8 jobs found

Facility: GSS SD Rapid City Echo Ridge Location: Rapid City, SD Address: 821 Fox Run Dr, Rapid City, SD 57701, USA Shift: 8 Hours - Varied Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: R-37415 Featured: No

Facility: GSS SD Rapid City St Martin Location: Rapid City, SD Address: 4825 Jericho Way, Rapid City, SD 57702, USA Shift: 8 Hours - Rotating Shifts Job Schedule: Part time Weekly Hours: 20.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52073 Featured: No

Facility: GSS SD Rapid City Echo Ridge Location: Rapid City, SD Address: 821 Fox Run Dr, Rapid City, SD 57701, USA Shift: 8 Hours - Varied Shifts Job Schedule: Full time Weekly Hours: 40.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: R-37415 Featured: No

Facility: GSS SD Rapid City St Martin Location: Rapid City, SD Address: 4825 Jericho Way, Rapid City, SD 57702, USA Shift: 8 Hours - Rotating Shifts Job Schedule: Part time Weekly Hours: 20.00 Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, sick leave and paid time off. To review your benefit eligibility, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Job Function: Facilities and General Services Req Number: GR-52073 Featured: No

Location: McMillan Magnet Middle Reports To: Director of Nutrition ServicesWork Schedule/FLSA Status: Hiring for the 2020 - 2021 school year Daytime Hours, Monday through Friday 8.0 scheduled hours per day; 6:00am to 2:30pm Non-exempt, Full-Time position with benefits Salary grade 57A Position Purpose: Primary responsibilities include management of all facets of food production; daily accounting and deposits; food orders; payroll practices; supervision of the preparation of nutritious and attractive meals; providing leadership in maintaining an efficient, clean and pleasant kitchen/serving environment.Essential Job Performance Responsibilities:Meets regular and predictable attendance requirements, including scheduled manager's meetings.Makes complex plans, schedules and decisions independently.Inspects and monitors the quality and aesthetic appeal of product output.Follows all Federal, state and district regulations and procedures regarding Child Nutrition Programs.Models high personal and professional standards.Orders product needs based on projected meal counts.Maintains records on HACCP, inventory, production control and completes daily accounting and deposit records and other required reports.Plans and directs the preparation and serving of all food in the cafeteria.Oversees and directs sanitation procedures.Follows HAACP procedures.Identifies training needs of staff.Trains new kitchen staff.Inspects and maintains the kitchen, cooking and mixing utensils and employees for cleanliness and sanitation standards.Has knowledge of the use and maintenance of all food service related equipment.Ensures work processes are completed at scheduled times.Interacts with customers, staff and coworkers in a courteous and professional manner.Annually provides input during job performance appraisal for all staff.Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.Knowledge, Skills and Abilities:High school diploma or equivalentFour or more years of job-related experience or training in food servicesExcellent attendance and work recordEvidence of sensitivity and respect for others and the ability to serve as a positive role model for youthSuccessful completion of orientation and training for Nutrition Services employees, including the Douglas County Food Handlers course and test (80%) and functional capacity assessmentSuccessful completion of the Kitchen Assistant Training and Management Techniques coursesValid Douglas County Food Handlers CardAttendance at additional internal training courses at the direction of managementSuccessful completion of Cashier Skills Assessment and Production Chief Skills coursesDemonstrated knowledge, skills and abilities required of all other kitchen positions (non-managerial)Excellent interpersonal/customer service skills and the ability to work effectively with staff in diverse multicultural work environments.The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community.Ability to read and use information from written and quantitative materials, visual displays and measuring devicesAbility to receive and process verbal information as well as respond to nonverbal soundsAbility to frequently use hand-held tools, devices, instruments and automatic equipmentAbility to bend, kneel, stoop and maintain balance while performing job related tasksAbility to work in standing/walking positions on a constant basis throughout the work shiftAbility to lift, move and reposition objects and materials - frequently exerting force equal to lifting twenty-five (25) to fifty (50) poundsA working knowledge of all facets of food productionDemonstrated leadership/management skills including problem solving and decision making. Provides consistent feedback to staff regarding job performanceAbility to assign tasks to meet schedule requirementsAbility to present information effectively to employees and othersAbility to organize, schedule and complete tasks and activitiesAbility to maintain thorough and detailed records on food and suppliesAbility to maintain accurate production records conforming to Federal/division guidelinesAbility and knowledge to inspect equipment safelyWorking knowledge and ability to utilize on-line computer programs and technological devicesEquipment:This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software. This position may require the ability to use kitchen equipment such as: commercial ovens, commercial steamers, commercial hot holding cabinets, commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.Travel: Local travel will be required.Physical and Mental Demands, Work Hazards:Must be able to respond rapidly in emergency situations.Must have organization, time management, communication, and interpersonal skills.Work in an office environment, school buildings and warehouse settingAbility to lift, move and reposition objects and materials-frequently exerting force equal to lifting fifty (50) pounds.Physical Demand Classifications:Rarely - 1-5% of the time, in an 8 hour dayOccasionally - 6-33% of the time, in an 8 hour dayFrequently - 34-66% of the time, in an 8 hour dayContinuously - 67-100% of the time, in an 8 hour dayEssential Functions: STANDING: (Remaining on one's feet in an upright position without walking)Occasionally:When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area. WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet. SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed. LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include: Weight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Oranges, Rate: 12 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Baked Beans, Rate: 13 cases per shiftWeight: 45 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Ketchup Pouches, Rate: 12 cases per shiftWeight: 40 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Apples, Rate: 16 cases per shiftWeight: 36 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Chicken Paddies, Rate: 3 x shiftWeight: 48 lb. Level: 6" (floor) to 34" (counter height)Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x monthWeight: 32 lb. Level: 8" (case handle) to 34" (counter height)Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift CARRYING: (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above. PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasionally: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb. CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items. BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area. STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely: Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves. CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasionally: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch. REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)Frequent: Forward - Preparing food on the counters; washing pans and utensils.Rarely: Overhead - Accessing food containers on the top shelf levels (68"); accessing the top level of the food carts (68"). HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand..... click apply for full job details

Description Position at IDEA Public Schools About IDEA Public Schools: At IDEA Public Schools, we believe in college for ALL and we are committed to ensuring that all our students graduate from college. IDEA Public Schools has grown from a small school to the fastest-growing network of tuition-free Pre-K-12 public charter schools in the United States sending 100% of our students to college. 50% of our students graduate from college in 6 years - that's 8 times the national rate for students in our communities! IDEA was founded in 2000 as a single school with 150 students in the Rio Grande Valley. When interest exceeded building capacity, to meet the demands, IDEA's co-founders committed to serving more students in the Rio Grande Valley of Texas and beyond. We now serve over 65,000 students across Texas and Louisiana. Be on the lookout for IDEA schools opening near you-with continued growth in our current regions and new launches in Tampa Bay, FL (2021), and Jacksonville, FL (2022)! When you choose to work at IDEA, you are part of our IDEA Team and Family. You will work alongside team members who set and reach ambitious goals every day, are excited to continue to grow with IDEA, and work relentlessly to make college for all a reality. To learn more about IDEA, check out this video. About San AntonioSan Antonio is the nation's 7th largest city and boasts the highest rate of population growth across the U.S. As the San Antonio region continues to grow rapidly, IDEA is committed to increasing our community presence to provide the best educational experience for all families and children.In May 2019, we welcomed our region's first graduating seniors. We believe through the hard work of our passionate IDEA Team & Family; college acceptance and matriculation can be realized. Currently, 1 in 6 San Antonio students' graduate college ready. Changing this statistic for the better is part of the promise IDEA makes to current and incoming students.Join our IDEA San Antonio family as we are poised to serve over 20,000 students at 30 schools in the region by 2022. Role Mission: The Cafeteria Assistant Manager assists the Cafeteria Manager in leading the CNP team at the campus level on our mission in becoming one of the healthiest school districts in the nation. They adhere to the food and nutrition standards set forth by the United States Department of Agriculture (USDA) and Texas Department of Agriculture (TDA). Daily and weekly, they place orders for food and supplies, monitor the quality of the food production in the kitchen and deliver on our promise to that all students getting a nutritious and appealing meal every day. Other duties include, but are not limited to maintaining sales records, processing payments, data entry, customer service (parents and students), inventory management, and coordinating with Cafeteria Manager in making College For All a reality. Accountabilities Meet the campus fund balance goal by June 30 while maintaining menu compliance (prorated per semester). Monitor the quality of the food daily, apply corrective action as needed Place orders for product/service as established by the Cafeteria Manager to ensure 100% accuracy of the menu daily Execute Breakfast in the Classroom ensuring every student takes a minimum of 3 out of 5 meal components for breakfast and lunch Assist in completion of Food Production Record as per state compliance (daily) Implement measures of inventory control, such as locking dry storage, double checking invoices against physical order, portion control per serving Review the monthly financial report (CNP Budget Tracker) and make sure to target 40% Food Cost and 25% Payroll Cost Monitor waste (due to overproduction of food) on a daily basis, communicate corrective action (to the Cafeteria Manager) as needed for food service specialist Ensure 80% breakfast and 85% lunch student participation in our meal program throughout the school year. Conduct Breakfast in the Class audits (weekly) with a target compliance accuracy of 100% Report recipe/menu errors to the Cafeteria Manager immediately Administer student menu survey on a quarterly basis; survey designed by the Nutrition team Use campus parent functions (i.e. report card night, ) to speak to parents about the advantages of participating in our meal program Identify students bringing lunch from home, speak to student(s), and identify the reason as to why; report findings to Cafeteria Manager Maintain an 85% employee retention rate for the cafeteria. Hold weekly employee huddles where topics vary between operations and nutritional matters Call Food Service Specialist Substitutes when a regular employee fails to show up for their scheduled shift Assist the Cafeteria Manager in preparing an Annual Performance Review for every hourly employee that contains honest feedback on individual work performance and growth opportunities Identify employee issues early as to avoid escalation, coordinate with CNP Operations Manager and/or Human Resources Reach the HUSSC Smarter Lunchrooms Gold Standard within 45 days of the first day of school and through the last day of school. Use the United Stated Department of Agriculture (USDA) self-assessment checklist for recommendations and techniques; coordinate efforts with the Cafeteria Manager Speak to students, parents, campus staff in an effort to promote more consumption of fresh fruits and vegetables through food preparation & display Ensure Food Service Specialists are rotating milk to ensure freshest product is available to all students Decorate the serving line with signage that provides both color and nutritional information that will appeal to students Implement and maintain salad bars in such way as to continue to increase student participation in our meal program Prepare the team for zero findings in Texas Department of Agriculture, external and internal follow up audit(s) with 100% of food production records complete. Coordinate efforts with the Cafeteria Manager to follow the established menu every day; do not serve items outside our advertised menu Follow established policies & procedures for a food service operation as per the state guidelines Complete campus mock audits as per our internal schedule to ensure audit readiness Reach out to HQ CNP as needed for guidance in matters of finance, nutrition, and operations Complete food production records as to support cafeteria manager We look for Team and Family who embody the following values and characteristics: Believes and is committed to our mission and being an agent of change: that all students are capable of getting to and through college Has demonstrated effective outcomes and results, and wants to be held accountable for them Has a propensity for action, willing to make mistakes by doing in order to learn and improve quickly Works with urgency and purpose to drive student outcomes Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change Seeks and responds well to feedback, which is shared often and freely across all levels of the organization Works through silos and forges strong cross-departmental relationships in order to achieve outcomes We believe in education as a profession and hold ourselves to high level of conduct, professionalism and behaviors as models for our colleagues and students. Qualifications: Education: High School diploma or equivalent required Experience: 2+ years in food service, restaurant, or hospitality industry Licenses or Certifications (if applicable): Local or state recognized food safety certification Licenses or Certifications: Valid Texas driver's license Valid Food Handler's card Knowledge and Skills: The ability to motivate, delegate, and lead a team to accomplish goals. Knowledge of methods, materials, equipment, and processes used in food production and management. Strong understanding of safety and sanitation practices involved with food production. Has the ability to understand and interpret data (charts, graphs, etc.). Can handle stress well to meet deadlines. Effective organizational, communication, and interpersonal skills. Computer literacy with understanding of Microsoft Office Suite (i.e. Excel). Able to follows verbal and written direction and asks for clarification as needed. Demonstrates problem solving, adaptability and flexibility. Good mathematical skills and basic finance understanding. Compensation: Salaries for this role typically fall between $15.43-$19.29, commensurate with relevant experience and qualifications. This role is also eligible for a performance bonus based on individual and organizational performance and goal attainment. IDEA Public Schools does not discriminate on the basis of race, color, national origin, age, sex or disability, in admission or access to, or treatment of employment in its programs and activities. Any person having inquiries concerning the organization's compliance with the regulations implementing Title VI of Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), or Title II of the Americans with Disabilities Act of 1990 (ADA), may contact IDEA Human Resources at .

Description Position at IDEA Public Schools About IDEA Public Schools: At IDEA Public Schools, we believe in college for ALL and we are committed to ensuring that all our students graduate from college. IDEA Public Schools has grown from a small school to the fastest-growing network of tuition-free Pre-K-12 public charter schools in the United States sending 100% of our students to college. 50% of our students graduate from college in 6 years - that's 8 times the national rate for students in our communities! IDEA was founded in 2000 as a single school with 150 students in the Rio Grande Valley. When interest exceeded building capacity, to meet the demands, IDEA's co-founders committed to serving more students in the Rio Grande Valley of Texas and beyond. We now serve over 65,000 students across Texas and Louisiana. Be on the lookout for IDEA schools opening near you-with continued growth in our current regions and new launches in Tampa Bay, FL (2021), and Jacksonville, FL (2022)! When you choose to work at IDEA, you are part of our IDEA Team and Family. You will work alongside team members who set and reach ambitious goals every day, are excited to continue to grow with IDEA, and work relentlessly to make college for all a reality. To learn more about IDEA, check out this video. About San AntonioSan Antonio is the nation's 7th largest city and boasts the highest rate of population growth across the U.S. As the San Antonio region continues to grow rapidly, IDEA is committed to increasing our community presence to provide the best educational experience for all families and children.In May 2019, we welcomed our region's first graduating seniors. We believe through the hard work of our passionate IDEA Team & Family; college acceptance and matriculation can be realized. Currently, 1 in 6 San Antonio students' graduate college ready. Changing this statistic for the better is part of the promise IDEA makes to current and incoming students.Join our IDEA San Antonio family as we are poised to serve over 20,000 students at 30 schools in the region by 2022. Role Mission: The Cafeteria Assistant Manager assists the Cafeteria Manager in leading the CNP team at the campus level on our mission in becoming one of the healthiest school districts in the nation. They adhere to the food and nutrition standards set forth by the United States Department of Agriculture (USDA) and Texas Department of Agriculture (TDA). Daily and weekly, they place orders for food and supplies, monitor the quality of the food production in the kitchen and deliver on our promise to that all students getting a nutritious and appealing meal every day. Other duties include, but are not limited to maintaining sales records, processing payments, data entry, customer service (parents and students), inventory management, and coordinating with Cafeteria Manager in making College For All a reality. Accountabilities Meet the campus fund balance goal by June 30 while maintaining menu compliance (prorated per semester). Monitor the quality of the food daily, apply corrective action as needed Place orders for product/service as established by the Cafeteria Manager to ensure 100% accuracy of the menu daily Execute Breakfast in the Classroom ensuring every student takes a minimum of 3 out of 5 meal components for breakfast and lunch Assist in completion of Food Production Record as per state compliance (daily) Implement measures of inventory control, such as locking dry storage, double checking invoices against physical order, portion control per serving Review the monthly financial report (CNP Budget Tracker) and make sure to target 40% Food Cost and 25% Payroll Cost Monitor waste (due to overproduction of food) on a daily basis, communicate corrective action (to the Cafeteria Manager) as needed for food service specialist Ensure 80% breakfast and 85% lunch student participation in our meal program throughout the school year. Conduct Breakfast in the Class audits (weekly) with a target compliance accuracy of 100% Report recipe/menu errors to the Cafeteria Manager immediately Administer student menu survey on a quarterly basis; survey designed by the Nutrition team Use campus parent functions (i.e. report card night, ) to speak to parents about the advantages of participating in our meal program Identify students bringing lunch from home, speak to student(s), and identify the reason as to why; report findings to Cafeteria Manager Maintain an 85% employee retention rate for the cafeteria. Hold weekly employee huddles where topics vary between operations and nutritional matters Call Food Service Specialist Substitutes when a regular employee fails to show up for their scheduled shift Assist the Cafeteria Manager in preparing an Annual Performance Review for every hourly employee that contains honest feedback on individual work performance and growth opportunities Identify employee issues early as to avoid escalation, coordinate with CNP Operations Manager and/or Human Resources Reach the HUSSC Smarter Lunchrooms Gold Standard within 45 days of the first day of school and through the last day of school. Use the United Stated Department of Agriculture (USDA) self-assessment checklist for recommendations and techniques; coordinate efforts with the Cafeteria Manager Speak to students, parents, campus staff in an effort to promote more consumption of fresh fruits and vegetables through food preparation & display Ensure Food Service Specialists are rotating milk to ensure freshest product is available to all students Decorate the serving line with signage that provides both color and nutritional information that will appeal to students Implement and maintain salad bars in such way as to continue to increase student participation in our meal program Prepare the team for zero findings in Texas Department of Agriculture, external and internal follow up audit(s) with 100% of food production records complete. Coordinate efforts with the Cafeteria Manager to follow the established menu every day; do not serve items outside our advertised menu Follow established policies & procedures for a food service operation as per the state guidelines Complete campus mock audits as per our internal schedule to ensure audit readiness Reach out to HQ CNP as needed for guidance in matters of finance, nutrition, and operations Complete food production records as to support cafeteria manager We look for Team and Family who embody the following values and characteristics: Believes and is committed to our mission and being an agent of change: that all students are capable of getting to and through college Has demonstrated effective outcomes and results, and wants to be held accountable for them Has a propensity for action, willing to make mistakes by doing in order to learn and improve quickly Works with urgency and purpose to drive student outcomes Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change Seeks and responds well to feedback, which is shared often and freely across all levels of the organization Works through silos and forges strong cross-departmental relationships in order to achieve outcomes We believe in education as a profession and hold ourselves to high level of conduct, professionalism and behaviors as models for our colleagues and students. Qualifications: Education: High School diploma or equivalent required Experience: 2+ years in food service, restaurant, or hospitality industry Licenses or Certifications (if applicable): Local or state recognized food safety certification Licenses or Certifications: Valid Texas driver's license Valid Food Handler's card Knowledge and Skills: The ability to motivate, delegate, and lead a team to accomplish goals. Knowledge of methods, materials, equipment, and processes used in food production and management. Strong understanding of safety and sanitation practices involved with food production. Has the ability to understand and interpret data (charts, graphs, etc.). Can handle stress well to meet deadlines. Effective organizational, communication, and interpersonal skills. Computer literacy with understanding of Microsoft Office Suite (i.e. Excel). Able to follows verbal and written direction and asks for clarification as needed. Demonstrates problem solving, adaptability and flexibility. Good mathematical skills and basic finance understanding. Compensation: Salaries for this role typically fall between $15.43-$19.29, commensurate with relevant experience and qualifications. This role is also eligible for a performance bonus based on individual and organizational performance and goal attainment. IDEA Public Schools does not discriminate on the basis of race, color, national origin, age, sex or disability, in admission or access to, or treatment of employment in its programs and activities. Any person having inquiries concerning the organization's compliance with the regulations implementing Title VI of Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), or Title II of the Americans with Disabilities Act of 1990 (ADA), may contact IDEA Human Resources at .

Description Position at IDEA Public Schools About IDEA Public Schools: At IDEA Public Schools, we believe in college for ALL and we are committed to ensuring that all our students graduate from college. IDEA Public Schools has grown from a small school to the fastest-growing network of tuition-free Pre-K-12 public charter schools in the United States sending 100% of our students to college. 50% of our students graduate from college in 6 years - that's 8 times the national rate for students in our communities! IDEA was founded in 2000 as a single school with 150 students in the Rio Grande Valley. When interest exceeded building capacity, to meet the demands, IDEA's co-founders committed to serving more students in the Rio Grande Valley of Texas and beyond. We now serve over 65,000 students across Texas and Louisiana. Be on the lookout for IDEA schools opening near you-with continued growth in our current regions and new launches in Tampa Bay, FL (2021), and Jacksonville, FL (2022)! When you choose to work at IDEA, you are part of our IDEA Team and Family. You will work alongside team members who set and reach ambitious goals every day, are excited to continue to grow with IDEA, and work relentlessly to make college for all a reality. To learn more about IDEA, check out this video. About San AntonioSan Antonio is the nation's 7th largest city and boasts the highest rate of population growth across the U.S. As the San Antonio region continues to grow rapidly, IDEA is committed to increasing our community presence to provide the best educational experience for all families and children.In May 2019, we welcomed our region's first graduating seniors. We believe through the hard work of our passionate IDEA Team & Family; college acceptance and matriculation can be realized. Currently, 1 in 6 San Antonio students' graduate college ready. Changing this statistic for the better is part of the promise IDEA makes to current and incoming students.Join our IDEA San Antonio family as we are poised to serve over 20,000 students at 30 schools in the region by 2022. Role Mission: The Cafeteria Assistant Manager assists the Cafeteria Manager in leading the CNP team at the campus level on our mission in becoming one of the healthiest school districts in the nation. They adhere to the food and nutrition standards set forth by the United States Department of Agriculture (USDA) and Texas Department of Agriculture (TDA). Daily and weekly, they place orders for food and supplies, monitor the quality of the food production in the kitchen and deliver on our promise to that all students getting a nutritious and appealing meal every day. Other duties include, but are not limited to maintaining sales records, processing payments, data entry, customer service (parents and students), inventory management, and coordinating with Cafeteria Manager in making College For All a reality. Accountabilities Meet the campus fund balance goal by June 30 while maintaining menu compliance (prorated per semester). Monitor the quality of the food daily, apply corrective action as needed Place orders for product/service as established by the Cafeteria Manager to ensure 100% accuracy of the menu daily Execute Breakfast in the Classroom ensuring every student takes a minimum of 3 out of 5 meal components for breakfast and lunch Assist in completion of Food Production Record as per state compliance (daily) Implement measures of inventory control, such as locking dry storage, double checking invoices against physical order, portion control per serving Review the monthly financial report (CNP Budget Tracker) and make sure to target 40% Food Cost and 25% Payroll Cost Monitor waste (due to overproduction of food) on a daily basis, communicate corrective action (to the Cafeteria Manager) as needed for food service specialist Ensure 80% breakfast and 85% lunch student participation in our meal program throughout the school year. Conduct Breakfast in the Class audits (weekly) with a target compliance accuracy of 100% Report recipe/menu errors to the Cafeteria Manager immediately Administer student menu survey on a quarterly basis; survey designed by the Nutrition team Use campus parent functions (i.e. report card night, ) to speak to parents about the advantages of participating in our meal program Identify students bringing lunch from home, speak to student(s), and identify the reason as to why; report findings to Cafeteria Manager Maintain an 85% employee retention rate for the cafeteria. Hold weekly employee huddles where topics vary between operations and nutritional matters Call Food Service Specialist Substitutes when a regular employee fails to show up for their scheduled shift Assist the Cafeteria Manager in preparing an Annual Performance Review for every hourly employee that contains honest feedback on individual work performance and growth opportunities Identify employee issues early as to avoid escalation, coordinate with CNP Operations Manager and/or Human Resources Reach the HUSSC Smarter Lunchrooms Gold Standard within 45 days of the first day of school and through the last day of school. Use the United Stated Department of Agriculture (USDA) self-assessment checklist for recommendations and techniques; coordinate efforts with the Cafeteria Manager Speak to students, parents, campus staff in an effort to promote more consumption of fresh fruits and vegetables through food preparation & display Ensure Food Service Specialists are rotating milk to ensure freshest product is available to all students Decorate the serving line with signage that provides both color and nutritional information that will appeal to students Implement and maintain salad bars in such way as to continue to increase student participation in our meal program Prepare the team for zero findings in Texas Department of Agriculture, external and internal follow up audit(s) with 100% of food production records complete. Coordinate efforts with the Cafeteria Manager to follow the established menu every day; do not serve items outside our advertised menu Follow established policies & procedures for a food service operation as per the state guidelines Complete campus mock audits as per our internal schedule to ensure audit readiness Reach out to HQ CNP as needed for guidance in matters of finance, nutrition, and operations Complete food production records as to support cafeteria manager We look for Team and Family who embody the following values and characteristics: Believes and is committed to our mission and being an agent of change: that all students are capable of getting to and through college Has demonstrated effective outcomes and results, and wants to be held accountable for them Has a propensity for action, willing to make mistakes by doing in order to learn and improve quickly Works with urgency and purpose to drive student outcomes Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change Seeks and responds well to feedback, which is shared often and freely across all levels of the organization Works through silos and forges strong cross-departmental relationships in order to achieve outcomes We believe in education as a profession and hold ourselves to high level of conduct, professionalism and behaviors as models for our colleagues and students. Qualifications: Education: High School diploma or equivalent required Experience: 2+ years in food service, restaurant, or hospitality industry Licenses or Certifications (if applicable): Local or state recognized food safety certification Licenses or Certifications: Valid Texas driver's license Valid Food Handler's card Knowledge and Skills: The ability to motivate, delegate, and lead a team to accomplish goals. Knowledge of methods, materials, equipment, and processes used in food production and management. Strong understanding of safety and sanitation practices involved with food production. Has the ability to understand and interpret data (charts, graphs, etc.). Can handle stress well to meet deadlines. Effective organizational, communication, and interpersonal skills. Computer literacy with understanding of Microsoft Office Suite (i.e. Excel). Able to follows verbal and written direction and asks for clarification as needed. Demonstrates problem solving, adaptability and flexibility. Good mathematical skills and basic finance understanding. Compensation: Salaries for this role typically fall between $15.43-$19.29, commensurate with relevant experience and qualifications. This role is also eligible for a performance bonus based on individual and organizational performance and goal attainment. IDEA Public Schools does not discriminate on the basis of race, color, national origin, age, sex or disability, in admission or access to, or treatment of employment in its programs and activities. Any person having inquiries concerning the organization's compliance with the regulations implementing Title VI of Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), or Title II of the Americans with Disabilities Act of 1990 (ADA), may contact IDEA Human Resources at .