TITLE: Substitute Kitchen General Worker

CLASSIFICATION: Classified

FLSA STATUS: Non-Exempt

REPORTS TO: Breakfast:  Direct Supervisor – Administrative Manager

Lunch: Direct Supervisor- High School Kitchen Production Manager

                                    Indirect Supervisor- Director of Nutrition Services

JOB GOAL: To assist in administering an effective and efficient nutrition service program.                                            

MISSION: Ensuring food of high nutritious quality is made available to every student to maximized each one’s ability to bring learning to life. 

QUALIFICATIONS:

1. High school graduate or equivalent.
2. Quantity food service experience desired.
3. Four hours training within first year with Certificate of Completion covering: Nutrition, Food Safety/Sanitation and School Nutrition Orientation.
4. ServSafe Certification - Required within one year of hire or when training is available to staff.  This training will be at no cost to the employee and a paid day.  Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing.  Certification of ServSafe must be maintained throughout employment.
5. Hazard Analysis Critical Control Points (HAACP) knowledge desired.
6. Knowledge of food service regulation and sanitary codes governing food service operations.
7. Knowledge of work safety.
8. Knowledge of security and emergency procedures.
9. Physically fit with the ability to lift 50 pounds regularly.
10. Ability to stand and walk 90% of the workday.
11. Ability to work in warm and cold environments.
12. Ability to work in a kitchen atmosphere, sometimes noisy and may be exposed to food allergens.
13. Ability to operate all equipment.
14. Flexibility to handle peak rush periods.
15. Ability to see needs of the total operation and work independently.
16. Ability to interpret a variety of instructions in written, oral, diagram or schedule forms.
17. Must be able to read, write and communicate in English.
18. Knowledge of computers.
19. Knowledge of record keeping and basic mathematical skills.
20. Strong customer service skills.
21. Ability to meet and work with people in a pleasant manner.

PERFORMANCE RESPONSIBILITIES:

1. Knowledge of USDA Meal Pattern Requirements and Nutrition Standards.
2. Knowledge and ability to perform all nutrition positions at work site to which assigned.
3. Maintain compliance with state and local health regulations.
4. Professionally interact with all personnel, students, building patrons, federal/state inspectors, vendors and delivery drivers.
5. Ensures quality food products are served.
6. Sets up and serves either breakfast or lunch, or both.
7. Display and organize food in an attractive manner.
8. Correctly portions and neatly serves food items.
9. Ability to identify currency and proper counting of change.
10. Maintains cleanliness and neatness of work area.
11. Handles left-over food appropriately and in accordance with food safety guidelines.
12. Maintains inventory and orders supplies and food as needed.
13. Responsible for security of food and supplies.
14. Maintaining neatness, organization and rotation of stock.
15. Maintain daily production records and all applicable required forms for the department.
16. Cleans-up kitchen includes but not limited to dishes, sweeping and mopping.
17. Report to the Production Kitchen Manager and/or Director of Nutrition Services all relevant matters.
18. Valid driver’s license and able to drive a car or provide transportation suitable to accommodate responsibilities.
19. Attend meetings and maintain professional growth through workshops, professional organizations, in-service programs and/or professional materials.
20. Conduct all responsibilities with a high level of motivation, team orientation and professionalism.
21. Perform all other duties as assigned.

TERMS OF EMPLOYMENT:     Work days as assigned; Hours per day determined by Director of Nutrition Service per Board policies and supervisory guidelines.