Position Details Salary: 17.50 - 23.00 Hourly $17.50-$23.00 DOE (& Seniority with Prestige) At Prestige, we offer a dynamic and collaborative environment where you will not only make a difference in the lives of others every day; you have the opportunity to grow professionally, learn new skills and advance your career. Benefits Suite: Medical, Dental and Vision coverage HSA/FSA Accounts Employer Paid Group Life and AD&D insurance 401(k) plan with w/Company Match Paid Vacation, sick days and holidays Commitment to career development: Mentorship, Continuing Education, and Professional Development Programs, Nursing Assistant Classes Scholarship/Tuition Reimbursement Program Flexible scheduling Employee Discounts: Cell Service, Theme Parks and much more! Benefit options may vary depending on community. 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 Discards outdated food. 7.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. Information About Prestige Senior Living - Bridgewood Located at 11700 NE Angelo Drive in Vancouver, WA, Prestige Senior Living - Bridgewood has 72 apartments of assisted living, as well as 52 units of independent living, with it being licensed for 124 total beds. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. Bridgewood has enjoyed a string of unbelievably high performance, including multiple recent deficiency-free surveys, multiple national quality care awards through the American Health Care Association/National Center for Assisted Living, and more. Additionally, Bridgewood has had multiple team members get promoted into regional/corporate-level roles, and is constantly featured on local media. Our community is beautiful, impeccably kept up and a truly safe and enjoyable place to spend your working days. The community really is a true family, focused on teamwork and collaboration. There is a strong commitment to a coaching and democratic leadership style at Bridgewood so team members are empowered to come to work, learn, and offer the bets in care. This is a culture of high performance and teamwork. All managers at the community are available and present at all times to support our team. By working at Bridgewood, you would be enjoying a strong coaching leadership style, a supportive environment, and one in which you are empowered to own your role, and joy opportunities for career advancement. 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 Senior Living - Bridgewood is the place for you. Who Is Prestige Care? 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. Summary of Benefits Full-time team members are eligible for Prestige's comprehensive benefits package, including choice of medical plans, HSA/FSA accounts, dental and vision insurance, and company-paid life and AD&D insurance. All team members are eligible to participate in the company's retirement plans with a company match for those who meet the hours and service requirements. Additional benefits include Employee Assistance Program and Education Reimbursement program. Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year.
Apr 26, 2024
Full time
Position Details Salary: 17.50 - 23.00 Hourly $17.50-$23.00 DOE (& Seniority with Prestige) At Prestige, we offer a dynamic and collaborative environment where you will not only make a difference in the lives of others every day; you have the opportunity to grow professionally, learn new skills and advance your career. Benefits Suite: Medical, Dental and Vision coverage HSA/FSA Accounts Employer Paid Group Life and AD&D insurance 401(k) plan with w/Company Match Paid Vacation, sick days and holidays Commitment to career development: Mentorship, Continuing Education, and Professional Development Programs, Nursing Assistant Classes Scholarship/Tuition Reimbursement Program Flexible scheduling Employee Discounts: Cell Service, Theme Parks and much more! Benefit options may vary depending on community. 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. Information About Prestige Senior Living - Bridgewood Located at 11700 NE Angelo Drive in Vancouver, WA, Prestige Senior Living - Bridgewood has 72 apartments of assisted living, as well as 52 units of independent living, with it being licensed for 124 total beds. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. Bridgewood has enjoyed a string of unbelievably high performance, including multiple recent deficiency-free surveys, multiple national quality care awards through the American Health Care Association/National Center for Assisted Living, and more. Additionally, Bridgewood has had multiple team members get promoted into regional/corporate-level roles, and is constantly featured on local media. Our community is beautiful, impeccably kept up and a truly safe and enjoyable place to spend your working days. The community really is a true family, focused on teamwork and collaboration. There is a strong commitment to a coaching and democratic leadership style at Bridgewood so team members are empowered to come to work, learn, and offer the bets in care. This is a culture of high performance and teamwork. All managers at the community are available and present at all times to support our team. By working at Bridgewood, you would be enjoying a strong coaching leadership style, a supportive environment, and one in which you are empowered to own your role, and joy opportunities for career advancement. 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 Senior Living - Bridgewood is the place for you. Who Is Prestige Care? 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. Summary of Benefits Full-time team members are eligible for Prestige's comprehensive benefits package, including choice of medical plans, HSA/FSA accounts, dental and vision insurance, and company-paid life and AD&D insurance. All team members are eligible to participate in the company's retirement plans with a company match for those who meet the hours and service requirements. Additional benefits include Employee Assistance Program and Education Reimbursement program. Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year.
Public School of North Carolina
Hickory, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Apr 21, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Public School of North Carolina
Kinston, North Carolina
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Apr 21, 2024
Full time
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
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.
Apr 21, 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
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.
Apr 21, 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.
Public School of North Carolina
Louisburg, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Apr 21, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
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.
Apr 21, 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.
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.
Apr 07, 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.
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.
Apr 05, 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.
Fort Bragg Unified School District
Fort Bragg, North Carolina
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties safely. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse . click apply for full job details
Apr 04, 2024
Full time
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties safely. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse . click apply for full job details
Department Information This position has a residency waiver and will be accepting applications from residents and non-residents of Colorado. This announcement is open to potential candidates who are legal residents of the United States. All legal residents of the United States are eligible to apply and compete. If appointed to a position, applicants from outside of Colorado will be required to relocate to Colorado prior to their start date, at their own expense. Please note: This recruitment may be used to fill multiple vacancies. About the Division of Youth Services: The Division of Youth Services (DYS) provides a continuum of residential and non-residential services that encompass juvenile detention, commitment and parole. DYS is the agency statutorily mandated to provide for the care and supervision of youth committed by the District Court to the custody of the Colorado Department of Human Services. The Division operates ten secure facilities that serve youth between the ages of 10 and 21, who are pre-adjudicated, sentenced, or committed. The Division also contracts with numerous private residential and non-residential service providers throughout the State. For pre-adjudicated youth, the Division is also responsible for the management and oversight of Senate Bill 91-94; a State-funded, locally administered program that provides services to youth at risk of further progressing into the juvenile justice system. In addition to residential programming, the Division administers juvenile parole services throughout the State. Division of Youth Services Vision: Achieving youth success and safer Colorado communities. Division of Youth Services Mission: It is the mission of the Division of Youth Services to protect, restore and improve public safety utilizing a continuum of care that provides effective supervision, promotes accountability to victims and communities, and helps youth lead constructive lives through positive development. We invite you to explore the DYS website and learn about the services provided to youth, families, and local communities in the State of Colorado at: Opt in below to receive text message updates on CDHS recruiting events! CDHSCareers Description of Job Shifts: This position may be assigned to work breakfast, lunch, or dinner shifts. Please note: Employees may also be required to run shifts at another youth services location. The purpose of the work unit is to provide a statewide continuum of services and programs to access, treat, and control youth placed in its care for delinquent behavior. The DYS Food Services Program includes all activities and responsibilities related to the management and oversight of food services to all detained and committed youth. In addition, DYS administers food services in compliance with the National School Lunch Program as outlined by the Federal School Lunch act. The Food Service Program maintains responsibility for the following administrative functions: establishing and monitoring food programs at each of the State's 10 facilities; auditing programs and services for compliance; developing and allocating resources for programs and providing administrative systems to support programs, such as, financial and budget management, and procuring systems; developing and implementing standard and special menu planning to address the needs of DYS's youth and to ensure future program and resource needs. Specific Duties Include: Supervise Youth. Position has supervisory responsibility for youth participating in a food services work program and has supervisory responsibility for youth offenders. This supervision entails assigning and evaluating work, handling informal grievances, initiating corrective and disciplinary actions, and participating in the selection and removal of the offenders involved in the program. Work involves providing the direct care, safety, security and supervision of adjudicated and/or pre-adjudicated youth in a locked setting to include the kitchen on-site. Supervision for safety is a function of appropriate staff location, mobility and continual observation of youth in accordance with DYS Policy 10.4. Enforce established security rules and behavior of youth, orient youth to the unit/facility and agency rules and routines, and, intervene early in potentially or actively volatile situations. Provide immediate intervention in crisis situations. Employ sound judgment and emotional control when evaluating possible crisis in a timely manner taking into consideration the physical and mental well-being of all juveniles and staff. Participate in defusing and debriefing of all incidents pursuant to prevailing DYS Policy. Monitor movement of youth in unit or through agency, escort and transport to activities or appointments internal and/or external to the agency, conduct searches of persons, property or areas according to schedule or as needed. Ensure that pat searches are conducted by a same sex staff member, except in the case where a juvenile identifies as transgender or intersex, the search is to be conducted according to the juveniles stated preference in accordance with DYS Policy 13.9. Identify, document and seize contraband as directed or appropriate. Actively use effective communication skills, verbal de-escalation skills, and a strength based approach when interacting with youth and staff in a positive and respectful manner. When all other attempts to de-escalate youth have failed, adhere to the Youth and Staff Safety Protocols. Monitor, participate, support and enforce behavioral management plans for individual youth as directed (e.g. Behavioral Contracts, Special Management Programs). Actively supervise to support prevention of sexual contact in the facility, adhere to all PREA Policies and Federal Standards. Meal Preparation and Service. Prepare food properly ensuring correct temperatures are maintained, presentation is attractive and meals are appetizing. Follows menus and recipes and ensures the youth follow menus and recipes that comply with the National School Lunch Program (NSL), School Breakfast Program (BP) and DYS policies and procedures. Make appropriate substitutions that are in-line with NSL/BP guidelines, and ensure that the products are portioned correctly. Enter data into production worksheets. Prepare, serve, and clean after meal services with the assistance of youth enrolled in the vocational program. When recipe changes are required, document changes and submit report to facility food service manager. Responsible as a lead worker to delegate any prep, cooking, or cleaning to youth and/or support staff as needed. Serves food or ensures that food is served in the correct quantities according to the DYS recipes. Safety and Security. Anticipates and identifies potential safety and security problems and reports problems to the food service manager. Provides oversight, supervision, intervention, and evaluation of youth to assure the safety and security of property and staff. Recognizes safety hazards. Ensures that food service equipment is properly utilized. Enforces safety policies and practices to reduce or prevent slips, trips, falls, burns, etc. Inventory sharps, tools, and utensils according to facility policy and procedures to ensure safety. Follows facility key policy and procedures to ensure doors are kept locked. Correctly notifies appropriate parties in the event of equipment failure and forwards the appropriate details to the supervisor (to include work order number, date and time of malfunction, and parties notified). Ensures that chemicals are stored and used properly. Trains youth on fire prevention and evacuation procedures. Sanitation. Ensures that proper sanitation procedures are followed according to guidelines. Verify compliance by recording and documenting results. Ensures that food services equipment and physical plant of kitchen are cleaned on a regular basis as assigned to keep them free of food particles, dust, and bacteria. Controls times and temperatures of food to prevent food borne illness. Documents, as indicated by facility procedures, all necessary data relevant to daily kitchen operations and the prevention of food-borne illnesses in accordance with DYS Policy 10.7. Ensures storerooms are free of debris, organized, and are in compliance with state health regulations, DYS Policy, facility-specific procedures, and state audit standards. Inventory Control. Assists in taking a physical count of the inventory at least once a month. Requisitions food and food service supplies at least once a month and as needed in the absence of the facility food service manager. Inspects food and food service supplies for accurate quantity and condition upon arrival to the facility. Rejects food and supplies that are inadequate. Stores raw food and food supplies utilizing a FIFO inventory method. Date all food products upon arrival, ensuring date is visible. Signs requisitions and submits to the facility food service manager. In the absence of the manager submits the requisitions and invoices to the DYS food service program assistant. Understand food costs and how substituting products may affect plate costs. Assists with the delivery of orders throughout the week, place all food/paper products away, rotate stock, and ensure that all products are accounted for and correctly invoiced. Training and Meetings. Attend and actively participate in all assigned training and successfully complete any/all testing or other requirements for such training. Maintain required certifications as appropriate. Successful completion may be known or recorded by score or demonstration of skill. Meet and keep current on all mandatory training pursuant to prevailing DYS Policy. Successfully complete DYS Pre-Service, Facility Training and Orientation process as a new employee . click apply for full job details
Apr 26, 2024
Full time
Department Information This position has a residency waiver and will be accepting applications from residents and non-residents of Colorado. This announcement is open to potential candidates who are legal residents of the United States. All legal residents of the United States are eligible to apply and compete. If appointed to a position, applicants from outside of Colorado will be required to relocate to Colorado prior to their start date, at their own expense. Please note: This recruitment may be used to fill multiple vacancies. About the Division of Youth Services: The Division of Youth Services (DYS) provides a continuum of residential and non-residential services that encompass juvenile detention, commitment and parole. DYS is the agency statutorily mandated to provide for the care and supervision of youth committed by the District Court to the custody of the Colorado Department of Human Services. The Division operates ten secure facilities that serve youth between the ages of 10 and 21, who are pre-adjudicated, sentenced, or committed. The Division also contracts with numerous private residential and non-residential service providers throughout the State. For pre-adjudicated youth, the Division is also responsible for the management and oversight of Senate Bill 91-94; a State-funded, locally administered program that provides services to youth at risk of further progressing into the juvenile justice system. In addition to residential programming, the Division administers juvenile parole services throughout the State. Division of Youth Services Vision: Achieving youth success and safer Colorado communities. Division of Youth Services Mission: It is the mission of the Division of Youth Services to protect, restore and improve public safety utilizing a continuum of care that provides effective supervision, promotes accountability to victims and communities, and helps youth lead constructive lives through positive development. We invite you to explore the DYS website and learn about the services provided to youth, families, and local communities in the State of Colorado at: Opt in below to receive text message updates on CDHS recruiting events! CDHSCareers Description of Job Shifts: This position may be assigned to work breakfast, lunch, or dinner shifts. Please note: Employees may also be required to run shifts at another youth services location. The purpose of the work unit is to provide a statewide continuum of services and programs to access, treat, and control youth placed in its care for delinquent behavior. The DYS Food Services Program includes all activities and responsibilities related to the management and oversight of food services to all detained and committed youth. In addition, DYS administers food services in compliance with the National School Lunch Program as outlined by the Federal School Lunch act. The Food Service Program maintains responsibility for the following administrative functions: establishing and monitoring food programs at each of the State's 10 facilities; auditing programs and services for compliance; developing and allocating resources for programs and providing administrative systems to support programs, such as, financial and budget management, and procuring systems; developing and implementing standard and special menu planning to address the needs of DYS's youth and to ensure future program and resource needs. Specific Duties Include: Supervise Youth. Position has supervisory responsibility for youth participating in a food services work program and has supervisory responsibility for youth offenders. This supervision entails assigning and evaluating work, handling informal grievances, initiating corrective and disciplinary actions, and participating in the selection and removal of the offenders involved in the program. Work involves providing the direct care, safety, security and supervision of adjudicated and/or pre-adjudicated youth in a locked setting to include the kitchen on-site. Supervision for safety is a function of appropriate staff location, mobility and continual observation of youth in accordance with DYS Policy 10.4. Enforce established security rules and behavior of youth, orient youth to the unit/facility and agency rules and routines, and, intervene early in potentially or actively volatile situations. Provide immediate intervention in crisis situations. Employ sound judgment and emotional control when evaluating possible crisis in a timely manner taking into consideration the physical and mental well-being of all juveniles and staff. Participate in defusing and debriefing of all incidents pursuant to prevailing DYS Policy. Monitor movement of youth in unit or through agency, escort and transport to activities or appointments internal and/or external to the agency, conduct searches of persons, property or areas according to schedule or as needed. Ensure that pat searches are conducted by a same sex staff member, except in the case where a juvenile identifies as transgender or intersex, the search is to be conducted according to the juveniles stated preference in accordance with DYS Policy 13.9. Identify, document and seize contraband as directed or appropriate. Actively use effective communication skills, verbal de-escalation skills, and a strength based approach when interacting with youth and staff in a positive and respectful manner. When all other attempts to de-escalate youth have failed, adhere to the Youth and Staff Safety Protocols. Monitor, participate, support and enforce behavioral management plans for individual youth as directed (e.g. Behavioral Contracts, Special Management Programs). Actively supervise to support prevention of sexual contact in the facility, adhere to all PREA Policies and Federal Standards. Meal Preparation and Service. Prepare food properly ensuring correct temperatures are maintained, presentation is attractive and meals are appetizing. Follows menus and recipes and ensures the youth follow menus and recipes that comply with the National School Lunch Program (NSL), School Breakfast Program (BP) and DYS policies and procedures. Make appropriate substitutions that are in-line with NSL/BP guidelines, and ensure that the products are portioned correctly. Enter data into production worksheets. Prepare, serve, and clean after meal services with the assistance of youth enrolled in the vocational program. When recipe changes are required, document changes and submit report to facility food service manager. Responsible as a lead worker to delegate any prep, cooking, or cleaning to youth and/or support staff as needed. Serves food or ensures that food is served in the correct quantities according to the DYS recipes. Safety and Security. Anticipates and identifies potential safety and security problems and reports problems to the food service manager. Provides oversight, supervision, intervention, and evaluation of youth to assure the safety and security of property and staff. Recognizes safety hazards. Ensures that food service equipment is properly utilized. Enforces safety policies and practices to reduce or prevent slips, trips, falls, burns, etc. Inventory sharps, tools, and utensils according to facility policy and procedures to ensure safety. Follows facility key policy and procedures to ensure doors are kept locked. Correctly notifies appropriate parties in the event of equipment failure and forwards the appropriate details to the supervisor (to include work order number, date and time of malfunction, and parties notified). Ensures that chemicals are stored and used properly. Trains youth on fire prevention and evacuation procedures. Sanitation. Ensures that proper sanitation procedures are followed according to guidelines. Verify compliance by recording and documenting results. Ensures that food services equipment and physical plant of kitchen are cleaned on a regular basis as assigned to keep them free of food particles, dust, and bacteria. Controls times and temperatures of food to prevent food borne illness. Documents, as indicated by facility procedures, all necessary data relevant to daily kitchen operations and the prevention of food-borne illnesses in accordance with DYS Policy 10.7. Ensures storerooms are free of debris, organized, and are in compliance with state health regulations, DYS Policy, facility-specific procedures, and state audit standards. Inventory Control. Assists in taking a physical count of the inventory at least once a month. Requisitions food and food service supplies at least once a month and as needed in the absence of the facility food service manager. Inspects food and food service supplies for accurate quantity and condition upon arrival to the facility. Rejects food and supplies that are inadequate. Stores raw food and food supplies utilizing a FIFO inventory method. Date all food products upon arrival, ensuring date is visible. Signs requisitions and submits to the facility food service manager. In the absence of the manager submits the requisitions and invoices to the DYS food service program assistant. Understand food costs and how substituting products may affect plate costs. Assists with the delivery of orders throughout the week, place all food/paper products away, rotate stock, and ensure that all products are accounted for and correctly invoiced. Training and Meetings. Attend and actively participate in all assigned training and successfully complete any/all testing or other requirements for such training. Maintain required certifications as appropriate. Successful completion may be known or recorded by score or demonstration of skill. Meet and keep current on all mandatory training pursuant to prevailing DYS Policy. Successfully complete DYS Pre-Service, Facility Training and Orientation process as a new employee . click apply for full job details
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 20, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
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
Apr 08, 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: 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
Apr 08, 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 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
Apr 07, 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
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 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 Wednesday, January 24, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 04, 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 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 Wednesday, January 24, :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