Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Mar 27, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Mar 14, 2024
Full time
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details
Mar 13, 2024
Full time
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details
California Department of Education
Concord, California
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
California Department of Education
San Jose, California
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
California Department of Education
San Mateo, California
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
$17.50/hour-$23.00/hour, depending on experience. Questions? Contact 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 at East Wenatchee Located at 589 Highline Drive in East Wenatchee, Washington, Prestige Senior Living at East Wenatchee has 42 apartments of assisted living, as well as 21 units of independent living. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. PSL at East Wenatchee has enjoyed a string of unbelievably high performance, including winning the "Bronze" award through the American Health Care Association/National Center for Assisted Living in 2018, one of only a small handful of communities/care centers in the entire state of Washington to win that designation. The building, while small, is vibrant, full of life and has a very "homey" atmosphere! 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 PSL at East Wenatchee, 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. Our Executive Directors all team members to make decisions and try new processes if it's in the best interest of our residents. We LOVE to celebrate the success of our team members as well. If working in a home-like setting, with a strong team atmosphere, at a national award-winning building that has a great promote-from-within culture, then Prestige Senior Living at East Wenatchee is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Summary of Benefits: Full-time team members are eligible for Prestige's comprehensive benefit 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. PTO: Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year. Questions? Contact
Mar 25, 2024
Full time
$17.50/hour-$23.00/hour, depending on experience. Questions? Contact 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 at East Wenatchee Located at 589 Highline Drive in East Wenatchee, Washington, Prestige Senior Living at East Wenatchee has 42 apartments of assisted living, as well as 21 units of independent living. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. PSL at East Wenatchee has enjoyed a string of unbelievably high performance, including winning the "Bronze" award through the American Health Care Association/National Center for Assisted Living in 2018, one of only a small handful of communities/care centers in the entire state of Washington to win that designation. The building, while small, is vibrant, full of life and has a very "homey" atmosphere! 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 PSL at East Wenatchee, 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. Our Executive Directors all team members to make decisions and try new processes if it's in the best interest of our residents. We LOVE to celebrate the success of our team members as well. If working in a home-like setting, with a strong team atmosphere, at a national award-winning building that has a great promote-from-within culture, then Prestige Senior Living at East Wenatchee is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Summary of Benefits: Full-time team members are eligible for Prestige's comprehensive benefit 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. PTO: Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year. Questions? Contact
Come make a difference! 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 - Five Rivers Located at th Street in Tillamook, Prestige Senior Living - Five Rivers is a 64 apartment assisted living, and 24 apartment independent living (88 total apartments) community. Five Rivers' recently won the "Best of Tillamook Silver Award," which probably is indicative of our fun and engaging culture we have! Our leadership is very involved in training and development and strong knowledge of all departments. Five Rivers is unique, as we have pets in our community, a movie theater, and a home-like setting. Five Rivers' ability to fluctuate the level of care needs for our residents makes it a great place not only for residents, but also for our team members to learn, grow, and build relationships with our residents. Our community employs many high performing, empathetic healthcare providers that serve our residents, and keep our community looking absolutely stunning. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Senior Living - Five Rivers 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.
Mar 25, 2024
Full time
Come make a difference! 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 - Five Rivers Located at th Street in Tillamook, Prestige Senior Living - Five Rivers is a 64 apartment assisted living, and 24 apartment independent living (88 total apartments) community. Five Rivers' recently won the "Best of Tillamook Silver Award," which probably is indicative of our fun and engaging culture we have! Our leadership is very involved in training and development and strong knowledge of all departments. Five Rivers is unique, as we have pets in our community, a movie theater, and a home-like setting. Five Rivers' ability to fluctuate the level of care needs for our residents makes it a great place not only for residents, but also for our team members to learn, grow, and build relationships with our residents. Our community employs many high performing, empathetic healthcare providers that serve our residents, and keep our community looking absolutely stunning. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Senior Living - Five Rivers 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.
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 21, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 20, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 07, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
This is an on-call position to start. Pay Range $17.00-$23.00 DOE and seniority with Prestige. 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 Assisted Living at Visalia Located at 3120 W. Caldwell Ave. in Visalia, CA, Prestige Assisted Living at Visalia is a 44 assisted living apartment and16 apartments of memory care, for a total of 60 apartments. PAL-Visalia has a reputation for being one of the highest performing assisted living communities not only in the state of California, but also on a national level! For example, in 2017 it won the "Bronze" award via the American Health Care Association/National Center for Assisted Living. Then in 2020, it achieved the "Silver" award, one of only a small handful of senior care communities in the entire state of California to win this prestigious award. In addition, it enjoyed a deficiency free survey on it's most recent survey. Visalia boasts a number of long term team members who have been there for years, so if having the same co-workers and residents you serve is important to you, this is your place. We have minimum turnover of staff compared to most all other competitors around the area. Our local leadership describes Visalia as a "tremendous place to live and work. We all share our commitment to our residents, have a great team spirit, and enjoy many themed days which keeps the workplace fun!" If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, and has a national award-winning reputation, Prestige Assisted Living at Visalia 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.
Mar 01, 2024
Full time
This is an on-call position to start. Pay Range $17.00-$23.00 DOE and seniority with Prestige. 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 Assisted Living at Visalia Located at 3120 W. Caldwell Ave. in Visalia, CA, Prestige Assisted Living at Visalia is a 44 assisted living apartment and16 apartments of memory care, for a total of 60 apartments. PAL-Visalia has a reputation for being one of the highest performing assisted living communities not only in the state of California, but also on a national level! For example, in 2017 it won the "Bronze" award via the American Health Care Association/National Center for Assisted Living. Then in 2020, it achieved the "Silver" award, one of only a small handful of senior care communities in the entire state of California to win this prestigious award. In addition, it enjoyed a deficiency free survey on it's most recent survey. Visalia boasts a number of long term team members who have been there for years, so if having the same co-workers and residents you serve is important to you, this is your place. We have minimum turnover of staff compared to most all other competitors around the area. Our local leadership describes Visalia as a "tremendous place to live and work. We all share our commitment to our residents, have a great team spirit, and enjoy many themed days which keeps the workplace fun!" If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, and has a national award-winning reputation, Prestige Assisted Living at Visalia 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.
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 2675 Palo Verde Blvd S, Lake Havasu City, Arizona 86403 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift Mon - Fri, Mornings to early afternoon, 6 to 8 hours per day. Regular/ Temporary Regular
Mar 01, 2024
Full time
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 2675 Palo Verde Blvd S, Lake Havasu City, Arizona 86403 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift Mon - Fri, Mornings to early afternoon, 6 to 8 hours per day. Regular/ Temporary Regular
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 28, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Establish production forecasts based on expected customer counts and post for staff review. Oversee staff to ensure compliance with established sanitation and nutrition practices. Verify portion sizes and quality standards are in compliance with departmental standards. Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff's start times, breaks and ending times. Participate in interviewing, selecting, training, and developing staff. Review kitchen activities with Chef de Cuisine. Assist Chef de Cuisine with development of menu items and recipes, including special events. Issue disciplinary action as needed. Prepare and deliver reports as requested. Maintain employee files and attendance records. Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 40 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.