California Department of Education
Merced, California
Requirements / Qualifications MINIMUM QUALIFICATIONS: Education and/or Training: High school diploma or equivalent. Experience: Two years experience in a high production kitchen. Credentials and/or Skills: Knowledge of standard kitchen equipment, utensils and measurements; sanitation and safety practices related to cooking and serving food; methods of preparing foods and serving food in large quantities; safe work practices. Ability to operate kitchen equipment used in quantity food preparation safely and efficiently; maintain records related to assigned activities. Ability to meet the physical requirements necessary to safely and effectively perform the required duties. Ability to communicate orally and in writing. Proof of valid CA driver's license and minimum amount of liability insurance required by law. DMV H-6 printout required. Satisfactory results from pre-employment strength test required. The following information must be received before the deadline date in order for your application to be considered: 1) Complete Ed-Join on-line application 2) Detailed Resume If you are unable to attach required documents with application, please email them in a PDF format to Kyle Bengtson at , you must indicate the position job title you are applying for. About the Employer The Merced County Office of Education assists Merced County's 20 school districts through support and oversight of curriculum and instruction, alternative education, business services, early education, technology, migrant education, special education, and teacher credentialing. MCOE is led by the elected Merced County Superintendent of Schools and governed by the Merced County Board of Education. While serving as a focal point to facilitate local school/government/community partnerships, MCOE is responsible for the fiscal oversight of each school district in Merced County, hears appeals for student expulsion hearings and interdistrict transfers and operates Green Meadows Outdoor School. Job Summary Job Summary Under the direction of the Food Services Supervisor, perform a variety of duties involved in preparing and serving food as required for Head Start program activities; clean kitchen equipment, utensils, and facilities. View Job Description For more information about this position, go to the pdf file here Cook new.sub-.pdf
Apr 11, 2024
Full time
Requirements / Qualifications MINIMUM QUALIFICATIONS: Education and/or Training: High school diploma or equivalent. Experience: Two years experience in a high production kitchen. Credentials and/or Skills: Knowledge of standard kitchen equipment, utensils and measurements; sanitation and safety practices related to cooking and serving food; methods of preparing foods and serving food in large quantities; safe work practices. Ability to operate kitchen equipment used in quantity food preparation safely and efficiently; maintain records related to assigned activities. Ability to meet the physical requirements necessary to safely and effectively perform the required duties. Ability to communicate orally and in writing. Proof of valid CA driver's license and minimum amount of liability insurance required by law. DMV H-6 printout required. Satisfactory results from pre-employment strength test required. The following information must be received before the deadline date in order for your application to be considered: 1) Complete Ed-Join on-line application 2) Detailed Resume If you are unable to attach required documents with application, please email them in a PDF format to Kyle Bengtson at , you must indicate the position job title you are applying for. About the Employer The Merced County Office of Education assists Merced County's 20 school districts through support and oversight of curriculum and instruction, alternative education, business services, early education, technology, migrant education, special education, and teacher credentialing. MCOE is led by the elected Merced County Superintendent of Schools and governed by the Merced County Board of Education. While serving as a focal point to facilitate local school/government/community partnerships, MCOE is responsible for the fiscal oversight of each school district in Merced County, hears appeals for student expulsion hearings and interdistrict transfers and operates Green Meadows Outdoor School. Job Summary Job Summary Under the direction of the Food Services Supervisor, perform a variety of duties involved in preparing and serving food as required for Head Start program activities; clean kitchen equipment, utensils, and facilities. View Job Description For more information about this position, go to the pdf file here Cook new.sub-.pdf
California Department of Education
Merced, California
Requirements / Qualifications MINIMUM QUALIFICATIONS: Education and/or Training: High school diploma or equivalent. Experience: Two years experience in a high production kitchen. Credentials and/or Skills: Knowledge of standard kitchen equipment, utensils and measurements; sanitation and safety practices related to cooking and serving food; methods of preparing foods and serving food in large quantities; safe work practices. Ability to operate kitchen equipment used in quantity food preparation safely and efficiently; maintain records related to assigned activities. Ability to meet the physical requirements necessary to safely and effectively perform the required duties. Ability to communicate orally and in writing. Proof of valid CA driver's license and minimum amount of liability insurance required by law. DMV H-6 printout required. Satisfactory results from pre-employment strength test required. The following information must be received before the deadline date in order for your application to be considered: 1) Complete Ed-Join on-line application 2) Detailed Resume If unable to attach required documents with your application, you may email documents in a PDF format to with the job title of the position you are applying for, or drop off at 632 W 13th St, Merced, ROOM C2. Make sure to indicate the position you are applying for with ATTN: Kyle Bengtson. About the Employer The Merced County Office of Education assists Merced County's 20 school districts through support and oversight of curriculum and instruction, alternative education, business services, early education, technology, migrant education, special education, and teacher credentialing. MCOE is led by the elected Merced County Superintendent of Schools and governed by the Merced County Board of Education. While serving as a focal point to facilitate local school/government/community partnerships, MCOE is responsible for the fiscal oversight of each school district in Merced County, hears appeals for student expulsion hearings and interdistrict transfers and operates Green Meadows Outdoor School. Job Summary Job Summary Under the direction of the Food Services Supervisor, perform a variety of duties involved in preparing and serving food as required for Head Start program activities; clean kitchen equipment, utensils, and facilities. View Job Description For more information about this position, go to the pdf file here Cook new.sub-.pdf
Apr 04, 2024
Full time
Requirements / Qualifications MINIMUM QUALIFICATIONS: Education and/or Training: High school diploma or equivalent. Experience: Two years experience in a high production kitchen. Credentials and/or Skills: Knowledge of standard kitchen equipment, utensils and measurements; sanitation and safety practices related to cooking and serving food; methods of preparing foods and serving food in large quantities; safe work practices. Ability to operate kitchen equipment used in quantity food preparation safely and efficiently; maintain records related to assigned activities. Ability to meet the physical requirements necessary to safely and effectively perform the required duties. Ability to communicate orally and in writing. Proof of valid CA driver's license and minimum amount of liability insurance required by law. DMV H-6 printout required. Satisfactory results from pre-employment strength test required. The following information must be received before the deadline date in order for your application to be considered: 1) Complete Ed-Join on-line application 2) Detailed Resume If unable to attach required documents with your application, you may email documents in a PDF format to with the job title of the position you are applying for, or drop off at 632 W 13th St, Merced, ROOM C2. Make sure to indicate the position you are applying for with ATTN: Kyle Bengtson. About the Employer The Merced County Office of Education assists Merced County's 20 school districts through support and oversight of curriculum and instruction, alternative education, business services, early education, technology, migrant education, special education, and teacher credentialing. MCOE is led by the elected Merced County Superintendent of Schools and governed by the Merced County Board of Education. While serving as a focal point to facilitate local school/government/community partnerships, MCOE is responsible for the fiscal oversight of each school district in Merced County, hears appeals for student expulsion hearings and interdistrict transfers and operates Green Meadows Outdoor School. Job Summary Job Summary Under the direction of the Food Services Supervisor, perform a variety of duties involved in preparing and serving food as required for Head Start program activities; clean kitchen equipment, utensils, and facilities. View Job Description For more information about this position, go to the pdf file here Cook new.sub-.pdf
Public School of North Carolina
Hickory, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Apr 21, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment . click apply for full job details
Public School of North Carolina
New Bern, North Carolina
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Apr 21, 2024
Full time
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Pocatello/Chubbuck School District 25
Pocatello, Idaho
DESCRIPTION: Head Start Food Service Worker III LOCATION: Head Start Kitchen at Lincoln POSTING DATE: November 1, 2023 CLOSING DATE: For best consideration, please apply by November 8, 2023 However, position will be open until filled. HOURS: 6.5 hours per day, 32.5 hours per week, Monday thru Friday. Occasional evening hours DAYS: Minimum of 179 days, August to June SALARY SCHEDULE: Classified Head Start Salary Schedule, Level 4 START DATE: November 13, 2023 JOB SUMMARY: Preparation of cooking, serving, and cleanup of breakfast, snack, and lunch service, record keeping and reporting responsibilities. Involves cooperation with school district satellite food service worker, cafeteria supervisor and interacting with teachers, children and other staff members. JOB QUALIFICATIONS: High school diploma or GED required. Previous food service experience. HEALTH QUALIFICATIONS: Current physical within the past 12 months. BENEFIT: Medical, Dental, Vision, Life Insurance and Public Employee's Retirement are available to Classified employees who work at least half time (20 hours per week) or more in a regular position. This position is eligible for insurance. Employee pays portion of the monthly premium. To be considered for a position, the following application materials must be submitted by the posting closure date. (Only complete application packets will be reviewed.) The Pocatello/Chubbuck School District is an equal opportunity employer/education with a drug, alcohol and tobacco free environment. Discrimination based on race, color, religion, sex, age, disability or national origin is prohibited. Equal access to employment, services and program is available to all persons. Those applicants requiring reasonable accommodation to the application and/or interview process should notify a representative of the organization. Preference will be given to eligible veterans pursuant to Idaho Code 65-503 et.seq. Questions or complaints should be addressed to the Human Resource Office at .
Apr 17, 2024
Full time
DESCRIPTION: Head Start Food Service Worker III LOCATION: Head Start Kitchen at Lincoln POSTING DATE: November 1, 2023 CLOSING DATE: For best consideration, please apply by November 8, 2023 However, position will be open until filled. HOURS: 6.5 hours per day, 32.5 hours per week, Monday thru Friday. Occasional evening hours DAYS: Minimum of 179 days, August to June SALARY SCHEDULE: Classified Head Start Salary Schedule, Level 4 START DATE: November 13, 2023 JOB SUMMARY: Preparation of cooking, serving, and cleanup of breakfast, snack, and lunch service, record keeping and reporting responsibilities. Involves cooperation with school district satellite food service worker, cafeteria supervisor and interacting with teachers, children and other staff members. JOB QUALIFICATIONS: High school diploma or GED required. Previous food service experience. HEALTH QUALIFICATIONS: Current physical within the past 12 months. BENEFIT: Medical, Dental, Vision, Life Insurance and Public Employee's Retirement are available to Classified employees who work at least half time (20 hours per week) or more in a regular position. This position is eligible for insurance. Employee pays portion of the monthly premium. To be considered for a position, the following application materials must be submitted by the posting closure date. (Only complete application packets will be reviewed.) The Pocatello/Chubbuck School District is an equal opportunity employer/education with a drug, alcohol and tobacco free environment. Discrimination based on race, color, religion, sex, age, disability or national origin is prohibited. Equal access to employment, services and program is available to all persons. Those applicants requiring reasonable accommodation to the application and/or interview process should notify a representative of the organization. Preference will be given to eligible veterans pursuant to Idaho Code 65-503 et.seq. Questions or complaints should be addressed to the Human Resource Office at .
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Apr 12, 2024
Full time
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
JR Health Physics Technician Provide Radiation Protection coverage and oversight as required for power-plant activates. In addition to providing job coverage, certain routine tasks may be assigned commensurate with individual certifications, qualifications, and skills. Types of tasks Jr RP Technicians may be assigned to perform or assist in performing include the following: radiation and contamination surveys material and equipment surveys material escort assisting with ALARA planning assisting with decontamination activities support of Site Emergency Plan coverage of primary work activities such as: filter changes valve work fuel handling / storage refueling activities underwater diving pump work including reactor coolant pump seals reactor head disassembly/reassemble containment hatch watch steam generator maintenance activities Education / Training Requirements High School Diploma or GED Workers must be trained in accordance with applicable local, state, and federal OSHA, DOT, and EPA regulations. Satisfy all requirements required to obtain a Level II Nuclear Access Badge Competition of GAP training / CIRP Task of the NISP-RP-12 (Nuclear Industry Standard Process) Minimum Skill Requirements and Accountabilities Meet all applicable requirements to maintain unescorted access Safe use and proper operation of applicable equipment Use and adhere to station policies and procedures. Effectively communicate and interact with co-workers, Supervisors and Sponsors to ensure Safe and Quality job completion for all assignments Ability to understand and follow oral and written communications, technical requirements, procedures and directives associated with working at a nuclear plant Ability to climb and work in adverse conditions such as high temperature areas, confined spaces, and heights. Able to lift 50 pounds Ability to be respirator qualified Employment opportunities may require access to information which is subject to the export control regulations of the United States. Hiring decisions for such positions are required by law to be made in compliance with these regulations. Applicants for employment opportunities in other countries must be able to meet the comparable export control requirements of that country and of the United States.
Apr 10, 2024
Full time
JR Health Physics Technician Provide Radiation Protection coverage and oversight as required for power-plant activates. In addition to providing job coverage, certain routine tasks may be assigned commensurate with individual certifications, qualifications, and skills. Types of tasks Jr RP Technicians may be assigned to perform or assist in performing include the following: radiation and contamination surveys material and equipment surveys material escort assisting with ALARA planning assisting with decontamination activities support of Site Emergency Plan coverage of primary work activities such as: filter changes valve work fuel handling / storage refueling activities underwater diving pump work including reactor coolant pump seals reactor head disassembly/reassemble containment hatch watch steam generator maintenance activities Education / Training Requirements High School Diploma or GED Workers must be trained in accordance with applicable local, state, and federal OSHA, DOT, and EPA regulations. Satisfy all requirements required to obtain a Level II Nuclear Access Badge Competition of GAP training / CIRP Task of the NISP-RP-12 (Nuclear Industry Standard Process) Minimum Skill Requirements and Accountabilities Meet all applicable requirements to maintain unescorted access Safe use and proper operation of applicable equipment Use and adhere to station policies and procedures. Effectively communicate and interact with co-workers, Supervisors and Sponsors to ensure Safe and Quality job completion for all assignments Ability to understand and follow oral and written communications, technical requirements, procedures and directives associated with working at a nuclear plant Ability to climb and work in adverse conditions such as high temperature areas, confined spaces, and heights. Able to lift 50 pounds Ability to be respirator qualified Employment opportunities may require access to information which is subject to the export control regulations of the United States. Hiring decisions for such positions are required by law to be made in compliance with these regulations. Applicants for employment opportunities in other countries must be able to meet the comparable export control requirements of that country and of the United States.
Overview: Live your purpose. Grow your career. Thrive through teamwork. Create meaningful, personalized experiences. At Lifespace, team members are at the center of delivering a purpose driven experience for our residents! We provide an environment where each team member can live their aspirations, developing in their career, making a difference, and being a part of a meaningful mission. Join our talented team of Cooks today! A few details about the role: Prepare all food items per menu requirements following designated recipes. Prepare plates and garnish food items to be served to residents and guests. Prepare food production to coordinate with meal service hours so that quality, temperature, and appearance of food are preserved. Ensure food safety by monitoring food temperatures and use proper food storage techniques in accordance with state and local standards. Maintain work area in a safe and sanitary condition may include cleaning cooking equipment, and other areas of the kitchen as assigned. And here's what you need to apply: High school diploma or equivalent required. One year of experience as a prep cook or similar position. State Certified in Safe Food Handling and Sanitation if state certification program exists. Lifespace has enjoyed over 40 years of success, and this is just the beginning. With new opportunities, continued growth, and the support from your Lifespace family get ready to ignite your life and experience Living Lifespace. COMPANY OVERVIEW: Lifespace Communities headquartered in West Des Moines, Iowa and Dallas, Texas, is one of the nation's largest Senior Living providers of non-profit retirement communities. Lifespace employs over 4,500 team members and servers over 5,100 residents. The organization is committed to creating communities where people are empowered to live their aspirations. Equal Opportunity Employer If you are excited to learn and grow, be excellent, thrive with your team and deliver personalized experiences you'll enjoy your career with us!
Apr 09, 2024
Full time
Overview: Live your purpose. Grow your career. Thrive through teamwork. Create meaningful, personalized experiences. At Lifespace, team members are at the center of delivering a purpose driven experience for our residents! We provide an environment where each team member can live their aspirations, developing in their career, making a difference, and being a part of a meaningful mission. Join our talented team of Cooks today! A few details about the role: Prepare all food items per menu requirements following designated recipes. Prepare plates and garnish food items to be served to residents and guests. Prepare food production to coordinate with meal service hours so that quality, temperature, and appearance of food are preserved. Ensure food safety by monitoring food temperatures and use proper food storage techniques in accordance with state and local standards. Maintain work area in a safe and sanitary condition may include cleaning cooking equipment, and other areas of the kitchen as assigned. And here's what you need to apply: High school diploma or equivalent required. One year of experience as a prep cook or similar position. State Certified in Safe Food Handling and Sanitation if state certification program exists. Lifespace has enjoyed over 40 years of success, and this is just the beginning. With new opportunities, continued growth, and the support from your Lifespace family get ready to ignite your life and experience Living Lifespace. COMPANY OVERVIEW: Lifespace Communities headquartered in West Des Moines, Iowa and Dallas, Texas, is one of the nation's largest Senior Living providers of non-profit retirement communities. Lifespace employs over 4,500 team members and servers over 5,100 residents. The organization is committed to creating communities where people are empowered to live their aspirations. Equal Opportunity Employer If you are excited to learn and grow, be excellent, thrive with your team and deliver personalized experiences you'll enjoy your career with us!
Additional Information Pay Rate: $14.00/hour plus tips Job Number Job Category Food and Beverage & Culinary Location Sheraton Kauai Resort, 2440 Hoonani Road, Koloa, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None The pay range for this position is $14.00 to $14.00 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Apr 23, 2024
Full time
Additional Information Pay Rate: $14.00/hour plus tips Job Number Job Category Food and Beverage & Culinary Location Sheraton Kauai Resort, 2440 Hoonani Road, Koloa, Hawaii, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None The pay range for this position is $14.00 to $14.00 per hour. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job Number Job Category Food and Beverage & Culinary Location Marriott Marquis Chicago, 2121 South Prairie Avenue, Chicago, Illinois, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment . In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Apr 23, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location Marriott Marquis Chicago, 2121 South Prairie Avenue, Chicago, Illinois, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment . In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Additional Information Afternoon Shift Focused Job Number Job Category Food and Beverage & Culinary Location The Westin Washington DC Downtown, 999 9th Street Northwest, Washington, District of Columbia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.
Apr 22, 2024
Full time
Additional Information Afternoon Shift Focused Job Number Job Category Food and Beverage & Culinary Location The Westin Washington DC Downtown, 999 9th Street Northwest, Washington, District of Columbia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.
Public School of North Carolina
Kinston, North Carolina
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Apr 21, 2024
Full time
Pay Grade: 52 ($15.00 per hour) See Below for Job Description Substitute Child Nutrition Assistant- On an as needed basis- hours will vary GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the Child Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the Child Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape . click apply for full job details
Public School of North Carolina
Louisburg, North Carolina
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Apr 21, 2024
Full time
GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. This position is a dual employment position and will also require the employee to be a bus driver. The employee must be able to acquire and maintain the appropriate licensure to drive a school bus. Failure to acquire, maintain or perform the duties of both positions will result in dismissal from both components of the dual employement position. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English . click apply for full job details
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
Apr 20, 2024
Full time
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 13, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
California Department of Education
San Mateo, California
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
Apr 11, 2024
Full time
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Apr 04, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
California Department of Education
Fort Bragg, California
DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications
Apr 04, 2024
Full time
DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications