Lebanon Special School District
Lebanon, Tennessee
Job Title: Cafeteria Support FLSA Status: NonExempt Reports To: Cafeteria Manager/Child Nutrition Administrative Supervisor Date: March 2018 Purpose of Job: The Cafeteria Support position is responsible for the day-to-day maintenance of the kitchen including cleanliness of the environment, operation of the dish machine, organization and rotation of all inventory and stock. Primary Job Duties/Responsibilities: The following duties are normal for this job. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned as needed. General Responsibilities/Essential Functions : Responsible for operating, cleaning and disassembling the dish machine Keep the dish machine clean and report any functional or mechanical problems immediately Monitor dish machine water temperature to ensure sanitary wash cycle Maintain adequate levels of dish detergents and cleaning supplies Wash and store all pots, pans and equipment Keep dish room clean and organized Works with front of house cafeteria servers to ensure tray and flatware supply levels are sufficient Clean food preparation and production areas as required Keep kitchen and serving line clean by ensuring all spills are cleared and floors are kept free of debris Bag and haul dish room trash to dumpster Empty trash receptacles and properly haul to dumpsters Help maintain clean floor areas in kitchen area (including walk-in cooler and freezer) Keep all stock dated and rotated using FIFO Assist in any or all end of day cleaning duties Lifts and carries heavy supplies to and from kitchen and storeroom, with assistance as necessary Any and all other cleaning/organizational tasks required Attend in-services and training, as required Other Duties and Responsibilities Project a positive image of the LSSD at all times Keep information confidential concerning school business Act in a professional manner at all times May operate a motor vehicle to conduct various work activities Successful completion of Criminal Justice fingerprint/background process and drug screen Performs other duties as assigned Qualifications: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Experience and Education High School Diploma Any combination of experience and training that would likely provide the required knowledge and abilities to perform the essential job functions is qualifying. Restaurant experience preferred Knowledge of Safe work practices including OSHA regulations, as they relate to the position Food service sanitation and safety practices and procedures Operation, cleaning, and caring for cooking/baking utensils and food service equipment USDA and Tennessee Health Code provisions and guidelines concerning handling of food and food service supplies and equipment Skill and Ability to Safely use a variety of food service equipment Identify workplace hazards and/or unsafe conditions and take appropriate action to correct Read and write English at a level sufficient to successfully perform the duties associated with the position Understand and carry out oral and written directions Establish and maintain cooperative, working relationships with those contacted in the course of work Such alternatives to the above qualifications as the Child Nutrition Administrative Supervisor or Director of Schools may find appropriate and acceptable. Abilities/Physical Requirements Employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 60 pounds. On stock delivery days employee will be repetitively lifting 40-60 pound cases while unloading the delivery truck and rotating inventory. Significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching; and significant hand/finger dexterity. Generally, the job requires , 50% standing, 50% walking. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. The Lebanon Special School District is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the school system may provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.
May 16, 2024
Full time
Job Title: Cafeteria Support FLSA Status: NonExempt Reports To: Cafeteria Manager/Child Nutrition Administrative Supervisor Date: March 2018 Purpose of Job: The Cafeteria Support position is responsible for the day-to-day maintenance of the kitchen including cleanliness of the environment, operation of the dish machine, organization and rotation of all inventory and stock. Primary Job Duties/Responsibilities: The following duties are normal for this job. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned as needed. General Responsibilities/Essential Functions : Responsible for operating, cleaning and disassembling the dish machine Keep the dish machine clean and report any functional or mechanical problems immediately Monitor dish machine water temperature to ensure sanitary wash cycle Maintain adequate levels of dish detergents and cleaning supplies Wash and store all pots, pans and equipment Keep dish room clean and organized Works with front of house cafeteria servers to ensure tray and flatware supply levels are sufficient Clean food preparation and production areas as required Keep kitchen and serving line clean by ensuring all spills are cleared and floors are kept free of debris Bag and haul dish room trash to dumpster Empty trash receptacles and properly haul to dumpsters Help maintain clean floor areas in kitchen area (including walk-in cooler and freezer) Keep all stock dated and rotated using FIFO Assist in any or all end of day cleaning duties Lifts and carries heavy supplies to and from kitchen and storeroom, with assistance as necessary Any and all other cleaning/organizational tasks required Attend in-services and training, as required Other Duties and Responsibilities Project a positive image of the LSSD at all times Keep information confidential concerning school business Act in a professional manner at all times May operate a motor vehicle to conduct various work activities Successful completion of Criminal Justice fingerprint/background process and drug screen Performs other duties as assigned Qualifications: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Experience and Education High School Diploma Any combination of experience and training that would likely provide the required knowledge and abilities to perform the essential job functions is qualifying. Restaurant experience preferred Knowledge of Safe work practices including OSHA regulations, as they relate to the position Food service sanitation and safety practices and procedures Operation, cleaning, and caring for cooking/baking utensils and food service equipment USDA and Tennessee Health Code provisions and guidelines concerning handling of food and food service supplies and equipment Skill and Ability to Safely use a variety of food service equipment Identify workplace hazards and/or unsafe conditions and take appropriate action to correct Read and write English at a level sufficient to successfully perform the duties associated with the position Understand and carry out oral and written directions Establish and maintain cooperative, working relationships with those contacted in the course of work Such alternatives to the above qualifications as the Child Nutrition Administrative Supervisor or Director of Schools may find appropriate and acceptable. Abilities/Physical Requirements Employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 60 pounds. On stock delivery days employee will be repetitively lifting 40-60 pound cases while unloading the delivery truck and rotating inventory. Significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching; and significant hand/finger dexterity. Generally, the job requires , 50% standing, 50% walking. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. The Lebanon Special School District is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the school system may provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.
ASSISTANT MANAGER STUDENT NUTRITION Qualifications: High School Diploma or GED, Associates or Bachelor's degree in Food Service Management, Culinary Management, or food service management industry related major a plus. 3-5 years of various food service operation and/or food service management experience. Ability to read and write accurately. Ability to follow oral and written communications. Ability to move up to 50 lbs. in which is not limited to lifting, pulling, pushing, grasping, twisting, reaching below and overhead, standing for long periods of time, bending, stooping and kneeling. Certifications: ServSafe Manager Certification Reports to: Director of Food Services Terms of Employment: 185 days. Evaluation: Performance of this job will be evaluated annually. Job Overview: The Assistant Food Services Manager is an important supervisory position that involves the responsibility for efficiently providing nutritious and healthy meals daily for school children. She/he works primarily in an elementary, middle, or high school cafeterias managing USDA meal pattern compliances under the School Breakfast, National School Lunch, Afterschool Snack programs, and future programs as designated. Responsibilities include food service supervision, training, food preparation and storage methods, inventory and order preparation, food safety compliances, and recordkeeping. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and storage areas. The Food Service Director may identify and assign other responsibilities of the position as necessary. Performance Responsibilities: Oversee all kitchen work areas, food storage areas, utensils, and equipment according to departmental, HACCP and DHEC compliances. Supervises the collection of and accounting for cash receipts, train kitchen staff, prepare and delegate weekly production assignments, and evaluate staff work performance. Oversee and maintain use of standardized recipes, production records, thermometers, and kitchen equipment of daily food preparation by staff to ensure all food safety standards are followed properly. Conduct food and supplies inventories prior to preparing weekly order guides to accommodate designated menu week period. Receives, inspects, date-list, and store food and supplies promptly upon delivery. All food, beverages, and supplies must be rotated using First in First Out (FIFO) method, checked for good quality and expiration dates. Inspect for accuracy of portion controls, reimbursable meal verification and meal pattern compliances of all meal programs daily. Ensure menu items are prepared and served correctly with an appealing presentation on the serving lines for all meal periods on time. This includes oversight of maintaining food replenishments and clean serving lines from beginning to the end of meal services. Monitor and maintain safe kitchen operation and preventative maintenance of all kitchen equipment. Demonstrate efforts to monitoring, reduction, and management of food waste. Organize time efficiently and follow through on tasks. Maintain confidentiality of personal information regarding students' dietary restrictions which also includes staff and parents. Ensure that all children with dietary restrictions receive authorized substitutes according to medical documentation. Demonstrate food safety practices to prevent foodborne illness. Monitor and maintain good personal hygiene practices at all times. Make menu recommendations with regard to taste acceptability, meal pattern compliance, staffing, and food production. Fill in as a food service operator, and/or cashier as needed for staff coverage. Substitutes may not always be available for coverage. May also need to fill in at other district locations. Attends mandatory district meetings and professional development trainings. The Director of Food Services may require other related duties to be assigned, including working in other kitchens, for the purpose of ensuring the efficient and effective functioning of the kitchen locations.
Apr 26, 2024
Full time
ASSISTANT MANAGER STUDENT NUTRITION Qualifications: High School Diploma or GED, Associates or Bachelor's degree in Food Service Management, Culinary Management, or food service management industry related major a plus. 3-5 years of various food service operation and/or food service management experience. Ability to read and write accurately. Ability to follow oral and written communications. Ability to move up to 50 lbs. in which is not limited to lifting, pulling, pushing, grasping, twisting, reaching below and overhead, standing for long periods of time, bending, stooping and kneeling. Certifications: ServSafe Manager Certification Reports to: Director of Food Services Terms of Employment: 185 days. Evaluation: Performance of this job will be evaluated annually. Job Overview: The Assistant Food Services Manager is an important supervisory position that involves the responsibility for efficiently providing nutritious and healthy meals daily for school children. She/he works primarily in an elementary, middle, or high school cafeterias managing USDA meal pattern compliances under the School Breakfast, National School Lunch, Afterschool Snack programs, and future programs as designated. Responsibilities include food service supervision, training, food preparation and storage methods, inventory and order preparation, food safety compliances, and recordkeeping. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and storage areas. The Food Service Director may identify and assign other responsibilities of the position as necessary. Performance Responsibilities: Oversee all kitchen work areas, food storage areas, utensils, and equipment according to departmental, HACCP and DHEC compliances. Supervises the collection of and accounting for cash receipts, train kitchen staff, prepare and delegate weekly production assignments, and evaluate staff work performance. Oversee and maintain use of standardized recipes, production records, thermometers, and kitchen equipment of daily food preparation by staff to ensure all food safety standards are followed properly. Conduct food and supplies inventories prior to preparing weekly order guides to accommodate designated menu week period. Receives, inspects, date-list, and store food and supplies promptly upon delivery. All food, beverages, and supplies must be rotated using First in First Out (FIFO) method, checked for good quality and expiration dates. Inspect for accuracy of portion controls, reimbursable meal verification and meal pattern compliances of all meal programs daily. Ensure menu items are prepared and served correctly with an appealing presentation on the serving lines for all meal periods on time. This includes oversight of maintaining food replenishments and clean serving lines from beginning to the end of meal services. Monitor and maintain safe kitchen operation and preventative maintenance of all kitchen equipment. Demonstrate efforts to monitoring, reduction, and management of food waste. Organize time efficiently and follow through on tasks. Maintain confidentiality of personal information regarding students' dietary restrictions which also includes staff and parents. Ensure that all children with dietary restrictions receive authorized substitutes according to medical documentation. Demonstrate food safety practices to prevent foodborne illness. Monitor and maintain good personal hygiene practices at all times. Make menu recommendations with regard to taste acceptability, meal pattern compliance, staffing, and food production. Fill in as a food service operator, and/or cashier as needed for staff coverage. Substitutes may not always be available for coverage. May also need to fill in at other district locations. Attends mandatory district meetings and professional development trainings. The Director of Food Services may require other related duties to be assigned, including working in other kitchens, for the purpose of ensuring the efficient and effective functioning of the kitchen locations.
East Baton Rouge Parish School System
Baton Rouge, Louisiana
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
May 13, 2024
Full time
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .