241 jobs found in austin

Job DetailsLevelExperiencedJob LocationEast Austin Hotel - Austin, TXPosition TypeFull-Time/Part-TimeEducation LevelNoneTravel PercentageNoneJob ShiftGraveyardJob CategoryHospitality - HotelDescriptionJOB SUMMARY:The Night Auditor balances all hotel and restaurant transactions daily and assists guests efficiently, courteously and professionally in all Front Desk-related functions providing excellent guest service. We are looking for a candidate who has excellent personal presentation and interpersonal skills. Good problem-solving ability and proficiency in Hotel property management systems.DUTIES AND RESPONSIBILITIES: Answer telephone within three rings, provide answers to questions accordingly or transfer as needed.Provide the highest quality of service to the guest at all times and anticipate and exceed guest expectations. Maintain key security following procedures for programming key cards for length of stay only and distributing additional keys only to guests listed on reservation with proper ID.Report all incidents or occurrences of an unusual nature that could result in potential loss, damage, injury or other liability to individuals or company property.Ensure all aspects of hotel accounting for all areas of hotel operations are processed correctly and accurately recorded, protecting the hotel and owner against liability and fraud.Audit, balance, post and report on front desk cash and credit operations.Run the night audit final, after ensuring all revenue is in balance.Attend to guest needs at the front desk.Night Auditors are to complete all Front Desk/Guest Services Agent functions, in addition to accurately recording all revenue and statistics, completing daily and Housekeeping reports. Respond to all radio calls immediately.Responsible and accountable for issued bank. Count bank at beginning and end of shift.Report all cash over/shorts to management. Comply with hotel and department accounting procedures. Consistently follow all cash handling proceduresOpen and close shift correctly. Make cash drops in accordance with proper cash handling procedures.Ability to read, analyze, interpret and effectively explain items such as common reports, guest folios and emergency procedures.Audit guest accounts to ensure that room rate and coding is correct and consistent.Audit house and group accounts to ensure that postings to these accounts are in accordance with the sales contract.Ensure accuracy in audit process of posting room and tax to all active guest accounts.Run all computer reports to complete gross revenue report worksheets.Communicate and work as a team with other departments as neededEnsure all credit cards, cash, and change fund are balanced throughout each shift.Develop a thorough knowledge of hotel room locations, room rates, amenities, selling strategies, discounts and frequent guest program benefits.Refer guests to hotel outlets to maximize hotel revenue. Connect guest to local attractions and services.Communicate with incoming staff and management by recording information daily report.Inform management of any guest or system-related problems.Print the guest folios for express checkout and ensure that they are being placed under the guest's door at the appropriate time. Organize the Front Desk area so that the A.M. Front Desk staff can properly prepare for their shift.Report problems regarding finances, the audit, guest relations and security promptly to the appropriate manager or General Manager.Reconcile daily gift shop revenue and print applicable reports.Restock gift shop as necessary.Forward Lost & Found inquiries to Housekeeping/Loss Prevention Department. Ensure security and confidentiality of all guest and hotel information and material.Maintain a clean and orderly work area in accordance with hotel standards. Attend work on time as scheduled and adhere to attendance policy.Wear uniform, including nametag at all times in accordance with the Standards of Appearance.Communicate properly and effectively with the guest, associates and managers. Effectively respond to guest complaints.Promote teamwork and associate engagement.Adhere to all work rules, procedures and policies established by the company. This includes but is not limited to those contained in the Associate Orientation Handbook and the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency procedures. Train new front desk/guest services agents and night auditorsPerform additional duties as required.QualificationsKNOWLEDGE, SKILLS & ABILITIESAbility to clearly and pleasantly communicate both verbally and in writing in English with guests, management and team members.Ability to accurately and efficiently input information into computer systemsAbility to work cohesively with team members both within and outside of your departmentAbility to think clearly, quickly and make concise decisionsAbility to prioritize, organize and follow upAbility to work well under pressure, dealing with many arrivals and departures within a short period of timePrevious customer service experiencePrevious hotel front desk experience is strongly preferredMust have open availability. Will be required to work weekends, and holidays according to the needs and demands of the hotel.QUALIFICATIONS: Minimum of high school diploma / equivalency or at least two years of progressive experience in a customer service, hospitality or a related field required Must possess English Language Skills sufficient to fully comprehend job assignments, including the ability to read, write and communicate in fluent English PHYSICAL REQUIREMENTS:Working extended hours may be required as neededRegularly required to stand, walk, sit, use repetitive wrist and finger movement, handle or feel objects, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch or crawl Work on a computer for extended periods of time, approximately 8+ hours per dayLifting (rarely) up to 50 lbs.

Job Description SummaryThe Night Auditor is responsible for accurately balancing all hotel income and expenses for every 24 hour hotel operating period. Acts as a Guest Service Agent for the overnight front desk shift at the hotel. This candidate will be responsible for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives covering the front desk. The Night Auditor will act as the hotel system liaison during night hours and will call in and open tickets with Opera, SynXis, or system support during the overnight hours if a system fails or issues occur.Job DescriptionDUTIES AND RESPONSIBILITIES:Deliver on the promise of Sonesta Service in all interactions with guests and clients according to the Sonesta G.U.E.S.T. standards.Balance and audit room revenue, food and beverage revenue, and telephone revenue for accuracy; assist in the preparation of all reports relevant to daily revenues.Balance and audit all room tax charges, cashier reports, and guest house accounts for accuracy.Complete and transmit daily management/accounting reports with any supporting documentation ensuring the accurate accounting of the hotel revenues and expenses.Prepare General Manager daily, weekly and month-end reporting packs.Assist in the set up the complimentary breakfast service to include hot and cold food service, juice and coffee stations, and all supplies.Assist in the washing, drying, and folding of hotel laundryAct as the security point of contact during various times in the shiftCommunicate with the Operations Manager to resolve accounting discrepancies and to request or provide informationRegister guests, issue room keys, and provide information on hotel services, room location, and Travel Pass rewards program. Answer phones in a prompt and courteous mannerAccurately process all cash and credit card transactions in accordance with established procedures including but not limited to posting all charges, completing cashier and other reports, preparing deposit, and counting/ securing assigned bankMay routinely book guest reservations for individuals and/or groups that are requested either by phone or from within the hotel; process cancellations, revisions, and information updates on changes. Up-sell rooms where possible to maximize revenueFollow the overall seasonal demand reservation strategy as communicated by the hotel management team with regard to room type and length of stay pricingPromote teamwork and quality service through daily communication and coordination with other shifts and departmental managementService the shoppe and by ensuring guests receive the service and products offered by the hotel. Follow all local laws with regard to alcoholic beverage salesEnsure guest special requests are fulfilled and the proper delivery of guest services is deliveredIssue control and release guest safe-deposit boxesComply with federal, state, and local laws regarding health, safety, and alcohol servicesPerform other duties as assignedQUALIFICATIONS AND REQUIREMENTS:High School diploma or equivalent requiredOne year of previous hotel experience preferredPrevious background from the extended stay industry preferredReading and writing skills are utilized when compiling department records, guest registration, and reservation informationAbility to speak, read, and write fluent English; other languages beneficialProfessional verbal and written communication skillsMathematical skills, including basic math, percentages, and variances preferredProblem-solving, reasoning, motivating, organizational and training abilities preferredExperience with Microsoft Office and Opera systems preferredValid driver's license requiredFrequently standing up, bending, climbing, kneeling, and moving about the facilityCarrying, lifting, or pulling items weighing up to 50 poundsFrequently handling objects and equipmentStanding for extended periods of timeMay be required to obtain a TIPS certificationWill be required to work mornings, evenings, weekends, and holidaysAdditional Job DescriptionBenefitsSonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long Term Disability InsuranceVarious Employee Perks and DiscountsUpon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Job Description SummaryThe Night Auditor (NA) is responsible for accurately balancing all hotel income and expenses for every 24 hour hotel operating period. The NA also acts as a Guest Service Agent for the overnight front desk shift at the hotel. The NA is responsible for consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives covering the front desk. The NA will act as the hotel system liaison during night hours. The NA will call in and open tickets with Opera, SynXis, or system support during the overnight hours if a system fails or issues occur.Job DescriptionDUTIES AND RESPONSIBILITIES:Deliver on the promise of Sonesta Service in all interactions with guests and clients according to the Sonesta G.U.E.S.T. standards.Balance and audit room revenue, food and beverage revenue and telephone revenue for accuracy; assist in the preparation of all reports relevant to daily revenues.Balance and audit all room tax charges, cashier reports, and guest house accounts for accuracy.Complete and transmit daily management/accounting reports with any supporting documentation ensuring the accurate accounting of the hotel revenues and expenses.Prepare General Manager daily, weekly and month end reporting packs.Assist in the set up the complimentary breakfast service to include hot and cold food service, juice and coffee stations, and all supplies.Assist in the washing, drying, and folding of hotel laundry.Act as the security point of contact during various times in the shift.Communicate with the Operations Manager to resolve accounting discrepancies and to request or provide information.Register guests, issue room keys, and provide information on hotel services, room location, and Travel Pass rewards program. Answer phones in a prompt and courteous manner.Accurately process all cash and credit card transactions in accordance with established procedures including but not limited to posting all charges, completing cashier and other reports, preparing deposit, and counting/ securing assigned bank.May routinely book guest reservations for individuals and/or groups that are requested either by phone or from within the hotel; process cancellations, revisions, and information updates on changes. Up-sell rooms where possible to maximize revenue.Follow the overall seasonal demand reservation strategy as communicated by the hotel management team with regard to room type and length of stay pricing.Promote teamwork and quality service through daily communication and coordination with other shifts and departmental management.Service the shoppe and the pour by ensuring guests receive the service and products offered by the hotel. Follow all local laws with regard to alcoholic beverage sales.Ensure guest special requests are fulfilled and proper delivery of guest services is delivered.Issue, control and release guest safe-deposit boxes.Comply with federal, state and local laws regarding health, safety, and alcohol services.Perform other duties as assigned.QUALIFICATIONS AND REQUIREMENTS:High School diploma or equivalent required.One year of previous hotel experience preferred.Previous background from the extended stay industry preferred.Reading and writing skills are utilized when compiling department records, guest registration and reservation informationAbility to speak, read, and write fluent English; other languages beneficial.Professional verbal and written communication skills.Mathematical skills, including basic math, percentages, and variances preferred.Problem solving, reasoning, motivating, organizational and training abilities preferred.Experience with Microsoft Office and Opera systems preferred.Valid driver's license required.Frequently standing up, bending, climbing, kneeling, and moving about the facility.Carrying, lifting or pulling items weighing up to 50 pounds.Frequently handling objects and equipment.Standing for extended periods of time.Will be required to obtain a ServSafe certification.May be required to obtain a TIPS certification.Will be required to work mornings, evening, weekends, and holidays.Additional Job DescriptionBenefitsSonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:Medical, Dental and Vision InsuranceHealth Savings Account with Company Match401(k) Retirement Plan with Company MatchPaid Vacation and Sick DaysSonesta Hotel DiscountsEducational AssistancePaid Parental LeaveCompany Paid Life InsuranceCompany Paid Short Term and Long Term Disability InsuranceVarious Employee Perks and DiscountsUpon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.A Summary of the Catering Sales Manager role:A Taco Cabana Catering Sales Manager (CSM) will execute sales and business development strategies as directed by the Director, Off-Premise Consumption . They will plan, develop, and grow sales by developing relationships and increasing catering sales in all restaurants in assigned territory to meet budgeted sales plan. The CSM will be responsible for business-to-business sales as well as pharmaceutical/healthcare, Tour & Travel, SMERF (Social, Military, Education, Religion and Fraternal) markets. A successful Catering Sales Manager will build sales and cultivate relationships that produce profitable sales, with positive energy, respect and accountability.RESPONSIBILITIES: Execute catering sales strategy and objectives for assigned sales territory by cold calling, utilizing business lists, canvassing and conducting sales presentations to generate new business opportunities.Achieve lead generation, prospecting and other sales management goals designed to build an optimal sales pipeline.Take a disciplined approach in pipeline growth to create a diversified sales portfolio by exploring all major events and activities, strategic partnerships, and a focus on improving order frequency in thriving industries.Expertly manage the sales cycle from lead generation and cultivating relationships to quote/order management, and follow-up to build loyalty and ensure Taco Cabana is meeting and exceeding expectations.Identify new clients through existing customer base and referrals, and increase sales by penetrating existing accounts.Identify industry-specific targets to be our best catering customers across markets; working with Vice President, Off-Premise Consumption to build a list of targeted accounts.Plan menus, orders, and deliveries with customers and utilize the opportunity for suggestive selling and to increase loyalty enrollment.Increase sales in market through seasonal opportunities (i.e. Black Friday, holiday catering, graduations, schools, healthcare industry events).Execute an effective catering engagement strategy for customer retention though eBlasts, follow-up calls and surprise and delight visits.Utilize reports to track customers, sales, frequency of orders, etc. and analyze sales trends to maximize sales results.Expert in understanding customer needs and matching our services.Create and maintain customer database.Resolve customer complaints in a timely manner by investigating complaints, developing solutions and escalating issues that need further resolution to create a positive experience and improve guest retention.Facilitate calls with operations partners to align on local strategy and create mutual accountability for catering sales as directed by the Vice President, Off-Premise Consumption .Coach and support restaurant teams in following and executing catering standards.Partner with operations to support large event planning and execution as needed.Participate in sales blitz activities with operations partners to generate new catering leads.Adhere to all company marketing and discount programs.Promote and execute all company marketing campaigns for the catering channel.Maintain regular communication with direct supervisor to review progress by tracking activities, attending scheduled conference calls and scheduling events in calendar.When requested, monitor competitive menu offerings, pricing and delivery activity in assigned territory and communicate to Sr. Director, Off-Premise Dining.KNOWLEDGE, SKILLS & ABILITIES:To perform the role of a Catering Sales Manager, you must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required.Behavior and values must reflect Taco Cabana and Our Core Values.Ability to interpret the business goals of the company and apply sales techniques to expedite the achievement of those goals.Need to be passionate about business-to-business sales and cultivating relationships.Solid business judgment and strong verbal and written communication skills.Demonstrated capability to maintain effective relationships with internal and external customers.Detail oriented, logical, and methodological in approach to problem solving.Analytical ability to assess impact of sales and initiatives.An understanding of the food service/restaurant industry and related operations is a plus.Possess good business acumen and customer service skills.Energetic and self-driven, with a proven track record of successful sales and business development skills.Experience in cold calling and sales presentations with a consultative selling approach.Knowledge and proficiency in Microsoft Office Products.Proficient with Customer Relationship Management (CRM) software or other contact management systems.Experience with mobile and online ordering platforms.Must be organized, proactive, and possess strong sense of urgency and professional demeanor.Solid coaching ability to support local restaurants.EDUCATION:College degree or equivalent experience in sales or sales management in a catering/restaurant environment, preferred.WORK CONDITIONS:Remote office, fast-paced sales environment.May be required to work some evenings or weekends.Must be able to travel 80% of time (in local restaurants and visiting customers).Extended travel is not expected in this position. However, occasional travel may be required to remote markets or to participate in events.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Position Information Location: JW Marriott Austin SummaryReporting to the Director of Food and Beverage the Restaurant General Manager will direct the activities and be measured on the results of the restaurants, sustainability of food and beverage initiatives, high standards of food and beverage quality, guest satisfaction scores, service, revenues and profit margins. Responsibilities Effectively lead operational excellence with focus on financial, team member and guests results metrics. Development of strategic direction and drive the execution of restaurant bar and food operations. Ensure highest quality of food and beverage standards for product and service are maintained. Attendance and participation in management, staff and preconvention meetings. Impact and influence the growth of restaurant revenues Develop and mentor high potential leaders within the department. Ensure all brand standards are implemented and maintained. Oversees and assist with the White Lodging Way "WLW" processes and training at the property. Create competitive and progressive growth culture within the department with high team member retention. Empowers employees to provide excellent service for both internal and external customers. Timely analysis of Food and Beverage pricing for the restaurant. Development, maintenance and accountability of departmental control procedures. Observes service behaviors of employees and provides feedback to individuals including praise and necessary discipline. Understands the impact of department's operations on the overall property financial goals and manages to achieve or exceed goals. Ability to monitor operations and access need for adjustments both during operational situations as well as for structural improvement and growth. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Analyzes information and evaluating results to choose the best solution and solve problems. Has full knowledge and understanding of our company's handbook, SOP's and processes; adheres to and enforces those in a fair and consistent manner. Participates in employee progressive discipline procedures. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Is the final interview for and signs off on all new associates hired into the restaurant Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.Other informationCOMPETENCIES Decision Making Creativity Conceptual Ability Organization Planning Customer Focus Goal Setting Team Building Assertiveness AccountabilitySKILLS Outlook EXCEL Word MicrosEDUCATION/EXPERIENCE College degree preferred Experience in a leadership role Large Volume exposure preferred Knowledge of Health and Sanitation Practices Multi-Million Dollar P responsibility WORKING CONDITIONS Lifting and carrying of objects, 30-40 pounds Ability to push or pull objects 50-100 pounds Sitting 30% | Walking 40% |Standing 15% | 15% bending, kneeling, lifting, climbing Ability to go between hot and cold temperatures

Position Information Location: Otis Hotel Austin SummaryThis position is a hourly position, working up to a supervisor position (and/or Cook I)in charge of the line shift production of a particular food production station (s) learning to execute all daily operational duties and about supervising the culinary staff utilizing the WLW SOP's and standards. Responsibilities This is a Supervisor in training position, full job description and all job duties will be learned and practiced In the interim they are mentoring Cooks III, interns & stewards along with daily preparation and production of their food outlet Utilize all F WLW SOP's local health department regulations, and federal guidelines Inspect all foods received for freshness and proper specifications Store all raw foods and prepared items using all mandated procedures Follow all use records and procedures for food prep in accordance with HACCP Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination Help supervise the stewarding department and mentor them for potential lateral or cook positions Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Be aware of all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Creativity Energy Excellence Oral CommunicationSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge Knife skills Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.EDUCATION/EXPERIENCE Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS 75% Physical and 25% Cerebral FULL TIME BENEFIT OVERVIEW Medical, Dental, and Vision Life Insurance Employee Assistance Program (EAP) 401(k) Vacation and Paid Time Off (PTO) Tuition Reimbursement Complimentary and Discounted Rooms

Position Information Location: JW Marriott Austin SummaryReporting to the Director of Food and Beverage the Restaurant General Manager will direct the activities and be measured on the results of the restaurants, sustainability of food and beverage initiatives, high standards of food and beverage quality, guest satisfaction scores, service, revenues and profit margins. Responsibilities Effectively lead operational excellence with focus on financial, team member and guests results metrics. Development of strategic direction and drive the execution of restaurant bar and food operations. Ensure highest quality of food and beverage standards for product and service are maintained. Attendance and participation in management, staff and preconvention meetings. Impact and influence the growth of restaurant revenues Develop and mentor high potential leaders within the department. Ensure all brand standards are implemented and maintained. Oversees and assist with the White Lodging Way "WLW" processes and training at the property. Create competitive and progressive growth culture within the department with high team member retention. Empowers employees to provide excellent service for both internal and external customers. Timely analysis of Food and Beverage pricing for the restaurant. Development, maintenance and accountability of departmental control procedures. Observes service behaviors of employees and provides feedback to individuals including praise and necessary discipline. Understands the impact of department's operations on the overall property financial goals and manages to achieve or exceed goals. Ability to monitor operations and access need for adjustments both during operational situations as well as for structural improvement and growth. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Analyzes information and evaluating results to choose the best solution and solve problems. Has full knowledge and understanding of our company's handbook, SOP's and processes; adheres to and enforces those in a fair and consistent manner. Participates in employee progressive discipline procedures. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Is the final interview for and signs off on all new associates hired into the restaurant Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.Other informationCOMPETENCIES Decision Making Creativity Conceptual Ability Organization Planning Customer Focus Goal Setting Team Building Assertiveness AccountabilitySKILLS Outlook EXCEL Word MicrosEDUCATION/EXPERIENCE College degree preferred Experience in a leadership role Large Volume exposure preferred Knowledge of Health and Sanitation Practices Multi-Million Dollar P responsibility WORKING CONDITIONS Lifting and carrying of objects, 30-40 pounds Ability to push or pull objects 50-100 pounds Sitting 30% | Walking 40% |Standing 15% | 15% bending, kneeling, lifting, climbing Ability to go between hot and cold temperatures

Are you looking for your next adventure? We are a dedicated team of seasonal hospitality professionals looking for our next superstar coleagues!We are looking for eager individuals with a passion for customer service and cleanliness. You'll be working at one of our amazing locations across the US, with a supportive team, in a busy and dynamic environment. Ideal candidates will be able tomulti-task, take directions and have a willingness to learn, work in a fast-paced manner, and provide adequate service. Housekeeping responsibilities and dutiesPerform a variety of cleaning activities such as sweeping, mopping, dusting, polishing, and vacuuming. Ensure all rooms assigned are inspected and meet expected standards Ensure equipment is taken care of, inspecting them to make sure no inadequacies exist Advise superiors of any damages, missing items, and/or disturbances efficiently Deal with customer complaints in an efficient and professional manner to the best of your ability Ensure stock of all items are correct and replace as necessary Adhere to rules regarding health and safety and follow company-related practices HOW OUR PROGRAM WORKSOpportunity to Travel across America and enjoy different experiences in a number of different locations.Full time contracts lasting 6 monthsOpportunity to switch to a new location at the end of your contract!There are no fees for job seekersOnce your time has been completed, you'll walk away with new job references, new friends, and memories to last a lifetime. STAFF ACCOMMODATIONSStaff accommodations available for all Mobilize staffEmployee is responsible for relocation and housing costELIGIBILITY1 Year customer service experienceAge 21 or olderMust be legally able to work in AmericaHave high school diplomaClean background checkA sense of adventure!!!

Position Type: 06 - Food ServiceDate Posted: 1/4/2021Location: Food ServiceDate Available: 01/14/2021District: Austin Independent School DistrictADDITIONAL INFORMATION: 7.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least three (3) to four (4) years of related experience. Experience as a Food Production Specialist III position for a period of 1 school year is required. Incumbent must have completed all requirements of Grade IV Check List. SKILL REQUIREMENTS: Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will accurately operate a Point of Sale (POS) and complete associated paperwork. Incumbent must be able to teach methods and skills to other individuals, and communicate effectively with those individuals. JOB PURPOSE AND RESPONSIBILITY: Incumbent will prepare high quality food in multiple departments as a department head; and assist in training and teaching of Food Production Specialists III, II, I and substitute employees. Incumbent will be responsible for serving meals and cleaning kitchen and equipment ESSENTIAL FUNCTIONS: Prepares food independently as head of multiple food departments. Accurately records information on food production records. Operates all equipment in the kitchen. Practices and promotes time and motion saving techniques and including proper food cost economy, storage, proper utilization of leftovers and portion control. Practices expert sanitation by recording information temperature logs, by calibrating thermometers, and ensuring daily compliance with sanitation codes. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Assists Manager with teaching and training of Food Production Specialists I, II, and III and substitute employees. Rotates on all serving, back up and clean-up duties and operating a POS. Accurately and with average or above average speed, operates a POS on all cafeteria lines in compliance with Child Nutrition Regulations, opens and closes meal sessions, counts money, and completes related records. Demonstrates exemplary safety procedures and techniques, and promotes safety awareness among all employees. Must be able to interact in a pleasant manner with fellow employees, management and customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to list a minimum of 25 pounds and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours. Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (assessing quality and performing all duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning dish room activities) Feet: Both right and left-frequently (preparing food items, operating a POS, serving and backing the line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE IV (MT-4) 1. Completed work as a Food Production Specialist III (MT-3) for one school year. 2. Prepares high quality food independently in multiple departments for a minimum of 4 ½ months. List dates held: Head of Department: Dates FromTo Head of Department: Dates FromTo 3. Must be able to follow standardized recipes without variation. 4. Demonstrates expertise in operating, cleaning and sanitizing all kitchen equipment and areas. 5. Operates a Point of Sale (POS) accurately, completes all associated paperwork and demonstrates complete understanding of USDA Child Nutrition Regulations. 6. Completes daily cash counting accurately and in accordance with Food Service Department policies. 7. Is able to read and complete production records, and demonstrate sound quality cooking practices for example, batch booking. 8. Assists Manager teaching/ training of Food Production Specialists and substitute employees as directed. 9. Demonstrates excellent safety procedures and techniques, and promotes safety awareness. 10. Demonstrates good sanitation practices and thorough working knowledge of HACCP principles. 11. Properly cleans, restocks and rotates stock in all food/ non-food storage areas. Assists putting away grocery and cleaning supplies. Is accurately recording inventory used on inventory usage forms. 12. Maintained good attendance/ punctuality record and not have been on probation in the last year. 13. Consistently demonstrates the ability to interact pleasantly with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Demonstrates ability to organize time and work space, planning ahead, and completing work in an efficient and timely manner. NOTE: In order to maintain Grade IV status, employee must continue to fulfill all above requirements. Any decrease in responsibilities will result in change of grade and pay status. Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Duty Days: 196 Pay Grade: AUX03 Starting Salary: $14.33/Hr Social Security Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 1/4/2021Location: Food ServiceDate Available: 01/14/2021For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Laundry Attendant (Maintenance) Job Description Summary The Laundry Attendant (LA) works with the Housekeeping Management Team to work in the commercial laundry facility, to include cleaning and storing linens in a timely, organized manner to ensure that hotel's laundry and linen needs are met. The LA may be scheduled clean guest rooms and public space areas, in accordance with brand time, product and placement standards to ensure total guest satisfaction.Job Description DUTIES AND RESPONSIBILITIES: Deliver on the promise of Sonesta Service in all interactions with guests and clients according to the Sonesta G.U.E.S.T. standards. Receive soiled and sort all articles by kind, color and degree of soil. Inspect all laundry and linens and records all damaged or stained items. Operate washers and dryers according to hotel standards and manufacturers' guidelines. Monitor laundry supplies and equipment to ensure they are sufficient and in working order. Fold and store clean linens, report damages to supervisor. Clean and service assigned rooms or areas according to established standards and procedures including making beds, dusting, vacuuming, cleaning and sanitizing bathrooms, removing trash, etc. May include cleaning the kitchen area, room refrigerator, microwave, coffee maker, dishware, etc. Notify supervisor when service is completed so rooms may be sold or occupied. Report any room unable to be serviced to supervisor according to established procedures. Report needed repairs or unsafe conditions to supervisor. Respond to guest complaints, special requests and ensure corrective action is taken to achieve complete guest satisfaction. Minimize waste of supplies and amenities within all areas of the laundry and housekeeping. Handle all lost and found items according to established procedures. May regularly assist with deep cleaning projects. Promote teamwork and quality service through daily communication and coordination with other shifts and departmental management. Ensure compliance with federal, state and local laws regarding health and safety services. Perform other duties as assigned. QUALIFICATIONS AND REQUIREMENTS: Some previous commercial laundry experience preferred. Previous background from the extended stay industry preferred. Ability to speak, read, and write fluent English is preferred; other languages beneficial. Basic reading, writing and mathematical abilities are preferred. Frequently standing up, bending, climbing, kneeling, and moving about the facility. Carrying, lifting or pulling items weighing up to 75 pounds. Will be required to regularly use commercial cleaning chemicals. Will be required to work mornings, evening, weekends, and holidays. Additional Job Description Benefits Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including: Medical, Dental and Vision Insurance Health Savings Account with Company Match 401(k) Retirement Plan with Company Match Paid Vacation and Sick Days Sonesta Hotel Discounts Educational Assistance Paid Parental Leave Company Paid Life Insurance Company Paid Short Term and Long Term Disability Insurance Various Employee Perks and Discounts Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 1/4/2021Location: Food ServiceDate Available: 01/14/2021For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 5.25 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Job DetailsLevelEntryJob LocationSouth Congress Hotel - Austin, TXPosition TypeFull TimeEducation LevelHigh SchoolSalary Range$14.50 HourlyTravel PercentageNoneJob CategoryHospitality - HotelDescriptionFull-Time HourlyPM ShiftsSouth Congress Hotel is sourcing for a Maintenance Person who is able to exceed guest expectations of the overall maintenance, functionality, ambiance, and beauty of the property grounds, interior, and exterior. This position has daily responsibilities of property grounds and is responsible for collaborating with the rest of the grounds and maintenance teams. The person having this position: Must possess good communication skills,Have the ability to resolve conflict and have a thorough understanding of company/guest policies, procedures, and expectations,May be expected to perform other tasks and duties as needed or as directed,Performs daily inspection of property for maintenance issues, andPerforms all regularly scheduled maintenance operations (filters, paint, updates, furniture change-out, etc.)New Waterloo is an Austin-based hospitality and development company. We design, build, and operate spaces that become part of the fabric of our community. Our brands include: La Condesa, Hotel Ella, South Congress Hotel, Caf No S, Central Standard, Maana, OTOKO, Il Brutto, Sway Westlake, Butler Park Pitch & Putt, and El Rey Court (Santa Fe, NM).New Waterloo's South Congress Hotel offers all our employees competitive pay, paid time off and generous benefits. New Waterloo is an equal opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.For consideration, please submit a resume and cover letter.

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceFor Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity EmployerEmail To A FriendPrint Version

Position Type: 06 - Food ServiceDate Posted: 10/1/2020Location: Food ServiceDate Available: 10/12/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 11/13/2020Location: Food ServiceDate Available: 11/30/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 6.75 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least three (3) to four (4) years of related experience. Experience as a Food Production Specialist III position for a period of 1 school year is required. Incumbent must have completed all requirements of Grade IV Check List. SKILL REQUIREMENTS: Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will accurately operate a Point of Sale (POS) and complete associated paperwork. Incumbent must be able to teach methods and skills to other individuals, and communicate effectively with those individuals. JOB PURPOSE AND RESPONSIBILITY: Incumbent will prepare high quality food in multiple departments as a department head; and assist in training and teaching of Food Production Specialists III, II, I and substitute employees. Incumbent will be responsible for serving meals and cleaning kitchen and equipment ESSENTIAL FUNCTIONS: Prepares food independently as head of multiple food departments. Accurately records information on food production records. Operates all equipment in the kitchen. Practices and promotes time and motion saving techniques and including proper food cost economy, storage, proper utilization of leftovers and portion control. Practices expert sanitation by recording information temperature logs, by calibrating thermometers, and ensuring daily compliance with sanitation codes. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Assists Manager with teaching and training of Food Production Specialists I, II, and III and substitute employees. Rotates on all serving, back up and clean-up duties and operating a POS. Accurately and with average or above average speed, operates a POS on all cafeteria lines in compliance with Child Nutrition Regulations, opens and closes meal sessions, counts money, and completes related records. Demonstrates exemplary safety procedures and techniques, and promotes safety awareness among all employees. Must be able to interact in a pleasant manner with fellow employees, management and customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to list a minimum of 25 pounds and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours. Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (assessing quality and performing all duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning dish room activities) Feet: Both right and left-frequently (preparing food items, operating a POS, serving and backing the line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE IV (MT-4) 1. Completed work as a Food Production Specialist III (MT-3) for one school year. 2. Prepares high quality food independently in multiple departments for a minimum of 4 ½ months. List dates held: Head of Department: Dates FromTo Head of Department: Dates FromTo 3. Must be able to follow standardized recipes without variation. 4. Demonstrates expertise in operating, cleaning and sanitizing all kitchen equipment and areas. 5. Operates a Point of Sale (POS) accurately, completes all associated paperwork and demonstrates complete understanding of USDA Child Nutrition Regulations. 6. Completes daily cash counting accurately and in accordance with Food Service Department policies. 7. Is able to read and complete production records, and demonstrate sound quality cooking practices for example, batch booking. 8. Assists Manager teaching/ training of Food Production Specialists and substitute employees as directed. 9. Demonstrates excellent safety procedures and techniques, and promotes safety awareness. 10. Demonstrates good sanitation practices and thorough working knowledge of HACCP principles. 11. Properly cleans, restocks and rotates stock in all food/ non-food storage areas. Assists putting away grocery and cleaning supplies. Is accurately recording inventory used on inventory usage forms. 12. Maintained good attendance/ punctuality record and not have been on probation in the last year. 13. Consistently demonstrates the ability to interact pleasantly with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Demonstrates ability to organize time and work space, planning ahead, and completing work in an efficient and timely manner. NOTE: In order to maintain Grade IV status, employee must continue to fulfill all above requirements. Any decrease in responsibilities will result in change of grade and pay status. Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Duty Days: 196 Pay Grade: AUX03 Starting Salary: $14.33/Hr Social Security Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 6.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceDistrict: Austin Independent School DistrictADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX01 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 1/4/2021Location: Food ServiceDate Available: 01/14/2021District: Austin Independent School DistrictADDITIONAL INFORMATION: 6 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 7.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceDistrict: Austin Independent School DistrictADDITIONAL INFORMATION: 4.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceFor Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity EmployerEmail To A FriendPrint Version

Position Type: 06 - Food ServiceDate Posted: 1/28/2020Location: Food ServiceDistrict: Austin Independent School DistrictADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 1/4/2021Location: Food ServiceDate Available: 01/14/2021District: Austin Independent School DistrictADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 11/13/2020Location: Food ServiceDate Available: 11/30/2020For Fiscal Year: 2Pay Grade: AUX03Duty Days: 196ADDITIONAL INFORMATION: 6.75 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least three (3) to four (4) years of related experience. Experience as a Food Production Specialist III position for a period of 1 school year is required. Incumbent must have completed all requirements of Grade IV Check List. SKILL REQUIREMENTS: Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will accurately operate a Point of Sale (POS) and complete associated paperwork. Incumbent must be able to teach methods and skills to other individuals, and communicate effectively with those individuals. JOB PURPOSE AND RESPONSIBILITY: Incumbent will prepare high quality food in multiple departments as a department head; and assist in training and teaching of Food Production Specialists III, II, I and substitute employees. Incumbent will be responsible for serving meals and cleaning kitchen and equipment ESSENTIAL FUNCTIONS: Prepares food independently as head of multiple food departments. Accurately records information on food production records. Operates all equipment in the kitchen. Practices and promotes time and motion saving techniques and including proper food cost economy, storage, proper utilization of leftovers and portion control. Practices expert sanitation by recording information temperature logs, by calibrating thermometers, and ensuring daily compliance with sanitation codes. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Assists Manager with teaching and training of Food Production Specialists I, II, and III and substitute employees. Rotates on all serving, back up and clean-up duties and operating a POS. Accurately and with average or above average speed, operates a POS on all cafeteria lines in compliance with Child Nutrition Regulations, opens and closes meal sessions, counts money, and completes related records. Demonstrates exemplary safety procedures and techniques, and promotes safety awareness among all employees. Must be able to interact in a pleasant manner with fellow employees, management and customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to list a minimum of 25 pounds and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours. Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (assessing quality and performing all duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning dish room activities) Feet: Both right and left-frequently (preparing food items, operating a POS, serving and backing the line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE IV (MT-4) 1. Completed work as a Food Production Specialist III (MT-3) for one school year. 2. Prepares high quality food independently in multiple departments for a minimum of 4 ½ months. List dates held: Head of Department: Dates FromTo Head of Department: Dates FromTo 3. Must be able to follow standardized recipes without variation. 4. Demonstrates expertise in operating, cleaning and sanitizing all kitchen equipment and areas. 5. Operates a Point of Sale (POS) accurately, completes all associated paperwork and demonstrates complete understanding of USDA Child Nutrition Regulations. 6. Completes daily cash counting accurately and in accordance with Food Service Department policies. 7. Is able to read and complete production records, and demonstrate sound quality cooking practices for example, batch booking. 8. Assists Manager teaching/ training of Food Production Specialists and substitute employees as directed. 9. Demonstrates excellent safety procedures and techniques, and promotes safety awareness. 10. Demonstrates good sanitation practices and thorough working knowledge of HACCP principles. 11. Properly cleans, restocks and rotates stock in all food/ non-food storage areas. Assists putting away grocery and cleaning supplies. Is accurately recording inventory used on inventory usage forms. 12. Maintained good attendance/ punctuality record and not have been on probation in the last year. 13. Consistently demonstrates the ability to interact pleasantly with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Demonstrates ability to organize time and work space, planning ahead, and completing work in an efficient and timely manner. NOTE: In order to maintain Grade IV status, employee must continue to fulfill all above requirements. Any decrease in responsibilities will result in change of grade and pay status. Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Duty Days: 196 Pay Grade: AUX03 Starting Salary: $14.33/Hr Social Security Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 5.25 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 6.25 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 6.75 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/25/2020Location: Food ServiceFor Fiscal Year: 2Pay Grade: MT01 Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX01 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity EmployerEmail To A FriendPrint Version

Position Type: 06 - Food ServiceDate Posted: 11/13/2020Location: Food ServiceDate Available: 11/30/2020District: Austin Independent School DistrictADDITIONAL INFORMATION: 4.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 2/14/2020Location: Food ServiceDistrict: Austin Independent School DistrictADDITIONAL INFORMATION: 4.25 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUX01 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 1/28/2020Location: Food ServiceFor Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date: COMPENSATION: Pay Grade: AUUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity EmployerEmail To A FriendPrint Version

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 5.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 4 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer

Position Type: 06 - Food ServiceDate Posted: 10/13/2020Location: Food ServiceDate Available: 10/23/2020For Fiscal Year: 2Pay Grade: AUX01Duty Days: 196ADDITIONAL INFORMATION: 7.5 hour shift MINIMUM QUALIFICATIONS: This position requires eight (8) years of education, with at least one (1) month experience as a Food Service Substitute. SKILL REQUIREMENTS: Incumbent must be able to read, write, and have simple arithmetic skills. Incumbent must be able to utilize basic writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. Incumbent will be required to accurately operate a POS (Point of Sale) and complete associated paperwork. JOB PURPOSE AND RESPONSIBILITY: Incumbent sets up and serves meals and snacks. Incumbent prepares or assists with food preparation, and cleans kitchen and equipment. Incumbent operates a POS during meal sessions. ESSENTIAL FUNCTIONS: Consistently prepares high quality food through following recipes and practicing sound cooking methods without assistance, and must be able to assist or head one food department. Serves on the serving line in compliance with USDA Child Nutrition Regulations. Replenishes and backs serving line and prepares foods. Abides by all state and local health and sanitation codes and has good working knowledge of HACCP practices and principles. Operates the dish machine and sanitizes dish room area. Safely operates, and thoroughly cleans and sanitizes all kitchen equipment and areas. Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms Sweeps and mops kitchen and related storage areas. Rotates on all service and clean-up duties. Operates a Point Of Sale (POS) accurately and in compliance with Child Nutrition Regulations, and is able to count and balance cash trays at the end of a meal session. Assists Manager with teaching and training of Food Production Specialists I & II, and substitute employees as directed. Must be able to interact in a pleasant manner with fellow employees, managers and all customers. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: Measurement in Terms of Frequency: Not at All Occasionally Frequently Constantly 0 1-33% 34-66% 67-100% Physical Requirements: (Constantly unless otherwise noted) Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.) Eye-hand coordination (utilizing serving utensils, operating a POS) Ability to lift a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds. Ability to climb 2-5 level step stools-occasionally Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours). Talking- yes (interacting with customers, fellow employees and management) Hearing- yes (interacting with customers, fellow employees and management) Feeling - yes (handling both hot and cold items; must strive to avoid cuts and burns) Tasting/Smelling - yes (determining food quality of both food and drink items) Seeing- yes (determining food quality, operating POS and completing duties safely) Body Movements: Bending/Stooping- Frequently (preparing, serving and cleaning) Squatting - Occasionally Reaching - Frequently Pushing - Frequently Pulling - Frequently Lifting: Up to 25 pounds - constantly Greater than 25 pounds - occasionally with assistance Repetitive Movements: Hands: Both right and left - frequently (preparing food items, serving, backing line, operating a POS, cleaning, dish room activities) Feet: Both right and left-frequently (preparing food items, operating cash register, serving, backing line, cleaning, dish room activities) Environment: (varies with facility) Inside: 98% of workday spent in kitchen Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria. Noise Level: High (student interaction, equipment, and typical kitchen activity) Space: Sometimes congested, often no windows, slippery floors. Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters) Material Used: Caustic cleaning and sanitizing solutions used daily or periodically. Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant. PERSONAL WORK RELATIONSHIPS: Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel. COMPETENCY CHECK LIST FOR BECOMING A GRADE I (MT-1) 1. Assists with preparation of items on daily menu for meals through portioning and panning. 2. Efficiently serves on the serving line. 3. Efficiently replenishes serving line. 4. Demonstrates competency after training in operating, cleaning and sanitizing the dish machine and dish room. 5. Demonstrates competency after training in cleaning and sanitizing large kitchen equipment; and operating, cleaning and sanitizing small equipment. 6. Sweeps and mops kitchen and storage areas. 7. Rotates on all serving and clean-up duties and/or may operate a POS. 8. Properly cleans, restocks and rotates stock in all food and non-food storage areas, and assists in putting away grocery and cleaning supplies. Records inventory used on daily usage form. 9. Exhibits average or above average speed of production, and clean working habits to be considered an employee for Regular employment. 10. Follows all safety procedures and techniques, and promotes safety awareness. 11. Follows all state and local health department codes and is familiar with HACCP practices 12. Must maintain good attendance and punctuality record. 13. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers. 14. Helps wherever needed in all departments in a cooperative manner as part of the work team. 15. Daily observations and mini-evaluation of performance are adequate or above.Employee Signature Date: Manager Approval Date: Supervisor Approval Date: Director Approval Date:COMPENSATION: Pay Grade: AUX1 Starting Salary: $13.00/Hr Social Security Participation Teacher Retirement Comprehensive Benefits Package Employee Discount Program Closing Date: Until Filled An Equal Opportunity Employer