Fort Bragg Unified School District
Fort Bragg, North Carolina
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print 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 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 services 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. EXAMPLES OF DUTIES - May include but are not limited to, the following: 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 and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. 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 safely. 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. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume 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 services 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. EXAMPLES OF DUTIES - May include but are not limited to, the following: 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 and disposes of refuse . click apply for full job details
Apr 29, 2024
Full time
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print 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 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 services 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. EXAMPLES OF DUTIES - May include but are not limited to, the following: 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 and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. 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 safely. 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. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume 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 services 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. EXAMPLES OF DUTIES - May include but are not limited to, the following: 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 and disposes of refuse . click apply for full job details
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker III Location: Indian Bend Elementary School 9 months, 8 hrs/day (6:00-2:30pm) Grade 15, $16.16/hour Non Interim Dates: 8/5/2024-5/22/2025 Purpose Statement The job of Nutrition & Wellness Worker 3 Elementary & Middle School is done for the purpose/s of providing support to the educational process with specific responsibilities for food service activities at an assigned multiple school locations or one location serving 700 meals or more; organizing food preparation activities; supervises N&W Substitutes with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with the National School Lunch and Breakfast Programs and mandated health requirements. This job reports to Central Kitchen Manager Essential Functions Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements. Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level. Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards. Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs. Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records 9e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices. Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department. Other Functions Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking. ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create actions plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees and community. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 60% walking, and 30% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience with increasing levels of responsibility is required. Education: High school diploma or equivalent. Equivalency: Required Testing Certificates and Licenses ServSafe Certification Continuing Educ./Training Maintains Certificates Clearances Criminal Background Clearance FLSA Status - Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 8.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, April 16, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Paradise Valley Unified School District
Phoenix, Arizona
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Apr 21, 2024
Full time
Job Description Nutrition & Wellness Worker I Location: Mercury Mine Elementary School 9 months, 3 hrs/day (10:30-1:30pm) Grade 10, $14.35/hour Non Interim Start Date: 8/3/2023 During the 23-24 SY, there is an additional incentive pay of $15.00 per day for this position that will be paid out in several installments from the first day of work. Purpose Statement The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements. This job reports to Kitchen Manager. Essential Functions Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions. May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements. Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen. Serves one or more items of food for the purpose of meeting mandated nutritional requirements. Stocks food and supplies for the purpose of maintaining adequate quantities and security of items. Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures. Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements. Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations. Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit. Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community. Responsibility Responsibilities include: working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have ability to lift 50 pounds. Experience: Job related experience is desired Education: High school diploma or equivalent desired but not required Equivalency: Not required Required Testing Certificates and Licenses Food Handler's Card Continuing Educ./Training Maintains Food Handler's Card Clearances Criminal Background Clearance FLSA Status- Non Exempt Paradise Valley Unified School District does not discriminate on the basis of race, color, religion, national origin, age, sex or disability, in admission or access to, or treatment or employment in its programs and activities. Any person having inquiries concerning the School's compliance with the regulations implementing Title VI of the Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), Title II of the Americans with Disabilities Act of 1990 (ADA), or Title II of the Genetic Information NonDiscrimination Act of 2008 (GINA) may contact the Assistant Superintendent of Human Resources. Primary Location: Nutrition & Wellness Shift Type: 3.0 hrs/day Job Contact Information Name Title Phone Email Applications will be accepted beginning Tuesday, March 12, :00 AM (Mountain Standard Time) Application Instructions To apply directly to Paradise Valley Unified School District, please click the link below. Another window will open and allow you to apply online. Apply Online Click Here to Apply Online
Classified - Position - Child Nutrition - Cafeteria Manager / Assistant Manager Job Number Start Date Open Date 03/25/2024 Closing Date JOB DESCRIPTION: To manage the school food service program in accordance with federal and state laws and regulations, local and state health ordinances, and school district policies. DUTIES AND RESPONSIBILITIES: • Supervises child nutrition program worker/assistants and child nutrition cashier's in the child nutrition program school food service operation: including USDA breakfast and lunch, after school snacks, food for special needs children, approved special functions or other food service as indicated in writing from the child nutrition program director. • Supervises the preparation of menus as directed or approved by the child nutrition program director and assists in meal preparation when necessary. • Orders food and supplies (except milk, fresh produce, bread, ice cream, fountain drinks, and merchandized foods tor any other foods and supplies approved by the child nutrition program director) through the central office. Orders all exceptions listed above directly from approved companies. Files inventories, as required, on commodities, purchased foods and supplies with the director's office at the end of school year. • Approves or assigns a worker/assistant or assistant manager to approve all shipment of goods received for the child nutrition program at assigned school. • Maintains records involved with meal production and program operation on forms approved by the director and/or the state and federal school food authority. • Trains and evaluates child nutrition program staff at the direction and/or approval of the child nutrition program director. • Ensures compliance with safety and health regulations as established by federal, state, and local agencies. • Coordinates with principal, secretary, bookkeeper regarding required forms for any financial or management information as specified by the state or local food service authority. • Participates in all manager training programs and staff meetings. • Collaborates with the principal and child nutrition program director in personnel matters. • Follows recommendations of child nutrition program director in matters of program operations. • Working knowledge of computer system or manual register at assigned school. • Assists in the planning of school menus for managers' choice and any recommendations for the monthly menu. • Obtains approved substitutes for staff on leave. • Interviews and recommends candidates for employment as child nutrition program assistant manager, worker/assistant and cashier. • Responsible for supervising the cleaning of the kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed. • Evaluates child nutrition program staff according to criteria and documents approved by the Board of Education. • Ensures all child nutrition program staff (manager, assistant manager, worker/assistants and cashiers) wears the selected uniform for their school. • Performs other duties as assigned. QUALIFICATIONS: • High School Diploma or GED required. • Associate's Degree or Bachelor's Degree preferred. • Experience in institutional food preparation, including one year supervisory experience; or any equivalent combination of training and experience. • Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department. SUCH ALTERNATIVES TO THE ABOVE QUALIFICATIONS AS THE BOARD MAY REQUIRE Duty Days 184 Reports To Principal Salary Range: From/To Classified Schedule 74; Level 7,8, or 9 ($32,498 - $57,716) Job Attachment View Attachment
May 16, 2024
Full time
Classified - Position - Child Nutrition - Cafeteria Manager / Assistant Manager Job Number Start Date Open Date 03/25/2024 Closing Date JOB DESCRIPTION: To manage the school food service program in accordance with federal and state laws and regulations, local and state health ordinances, and school district policies. DUTIES AND RESPONSIBILITIES: • Supervises child nutrition program worker/assistants and child nutrition cashier's in the child nutrition program school food service operation: including USDA breakfast and lunch, after school snacks, food for special needs children, approved special functions or other food service as indicated in writing from the child nutrition program director. • Supervises the preparation of menus as directed or approved by the child nutrition program director and assists in meal preparation when necessary. • Orders food and supplies (except milk, fresh produce, bread, ice cream, fountain drinks, and merchandized foods tor any other foods and supplies approved by the child nutrition program director) through the central office. Orders all exceptions listed above directly from approved companies. Files inventories, as required, on commodities, purchased foods and supplies with the director's office at the end of school year. • Approves or assigns a worker/assistant or assistant manager to approve all shipment of goods received for the child nutrition program at assigned school. • Maintains records involved with meal production and program operation on forms approved by the director and/or the state and federal school food authority. • Trains and evaluates child nutrition program staff at the direction and/or approval of the child nutrition program director. • Ensures compliance with safety and health regulations as established by federal, state, and local agencies. • Coordinates with principal, secretary, bookkeeper regarding required forms for any financial or management information as specified by the state or local food service authority. • Participates in all manager training programs and staff meetings. • Collaborates with the principal and child nutrition program director in personnel matters. • Follows recommendations of child nutrition program director in matters of program operations. • Working knowledge of computer system or manual register at assigned school. • Assists in the planning of school menus for managers' choice and any recommendations for the monthly menu. • Obtains approved substitutes for staff on leave. • Interviews and recommends candidates for employment as child nutrition program assistant manager, worker/assistant and cashier. • Responsible for supervising the cleaning of the kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed. • Evaluates child nutrition program staff according to criteria and documents approved by the Board of Education. • Ensures all child nutrition program staff (manager, assistant manager, worker/assistants and cashiers) wears the selected uniform for their school. • Performs other duties as assigned. QUALIFICATIONS: • High School Diploma or GED required. • Associate's Degree or Bachelor's Degree preferred. • Experience in institutional food preparation, including one year supervisory experience; or any equivalent combination of training and experience. • Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department. SUCH ALTERNATIVES TO THE ABOVE QUALIFICATIONS AS THE BOARD MAY REQUIRE Duty Days 184 Reports To Principal Salary Range: From/To Classified Schedule 74; Level 7,8, or 9 ($32,498 - $57,716) Job Attachment View Attachment
Alabama Department of Education
Birmingham, Alabama
Classified - Position - Child Nutrition - Cafeteria Manager / Assistant Manager Job Number Start Date Open Date 03/25/2024 Closing Date JOB DESCRIPTION: To manage the school food service program in accordance with federal and state laws and regulations, local and state health ordinances, and school district policies. DUTIES AND RESPONSIBILITIES: Supervises child nutrition program worker/assistants and child nutrition cashier's in the child nutrition program school food service operation: including USDA breakfast and lunch, after school snacks, food for special needs children, approved special functions or other food service as indicated in writing from the child nutrition program director. Supervises the preparation of menus as directed or approved by the child nutrition program director and assists in meal preparation when necessary. Orders food and supplies (except milk, fresh produce, bread, ice cream, fountain drinks, and merchandized foods tor any other foods and supplies approved by the child nutrition program director) through the central office. Orders all exceptions listed above directly from approved companies. Files inventories, as required, on commodities, purchased foods and supplies with the director's office at the end of school year. Approves or assigns a worker/assistant or assistant manager to approve all shipment of goods received for the child nutrition program at assigned school. Maintains records involved with meal production and program operation on forms approved by the director and/or the state and federal school food authority. Trains and evaluates child nutrition program staff at the direction and/or approval of the child nutrition program director. Ensures compliance with safety and health regulations as established by federal, state, and local agencies. Coordinates with principal, secretary, bookkeeper regarding required forms for any financial or management information as specified by the state or local food service authority. Participates in all manager training programs and staff meetings. Collaborates with the principal and child nutrition program director in personnel matters. Follows recommendations of child nutrition program director in matters of program operations. Working knowledge of computer system or manual register at assigned school. Assists in the planning of school menus for managers' choice and any recommendations for the monthly menu. Obtains approved substitutes for staff on leave. Interviews and recommends candidates for employment as child nutrition program assistant manager, worker/assistant and cashier. Responsible for supervising the cleaning of the kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed. Evaluates child nutrition program staff according to criteria and documents approved by the Board of Education. Ensures all child nutrition program staff (manager, assistant manager, worker/assistants and cashiers) wears the selected uniform for their school. Performs other duties as assigned. QUALIFICATIONS: High School Diploma or GED required. Associate's Degree or Bachelor's Degree preferred. Experience in institutional food preparation, including one year supervisory experience; or any equivalent combination of training and experience. Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department. SUCH ALTERNATIVES TO THE ABOVE QUALIFICATIONS AS THE BOARD MAY REQUIRE Duty Days 184 Reports To Principal Salary Range: From/To Classified Schedule 74; Level 7,8, or 9 ($32,498 - $57,716) Job Attachment View Attachment The State does not discriminate on the basis of age, race, color, sex, sexual orientation, religious preference, marital status, disability, national origin, or any other reason prohibited by state or federal law. Employees of the District are required to comply with the provisions of Title VII of the Civil Rights Act and Title IX of the 1972 Educational Amendments. Alabama school boards are required by state law to verify the employment eligibility of newly hired employees by using the federal E-Verify program. New employees are required to provide a Social Security number, an unexpired identity document that contains a photograph, and other acceptable documents that establish employment eligibility. In addition to determining whether a new hire is authorized to work in the United States, E-Verify will confirm that the employee's name and Social Security number match. Use of any published data or content on this web site is prohibited without the written consent of the Alabama State Department of Education.
May 15, 2024
Full time
Classified - Position - Child Nutrition - Cafeteria Manager / Assistant Manager Job Number Start Date Open Date 03/25/2024 Closing Date JOB DESCRIPTION: To manage the school food service program in accordance with federal and state laws and regulations, local and state health ordinances, and school district policies. DUTIES AND RESPONSIBILITIES: Supervises child nutrition program worker/assistants and child nutrition cashier's in the child nutrition program school food service operation: including USDA breakfast and lunch, after school snacks, food for special needs children, approved special functions or other food service as indicated in writing from the child nutrition program director. Supervises the preparation of menus as directed or approved by the child nutrition program director and assists in meal preparation when necessary. Orders food and supplies (except milk, fresh produce, bread, ice cream, fountain drinks, and merchandized foods tor any other foods and supplies approved by the child nutrition program director) through the central office. Orders all exceptions listed above directly from approved companies. Files inventories, as required, on commodities, purchased foods and supplies with the director's office at the end of school year. Approves or assigns a worker/assistant or assistant manager to approve all shipment of goods received for the child nutrition program at assigned school. Maintains records involved with meal production and program operation on forms approved by the director and/or the state and federal school food authority. Trains and evaluates child nutrition program staff at the direction and/or approval of the child nutrition program director. Ensures compliance with safety and health regulations as established by federal, state, and local agencies. Coordinates with principal, secretary, bookkeeper regarding required forms for any financial or management information as specified by the state or local food service authority. Participates in all manager training programs and staff meetings. Collaborates with the principal and child nutrition program director in personnel matters. Follows recommendations of child nutrition program director in matters of program operations. Working knowledge of computer system or manual register at assigned school. Assists in the planning of school menus for managers' choice and any recommendations for the monthly menu. Obtains approved substitutes for staff on leave. Interviews and recommends candidates for employment as child nutrition program assistant manager, worker/assistant and cashier. Responsible for supervising the cleaning of the kitchen, serving line, storage, and dining areas; checks all cafeteria equipment for safety and cleanliness and notifies appropriate authorities when repairs and/or replacements are needed. Evaluates child nutrition program staff according to criteria and documents approved by the Board of Education. Ensures all child nutrition program staff (manager, assistant manager, worker/assistants and cashiers) wears the selected uniform for their school. Performs other duties as assigned. QUALIFICATIONS: High School Diploma or GED required. Associate's Degree or Bachelor's Degree preferred. Experience in institutional food preparation, including one year supervisory experience; or any equivalent combination of training and experience. Possess or be able to obtain a Serv-Safe Certification according to the requirements set forth by the Jefferson County Health Department. SUCH ALTERNATIVES TO THE ABOVE QUALIFICATIONS AS THE BOARD MAY REQUIRE Duty Days 184 Reports To Principal Salary Range: From/To Classified Schedule 74; Level 7,8, or 9 ($32,498 - $57,716) Job Attachment View Attachment The State does not discriminate on the basis of age, race, color, sex, sexual orientation, religious preference, marital status, disability, national origin, or any other reason prohibited by state or federal law. Employees of the District are required to comply with the provisions of Title VII of the Civil Rights Act and Title IX of the 1972 Educational Amendments. Alabama school boards are required by state law to verify the employment eligibility of newly hired employees by using the federal E-Verify program. New employees are required to provide a Social Security number, an unexpired identity document that contains a photograph, and other acceptable documents that establish employment eligibility. In addition to determining whether a new hire is authorized to work in the United States, E-Verify will confirm that the employee's name and Social Security number match. Use of any published data or content on this web site is prohibited without the written consent of the Alabama State Department of Education.
East Baton Rouge Parish School System
Baton Rouge, Louisiana
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
May 13, 2024
Full time
Position Type: CHILD NUTRITION PROGRAM Date Posted: 5/1/2024 Location: Belaire High Closing Date: 05/31/2024 Job Title: Child Nutrition Manager Reports To: Immediate Supervisor Prepared By: The Office of Human Resources Board Approved Date: Salary Range: NU303 $32,254 to $46,654 Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received. Verifient Link Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment. Summary: The CNP Manager is Responsible for planning, administering and evaluating an efficient operation of the school cafeteria in order to provide appealing and nutritional meals with positive customer service for the students and staff. Responsible for managing a school cafeteria within the guidelines and regulations of the National School Meal Program, State and County government and local health department. Level I-III Managers are distinguished by the number of customers served (average meal equivalents), as well as the number of employees and labor hours. Essential Duties and Responsibilities: Opens kitchen, unlocks and checks equipment; Schedules employee work hours conducive to an efficient cafeteria operation. Gives instructions for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation. Aids and supervises the operation of the dish machine and cleaning of the kitchen and all equipment, submitting equipment repairs and repair needs of physical buildings to Building Services. Works with principal in carrying out free and reduced lunch policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria accounts in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office. Works with the building principal to maintain smooth scheduling and operation of the School Lunch Program on site, and ensures compliance with Federal/State regulations regarding school lunch and breakfast programs. Keeps a perpetual inventory of food and supplies to include verifying deliveries from distributors and signing tickets, and submitting orders, inventories and copies of all delivery tickets to the Central Office monthly. Completes monthly reports, to include claims for reimbursement for the nation's school lunch program, and is responsible for getting them to the Central Office on the day designated by the Food Service Supervisor. Attends meetings that are scheduled by the Supervisor to include maintaining files of correspondence, policies, inventories and reports, selecting cafeteria employees for vacancies in cooperation with supervisor and Principals in accordance with approved personnel procedures, supervising cafeteria workers, and evaluating employees. Completes monthly reports and is responsible for getting them to the Central Office by request, to include submitting payroll. Other Duties: Other duties as assigned that are related to the functions of the position. Essential Functions/Qualifications/Requirements: Education and Experience: Associate's degree from an accredited college required. Seven years (7) experience in large quantity food production, preferably in a school setting may be substituted for a degree. Must maintain a current food service manager certification in food safety and sanitation. A ServSafe certification is required. Work Environment Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Professional Conduct: The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system. Technological Abilities: To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications. The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section 504 (42 USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , . The Section 504 Coordinator is Danielle Staten-Ojo - , .
Job Description Manages and assumes responsibility for all functions of an Independent Domino's Franchisee's ("IDF") restaurant to ensure high quality products and customer service are delivered. Oversee restaurant profitability. Execute all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Job Duties and Responsibilities Manage store staff members Ensure compliance with all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Document performance issues. Maintain overall responsibility for financial performance of IDF. Maintain administrative and cash management responsibilities for IDF. Safely interact with customers at their homes. Receive and process telephone orders. Handle sensitive and confidential customer information in a responsible manner. Execute credit transactions and make bank deposits as necessary. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with some linoleum in the back area. Height of work surfaces is between 28" - 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in an office at a desk or table. LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas, sides and beverages while performing "walking" and "climbing" duties. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"-72" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance. STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. Far vision and night vision for driving. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Education and/or Experience High School diploma or GED Two years successful restaurant management or supervision experience with salary progression preferred Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis An equivalent combination of experience and training may substitute for some of the listed position qualifications.
May 08, 2024
Full time
Job Description Manages and assumes responsibility for all functions of an Independent Domino's Franchisee's ("IDF") restaurant to ensure high quality products and customer service are delivered. Oversee restaurant profitability. Execute all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Job Duties and Responsibilities Manage store staff members Ensure compliance with all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Document performance issues. Maintain overall responsibility for financial performance of IDF. Maintain administrative and cash management responsibilities for IDF. Safely interact with customers at their homes. Receive and process telephone orders. Handle sensitive and confidential customer information in a responsible manner. Execute credit transactions and make bank deposits as necessary. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with some linoleum in the back area. Height of work surfaces is between 28" - 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in an office at a desk or table. LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas, sides and beverages while performing "walking" and "climbing" duties. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"-72" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance. STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. Far vision and night vision for driving. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Education and/or Experience High School diploma or GED Two years successful restaurant management or supervision experience with salary progression preferred Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis An equivalent combination of experience and training may substitute for some of the listed position qualifications.
Job Description Manages and assumes responsibility for all functions of an Independent Domino's Franchisee's ("IDF") restaurant to ensure high quality products and customer service are delivered. Oversee restaurant profitability. Execute all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Job Duties and Responsibilities Manage store staff members Ensure compliance with all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Document performance issues. Maintain overall responsibility for financial performance of IDF. Maintain administrative and cash management responsibilities for IDF. Safely interact with customers at their homes. Receive and process telephone orders. Handle sensitive and confidential customer information in a responsible manner. Execute credit transactions and make bank deposits as necessary. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with some linoleum in the back area. Height of work surfaces is between 28" - 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in an office at a desk or table. LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas, sides and beverages while performing "walking" and "climbing" duties. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"-72" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance. STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. Far vision and night vision for driving. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Education and/or Experience High School diploma or GED Two years successful restaurant management or supervision experience with salary progression preferred Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis An equivalent combination of experience and training may substitute for some of the listed position qualifications.
May 07, 2024
Full time
Job Description Manages and assumes responsibility for all functions of an Independent Domino's Franchisee's ("IDF") restaurant to ensure high quality products and customer service are delivered. Oversee restaurant profitability. Execute all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Job Duties and Responsibilities Manage store staff members Ensure compliance with all Company policies, procedures, programs and systems. Ensure compliance with all federal, state and local laws and ethical business practices. Document performance issues. Maintain overall responsibility for financial performance of IDF. Maintain administrative and cash management responsibilities for IDF. Safely interact with customers at their homes. Receive and process telephone orders. Handle sensitive and confidential customer information in a responsible manner. Execute credit transactions and make bank deposits as necessary. Physical Demands STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with some linoleum in the back area. Height of work surfaces is between 28" - 48". WALKING: Walking is generally in short distances for short durations. SITTING: Paperwork is normally completed in an office at a desk or table. LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas, sides and beverages while performing "walking" and "climbing" duties. PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"-72" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance. STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. Far vision and night vision for driving. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Education and/or Experience High School diploma or GED Two years successful restaurant management or supervision experience with salary progression preferred Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis An equivalent combination of experience and training may substitute for some of the listed position qualifications.
Position Type: Non-Certified Student Support Services/Food Services Date Posted: 1/17/2024 Location: Huron Valley Schools District Wide Date Available: ASAP Closing Date: 01/24/2024 District: Huron Valley Schools - website The Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Cook is responsible for Maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Cook is responsible for operating the point of sale system. The coordinate and implement Sales promotions. They assist in the coordination of events and activities. Position Type: Food Service/General Worker Location: District Wide Salary: $16.50 - $18.75 Reports To : District Floater Cook Status : School Year 2023 - 2024 Start Date: As Soon As Possible Hours: 4-6 hours per day QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Successful completion of ServSafe Certification Training (highly recommended) Successful demonstration of food service meal production and presentation skills. Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personal practices. Knowledge and ability to operated quantity food production equipment. Basic knowledge of nutrition. Knowledge of union contract, implementation and employee and employer right. Ability to interact positively with children, adolescents and adults. Ability to interact positively with co-workers, manager and supervisor. Ability to use a computer as a tool operation. Ability to work independent of continuous supervision. Ability to deal with public, students and staff in a positive and safe manner. ESSENTIAL FUNCTIONS: Prepare and serve nutritious and attractive meals. Assist with meal production as directed. Maintain and apply all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. Assist with daily dishwashing and equipment maintenance. Operated production equipment. Compile and maintain appropriate records and forms. Receive and stock, inventory food and supplies. Transport food and supplies and cash bags/boxes when necessary. Compile and maintain appropriate records for federal, state and local regulations and reports. Operation of computerized point of sale system. Assist in revenue collection, including deposits and student record keeping. Public relations as appropriate and necessary. Coordination and implementation of sales promotions. Understand and determine qualified means and qualified components of meals. Monitor reimbursable meal qualification at point of service. Stock, display and present merchandise. Assist in coordination of events and activities. Assist in operation of facilities as directed. Coordinate meal production in absence of Kitchen Manager or Head Cook. Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner. Assist in arranging substitutes as necessary to ensure program operation. Assist in printing, copying and distribution of publications and other program administration. Assist in the operation of facilities as directed by Director and/or designate. Other duties as assigned by Director and/or designate. Supervisory Responsibilities: None. Assist in the training and support of substitute employees. CERTIFICATES, LICENSES, REGISTRATIONS Successful completion of ServSafe Certification Training (highly recommended) EDUCATION and/or EXPERIENCE: High School diploma and/or related experience. LANGUAGE, MATHEMATICAL AND REASONIING SKILLS: Ability to speak and write effectively. Ability to apply mathematical concepts to practical situations. Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee is occasionally required to stand, walk and reach with hands or arms. Specific vision abilities required by this job include close vision and ability to adjust and focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet. METHOD OF APPLICATION Contact the Food Service Department at or . Applications accepted on-line only at Inquiries should be addressed to: Jo Suppelsa Administrative Assistant to Human Resource 2390 South Milford Rd., Highland, MI 48357 (TELEPHONE) • (FAX) E-MAIL: Jeanette Wenger Chief Human Resource Officer and TitleVI Officer In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.
May 03, 2024
Full time
Position Type: Non-Certified Student Support Services/Food Services Date Posted: 1/17/2024 Location: Huron Valley Schools District Wide Date Available: ASAP Closing Date: 01/24/2024 District: Huron Valley Schools - website The Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Cook is responsible for Maintaining and applying all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Cook is responsible for operating the point of sale system. The coordinate and implement Sales promotions. They assist in the coordination of events and activities. Position Type: Food Service/General Worker Location: District Wide Salary: $16.50 - $18.75 Reports To : District Floater Cook Status : School Year 2023 - 2024 Start Date: As Soon As Possible Hours: 4-6 hours per day QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Successful completion of ServSafe Certification Training (highly recommended) Successful demonstration of food service meal production and presentation skills. Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personal practices. Knowledge and ability to operated quantity food production equipment. Basic knowledge of nutrition. Knowledge of union contract, implementation and employee and employer right. Ability to interact positively with children, adolescents and adults. Ability to interact positively with co-workers, manager and supervisor. Ability to use a computer as a tool operation. Ability to work independent of continuous supervision. Ability to deal with public, students and staff in a positive and safe manner. ESSENTIAL FUNCTIONS: Prepare and serve nutritious and attractive meals. Assist with meal production as directed. Maintain and apply all safety, sanitation and cleanliness standards and practices in all food service areas as required by federal, state, local and district regulations and policies. Assist with daily dishwashing and equipment maintenance. Operated production equipment. Compile and maintain appropriate records and forms. Receive and stock, inventory food and supplies. Transport food and supplies and cash bags/boxes when necessary. Compile and maintain appropriate records for federal, state and local regulations and reports. Operation of computerized point of sale system. Assist in revenue collection, including deposits and student record keeping. Public relations as appropriate and necessary. Coordination and implementation of sales promotions. Understand and determine qualified means and qualified components of meals. Monitor reimbursable meal qualification at point of service. Stock, display and present merchandise. Assist in coordination of events and activities. Assist in operation of facilities as directed. Coordinate meal production in absence of Kitchen Manager or Head Cook. Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner. Assist in arranging substitutes as necessary to ensure program operation. Assist in printing, copying and distribution of publications and other program administration. Assist in the operation of facilities as directed by Director and/or designate. Other duties as assigned by Director and/or designate. Supervisory Responsibilities: None. Assist in the training and support of substitute employees. CERTIFICATES, LICENSES, REGISTRATIONS Successful completion of ServSafe Certification Training (highly recommended) EDUCATION and/or EXPERIENCE: High School diploma and/or related experience. LANGUAGE, MATHEMATICAL AND REASONIING SKILLS: Ability to speak and write effectively. Ability to apply mathematical concepts to practical situations. Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee is occasionally required to stand, walk and reach with hands or arms. Specific vision abilities required by this job include close vision and ability to adjust and focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet. METHOD OF APPLICATION Contact the Food Service Department at or . Applications accepted on-line only at Inquiries should be addressed to: Jo Suppelsa Administrative Assistant to Human Resource 2390 South Milford Rd., Highland, MI 48357 (TELEPHONE) • (FAX) E-MAIL: Jeanette Wenger Chief Human Resource Officer and TitleVI Officer In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.