Marriott International, Inc
Rancho Mirage, California
Additional Information Mid Level Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Rancho Mirage, 68900 Frank Sinatra Drive, Rancho Mirage, California, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $22.50 to $23.00 per hour and offers health care benefits, flexible spending accounts, 401(k) plan, earned paid time off and/or sick leave, life insurance, disability coverage, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Mar 28, 2024
Full time
Additional Information Mid Level Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Rancho Mirage, 68900 Frank Sinatra Drive, Rancho Mirage, California, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. The pay range for this position is $22.50 to $23.00 per hour and offers health care benefits, flexible spending accounts, 401(k) plan, earned paid time off and/or sick leave, life insurance, disability coverage, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . click apply for full job details
Mar 28, 2024
Full time
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . 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
Mar 23, 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
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
Mar 23, 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
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands 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. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Mar 14, 2024
Full time
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands 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. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
California Department of Education
Ontario, California
Food Service Assistant II GENERAL PURPOSE Under general supervision, performs routine food preparation and food service duties in support of a middle school's nutrition center activities, including setting up serving areas, assisting with routine food preparation, serving food, cashiering, washing dishes and cleaning and sanitizing the nutrition center; and performs related duties as assigned. DISTINGUISHING CHARACTERISTICS Food Service Assistant II's are responsible for assisting in the daily activities of nutrition centers at middle schools, performing routine food service, preparation and cleaning duties. Incumbents are responsible for ensuring nutrition centers are maintained in a clean and sanitary condition, setting up serving areas and measuring food portions to ensure each child receives a balanced, healthy meal. Food Service Assistant II is distinguished from Food Service Assistant III in that incumbents in the latter class work in the central production kitchen and are responsible for performing cooking, baking and other large quantity food production duties and functions. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class. There will typically be an assigned schedule for these duties. Prepares food and condiments by slicing, heating, counting, weighing, measuring, cupping, cutting, slicing and scooping into serving size portions; prepares salads for individual salads and for salad bars; trays and warms food in the oven; thaws food; wraps baked goods, sandwiches and other foods; prepares sandwiches; prepares special meals and sack lunches; opens and closes the nutrition center and ensures that it is secured; pulls inventory needed for each meal. Sets up and prepares serving areas; sets up and replenishes hot food areas and the salad bar; fill warmers with food to be served; assembles plates, bowls, napkins and utensils; trays and counts food prepared; prepares trays and pans. Records the quantity of food used for each meal; counts and stocks the milk cooler; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; assists with receiving, checking, counting, recording and storing deliveries; assists in conducting daily and monthly inventory; may record cooler and food temperatures to ensure compliance with state and federal regulations; may place orders for food. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; sweeps and mops the kitchen and pantry. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food carts; transports food on campus; returns food and equipment to the nutrition center. Serves students, staff and faculty at lunch lines and carts; performs cashiering duties, including collecting money, making change and watching children at the computers to ensure they enter the correct student number and that they are only served once. OTHER DUTIES Attends meetings and in-services as requested. Acts as back-up for Lead Food Service Assistant II's in those individuals' absence. QUALIFICATIONS Knowledge of: Basic methods of food preparation and service, including safe and proper temperature of heated foods. Federal and state health and safety regulations as they apply to food preparation and services. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. Basic kitchen utensils, equipment and appliances and methods of use. Methods and practices of sanitary food-handling. Techniques of routine record-keeping and inventory. Safe work practices. Personal hygiene requirements applicable to assigned work responsibilities. Ability to: Prepare and serve food effectively under time constraints in a fast-paced environment. Operate standard kitchen machines and equipment safely and efficiently. Operate a cash register, count money and make change. Monitor and keep records of food temperatures, quantity of food used and serving portions. Communicate clearly and effectively orally and in writing. Understand and follow oral and written instructions. Use tact, discretion and courtesy in dealing with students and teachers. Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work. Education, Training and Experience: Graduation from high school or G.E.D. equivalent; at least one year of experience preparing and serving food in a food service operation; or some combination of education, training and experience that produces the requisite knowledge and ability. Licenses; Certificates; Special Requirements: A current County approved Food Handler's Certificate. Upon acceptance of the District's offer of employment, new hires may be required to complete a baseline physical examination prior to the first day of employment. PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands While performing the duties of this class, an employee is regularly required to stand, walk and sit; talk or hear, both in person and by telephone; use hands to finger, handle or feel objects or controls; reach with hands and arms. An employees stoops, kneels, bends, crouches or crawls, climbs or balances and lifts up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, color vision and the ability to adjust focus. Mental Demands While performing the duties of this class, the employee is regularly required to use written and oral communication skills; read and interpret information; analyze and solve basic problems; observe and interpret people and situations; use math and mathematical reasoning; learn and apply new information or skills; perform detailed work on multiple, concurrent tasks with constant interruptions; work under intensive deadlines and interact with District faculty, staff, students and others encountered in the course of work. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee works in a middle school nutrition center, and the noise level can be loud. Requirements / Qualifications Requirements / Qualifications
Mar 11, 2024
Full time
Food Service Assistant II GENERAL PURPOSE Under general supervision, performs routine food preparation and food service duties in support of a middle school's nutrition center activities, including setting up serving areas, assisting with routine food preparation, serving food, cashiering, washing dishes and cleaning and sanitizing the nutrition center; and performs related duties as assigned. DISTINGUISHING CHARACTERISTICS Food Service Assistant II's are responsible for assisting in the daily activities of nutrition centers at middle schools, performing routine food service, preparation and cleaning duties. Incumbents are responsible for ensuring nutrition centers are maintained in a clean and sanitary condition, setting up serving areas and measuring food portions to ensure each child receives a balanced, healthy meal. Food Service Assistant II is distinguished from Food Service Assistant III in that incumbents in the latter class work in the central production kitchen and are responsible for performing cooking, baking and other large quantity food production duties and functions. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class. There will typically be an assigned schedule for these duties. Prepares food and condiments by slicing, heating, counting, weighing, measuring, cupping, cutting, slicing and scooping into serving size portions; prepares salads for individual salads and for salad bars; trays and warms food in the oven; thaws food; wraps baked goods, sandwiches and other foods; prepares sandwiches; prepares special meals and sack lunches; opens and closes the nutrition center and ensures that it is secured; pulls inventory needed for each meal. Sets up and prepares serving areas; sets up and replenishes hot food areas and the salad bar; fill warmers with food to be served; assembles plates, bowls, napkins and utensils; trays and counts food prepared; prepares trays and pans. Records the quantity of food used for each meal; counts and stocks the milk cooler; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; assists with receiving, checking, counting, recording and storing deliveries; assists in conducting daily and monthly inventory; may record cooler and food temperatures to ensure compliance with state and federal regulations; may place orders for food. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; sweeps and mops the kitchen and pantry. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food carts; transports food on campus; returns food and equipment to the nutrition center. Serves students, staff and faculty at lunch lines and carts; performs cashiering duties, including collecting money, making change and watching children at the computers to ensure they enter the correct student number and that they are only served once. OTHER DUTIES Attends meetings and in-services as requested. Acts as back-up for Lead Food Service Assistant II's in those individuals' absence. QUALIFICATIONS Knowledge of: Basic methods of food preparation and service, including safe and proper temperature of heated foods. Federal and state health and safety regulations as they apply to food preparation and services. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. Basic kitchen utensils, equipment and appliances and methods of use. Methods and practices of sanitary food-handling. Techniques of routine record-keeping and inventory. Safe work practices. Personal hygiene requirements applicable to assigned work responsibilities. Ability to: Prepare and serve food effectively under time constraints in a fast-paced environment. Operate standard kitchen machines and equipment safely and efficiently. Operate a cash register, count money and make change. Monitor and keep records of food temperatures, quantity of food used and serving portions. Communicate clearly and effectively orally and in writing. Understand and follow oral and written instructions. Use tact, discretion and courtesy in dealing with students and teachers. Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work. Education, Training and Experience: Graduation from high school or G.E.D. equivalent; at least one year of experience preparing and serving food in a food service operation; or some combination of education, training and experience that produces the requisite knowledge and ability. Licenses; Certificates; Special Requirements: A current County approved Food Handler's Certificate. Upon acceptance of the District's offer of employment, new hires may be required to complete a baseline physical examination prior to the first day of employment. PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands While performing the duties of this class, an employee is regularly required to stand, walk and sit; talk or hear, both in person and by telephone; use hands to finger, handle or feel objects or controls; reach with hands and arms. An employees stoops, kneels, bends, crouches or crawls, climbs or balances and lifts up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, color vision and the ability to adjust focus. Mental Demands While performing the duties of this class, the employee is regularly required to use written and oral communication skills; read and interpret information; analyze and solve basic problems; observe and interpret people and situations; use math and mathematical reasoning; learn and apply new information or skills; perform detailed work on multiple, concurrent tasks with constant interruptions; work under intensive deadlines and interact with District faculty, staff, students and others encountered in the course of work. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee works in a middle school nutrition center, and the noise level can be loud. Requirements / Qualifications Requirements / Qualifications
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Dates: 8/5/2024-5/22/2025 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 Wednesday, March 6, :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
Mar 11, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Dates: 8/5/2024-5/22/2025 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 Wednesday, March 6, :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 III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 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 Wednesday, March 6, :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
Mar 11, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 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 Wednesday, March 6, :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: Quail Run Elementary School 9 months, 7 hrs/day (7:00am-2:30pm) Non Interim Dates: As soon as possible - 5/23/2024 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: 7.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Monday, February 26, :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
Mar 08, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Quail Run Elementary School 9 months, 7 hrs/day (7:00am-2:30pm) Non Interim Dates: As soon as possible - 5/23/2024 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: 7.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Monday, February 26, :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
Lucile Packard Children's Hospital Stanford
Palo Alto, California
Clinical Services 1.0 FTE, 8 Hour Day Shift At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time. Job Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings. Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct. + Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food. Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs. Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying. Education: High School diploma or GED equivalent. Experience: 1 year of food or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + Ability to establish and maintain respectful relationships with a diverse population + Ability to prioritize work assignments and use time efficiently + Ability to speak, read, write, and understand English effectively at a level appropriate for the job + Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements. + Ability to work effectively as a team player + Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment. + Knowledge of and ability to use kitchen and general cleaning materials and equipment + Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work Physical Requirements and Working Conditions The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. Pay Range Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. REQNUMBER: 19221-1A
Mar 06, 2024
Full time
Clinical Services 1.0 FTE, 8 Hour Day Shift At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time. Job Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings. Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct. + Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food. Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs. Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying. Education: High School diploma or GED equivalent. Experience: 1 year of food or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + Ability to establish and maintain respectful relationships with a diverse population + Ability to prioritize work assignments and use time efficiently + Ability to speak, read, write, and understand English effectively at a level appropriate for the job + Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements. + Ability to work effectively as a team player + Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment. + Knowledge of and ability to use kitchen and general cleaning materials and equipment + Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work Physical Requirements and Working Conditions The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. Pay Range Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. REQNUMBER: 19221-1A
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications