 50 f-lbs. with two hands Pull: pull horizontally with a peak force of 75 f-lbs. with two hands. Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 12 steps x 15 for a total of 180 steps, Allow 30 second rest after climbing up and down each set of 50 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 5 for a total of 50 steps while carrying 38 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 60 second rest period after climbing up and down 25 steps while carrying. Slanted Ladder: Climb a slanted ladder with 3 rungs x 3 repetitions for a total of 9 rungs, self-paced but continuous. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Submit a Referral () Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Valdez Job ID Division NMS Camp Services Work Type On-Site Work Location Valdez NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Job Description This Back-up Courier/Janitor/Kitchen Helper primarily serves as a backup or fill-in for the main courier driver, which provides safe, reliable, efficient and prompt transportation for personnel and mail items around the Valdez Marine Terminal. When not performing courier duties this position is responsible for performing janitorial and/or kitchen duties for office buildings and related facilities by providing a wide variety of cleaning / kitchen and other related duties required to keep facilities in a safe, clean and orderly condition. Services are provided on and off Alyeska's Valdez Pipeline Marine Terminal and this position provides back up service for any cafeteria events. All duties are to be performed in accordance with NMS' mission, vision, and values as well as established policies, practices, and procedures. Responsibilities Performs all duties required of a courier, janitor and kitchen helper. Transports personnel to and from various destinations at the terminal. Transport personnel to and from the airport as requested. Transports high priority mail items and processes routine mail items, including, but not limited to boxes, packages, etc. Maintains a log of packages received and distributed. Completes and maintains a daily vehicle use logbook. Performs daily preventative maintenance on assigned vehicle such as checking brakes, lights, windshield wipers, etc., as well as refueling the fuel tank before it reaches a half tank. Keeps the interior of the vehicle, including windows, clean and operational. May lift luggage and personal belongings to and from a Suburban or Pickup Truck to assist passengers. Performs emergency roadside repairs such as changing tires. Operates a postal machine and scale. Constantly monitors mobile telephone and/or radio to maintain service delivery. Cleaning hallways, stairways, offices, food preparation or break areas, kitchen areas or equipment, laundry rooms, clinics, living areas, work areas, off-site areas, common areas, restrooms, public areas, or other similar areas. Restocking break areas, restrooms, supply closets and janitorial areas. Sweeps, mops, scrubs, strips, extract, waxes, buff, vacuums, etc. all types of floors. Empty trash cans and replace liners, and clean receptacles as necessary. May compact trash. May change light bulbs and perform very light facility maintenance. May keep building entryways free of snow and debris. Dusts both low and high areas. Wipes down or cleans various surfaces. Uses appropriate PPE, equipment and cleaning solutions for all tasks. Maintain work areas and janitor closets in a clean, organized and safe manner. Maintain janitorial equipment in a clean, safe and operable condition. Remove linen and towels from various areas and places them in the appropriate locations. Removes and transports trash and recyclables to the appropriate disposal areas. Operate and maintain various types of vehicle(s) to work at various locations. Stocks vehicle with required supplies, goes to remote facilities to clean, stock and maintain those facilities. Required to go outside in extreme cold conditions to get in a vehicle, warm up the vehicle, and to go inside different facilities and locations. Required to carry items (up to 48 pounds) up and down stairs and across grated platforms. Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Supports the grill line during high volume times Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. Attend JSA Tool Box Meetings. Identifies, resolves, and/or appropriately reports site's safety hazards and any potential safety hazards. Notify supervisor if safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications High school diploma or GED equivalent. Preferred one (1) year of directly related experience that demonstrates a general working Preferred one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire Currently hold or have the ability to obtain a Transportation Worker Identification Credential (TWIC) within 30 days of hire. A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Must be able to drive 8 passenger Suburban and 5 Passenger Crew Cab long bed Pickup Truck, 4-wheel drive vehicles safely Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 8-12 hours per shift. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: Employees must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Employees are occasionally exposed to fumes or airborne particles and may be exposed to toxic or caustic chemicals. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 38 lbs. from floor to shoulders x 2 Carry: Carry 38 lbs. with two hands for a minimum distance of 30 feet x 2, self-paced. Allow a 60 second rest period between carry tests. Push: push horizontally with a peak force of 50 f-lbs. with two hands Pull: pull horizontally with a peak force of 75 f-lbs. with two hands. Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 12 steps x 15 for a total of 180 steps, Allow 30 second rest after climbing up and down each set of 50 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 5 for a total of 50 steps while carrying 38 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 60 second rest period after climbing up and down 25 steps while carrying. Slanted Ladder: Climb a slanted ladder with 3 rungs x 3 repetitions for a total of 9 rungs, self-paced but continuous. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Submit a Referral () Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Valdez Job ID Division NMS Camp Services Work Type On-Site Work Location Valdez NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Apr 16, 2024
Full time
Job Description This Back-up Courier/Janitor/Kitchen Helper primarily serves as a backup or fill-in for the main courier driver, which provides safe, reliable, efficient and prompt transportation for personnel and mail items around the Valdez Marine Terminal. When not performing courier duties this position is responsible for performing janitorial and/or kitchen duties for office buildings and related facilities by providing a wide variety of cleaning / kitchen and other related duties required to keep facilities in a safe, clean and orderly condition. Services are provided on and off Alyeska's Valdez Pipeline Marine Terminal and this position provides back up service for any cafeteria events. All duties are to be performed in accordance with NMS' mission, vision, and values as well as established policies, practices, and procedures. Responsibilities Performs all duties required of a courier, janitor and kitchen helper. Transports personnel to and from various destinations at the terminal. Transport personnel to and from the airport as requested. Transports high priority mail items and processes routine mail items, including, but not limited to boxes, packages, etc. Maintains a log of packages received and distributed. Completes and maintains a daily vehicle use logbook. Performs daily preventative maintenance on assigned vehicle such as checking brakes, lights, windshield wipers, etc., as well as refueling the fuel tank before it reaches a half tank. Keeps the interior of the vehicle, including windows, clean and operational. May lift luggage and personal belongings to and from a Suburban or Pickup Truck to assist passengers. Performs emergency roadside repairs such as changing tires. Operates a postal machine and scale. Constantly monitors mobile telephone and/or radio to maintain service delivery. Cleaning hallways, stairways, offices, food preparation or break areas, kitchen areas or equipment, laundry rooms, clinics, living areas, work areas, off-site areas, common areas, restrooms, public areas, or other similar areas. Restocking break areas, restrooms, supply closets and janitorial areas. Sweeps, mops, scrubs, strips, extract, waxes, buff, vacuums, etc. all types of floors. Empty trash cans and replace liners, and clean receptacles as necessary. May compact trash. May change light bulbs and perform very light facility maintenance. May keep building entryways free of snow and debris. Dusts both low and high areas. Wipes down or cleans various surfaces. Uses appropriate PPE, equipment and cleaning solutions for all tasks. Maintain work areas and janitor closets in a clean, organized and safe manner. Maintain janitorial equipment in a clean, safe and operable condition. Remove linen and towels from various areas and places them in the appropriate locations. Removes and transports trash and recyclables to the appropriate disposal areas. Operate and maintain various types of vehicle(s) to work at various locations. Stocks vehicle with required supplies, goes to remote facilities to clean, stock and maintain those facilities. Required to go outside in extreme cold conditions to get in a vehicle, warm up the vehicle, and to go inside different facilities and locations. Required to carry items (up to 48 pounds) up and down stairs and across grated platforms. Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Supports the grill line during high volume times Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. Attend JSA Tool Box Meetings. Identifies, resolves, and/or appropriately reports site's safety hazards and any potential safety hazards. Notify supervisor if safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications High school diploma or GED equivalent. Preferred one (1) year of directly related experience that demonstrates a general working Preferred one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire Currently hold or have the ability to obtain a Transportation Worker Identification Credential (TWIC) within 30 days of hire. A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Must be able to drive 8 passenger Suburban and 5 Passenger Crew Cab long bed Pickup Truck, 4-wheel drive vehicles safely Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 8-12 hours per shift. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: Employees must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Employees are occasionally exposed to fumes or airborne particles and may be exposed to toxic or caustic chemicals. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 38 lbs. from floor to shoulders x 2 Carry: Carry 38 lbs. with two hands for a minimum distance of 30 feet x 2, self-paced. Allow a 60 second rest period between carry tests. Push: push horizontally with a peak force of 50 f-lbs. with two hands Pull: pull horizontally with a peak force of 75 f-lbs. with two hands. Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 12 steps x 15 for a total of 180 steps, Allow 30 second rest after climbing up and down each set of 50 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 5 for a total of 50 steps while carrying 38 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 60 second rest period after climbing up and down 25 steps while carrying. Slanted Ladder: Climb a slanted ladder with 3 rungs x 3 repetitions for a total of 9 rungs, self-paced but continuous. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Submit a Referral () Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law. Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at or 1-. Default: Location : Location US-AK-Valdez Job ID Division NMS Camp Services Work Type On-Site Work Location Valdez NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Public School of North Carolina
Hickory, North Carolina
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 School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 School Nutrition 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Apr 21, 2024
Full time
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 School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 School Nutrition 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Public School of North Carolina
Kinston, North Carolina
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary 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 Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 Child Nutrition 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Apr 21, 2024
Full time
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary 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 Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 Child Nutrition 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Public School of North Carolina
Louisburg, North Carolina
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 School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Apr 21, 2024
Full time
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 School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. 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 School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. 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. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. 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. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. 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. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. 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. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. 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. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 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. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 20, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Apr 19, 2024
Full time
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Liberty Heights - Senior Lifestyle
Colorado Springs, Colorado
Job description Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. The Prep Cook/Utility Worker is responsible for providing high quality food preparation for all residents, guests, and staff, maintaining clean, sanitary conditions in the kitchen including all china, silverware, glassware, pots, pans and equipment. You will participate in all aspects of food production, monitor inventory, and maintain high standards of kitchen sanitation. Compensation $15.00 - $16.50 per hour Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Work on the food service line and refill workstations with needed condiments. Distribute correct portion sizes. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Ensure proper food temperature maintenance. Maintain kitchen cleanliness, sanitation and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Maintain sanitary condition of dishes, utensils, glasses, pots, pans, equipment and kitchen in accordance with Senior Lifestyle Corporation standards. Safely and efficiently operate dish washing machine according to procedure manual. Ensure proper soap and rinse chemicals are loaded for washing. Remove from service any dishes, utensils, and glassware that are damaged or broken. Stock delivered food and non-food items. Empty and clear garbage bins and breakdown of boxes. Deep cleaning of kitchen and equipment. Perform all duties in adherence to Senior Lifestyle Corporation standards. Strive to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices. Maintain a positive and professional demeanor toward all residents, visitors and co-workers. Qualifications 6+ months of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school preferred. You may need to obtain and hold a required food handling and/or food sanitation license or certification depending on location. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have help to prepare and serve. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday.
Apr 18, 2024
Full time
Job description Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. The Prep Cook/Utility Worker is responsible for providing high quality food preparation for all residents, guests, and staff, maintaining clean, sanitary conditions in the kitchen including all china, silverware, glassware, pots, pans and equipment. You will participate in all aspects of food production, monitor inventory, and maintain high standards of kitchen sanitation. Compensation $15.00 - $16.50 per hour Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Work on the food service line and refill workstations with needed condiments. Distribute correct portion sizes. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Ensure proper food temperature maintenance. Maintain kitchen cleanliness, sanitation and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Maintain sanitary condition of dishes, utensils, glasses, pots, pans, equipment and kitchen in accordance with Senior Lifestyle Corporation standards. Safely and efficiently operate dish washing machine according to procedure manual. Ensure proper soap and rinse chemicals are loaded for washing. Remove from service any dishes, utensils, and glassware that are damaged or broken. Stock delivered food and non-food items. Empty and clear garbage bins and breakdown of boxes. Deep cleaning of kitchen and equipment. Perform all duties in adherence to Senior Lifestyle Corporation standards. Strive to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices. Maintain a positive and professional demeanor toward all residents, visitors and co-workers. Qualifications 6+ months of experience working in a commercial kitchen environment and/or a related certificate or degree from a college or technical school preferred. You may need to obtain and hold a required food handling and/or food sanitation license or certification depending on location. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have help to prepare and serve. Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday.
Looking for an enthusiastic, positive and kind individuals to join our Housekeeping Team! The Housekeeper is responsible for keeping the community clean and safe for residents, staff and visitors, as well as laundering towels, bed linens, and resident personal laundry. S/he will also be responsible for cleaning resident apartments What we need : One fulltime (5 days) and one Part-time (3 days) Responsibilities: Communicates effectively with supervisor Maintains a clean laundry room in an orderly manner and stores chemicals in accordance with product or supervisor instruction Follows standards and practices for the use of specific chemicals and is familiar with emergency procedures if chemicals are misused Understands the practices surrounding proper handling of bio hazardous waste Thoroughly cleans all assigned resident apartments as scheduled by supervisor Cleans bathrooms completely: swabs toilet bowl, cleanses sinks and bathtubs, wipes counter-tops, cleans mirrors, and sterilizes floors Vacuums all exposed areas completely, including edges Empties and rinses (if necessary) wastebaskets Cleans kitchen area completely: wipes counters and under objects, mops kitchen floor Washes inside of windows as needed Dusts flat surfaces that are uncluttered and demonstrates care of residents' belongings Cleans all common areas according to standards and practices including elevators, halls, landings, stairs, resident activity areas, lobbies, and model units and cleans other flat surfaces as scheduled or requested by supervisor Checks and touches up vacant units according to assigned schedule Maintains housekeeping and laundry carts in a clean and orderly manner Maintains the cleanliness of public restrooms Washes and dries all laundry, including resident's personal laundry using cleaning products appropriate to the type of wash. Folds linen and returns to appropriate location Public Relations / Marketing Represents the community with a positive attitude and pride when interacting with potential residents and families Develops and practices the "30-second commercial" and uses it to greet visitors Understands the practices surrounding proper handling of bio hazardous waste Equipment Requirements Washer/dryer (commercial or residential). Wet/dry vacuum. Housekeeping and laundry carts. Chemical cleaning supplies. Iron Scrubbers Window squeegee Gloves Buckets on wheels Trigger pray bottles Dust pans, brooms and mops. Sprayers Scrub brush; scouring pads. Demonstrates appropriate physical stamina to assist or lift residents when needed and in emergencies BENEFITS We believe in offering our employees competitive pay. To learn more about our pay and benefits, please apply today!
Apr 18, 2024
Full time
Looking for an enthusiastic, positive and kind individuals to join our Housekeeping Team! The Housekeeper is responsible for keeping the community clean and safe for residents, staff and visitors, as well as laundering towels, bed linens, and resident personal laundry. S/he will also be responsible for cleaning resident apartments What we need : One fulltime (5 days) and one Part-time (3 days) Responsibilities: Communicates effectively with supervisor Maintains a clean laundry room in an orderly manner and stores chemicals in accordance with product or supervisor instruction Follows standards and practices for the use of specific chemicals and is familiar with emergency procedures if chemicals are misused Understands the practices surrounding proper handling of bio hazardous waste Thoroughly cleans all assigned resident apartments as scheduled by supervisor Cleans bathrooms completely: swabs toilet bowl, cleanses sinks and bathtubs, wipes counter-tops, cleans mirrors, and sterilizes floors Vacuums all exposed areas completely, including edges Empties and rinses (if necessary) wastebaskets Cleans kitchen area completely: wipes counters and under objects, mops kitchen floor Washes inside of windows as needed Dusts flat surfaces that are uncluttered and demonstrates care of residents' belongings Cleans all common areas according to standards and practices including elevators, halls, landings, stairs, resident activity areas, lobbies, and model units and cleans other flat surfaces as scheduled or requested by supervisor Checks and touches up vacant units according to assigned schedule Maintains housekeeping and laundry carts in a clean and orderly manner Maintains the cleanliness of public restrooms Washes and dries all laundry, including resident's personal laundry using cleaning products appropriate to the type of wash. Folds linen and returns to appropriate location Public Relations / Marketing Represents the community with a positive attitude and pride when interacting with potential residents and families Develops and practices the "30-second commercial" and uses it to greet visitors Understands the practices surrounding proper handling of bio hazardous waste Equipment Requirements Washer/dryer (commercial or residential). Wet/dry vacuum. Housekeeping and laundry carts. Chemical cleaning supplies. Iron Scrubbers Window squeegee Gloves Buckets on wheels Trigger pray bottles Dust pans, brooms and mops. Sprayers Scrub brush; scouring pads. Demonstrates appropriate physical stamina to assist or lift residents when needed and in emergencies BENEFITS We believe in offering our employees competitive pay. To learn more about our pay and benefits, please apply today!
Anne Arundel County Public Schools
Annapolis, Maryland
Title Code: Manager: School Nutrition Level 1 JOB SUMMARY Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of negotiated hours Overtime as needed ESSENTIAL DUTIES/RESPONSIBILITIES Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture. Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service. Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed. Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products. Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs. Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP). Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft. Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals. Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees. Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services. Performs other related duties as assigned within the same classification or lower. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate required. Experience Six (6) months food service experience with demonstrated "back-up" managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Demonstrates sound decision making and problem solving techniques. Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation. Skill in the care, maintenance, sanitation and operation of equipment. Ability to complete all job responsibilities despite frequent interruptions and without close supervision. Ability to delegate and to motivate personnel. Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s). Ability to effectively work and communicate with diverse populations. Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation. Possesses good written and verbal communication skills. Ability to follow written and verbal directions. Demonstrated ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required. Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required. Daily access to reliable transportation. Driving Requirements Driving is required to conduct bona fide Board business that is within the scope of employment in this position. Personal Vehicle LEADERSHIP ROLE First level supervisor People Management This position acts as the manager for 1 to 5 direct staff. This position manages departments. Management Duties/Responsibilities Interviews, selects, and trains employees. Directs the work of employees. Maintains records for use in supervision. Assess employees' performance (productivity/efficiency) to make promotional recommendation/other status changes. Handles employee complaints/grievances. Plans the work. Determines the techniques to use. Apportions the work among the employees. Controls the flow and distribution of materials or merchandise and supplies. Provides for the safety and security of the employees or the property. Monitors and implements legal compliance measures. PHYSICAL DEMANDS/WORKING CONDITIONS The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Standing: over 2/3 percent of the time Walking: between 1/3 and 2/3 percent of the time Sitting: under 1/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time Keyboarding: between 1/3 and 2/3 percent of the time Pushing: between 1/3 and 2/3 percent of the time Pulling: between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time Balancing: over 2/3 percent of the time Stooping: under 1/3 percent of the time Kneeling: under 1/3 percent of the time Crouching: under 1/3 percent of the time Bending: between 1/3 and 2/3 percent of the time Twisting: over 2/3 percent of the time Squatting: under 1/3 percent of the time Talking: over 2/3 percent of the time Hearing: over 2/3 percent of the time Tasting: under 1/3 percent of the time Smelling: over 2/3 percent of the time Repetitive Motions: over 2/3 percent of the time Eye/Hand/Foot Coordination: over 2/3 percent of the time Driving: under 1/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time Temperature Change: over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Communicable diseases: between 1/3 and 2/3 percent of the time Risk of electrical shock: between 1/3 and 2/3 percent of the time Noise Level Loud: over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements 10% daily day travel within the community to pick up food and supplies and to the bank. Employee Safety Statements The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. Adheres to safe practices and methods in the operation of equipment and supplies related to the job. The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students. JOB INFORMATION Approved Date: 2/1/2023 Established Date: 8/1/1976 Title Code: E42400 Title: MANAGER: SCHOOL NUTRITION LEVEL 1 Reports to Generic: Senior Level;Principal Reports to Specific: PRINCIPAL ORGANIZATION Division: Operations Business Unit: Food Services Department: Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME) HR JOB INFORMATION Unit: III Days Worked: 187 FLSA Exemption Status: Non-Exempt Grade: AG07 Click HERE to view salary scale. Scroll down to locate (Unit 3 - AFSCME). Essential Job: Months Worked: 10 Hours Worked: 6;6.5;7;7.5 Job Family: Food and Nutrition Services (FNS) Sub-Function: Manager FNS
Apr 17, 2024
Full time
Title Code: Manager: School Nutrition Level 1 JOB SUMMARY Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of negotiated hours Overtime as needed ESSENTIAL DUTIES/RESPONSIBILITIES Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture. Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service. Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed. Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products. Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs. Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP). Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft. Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals. Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees. Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services. Performs other related duties as assigned within the same classification or lower. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate required. Experience Six (6) months food service experience with demonstrated "back-up" managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Demonstrates sound decision making and problem solving techniques. Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation. Skill in the care, maintenance, sanitation and operation of equipment. Ability to complete all job responsibilities despite frequent interruptions and without close supervision. Ability to delegate and to motivate personnel. Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s). Ability to effectively work and communicate with diverse populations. Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation. Possesses good written and verbal communication skills. Ability to follow written and verbal directions. Demonstrated ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required. Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required. Daily access to reliable transportation. Driving Requirements Driving is required to conduct bona fide Board business that is within the scope of employment in this position. Personal Vehicle LEADERSHIP ROLE First level supervisor People Management This position acts as the manager for 1 to 5 direct staff. This position manages departments. Management Duties/Responsibilities Interviews, selects, and trains employees. Directs the work of employees. Maintains records for use in supervision. Assess employees' performance (productivity/efficiency) to make promotional recommendation/other status changes. Handles employee complaints/grievances. Plans the work. Determines the techniques to use. Apportions the work among the employees. Controls the flow and distribution of materials or merchandise and supplies. Provides for the safety and security of the employees or the property. Monitors and implements legal compliance measures. PHYSICAL DEMANDS/WORKING CONDITIONS The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Standing: over 2/3 percent of the time Walking: between 1/3 and 2/3 percent of the time Sitting: under 1/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time Keyboarding: between 1/3 and 2/3 percent of the time Pushing: between 1/3 and 2/3 percent of the time Pulling: between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time Balancing: over 2/3 percent of the time Stooping: under 1/3 percent of the time Kneeling: under 1/3 percent of the time Crouching: under 1/3 percent of the time Bending: between 1/3 and 2/3 percent of the time Twisting: over 2/3 percent of the time Squatting: under 1/3 percent of the time Talking: over 2/3 percent of the time Hearing: over 2/3 percent of the time Tasting: under 1/3 percent of the time Smelling: over 2/3 percent of the time Repetitive Motions: over 2/3 percent of the time Eye/Hand/Foot Coordination: over 2/3 percent of the time Driving: under 1/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time Temperature Change: over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Communicable diseases: between 1/3 and 2/3 percent of the time Risk of electrical shock: between 1/3 and 2/3 percent of the time Noise Level Loud: over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements 10% daily day travel within the community to pick up food and supplies and to the bank. Employee Safety Statements The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. Adheres to safe practices and methods in the operation of equipment and supplies related to the job. The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students. JOB INFORMATION Approved Date: 2/1/2023 Established Date: 8/1/1976 Title Code: E42400 Title: MANAGER: SCHOOL NUTRITION LEVEL 1 Reports to Generic: Senior Level;Principal Reports to Specific: PRINCIPAL ORGANIZATION Division: Operations Business Unit: Food Services Department: Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME) HR JOB INFORMATION Unit: III Days Worked: 187 FLSA Exemption Status: Non-Exempt Grade: AG07 Click HERE to view salary scale. Scroll down to locate (Unit 3 - AFSCME). Essential Job: Months Worked: 10 Hours Worked: 6;6.5;7;7.5 Job Family: Food and Nutrition Services (FNS) Sub-Function: Manager FNS
Anne Arundel County Public Schools
Annapolis, Maryland
Title Code: Manager: School Nutrition Level 1 JOB SUMMARY Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of negotiated hours Overtime as needed ESSENTIAL DUTIES/RESPONSIBILITIES Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture. Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service. Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed. Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products. Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs. Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP). Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft. Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals. Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees. Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services. Performs other related duties as assigned within the same classification or lower. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate required. Experience Six (6) months food service experience with demonstrated "back-up" managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Demonstrates sound decision making and problem solving techniques. Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation. Skill in the care, maintenance, sanitation and operation of equipment. Ability to complete all job responsibilities despite frequent interruptions and without close supervision. Ability to delegate and to motivate personnel. Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s). Ability to effectively work and communicate with diverse populations. Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation. Possesses good written and verbal communication skills. Ability to follow written and verbal directions. Demonstrated ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required. Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required. Daily access to reliable transportation. Driving Requirements Driving is required to conduct bona fide Board business that is within the scope of employment in this position. Personal Vehicle LEADERSHIP ROLE First level supervisor People Management This position acts as the manager for 1 to 5 direct staff. This position manages departments. Management Duties/Responsibilities Interviews, selects, and trains employees. Directs the work of employees. Maintains records for use in supervision. Assess employees' performance (productivity/efficiency) to make promotional recommendation/other status changes. Handles employee complaints/grievances. Plans the work. Determines the techniques to use. Apportions the work among the employees. Controls the flow and distribution of materials or merchandise and supplies. Provides for the safety and security of the employees or the property. Monitors and implements legal compliance measures. PHYSICAL DEMANDS/WORKING CONDITIONS The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Standing: over 2/3 percent of the time Walking: between 1/3 and 2/3 percent of the time Sitting: under 1/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time Keyboarding: between 1/3 and 2/3 percent of the time Pushing: between 1/3 and 2/3 percent of the time Pulling: between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time Balancing: over 2/3 percent of the time Stooping: under 1/3 percent of the time Kneeling: under 1/3 percent of the time Crouching: under 1/3 percent of the time Bending: between 1/3 and 2/3 percent of the time Twisting: over 2/3 percent of the time Squatting: under 1/3 percent of the time Talking: over 2/3 percent of the time Hearing: over 2/3 percent of the time Tasting: under 1/3 percent of the time Smelling: over 2/3 percent of the time Repetitive Motions: over 2/3 percent of the time Eye/Hand/Foot Coordination: over 2/3 percent of the time Driving: under 1/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time Temperature Change: over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Communicable diseases: between 1/3 and 2/3 percent of the time Risk of electrical shock: between 1/3 and 2/3 percent of the time Noise Level Loud: over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements 10% daily day travel within the community to pick up food and supplies and to the bank. Employee Safety Statements The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. Adheres to safe practices and methods in the operation of equipment and supplies related to the job. The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students. JOB INFORMATION Approved Date: 2/1/2023 Established Date: 8/1/1976 Title Code: E42400 Title: MANAGER: SCHOOL NUTRITION LEVEL 1 Reports to Generic: Senior Level;Principal Reports to Specific: PRINCIPAL ORGANIZATION Division: Operations Business Unit: Food Services Department: Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME) HR JOB INFORMATION Unit: III Days Worked: 187 FLSA Exemption Status: Non-Exempt Grade: AG07 Click HERE to view salary scale. Scroll down to locate (Unit 3 - AFSCME). Essential Job: Months Worked: 10 Hours Worked: 6;6.5;7;7.5 Job Family: Food and Nutrition Services (FNS) Sub-Function: Manager FNS
Apr 17, 2024
Full time
Title Code: Manager: School Nutrition Level 1 JOB SUMMARY Manages and participates in the operation of a school restaurant providing meals in an elementary school. Work involves overall responsibility for transportation of food and supplies, food preparation, meal service, cashiering, ordering, cleaning kitchen equipment and facilities, and maintaining required sanitation standards. Provides instruction and work assignments for School Nutrition Associates. Employee(s) must be capable of performing any and all of the listed duties individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of negotiated hours Overtime as needed ESSENTIAL DUTIES/RESPONSIBILITIES Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and all AACPS policies, procedures and division memoranda. Assures that meals meet the meal requirements specified by the U.S. Department of Agriculture. Maintains optimum standards of food quality through effective supervision of restaurant operation and assures that standardized recipes, portion controls and procedures for us of leftovers are followed. Monitors and maintains food quality standards including temperature, appearance, and taste from point of delivery through point of service. Participates and plans preparation, cooking and serving of food. Assures that established standard operating procedures are followed. Orders, assembles, and transports appropriate quantities of food and supplies. Assures authorized use and proper storage of products. Maintains inventories of food, supplies, and equipment. Checks food supplies and equipment deliveries for quantity and compliance with specifications. Initiates request for equipment repairs. Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR and Hazard Analysis Critical Control Points (HACCP). Reconciles money and register receipts from sales, maintains necessary records, and conducts banking according to procedures. Implements security measures to prevent theft. Follows prescribed procedures to protect the anonymity of students who qualify for free and reduced-price meals. Manages food service employees by preparing work schedules, assigning and directing work. Verifies and maintains records of hours worked by employees and controls extra time. Provides supervision of kitchen use for outside and special events. Provides orientation and ongoing in-service training to all employees. Prepares, forwards, and maintains files of records and reports required by the Division of Food & Nutrition Services. Performs other related duties as assigned within the same classification or lower. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate required. Experience Six (6) months food service experience with demonstrated "back-up" managerial experience required; Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Demonstrates sound decision making and problem solving techniques. Considerable knowledge of quantity food preparation; sanitation and safety regulations; methods and procedures of school food service operation. Skill in the care, maintenance, sanitation and operation of equipment. Ability to complete all job responsibilities despite frequent interruptions and without close supervision. Ability to delegate and to motivate personnel. Ability to maintain harmonious relations with students, school staff, vendors and volunteer(s). Ability to effectively work and communicate with diverse populations. Ability to accept changes in responsibilities and incorporate new goals into the restaurant operation. Possesses good written and verbal communication skills. Ability to follow written and verbal directions. Demonstrated ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required. Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required. Daily access to reliable transportation. Driving Requirements Driving is required to conduct bona fide Board business that is within the scope of employment in this position. Personal Vehicle LEADERSHIP ROLE First level supervisor People Management This position acts as the manager for 1 to 5 direct staff. This position manages departments. Management Duties/Responsibilities Interviews, selects, and trains employees. Directs the work of employees. Maintains records for use in supervision. Assess employees' performance (productivity/efficiency) to make promotional recommendation/other status changes. Handles employee complaints/grievances. Plans the work. Determines the techniques to use. Apportions the work among the employees. Controls the flow and distribution of materials or merchandise and supplies. Provides for the safety and security of the employees or the property. Monitors and implements legal compliance measures. PHYSICAL DEMANDS/WORKING CONDITIONS The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Standing: over 2/3 percent of the time Walking: between 1/3 and 2/3 percent of the time Sitting: under 1/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time Keyboarding: between 1/3 and 2/3 percent of the time Pushing: between 1/3 and 2/3 percent of the time Pulling: between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time Balancing: over 2/3 percent of the time Stooping: under 1/3 percent of the time Kneeling: under 1/3 percent of the time Crouching: under 1/3 percent of the time Bending: between 1/3 and 2/3 percent of the time Twisting: over 2/3 percent of the time Squatting: under 1/3 percent of the time Talking: over 2/3 percent of the time Hearing: over 2/3 percent of the time Tasting: under 1/3 percent of the time Smelling: over 2/3 percent of the time Repetitive Motions: over 2/3 percent of the time Eye/Hand/Foot Coordination: over 2/3 percent of the time Driving: under 1/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time Temperature Change: over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Communicable diseases: between 1/3 and 2/3 percent of the time Risk of electrical shock: between 1/3 and 2/3 percent of the time Noise Level Loud: over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements 10% daily day travel within the community to pick up food and supplies and to the bank. Employee Safety Statements The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. Adheres to safe practices and methods in the operation of equipment and supplies related to the job. The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students. JOB INFORMATION Approved Date: 2/1/2023 Established Date: 8/1/1976 Title Code: E42400 Title: MANAGER: SCHOOL NUTRITION LEVEL 1 Reports to Generic: Senior Level;Principal Reports to Specific: PRINCIPAL ORGANIZATION Division: Operations Business Unit: Food Services Department: Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME) HR JOB INFORMATION Unit: III Days Worked: 187 FLSA Exemption Status: Non-Exempt Grade: AG07 Click HERE to view salary scale. Scroll down to locate (Unit 3 - AFSCME). Essential Job: Months Worked: 10 Hours Worked: 6;6.5;7;7.5 Job Family: Food and Nutrition Services (FNS) Sub-Function: Manager FNS
Unit Description: A passion for helping people and attention to detail are the hallmarks of your success. Join a team where you can make a difference. $1,000 SIGN ON BONUS Sodexo is seeking a Retail Manager 2 to join our team at University Hospitals Cleveland Medical Center in Cleveland, Ohio. The Retail Manager 2 is responsible for supporting the day-to-day operations of the Atrium Café as well as assisting as needed with operations at the other retail outlets on campus, which includes: Wolfgang Puck Kitchen Counter, Erie Island Coffee Company, Einstein Brother's Bagels, and the UH Market Zone. The physical work environment includes working in a fast-paced setting, interacting with and serving customers, caregivers and patients. This will require extended periods of physical exertion such as walking, standing, lifting, pushing and or pulling. It also includes working in varied temperatures with and around food products and commercial cooking equipment. In this role, you will be responsible for HACCP record keeping, cash handling and cash management, working knowledge of the POS system, manage and lead employees, handle customer complaints and resolve issues, and ensure health and safety compliance. The Retail Manager 2 will report directly to the Retail Operations Manager. We are looking for candidates who will: have oversight of day-to-day operations; deliver high quality food for cafeteria and branded outlets; achieve company and client financial targets and goals; ensure Sodexo Standards are met. Ensures facility and equipment is in good working order Conduct weekly safety walks and monthly employee safety in-service trainings Assist with retail outlet product inventory and ordering Responsible for annual evaluation and goals for retail employees including; Food and Physical Safety and HACCP record keeping. The ideal candidate: has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively ; has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and Demonstrated experience leading and engaging a team and exceptional human resource and supervisory/management skillset. Ability to multitask and proven effectiveness in a high-standards driven environment. Ability to successfully lead, develop and train a team. Proficient computer skills and knowledge of Microsoft Office (Excel, Outlook, Word) as well as exceptional organizational skills. Servsafe certified as well as working knowledge of HACCP Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Employees who work in Healthcare are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or Equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 17, 2024
Full time
Unit Description: A passion for helping people and attention to detail are the hallmarks of your success. Join a team where you can make a difference. $1,000 SIGN ON BONUS Sodexo is seeking a Retail Manager 2 to join our team at University Hospitals Cleveland Medical Center in Cleveland, Ohio. The Retail Manager 2 is responsible for supporting the day-to-day operations of the Atrium Café as well as assisting as needed with operations at the other retail outlets on campus, which includes: Wolfgang Puck Kitchen Counter, Erie Island Coffee Company, Einstein Brother's Bagels, and the UH Market Zone. The physical work environment includes working in a fast-paced setting, interacting with and serving customers, caregivers and patients. This will require extended periods of physical exertion such as walking, standing, lifting, pushing and or pulling. It also includes working in varied temperatures with and around food products and commercial cooking equipment. In this role, you will be responsible for HACCP record keeping, cash handling and cash management, working knowledge of the POS system, manage and lead employees, handle customer complaints and resolve issues, and ensure health and safety compliance. The Retail Manager 2 will report directly to the Retail Operations Manager. We are looking for candidates who will: have oversight of day-to-day operations; deliver high quality food for cafeteria and branded outlets; achieve company and client financial targets and goals; ensure Sodexo Standards are met. Ensures facility and equipment is in good working order Conduct weekly safety walks and monthly employee safety in-service trainings Assist with retail outlet product inventory and ordering Responsible for annual evaluation and goals for retail employees including; Food and Physical Safety and HACCP record keeping. The ideal candidate: has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively ; has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and Demonstrated experience leading and engaging a team and exceptional human resource and supervisory/management skillset. Ability to multitask and proven effectiveness in a high-standards driven environment. Ability to successfully lead, develop and train a team. Proficient computer skills and knowledge of Microsoft Office (Excel, Outlook, Word) as well as exceptional organizational skills. Servsafe certified as well as working knowledge of HACCP Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Employees who work in Healthcare are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or Equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
New Pond Village in Walpole is looking for a Housekeeper! Per Diem Weekends Starting at $16.50+ As Benchmark Senior Living, we impact lives through human connection. We are thought leaders in assisted living creating quality experiences and inspiring personal growth for our residents and associates while caring for seniors in a beautiful, home-like setting. The Housekeeper is responsible for keeping the community clean and safe for residents, staff and visitors, as well as laundering towels, bed linens, and resident personal laundry. S/he will also be responsible for cleaning resident apartments. Responsibilities: Communicates effectively with supervisor Maintains a clean laundry room in an orderly manner and stores chemicals in accordance with product or supervisor instruction Thoroughly cleans all assigned resident apartments as scheduled by supervisor Cleans bathrooms completely: swabs toilet bowl, cleanses sinks and bathtubs, wipes counter-tops, cleans mirrors, and sterilizes floors Vacuums all exposed areas completely, including edges Empties and rinses (if necessary) wastebaskets Cleans kitchen area completely: wipes counters and under objects, mops kitchen floor Washes inside of windows as needed Dusts flat surfaces that are uncluttered and demonstrates care of residents' belongings Cleans all common areas according to standards and practices including elevators, halls, landings, stairs, resident activity areas, lobbies, and model units and cleans other flat surfaces as scheduled or requested by supervisor Checks and touches up vacant units according to assigned schedule Maintains housekeeping and laundry carts in a clean and orderly manner Maintains the cleanliness of public restrooms Washes and dries all laundry, including resident's personal laundry using cleaning products appropriate to the type of wash. Folds linen and returns to appropriate location Equipment/Supplies Washer/dryer (commercial or residential). Wet/dry vacuum. Housekeeping and laundry carts. Chemical cleaning supplies. Iron Scrubbers Window squeegee Gloves Buckets on wheels Trigger pray bottles Dust pans, brooms and mops. Sprayers Scrub brush; scouring pads. Demonstrates appropriate physical stamina to assist or lift residents when needed and in emergencies BENEFITS We believe in offering our employees a competitive salary. Full time employees also enjoy a comprehensive benefits package Complimentary meal each day Potential for quarterly bonus (if goals are met) We are located in the beautiful luxury senior living campus of New Pond Village, 180 Main Street, Walpole MA.
Apr 17, 2024
Full time
New Pond Village in Walpole is looking for a Housekeeper! Per Diem Weekends Starting at $16.50+ As Benchmark Senior Living, we impact lives through human connection. We are thought leaders in assisted living creating quality experiences and inspiring personal growth for our residents and associates while caring for seniors in a beautiful, home-like setting. The Housekeeper is responsible for keeping the community clean and safe for residents, staff and visitors, as well as laundering towels, bed linens, and resident personal laundry. S/he will also be responsible for cleaning resident apartments. Responsibilities: Communicates effectively with supervisor Maintains a clean laundry room in an orderly manner and stores chemicals in accordance with product or supervisor instruction Thoroughly cleans all assigned resident apartments as scheduled by supervisor Cleans bathrooms completely: swabs toilet bowl, cleanses sinks and bathtubs, wipes counter-tops, cleans mirrors, and sterilizes floors Vacuums all exposed areas completely, including edges Empties and rinses (if necessary) wastebaskets Cleans kitchen area completely: wipes counters and under objects, mops kitchen floor Washes inside of windows as needed Dusts flat surfaces that are uncluttered and demonstrates care of residents' belongings Cleans all common areas according to standards and practices including elevators, halls, landings, stairs, resident activity areas, lobbies, and model units and cleans other flat surfaces as scheduled or requested by supervisor Checks and touches up vacant units according to assigned schedule Maintains housekeeping and laundry carts in a clean and orderly manner Maintains the cleanliness of public restrooms Washes and dries all laundry, including resident's personal laundry using cleaning products appropriate to the type of wash. Folds linen and returns to appropriate location Equipment/Supplies Washer/dryer (commercial or residential). Wet/dry vacuum. Housekeeping and laundry carts. Chemical cleaning supplies. Iron Scrubbers Window squeegee Gloves Buckets on wheels Trigger pray bottles Dust pans, brooms and mops. Sprayers Scrub brush; scouring pads. Demonstrates appropriate physical stamina to assist or lift residents when needed and in emergencies BENEFITS We believe in offering our employees a competitive salary. Full time employees also enjoy a comprehensive benefits package Complimentary meal each day Potential for quarterly bonus (if goals are met) We are located in the beautiful luxury senior living campus of New Pond Village, 180 Main Street, Walpole MA.
Description and Functions Open Until Filled GENERAL DESCRIPTION: The Veterans' Home of Wyoming is seeking a qualified individual to fill the Food Services Assistant position. This position aims to participate in food preparation to provide meals that meet the resident's nutritional needs and preferences. This position has no supervisory or budgetary responsibilities. The Veterans' Home of Wyoming is a licensed assisted living/domiciliary care facility, providing care to honorably discharged veterans and eligible dependents. Human Resource Contact: / Cynthia Brown / ext. 214 ESSENTIAL FUNCTIONS: The listed functions are illustrative only and are not intended to describe every function which may be performed at the job level. Performs a variety of routine tasks and food preparation activities in the operation of the food service department. Follows recipes and assists with meal preparation to include texturing food for special modified diets. Serves clients and staff coming through the serving line. Monitor freezer temperature to ensure food is stored properly. Cleans and sanitizes the kitchen and dining area. Qualifications PREFERENCES: Preference may be given to individuals with six months or more experience in working in food service in a large institution or commercial food service facility or school. KNOWLEDGE: Knowledge of kitchens and warehouses. Knowledge of food service equipment operation. Knowledge of inventory tracking. MINIMUM QUALIFICATIONS: Education: High School Diploma Experience: 0-6 months of progressive work experience (typically in Food Services) OR Education & ExperienceSubstitution: 1-2 years of progressive work experience (typically in Food Services) Certificates, Licenses, Registrations: None Necessary Special Requirements PHYSICAL WORKING CONDITIONS: Physical ability to lift, twist, bend, and push up to 50 lbs. Work evenings, weekends, and holidays when the situation requires it. Must be able to handle all types of food groups including, but not limited to: poultry, meat, fish, dairy products, fruits, vegetables, spices, and seasonings. NOTES: FLSA: Non-exempt A background information check, including the taking of fingerprints, will be completed through the Wyoming Division of Criminal Investigation, the Wyoming Department of Family Services, and the Federal Bureau of Investigation for every successful applicant. Annual influenza immunization is required. The Wyoming Department of Health is anE-Verifyemployer. Supplemental Information 048-Wyoming Department of Health - Aging Division - Veterans' Home of Wyoming See us online at Click here to view the State of Wyoming Classification and Pay Structure. URL: The State of Wyoming is an Equal Opportunity Employer and actively supports the ADA and reasonably accommodates qualified applicants with disabilities. Class Specifications are subject to change, please refer to the A & I HRD Website to ensure that you have the most recent version.
Apr 16, 2024
Full time
Description and Functions Open Until Filled GENERAL DESCRIPTION: The Veterans' Home of Wyoming is seeking a qualified individual to fill the Food Services Assistant position. This position aims to participate in food preparation to provide meals that meet the resident's nutritional needs and preferences. This position has no supervisory or budgetary responsibilities. The Veterans' Home of Wyoming is a licensed assisted living/domiciliary care facility, providing care to honorably discharged veterans and eligible dependents. Human Resource Contact: / Cynthia Brown / ext. 214 ESSENTIAL FUNCTIONS: The listed functions are illustrative only and are not intended to describe every function which may be performed at the job level. Performs a variety of routine tasks and food preparation activities in the operation of the food service department. Follows recipes and assists with meal preparation to include texturing food for special modified diets. Serves clients and staff coming through the serving line. Monitor freezer temperature to ensure food is stored properly. Cleans and sanitizes the kitchen and dining area. Qualifications PREFERENCES: Preference may be given to individuals with six months or more experience in working in food service in a large institution or commercial food service facility or school. KNOWLEDGE: Knowledge of kitchens and warehouses. Knowledge of food service equipment operation. Knowledge of inventory tracking. MINIMUM QUALIFICATIONS: Education: High School Diploma Experience: 0-6 months of progressive work experience (typically in Food Services) OR Education & ExperienceSubstitution: 1-2 years of progressive work experience (typically in Food Services) Certificates, Licenses, Registrations: None Necessary Special Requirements PHYSICAL WORKING CONDITIONS: Physical ability to lift, twist, bend, and push up to 50 lbs. Work evenings, weekends, and holidays when the situation requires it. Must be able to handle all types of food groups including, but not limited to: poultry, meat, fish, dairy products, fruits, vegetables, spices, and seasonings. NOTES: FLSA: Non-exempt A background information check, including the taking of fingerprints, will be completed through the Wyoming Division of Criminal Investigation, the Wyoming Department of Family Services, and the Federal Bureau of Investigation for every successful applicant. Annual influenza immunization is required. The Wyoming Department of Health is anE-Verifyemployer. Supplemental Information 048-Wyoming Department of Health - Aging Division - Veterans' Home of Wyoming See us online at Click here to view the State of Wyoming Classification and Pay Structure. URL: The State of Wyoming is an Equal Opportunity Employer and actively supports the ADA and reasonably accommodates qualified applicants with disabilities. Class Specifications are subject to change, please refer to the A & I HRD Website to ensure that you have the most recent version.