Northeast Georgia Health System, Inc
Gainesville, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary The Café Worker is responsible for operations of café stations such as salad bar, deli, action stations, beverages areas, or hot bars (this does not pertain to LTC facilities). They must possess an ability to read, understand and follow directions, recipes, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for cashing out customers (this does not pertain to LTC facilities), recipe preparation and proper measuring ingredients, or cleaning agents and chemicals. Good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving customers. The Café Worker will be able and willing to work flexible hours. Must be patient toward guests, staff, patients, and family members at all times. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED. Preferred Experience: One (1) year related experience and/or training in food production/service or one (1) year related Customer Service experience and/or training. Other: Job Specific and Unique Knowledge, Skills and Abilities Good interpersonal skills Moves and manipulates various food products, dietary supplies, and equipment throughout the facility Prepares beverages and food items according to recipes Essential Tasks and Responsibilities Maintains a neat, clean, and well-groomed appearance. Prepares beverages and food items according to recipes. Help prep all areas of Café. Complete basic food preparation such as cutting ,cooking, and presentation. Wash and store dishes. Follow Federal and State long term care regulations and Dietary Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Practices safety, infection control, and emergency procedures according to facility policies. Assist in the receiving and storing food and supplies as needed. Is courteous, considerate, and cooperative when communicating with all guests, team members, clinical support personnel, and client personnel. Performs job correctly and safely and observes rules of conduct, dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions. Actively practices principles learned, including, but not limited to, the following topics: universal precautions, fire and disaster, safety, MSDS, CQI, etc. Consistently uses proper safety equipment and follows rules of conduct safety. Knows where MSDS information is located. Demonstrates high standards of personal hygiene according to departmental policy, including but not limited to: using proper hand washing technique, observing hospital "no smoking" policy, wearing hairnet or hat in food production area, and maintaining neat appearance. Physical Demands Weight Lifted: Up to 20 lbs, Occasionally 0-30% of time Weight Carried: Up to 20 lbs, Occasionally 0-30% of time Vision: Moderate, Constantly 66-100% of time Kneeling/Stooping/Bending: Occasionally 0-30% Standing/Walking: Constantly 66-100% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Occasionally 0-30% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
May 04, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary The Café Worker is responsible for operations of café stations such as salad bar, deli, action stations, beverages areas, or hot bars (this does not pertain to LTC facilities). They must possess an ability to read, understand and follow directions, recipes, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for cashing out customers (this does not pertain to LTC facilities), recipe preparation and proper measuring ingredients, or cleaning agents and chemicals. Good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving customers. The Café Worker will be able and willing to work flexible hours. Must be patient toward guests, staff, patients, and family members at all times. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED. Preferred Experience: One (1) year related experience and/or training in food production/service or one (1) year related Customer Service experience and/or training. Other: Job Specific and Unique Knowledge, Skills and Abilities Good interpersonal skills Moves and manipulates various food products, dietary supplies, and equipment throughout the facility Prepares beverages and food items according to recipes Essential Tasks and Responsibilities Maintains a neat, clean, and well-groomed appearance. Prepares beverages and food items according to recipes. Help prep all areas of Café. Complete basic food preparation such as cutting ,cooking, and presentation. Wash and store dishes. Follow Federal and State long term care regulations and Dietary Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Practices safety, infection control, and emergency procedures according to facility policies. Assist in the receiving and storing food and supplies as needed. Is courteous, considerate, and cooperative when communicating with all guests, team members, clinical support personnel, and client personnel. Performs job correctly and safely and observes rules of conduct, dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions. Actively practices principles learned, including, but not limited to, the following topics: universal precautions, fire and disaster, safety, MSDS, CQI, etc. Consistently uses proper safety equipment and follows rules of conduct safety. Knows where MSDS information is located. Demonstrates high standards of personal hygiene according to departmental policy, including but not limited to: using proper hand washing technique, observing hospital "no smoking" policy, wearing hairnet or hat in food production area, and maintaining neat appearance. Physical Demands Weight Lifted: Up to 20 lbs, Occasionally 0-30% of time Weight Carried: Up to 20 lbs, Occasionally 0-30% of time Vision: Moderate, Constantly 66-100% of time Kneeling/Stooping/Bending: Occasionally 0-30% Standing/Walking: Constantly 66-100% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Occasionally 0-30% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Food Service Worker US-OR-GRESHAM Job ID: 24-37372 Type: Part Time - Benefitted Mount Hood Medical Center campus Overview Kindness, courtesy and respect: These attributes allow you to relate well to others under a variety of conditions. As you provide customer service in the retail areas of the department, special events and other catering areas, you'll do more than operate a cash register and follow basic food and sanitation safety procedures; you'll be acting out the Legacy mission of making life better for others. Legacy Mount Hood Medical Center is East County's full-service hospital, always expanding to meet the community's growing needs and offering an award-winning patient experience delivered with a personal touch. We offer advanced imaging, a modern emergency department, a welcoming family birth center, surgical services, intensive care, cancer care, gastroenterology and more. Responsibilities Knowledge of safe food handling, preparation, and storage techniques. Replenishes food and beverages in the cafeteria or catered event as necessary. Records over and under on the production sheet as well as recording refrigerator and freezer temperatures. Demonstrates ability to set up work station, properly grill food items and batch cook. Operates cash register, receives money and reconciles cash drawer. Follows established policies regarding charging of special and free meals as well as weighted food items. Offers assistance to visitors and staff in a friendly and courteous manner. Completes broken equipment work orders. Participates in process improvement activities. Other duties as required Qualifications Education: Able to communicate, read, write and perform math skills in English. Experience: Prior food service experience. Skills: Able to relate to others with courtesy and tact under normal as well as stressful conditions. Basic familiarity with computers preferred. LEGACY'S VALUES IN ACTION: Follows guidelines set forth in Legacy's Values in Action Equal Opportunity Employer/Vet/Disabled Compensation details: 18.52-26.49 Hourly Wage PId5ca18aeeb2a-6399
May 04, 2024
Full time
Food Service Worker US-OR-GRESHAM Job ID: 24-37372 Type: Part Time - Benefitted Mount Hood Medical Center campus Overview Kindness, courtesy and respect: These attributes allow you to relate well to others under a variety of conditions. As you provide customer service in the retail areas of the department, special events and other catering areas, you'll do more than operate a cash register and follow basic food and sanitation safety procedures; you'll be acting out the Legacy mission of making life better for others. Legacy Mount Hood Medical Center is East County's full-service hospital, always expanding to meet the community's growing needs and offering an award-winning patient experience delivered with a personal touch. We offer advanced imaging, a modern emergency department, a welcoming family birth center, surgical services, intensive care, cancer care, gastroenterology and more. Responsibilities Knowledge of safe food handling, preparation, and storage techniques. Replenishes food and beverages in the cafeteria or catered event as necessary. Records over and under on the production sheet as well as recording refrigerator and freezer temperatures. Demonstrates ability to set up work station, properly grill food items and batch cook. Operates cash register, receives money and reconciles cash drawer. Follows established policies regarding charging of special and free meals as well as weighted food items. Offers assistance to visitors and staff in a friendly and courteous manner. Completes broken equipment work orders. Participates in process improvement activities. Other duties as required Qualifications Education: Able to communicate, read, write and perform math skills in English. Experience: Prior food service experience. Skills: Able to relate to others with courtesy and tact under normal as well as stressful conditions. Basic familiarity with computers preferred. LEGACY'S VALUES IN ACTION: Follows guidelines set forth in Legacy's Values in Action Equal Opportunity Employer/Vet/Disabled Compensation details: 18.52-26.49 Hourly Wage PId5ca18aeeb2a-6399
Job Description Job Description The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. COMPENSATION: The hourly rate for this position ranges from $18.00 to $20.00, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. Job Responsibilities ? Prepare quality food and baked goods according to a planned menu ? Prepare a daily report that verifies transactions ? Understand what is inclusive of a meal ? Ensure storage of food in an accurate and sanitary manner ? Serve food according to meal schedules, department policies and procedures ? Use and care of kitchen equipment, especially knives ? Timely preparation of a variety of food items, beverages, and ? Add garnishments to ensure customer happiness and eye appeal ? Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment ? Adhere to all food safety regulations for sanitation, food handling, and storage ? Adhere to the uniform policy ? Connect with the Manager daily to understand and accurately prepare menu for the day ? Supervise the food temperature requirements ? Maintain a clean and organized work and storage area ? Scrub and polish counters, clean and sanitize steam tables, and other equipment ? Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing ? Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion ? Perform other duties as assigned including other areas in the kitchen ? This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Food Service Certificate as needed ? Sufficient education or training to read, write, and follow verbal and written instructions ? Be able to work quickly and concisely under pressure Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Assist manager in completing daily reports. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. COMPENSATION: The hourly rate for this position ranges from $18.00 to $20.00, depending on circumstances including an applicant?s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark?s good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an ?at-will position? and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. Job Responsibilities ? Prepare quality food and baked goods according to a planned menu ? Prepare a daily report that verifies transactions ? Understand what is inclusive of a meal ? Ensure storage of food in an accurate and sanitary manner ? Serve food according to meal schedules, department policies and procedures ? Use and care of kitchen equipment, especially knives ? Timely preparation of a variety of food items, beverages, and ? Add garnishments to ensure customer happiness and eye appeal ? Coordinate and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment ? Adhere to all food safety regulations for sanitation, food handling, and storage ? Adhere to the uniform policy ? Connect with the Manager daily to understand and accurately prepare menu for the day ? Supervise the food temperature requirements ? Maintain a clean and organized work and storage area ? Scrub and polish counters, clean and sanitize steam tables, and other equipment ? Follow established procedures and standards for cleanliness, to ensure a balanced and safe environment; duties include sweeping, moping, ware washing ? Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion ? Perform other duties as assigned including other areas in the kitchen ? This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Food Service Certificate as needed ? Sufficient education or training to read, write, and follow verbal and written instructions ? Be able to work quickly and concisely under pressure Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
With Staff Management SMX, you'll get a weekly paycheck, learn new skills, meet new people, and work with a great management team in a clean and safe environment. Staff Management is seeking dedicated individuals for a custodian position at our client location. As a janitorial associate, you will play a crucial role in maintaining a clean and organized work environment. Our client site is known for its cleanliness, and being associated with Mars Chocolate brings additional advantages. We believe in recognizing and celebrating the achievements of our staff members! Join our team and contribute to the success of our cleaning operations while enjoying a supportive and rewarding work environment. Apply now to be a part of our dynamic team! . Perks & Benefits: Weekly paychecks, Direct Deposit or Cash Card pay options. Shifts: All Shifts. Employment Types: Full Time, Temp to Hire, Long Term. Pay Rate: $13.50 / hour Duties: Follow written Standardized Operating Procedures (SOPs) or work instructions to ensure efficient and effective cleaning processes. Maintain the site's 5-S policy, ensuring cleanliness and organization at all times. Perform line cleaning tasks as needed to maintain optimal production efficiency. Comply with Food Manufacturing Good Manufacturing Practices (GMP) policy to ensure quality and safety standards are met. Take pride in your work product and strive for daily productivity, while fostering a sense of teamwork with your colleagues. . Requirements: Must be at least 18 years old.Able to Lift 40 pounds., required education: No Education Requirement. Recruiting Center: Mars Chocolate - Albany-0131, 1209 W Oakridge Drive, Albany, GA 31707. Work Location: Mars Chocolate - Albany-0131, 1209 W Oakridge Drive, Albany, GA 31707. Job Types: General Labor. Industry: Manufacturing. The hourly rate for this position is anticipated between $13.50 - $13.50 per hour. This range is a good-faith estimate, based on the shift you work and other considerations permitted by law. An employee's pay history will not be a contributing factor where prohibited by local law. In addition to monetary compensation, we offer a competitive benefits package. More details about benefits can be found at .
May 02, 2024
Full time
With Staff Management SMX, you'll get a weekly paycheck, learn new skills, meet new people, and work with a great management team in a clean and safe environment. Staff Management is seeking dedicated individuals for a custodian position at our client location. As a janitorial associate, you will play a crucial role in maintaining a clean and organized work environment. Our client site is known for its cleanliness, and being associated with Mars Chocolate brings additional advantages. We believe in recognizing and celebrating the achievements of our staff members! Join our team and contribute to the success of our cleaning operations while enjoying a supportive and rewarding work environment. Apply now to be a part of our dynamic team! . Perks & Benefits: Weekly paychecks, Direct Deposit or Cash Card pay options. Shifts: All Shifts. Employment Types: Full Time, Temp to Hire, Long Term. Pay Rate: $13.50 / hour Duties: Follow written Standardized Operating Procedures (SOPs) or work instructions to ensure efficient and effective cleaning processes. Maintain the site's 5-S policy, ensuring cleanliness and organization at all times. Perform line cleaning tasks as needed to maintain optimal production efficiency. Comply with Food Manufacturing Good Manufacturing Practices (GMP) policy to ensure quality and safety standards are met. Take pride in your work product and strive for daily productivity, while fostering a sense of teamwork with your colleagues. . Requirements: Must be at least 18 years old.Able to Lift 40 pounds., required education: No Education Requirement. Recruiting Center: Mars Chocolate - Albany-0131, 1209 W Oakridge Drive, Albany, GA 31707. Work Location: Mars Chocolate - Albany-0131, 1209 W Oakridge Drive, Albany, GA 31707. Job Types: General Labor. Industry: Manufacturing. The hourly rate for this position is anticipated between $13.50 - $13.50 per hour. This range is a good-faith estimate, based on the shift you work and other considerations permitted by law. An employee's pay history will not be a contributing factor where prohibited by local law. In addition to monetary compensation, we offer a competitive benefits package. More details about benefits can be found at .
Well known hospitals are seeking Food Service Workers/Dietary Aides for long term assignments in their Food Service department. Interested candidates must be flexible to work full time or part-time hours as well as weekends and holidays. Those looking to join a highly motivated, growing healthcare facility are encouraged to apply for our Dietary Aide position. The successful candidate will ensure full compliance with nutritional standards, internal procedures and government regulations while preparing and serving foods and beverages to all residents. Job Duties/Responsibilities: Sets up assigned trayline station with appropriate items in preparation for meal service. Places appropriate items on patient trays according to the menu and the station tasks. Checks patient trays for accuracy. Delivers loaded food trucks to patient wards; passes trays to patients with the assistance of nursing for patient Identification. Picks up meal trays after meal period; returns trays and trucks to kitchen. Delivers late or special request trays to patients Strips tray waste into garbage cans; runs reusable dishes, utensils and equipment through dishwasher, utilizing appropriate cleaning and sanitizing agent Removes bagged garbage from production areas to the hospital garbage removal areas. Sweep and mops floors utilizing appropriate cleaning and sanitizing agent. Washes pots, pans and other small cooking equipment by hand utilizing appropriate cleaning and sanitizing agent Cleans tray assembly belt, small and large equipment, walls, fans and all other items and areas of food handling environment, both as part of routine assignments and as directed special assignments. Prepares snacks, supplements and tube feedings; dates, labels and delivers to patient units. Checks and documents unit refrigeration temperatures. Prepares and/or pre-portions cold items for tray assembly Assist diet office in assembling patient menus prior to tray assembly when needed Receives, stores and issues food and supplies as required Assist production and/or prepared items for routine and special catering events; delivers, serves and cleans up as per special function needs Store stock appropriately in order to maintain cleanliness and prevent food spoilage Accurately record meals served and monitor temperatures of food Skills/Requirements: HS Diploma or Equivalent required Must be vaccinated Availability to work days, evening, weekends and holidays Minimum 1 year food service, dietary or restaurant experience preferably in a hospital or nursing home setting. Familiarity with clinical diets Ability to stand for long periods of time and lift 30+ pounds Willing and able to work well within a team environment Strong customer service skills Ability to work quickly and efficiently Food Handlers certificate a plus
May 01, 2024
Contractor
Well known hospitals are seeking Food Service Workers/Dietary Aides for long term assignments in their Food Service department. Interested candidates must be flexible to work full time or part-time hours as well as weekends and holidays. Those looking to join a highly motivated, growing healthcare facility are encouraged to apply for our Dietary Aide position. The successful candidate will ensure full compliance with nutritional standards, internal procedures and government regulations while preparing and serving foods and beverages to all residents. Job Duties/Responsibilities: Sets up assigned trayline station with appropriate items in preparation for meal service. Places appropriate items on patient trays according to the menu and the station tasks. Checks patient trays for accuracy. Delivers loaded food trucks to patient wards; passes trays to patients with the assistance of nursing for patient Identification. Picks up meal trays after meal period; returns trays and trucks to kitchen. Delivers late or special request trays to patients Strips tray waste into garbage cans; runs reusable dishes, utensils and equipment through dishwasher, utilizing appropriate cleaning and sanitizing agent Removes bagged garbage from production areas to the hospital garbage removal areas. Sweep and mops floors utilizing appropriate cleaning and sanitizing agent. Washes pots, pans and other small cooking equipment by hand utilizing appropriate cleaning and sanitizing agent Cleans tray assembly belt, small and large equipment, walls, fans and all other items and areas of food handling environment, both as part of routine assignments and as directed special assignments. Prepares snacks, supplements and tube feedings; dates, labels and delivers to patient units. Checks and documents unit refrigeration temperatures. Prepares and/or pre-portions cold items for tray assembly Assist diet office in assembling patient menus prior to tray assembly when needed Receives, stores and issues food and supplies as required Assist production and/or prepared items for routine and special catering events; delivers, serves and cleans up as per special function needs Store stock appropriately in order to maintain cleanliness and prevent food spoilage Accurately record meals served and monitor temperatures of food Skills/Requirements: HS Diploma or Equivalent required Must be vaccinated Availability to work days, evening, weekends and holidays Minimum 1 year food service, dietary or restaurant experience preferably in a hospital or nursing home setting. Familiarity with clinical diets Ability to stand for long periods of time and lift 30+ pounds Willing and able to work well within a team environment Strong customer service skills Ability to work quickly and efficiently Food Handlers certificate a plus
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, January 24, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 29, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, January 24, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 Non Interim Dates: 8/3/2023-5/23/2024 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Monday, March 4, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 29, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 Non Interim Dates: 8/3/2023-5/23/2024 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Monday, March 4, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Fredericksburg Independent School District
Fredericksburg, Texas
Primary Purpose:Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Qualifications:Education/Certification: None specified Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math Experience: None Major Responsibilities and Duties:Food Preparation and ServingPrepare quality food according to a planned menu of tested and uniform recipes. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and SanitationOperate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene. OtherHandle and record cashier functions accurately. Help record food requisitions and order necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Complete annual continuing education requirements. Follow district safety protocols and emergency procedures. Supervisory Responsibilities:None Mental Demands/Physical Demands/Environmental Factors:Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15-44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Work days: 174 FISD pays $315 towards TRS Health Insurance You can earn up to five local days and five sick leave days Applicants for all positions are considered without regard to race, color, sex (including pregnancy, sexual orientation, or gender identity), national origin, religion, age, disability, genetic information, veteran or military status, or another legally protected status. Additionally, the district does not discriminate against an applicant who acts to oppose such discrimination or participates in the investigation of a complaint related to a discriminating employment practice. In accordance with Title IX, the district does not discriminate on the basis of sex and is required not to discriminate on the basis of sex in its educational programs or activities. The requirement not to discriminate extends to employment. Inquires about the application of Title IX may be referred to the district's Title IX coordinator, to the Assistant Secretary for Civil Rights of the Department of Education, or both. Inquiries about the application of Title IX to employment should be referred to the Title IX Coordinator, (FISD Superintendent, 234 Friendship Lane, ).
Apr 29, 2024
Full time
Primary Purpose:Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Qualifications:Education/Certification: None specified Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math Experience: None Major Responsibilities and Duties:Food Preparation and ServingPrepare quality food according to a planned menu of tested and uniform recipes. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and SanitationOperate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene. OtherHandle and record cashier functions accurately. Help record food requisitions and order necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Complete annual continuing education requirements. Follow district safety protocols and emergency procedures. Supervisory Responsibilities:None Mental Demands/Physical Demands/Environmental Factors:Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15-44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Work days: 174 FISD pays $315 towards TRS Health Insurance You can earn up to five local days and five sick leave days Applicants for all positions are considered without regard to race, color, sex (including pregnancy, sexual orientation, or gender identity), national origin, religion, age, disability, genetic information, veteran or military status, or another legally protected status. Additionally, the district does not discriminate against an applicant who acts to oppose such discrimination or participates in the investigation of a complaint related to a discriminating employment practice. In accordance with Title IX, the district does not discriminate on the basis of sex and is required not to discriminate on the basis of sex in its educational programs or activities. The requirement not to discriminate extends to employment. Inquires about the application of Title IX may be referred to the district's Title IX coordinator, to the Assistant Secretary for Civil Rights of the Department of Education, or both. Inquiries about the application of Title IX to employment should be referred to the Title IX Coordinator, (FISD Superintendent, 234 Friendship Lane, ).
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker I Location: Paradise Valley High School Non Interim 9 months, 8 hrs/day (6am-230pm) Grade 10, $14.35 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 23, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 26, 2024
Full time
Job Description Nutrition & Wellness Worker I Location: Paradise Valley High School Non Interim 9 months, 8 hrs/day (6am-230pm) Grade 10, $14.35 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 23, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Desert Shadows Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 20, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Sky Crossing Elementary School 9 months, 6.2 hours/day (7:30-2:12) Grade 12, $14.72/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, February 27, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker I Location: Liberty Elementary School Non Interim 9 Months, 4 hours/day (9:30am-1:30pm) Grade 10, $14.35 Dates: 4/17/2024-5/22/2024 Split position: Liberty Elementary from 9:30-10:45am, then Sunrise Middle from 11:00am-1:30pm Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 4.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Friday, March 8, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 10, 2024
Full time
Job Description Nutrition & Wellness Worker I Location: Liberty Elementary School Non Interim 9 Months, 4 hours/day (9:30am-1:30pm) Grade 10, $14.35 Dates: 4/17/2024-5/22/2024 Split position: Liberty Elementary from 9:30-10:45am, then Sunrise Middle from 11:00am-1:30pm Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 4.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Friday, March 8, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, March 6, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 08, 2024
Full time
Job Description Nutrition & Wellness Worker II Location: Liberty Elementary School 9 months, 6.2 hrs/day (7:30am-2:12pm) Grade 12, $14.72/hour Non-Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certificate Continuing Educ./Training Maintains Certificate(s) Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 6.2 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, March 6, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, March 6, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 08, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Cactus View Elementary School 9 months, 8 hrs/day (6am-2:30pm) Grade 13, $15.14 Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Wednesday, March 6, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Job Description Why apply to be a busser at Pelican Brewing Company? We can think of a few reasons to be a busser at the Pelican. We have highly competitive compensation that includes a great tip share program. With the hourly wage and a portion of the tip share program, in the high season on average a busser will make $20/hr. We offer company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment just to name a few! No experience? We ll train someone who lacks experience but boasts a great attitude and a desire to learn quickly! Interested? Read on to learn more! WHO WE ARE: We re Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We re looking for bussers to join our team at our Pacific City location. You ll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. WHO YOU ARE: You are excited to work in a fast-paced environment to deliver an extraordinary experience to each and every Pelican guest! You re a team player who steps in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take a load off with your friends perhaps with a Pelican beer or root beer in hand! A DAY IN THE LIFE: As a busser, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Clear dishes from tables, fill non-alcoholic drinks, clean tables and surrounding areas. Support the team in meeting service goals; Work collaboratively to ensure every guest interaction delivers our brand promise; Set and achieve guest satisfaction ratings. Ask guests how we are doing and take action; Build guest loyalty. Actively connect with guests to create positive experiences. Demonstrate reliable and responsive service to include quickly solving concerns; Be a life-long learner (this role has high potential for continued development and growth!); Demonstrate teamwork and strong work ethic; And have fun with a team who likes to work hard, but always makes room for play! Check us out at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PIc2b1957fcc49-8399
May 04, 2024
Full time
Job Description Why apply to be a busser at Pelican Brewing Company? We can think of a few reasons to be a busser at the Pelican. We have highly competitive compensation that includes a great tip share program. With the hourly wage and a portion of the tip share program, in the high season on average a busser will make $20/hr. We offer company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment just to name a few! No experience? We ll train someone who lacks experience but boasts a great attitude and a desire to learn quickly! Interested? Read on to learn more! WHO WE ARE: We re Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We re looking for bussers to join our team at our Pacific City location. You ll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. WHO YOU ARE: You are excited to work in a fast-paced environment to deliver an extraordinary experience to each and every Pelican guest! You re a team player who steps in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take a load off with your friends perhaps with a Pelican beer or root beer in hand! A DAY IN THE LIFE: As a busser, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Clear dishes from tables, fill non-alcoholic drinks, clean tables and surrounding areas. Support the team in meeting service goals; Work collaboratively to ensure every guest interaction delivers our brand promise; Set and achieve guest satisfaction ratings. Ask guests how we are doing and take action; Build guest loyalty. Actively connect with guests to create positive experiences. Demonstrate reliable and responsive service to include quickly solving concerns; Be a life-long learner (this role has high potential for continued development and growth!); Demonstrate teamwork and strong work ethic; And have fun with a team who likes to work hard, but always makes room for play! Check us out at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PIc2b1957fcc49-8399