Qualifications:

Education: High School diploma or GED equivalent

Credentials: Must be able to obtain a Food Handler’s/Food Service Operator License

 

Experience: Must demonstrate aptitude for performing tasks in large-scale

institutional food preparation facility.  Must have a least 2 years

experience in school food service preparation and ability to get

along with others.

 

Special Skills and Abilities:

 

Extensive knowledge in the preparation of foods served in Child Nutrition Programs, of the use and care of all equipment utilized in the preparation of school meals, of all facets in application of principles of personnel supervision, ability to train in kitchen operations and equipment, effective oral and written communication, knowledge of computer systems, ability to apply principles of food service, sanitation and HACCP in daily activities, knowledge of applicable state and federal school food service regulations, and ability to translate standards of food and nutrition excellence into daily operations.

 

Communication Skills:  Must have basic communication skills to exchange information, give/receive simple instructions and respond to questions.  Including filling out various forms.

 

Data Recording/Record Keeping:  Will perform non-complex data recording/record keeping operations requiring logging, filing, or posting single entry items  by computer.

 

Mathematical Skills:  Performs routine computations requiring the knowledge of addition, subtraction, multiplication, and division using whole numbers, fractions, decimals, and percentages.  Must be able to adapt recipes to the number of portions to prepare.

 

Reading and Interpreting:  Must be able to read and understand recipes, rules, regulations, and instruction manuals etc.

 

Equipment Usage:  Uses all food service tool and equipment in a manner requiring competence and must meet certain performance standards which normally would be gained by on the job exposure or training.  The most difficult equipment operation includes the steamer, slicer, mixers, dish machines and ovens.

 

Reports to: Director of Child Nutrition

 

Purpose of Position:  To provide a safe, efficient and professional food and nutrition services for Western Heights Public School students and other customers through operational efficiencies, program compliances and review of daily child nutrition and food service operations at their work location.

 

Contact with Others:  An employee in this position has regular contact with members of own staff and with students.  Effective interpersonal interaction and public communication skills are essential to work with staff and students.  The employee must not only enjoy working with children but must set a proper example for other food service employees.

 

Other Performance Measures:

 

Successful performance of the job requires good people skills to work with students, teachers, and fellow employees.  It requires following and enforcing safety guidelines and policies to avoid accidents and injury. It requires following and enforcing school dress standards, proper attendance or leave policies, and other work habit concerns.  The employee must have very good personal hygiene and to appear to be a person of good health. The employee must use initiative and self-discipline to get the work done. Must be able to cooperate with other staff members and have a positive attitude towards staff, students, and the public to enhance educational goals.

 

Will be Trained for the Performance Responsibilities:

 

 

• Helps train cooks in each department.  Ensures employees are productive

• Helps prepare breakfast and lunch as planned by the food service director to meet federal regulations.  Overseas meal preparation to ensure that menus are followed or adapted to meet special needs.

• Overseas and assists with cleanup of cafeteria equipment, floors, restrooms, and laundry.  May operate dishwasher and other equipment. Assists with preparing food and arranging for food items. Fills in for other cooks as required in their absence.

• Keep records showing inventory of food, grocery orders, and delivery receipts.  Orders food and performs other duties or assignments as given by the cafeteria manager.

• Must be able to use the computer software to do ordering, operate point of sale at meal time, and keep all information confidential.  Must be able to balance the day’s receipts and print any necessary reports.

• Must understand that they may be asked to report to another school for a day if the manager and the assistant are both absent.  The district expects this person to be training for a manager’s position should one become available in the district, not just at the school they are currently working.

• Attends CNS related meeting, workshops, seminars and training when necessary.

• Promotes the overall effectiveness of the organization by performing other tasks and duties as assigned.

 

Physical and Mental Requirements and Working Conditions:

 

Prolong walking/standing is required 2 or more hours a day.  Frequent bending/stooping and squatting/crouching. Occasional crawling/kneeling, and climbing.  Must reach above shoulders and push/pull occasionally on the job. Occasional lifting up to 50 pounds and other large items.

 

Must possess the visual requirements to be aware of surroundings especially relative to work output and safety concerns.  Must have the hearing ability to communicate with employees, patrons, and students in person.

 

The job requires working around noise of machines and equipment in fluctuation temperatures and in humid environments, around some hazardous equipment, boiling liquids, and very hot ovens.  Must be able to work around spills/slick floors and other impediments on occasion but must observe safe working conditions and watch for others safety and health.