Part- TimeSome Weekend hoursMust be able to pass a background check. POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Maintenance Assistant - Part-Time/Flexible Schedule PRESTIGE ASSISTED LIVING Located at 1175 South Abrego Drive in Green Valley, AZ, Prestige Assisted Living at Green Valley has 38 apartments of assisted living care, as well as 23 units of memory care. Prestige Assisted Living at Green Valley is a clean, vibrant community of healthcare providers and residents. We offer a highly impactful work environment where you can collaborate with other team members to offer the best in care for our residents. If getting to know those you serve is important to you, you get that in spades with us! We offer a strong promote-from-within culture, a home-like work environment, a robust and comprehensive medical/dental/vision/EAP benefits package, lots of different career options, and more. If working in a home-like setting, with a strong team atmosphere, and with a national award-winning employer that has a great promote-from-within culture, then Prestige Assisted Living at Green Valley is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Questions? Contact
Mar 26, 2024
Full time
Part- TimeSome Weekend hoursMust be able to pass a background check. POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Maintenance Assistant - Part-Time/Flexible Schedule PRESTIGE ASSISTED LIVING Located at 1175 South Abrego Drive in Green Valley, AZ, Prestige Assisted Living at Green Valley has 38 apartments of assisted living care, as well as 23 units of memory care. Prestige Assisted Living at Green Valley is a clean, vibrant community of healthcare providers and residents. We offer a highly impactful work environment where you can collaborate with other team members to offer the best in care for our residents. If getting to know those you serve is important to you, you get that in spades with us! We offer a strong promote-from-within culture, a home-like work environment, a robust and comprehensive medical/dental/vision/EAP benefits package, lots of different career options, and more. If working in a home-like setting, with a strong team atmosphere, and with a national award-winning employer that has a great promote-from-within culture, then Prestige Assisted Living at Green Valley is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Questions? Contact
GENERAL STATEMENT OF JOB Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal. Recruitment/Signing Bonus $500 for non-certified staff after 90 days Signing Bonus Distribution Will be paid on paycheck following the 90th day of employment DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Food Production and Service Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods. Purchasing, Storage, and Inventory Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner. Equipment and Facility Management Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups. Personnel Management and Supervision Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis. Sanitation and Safety Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination. Public Relations Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. ADDITIONAL JOB FUNCTIONS Performs other related duties as assigned by the Child Nutrition Director and/or school principal. MINIMUM TRAINING AND EXPERIENCE Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work. Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants. Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to add, subtract, divide and multiply. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances. Color Discrimination: Requires the ability to differentiate between colors or shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress. Physical Communications: Requires the ability to talk and hear. KNOWLEDGE, SKILLS AND ABILITIES Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.). Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. Ability to use and comprehend basic computer software as it relates to food service operations. DISCLAIMER This job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.
Mar 23, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal. Recruitment/Signing Bonus $500 for non-certified staff after 90 days Signing Bonus Distribution Will be paid on paycheck following the 90th day of employment DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Food Production and Service Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods. Purchasing, Storage, and Inventory Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner. Equipment and Facility Management Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups. Personnel Management and Supervision Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis. Sanitation and Safety Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination. Public Relations Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. ADDITIONAL JOB FUNCTIONS Performs other related duties as assigned by the Child Nutrition Director and/or school principal. MINIMUM TRAINING AND EXPERIENCE Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work. Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants. Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to add, subtract, divide and multiply. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances. Color Discrimination: Requires the ability to differentiate between colors or shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress. Physical Communications: Requires the ability to talk and hear. KNOWLEDGE, SKILLS AND ABILITIES Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.). Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. Ability to use and comprehend basic computer software as it relates to food service operations. DISCLAIMER This job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.
Public School of North Carolina
Kinston, North Carolina
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Mar 23, 2024
Full time
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Public School of North Carolina
Louisburg, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Mar 23, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Public School of North Carolina
Hickory, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Mar 23, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Public School of North Carolina
New Bern, North Carolina
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Mar 23, 2024
Full time
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Public School of North Carolina
Newton, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal. DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Food Production and Service Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods. Purchasing, Storage, and Inventory Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner. Equipment and Facility Management Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups. Personnel Management and Supervision Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis. Sanitation and Safety Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination. Public Relations Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. ADDITIONAL JOB FUNCTIONS Performs other related duties as assigned by the Child Nutrition Director and/or school principal. MINIMUM TRAINING AND EXPERIENCE Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work. Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants. Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to add, subtract, divide and multiply. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances. Color Discrimination: Requires the ability to differentiate between colors or shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress. Physical Communications: Requires the ability to talk and hear. KNOWLEDGE, SKILLS AND ABILITIES Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.). Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. Ability to use and comprehend basic computer software as it relates to food service operations. DISCLAIMER This job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.
Mar 23, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the Child Nutrition Director and/or the school principal. DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Food Production and Service Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods. Purchasing, Storage, and Inventory Requisitions foods and supplies as needed. Verifies cost, quantity and quality of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner. Equipment and Facility Management Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups. Personnel Management and Supervision Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis. Sanitation and Safety Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination. Public Relations Provides information on food service program to students, parents and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. ADDITIONAL JOB FUNCTIONS Performs other related duties as assigned by the Child Nutrition Director and/or school principal. MINIMUM TRAINING AND EXPERIENCE Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work. Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants. Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to add, subtract, divide and multiply. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances. Color Discrimination: Requires the ability to differentiate between colors or shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress. Physical Communications: Requires the ability to talk and hear. KNOWLEDGE, SKILLS AND ABILITIES Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.). Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. Ability to use and comprehend basic computer software as it relates to food service operations. DISCLAIMER This job description is designed to indicate the general nature and level of work performed by employees within the classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job. It is not a contract or guarantee of employment, salary or benefits.
California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. 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 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. 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
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Mar 07, 2024
Full time
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 04, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
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
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
Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan's Lower East Side and East Village. As we have for 130 years, we offer best-in-class programming-now across 15 sites-focusing on a mix of education, health and wellness, arts and culture, and civic engagement. The Role: Manages and oversees the Food Service line, serving older adults attending the older adult Center, and assists the Chef with administrative tasks. + Ensures the hot food service line meets HACCP and DOH time and temperature standards for all food preparations (hot and cold). + Ensures all food portioning meets DFTA standards. + Works with the kitchen team to develop a friendly and welcoming environment for older adults and visitors at the older adult center. + Designates and delegates food service line tasks when the Chef is unavailable, or as needed. + Records JCC/CAPC/CPC Kitchen Intern's working hours on their timesheets on a weekly basis and coordinates with the Chef and/or Civic Engagement Coordinator to ensure timely submission of timesheets. + Ensures preparation of Food Service Line essential items (such as fruits, juices, milk, coffee, hot water, tea, sugar, parfaits, plastic ware, etc.) are ready and stocked for daily breakfast and lunch service. + Assist the Head Cook and Senior assistant cook in the preparation of meals, and receiving and storing of food and equipment. Responsibilities: + Manages the food service line and ensures all standards are met. + Ensures the DFTA-approved preparations meet time and temperature, following HACCP and DOH standards. + Maintains a high level of cleaning and sanitary service line standards, following HACCP and DOH food safety requirements. + Assists in maintaining kitchen-required DFTA records including but not limited to inventory, temperature logs, and self-inspection logs. + Ensures proper distribution of duties among food service staff (including interns and volunteers), and ensures staff follows a schedule of food service duties and sanitary standards. + Wears complete uniform and hairnet and ensures food service line staff follow DOH regulations; this includes maintaining a clean uniform daily. + Informs the Chef or food service manager of any concerns or issues related to service staff, supplies, equipment, and members. + Serves meals following the DFTA-regulated portion sizes. + Assists Chef in ordering and receiving incoming food/kitchen deliveries as needed; responsible for receiving deliveries and maintaining invoice records in the absence of the Chef. + Maintains exceptional cleaning and sanitary standards in the entire food service line daily. + Attends DFTA training and other related meetings directed by the Chef /Food Service Manager, and other Sirovich/14Y team meetings. + Maintains and organizes any equipment related to the food service line area on a weekly basis. + Organizes food service area on a weekly basis following the FIFO method. + Collaborates with the entire kitchen team to ensure kitchen staff cleaning schedule is followed with precision. + Maintains accurate inventory of food service line items, backstock of pantries and refrigerated items, and reports to the Chef/Food Service Manager when items need to be reordered in a timely manner. + Review the weekly menu with the kitchen team to review any changes, substitutions, etc. + Assist the Head cook and Senior Assistant Cook in the preparation of meals, and receiving and storing of food and equipment. + In the absence of Senior Assistant Cook or Head Cook will need to pitch in to help where needed. + Comfortably utilizes Microsoft Teams app to communicate with all Sirovich staff. + Perform other related duties as assigned. Requirements: + High school diploma or GED or higher + NYC Food Handlers Certification required + At least 2 years of food service experience and training + Proficient in NYC DOH food safety requirements + Remain on feet for extended periods of time + Physical ability to life and carry up to 50lbs + Possess a high degree of cleanliness and sanitation Desired Skills and Experience: + Flexibility + Team-player + Excellent communication skills Benefits: + Generous PTO Policy + Competitive Salary + Medical & Dental Insurance + Pension Plan + 403b Retirement Plans + Discount Perks for Movies, Broadway Shows, Amusement Parks.Etc + Free Gym Membership to our Manny Cantor Center Gym & 14TH ST Y Gym + Discounts to programs at Educational Alliance Limitations and Disclaimer The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position EEO Info Educational Alliance is committed to workplace diversity and inclusion. We are equal opportunity employers and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender identity and expression, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities. Educational Alliance is an Equal Opportunity Employer. For further information about Educational Alliance, please visit .
Mar 05, 2024
Full time
Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan's Lower East Side and East Village. As we have for 130 years, we offer best-in-class programming-now across 15 sites-focusing on a mix of education, health and wellness, arts and culture, and civic engagement. The Role: Manages and oversees the Food Service line, serving older adults attending the older adult Center, and assists the Chef with administrative tasks. + Ensures the hot food service line meets HACCP and DOH time and temperature standards for all food preparations (hot and cold). + Ensures all food portioning meets DFTA standards. + Works with the kitchen team to develop a friendly and welcoming environment for older adults and visitors at the older adult center. + Designates and delegates food service line tasks when the Chef is unavailable, or as needed. + Records JCC/CAPC/CPC Kitchen Intern's working hours on their timesheets on a weekly basis and coordinates with the Chef and/or Civic Engagement Coordinator to ensure timely submission of timesheets. + Ensures preparation of Food Service Line essential items (such as fruits, juices, milk, coffee, hot water, tea, sugar, parfaits, plastic ware, etc.) are ready and stocked for daily breakfast and lunch service. + Assist the Head Cook and Senior assistant cook in the preparation of meals, and receiving and storing of food and equipment. Responsibilities: + Manages the food service line and ensures all standards are met. + Ensures the DFTA-approved preparations meet time and temperature, following HACCP and DOH standards. + Maintains a high level of cleaning and sanitary service line standards, following HACCP and DOH food safety requirements. + Assists in maintaining kitchen-required DFTA records including but not limited to inventory, temperature logs, and self-inspection logs. + Ensures proper distribution of duties among food service staff (including interns and volunteers), and ensures staff follows a schedule of food service duties and sanitary standards. + Wears complete uniform and hairnet and ensures food service line staff follow DOH regulations; this includes maintaining a clean uniform daily. + Informs the Chef or food service manager of any concerns or issues related to service staff, supplies, equipment, and members. + Serves meals following the DFTA-regulated portion sizes. + Assists Chef in ordering and receiving incoming food/kitchen deliveries as needed; responsible for receiving deliveries and maintaining invoice records in the absence of the Chef. + Maintains exceptional cleaning and sanitary standards in the entire food service line daily. + Attends DFTA training and other related meetings directed by the Chef /Food Service Manager, and other Sirovich/14Y team meetings. + Maintains and organizes any equipment related to the food service line area on a weekly basis. + Organizes food service area on a weekly basis following the FIFO method. + Collaborates with the entire kitchen team to ensure kitchen staff cleaning schedule is followed with precision. + Maintains accurate inventory of food service line items, backstock of pantries and refrigerated items, and reports to the Chef/Food Service Manager when items need to be reordered in a timely manner. + Review the weekly menu with the kitchen team to review any changes, substitutions, etc. + Assist the Head cook and Senior Assistant Cook in the preparation of meals, and receiving and storing of food and equipment. + In the absence of Senior Assistant Cook or Head Cook will need to pitch in to help where needed. + Comfortably utilizes Microsoft Teams app to communicate with all Sirovich staff. + Perform other related duties as assigned. Requirements: + High school diploma or GED or higher + NYC Food Handlers Certification required + At least 2 years of food service experience and training + Proficient in NYC DOH food safety requirements + Remain on feet for extended periods of time + Physical ability to life and carry up to 50lbs + Possess a high degree of cleanliness and sanitation Desired Skills and Experience: + Flexibility + Team-player + Excellent communication skills Benefits: + Generous PTO Policy + Competitive Salary + Medical & Dental Insurance + Pension Plan + 403b Retirement Plans + Discount Perks for Movies, Broadway Shows, Amusement Parks.Etc + Free Gym Membership to our Manny Cantor Center Gym & 14TH ST Y Gym + Discounts to programs at Educational Alliance Limitations and Disclaimer The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position EEO Info Educational Alliance is committed to workplace diversity and inclusion. We are equal opportunity employers and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender identity and expression, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities. Educational Alliance is an Equal Opportunity Employer. For further information about Educational Alliance, please visit .