Full Time Position - Qualifies for benefits - Medical/Dental/Life/Vision/STRS
Step 0 = $18.16/hr
Approximate Salary $18.16 x 7 hrs x 184 days = $23,390.08 / 24 pays = $974.58
7 hours per day 6:45 AM - 1:45 PM
Job Description
QUALIFICATIONS: A minimum of one year school food service or related experience. Must have the ability to work well with other employees, students and the public. Must work quickly and efficiently and with minimal supervision. Must be familiar with federal and state rules and regulations pertaining to school nutrition requirements and record keeping. Basic computer, telephone and math skills are required as is the ability to organize, delegate, instruct, supervise and evaluate staff. Must possess a Level One Certification in Food Protection and a satisfactory work history as verified through professional references as well as a satisfactory report from both the BCI & FBI.
REPORTS TO: Food Service Director
JOB GOAL: To provide an environment that supports healthy food habits while maintaining the school nutrition program integrity as well as student and staff satisfaction.
TERMS OF
EMPLOYMENT: Student school schedule (see JONATHAN ALDER LOCAL SCHOOL DISTRICT SALARY SCHEDULE - lunchroom employees) plus two (2) days before school starts and six (6) holidays. Daily work schedule as indicated on salary notice. NOTE: Student Early Release days are regular work days. Lunch is provided at no cost.
EVALUATION: One cumulative written evaluation per year by the Food Service Director and presented to the Principal and the Superintendent.
Performance Criteria
JOB RESPONSIBILITIES
1.01 Follows the direction/instruction of the Food Service Director
1.02 Supervises and instructs kitchen personnel in the safe and proper use of all kitchen
equipment
1.03 Maintains the highest standards of safety and sanitation in the kitchen, using all means
available to provide a safe workplace
1.04 Supervises the daily and annual cleaning of all kitchen equipment as well as the washing
and sterilization of all dishes and serving utensils
1.05 Inspects kitchen on a regular basis
1.06 Oversees the locking of the storeroom, freezers and coolers if applicable
1.07 Checks food shipments into the school signing invoices only after each order has been verified
1.08 Determines the quantity of each food to be prepared daily
1.09 Determines the serving sizes required to meet the USDA guidelines with regard to the ages
being served
1.10 Prepares food according to a planned and tested menu with uniform recipes and determines
if the finished product is of the best quality both in flavor and appearance before it is served
1.11 Serves food in an atmosphere of efficiency, cleanliness and warmth
1.12 Economically uses materials and supplies
1.13 Orders on a weekly/biweekly basis all necessary food and other supplies and maintains an
accurate monthly inventory
1.14 Completes required production sheets and other reports promptly and accurately
1.15 Reports immediately to the principal and food service director any problem or accident that
occurs in the kitchen or on the cafeteria premises
1.16 Confers with the Food Service Director or Principal regarding any personnel issues
1.17 Reports to the Food Service Director any faulty or inferior quality food which is received
1.18 Participates In Fire, Tornado And Other Safety Drills
1.19 Evaluates Assistant Kitchen Manager and Cafeteria Aide/Cashier in a timely manner
1.20 Performs other related duties to assist co-workers when necessary. Occasionally rotates job
responsibilities with other staff members to gain a better understanding the different
positions and also provide variety in the workplace
1.21 Performs other related duties as assigned by the Food Service Director, Principal or Superintendent
1.22 Treats students and staff as customers who look forward to coming to the cafeteria daily
1.23 Understands the debit system and will take over when necessary
PERSONAL QUALITIES and PHYSICAL DEMANDS
2.01 Shows a Good Attitude
2.02 Exhibits a neat and clean appearance
2.03 Shows Flexibility
2.04 Displays sound judgment
2.05 Is interested in job
2.06 Shows Initiative
2.07 Maintains punctual and regular attendance
Responsibilities
2.08 Dresses appropriately for her/his job responsibilities
2.09 Exhibits good communication skills
2.10 Ability to stand and walk on concrete and tile floors for extended periods of time
2.11 Ability to safely complete tasks including but not limited to bending, stooping, crouching, reaching, pushing, pulling and kneeling
2.12 Ability to safely lift and carry heavy objects
RELATIONSHIP WITH PUBLIC
3.01 Acts politely and friendly in dealing with students, staff, administrators and the general
public
3.02 Displays professional and courteous attitude in dealing with delivery, service, sales and
Other Personnel
3.03 Supports the School Nutrition program with positive actions, words and deeds
3.04 Exhibits the ability to be objective and open to others’ views; gives and welcomes
feedback; contributes to building a positive team spirit; puts success of the team above own
interests; builds morale and contributes to meeting department goals.
3.05 Realizes the importance of confidentiality of job
PROFESSIONAL GROWTH AND SELF-DEVELOPMENT
4.01 Attends in-service and other meetings to maintain a program of improvement
4.02 Responds positively to suggestions
4.03 Completes the annual professional standards requirements as established by USDA.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Education Administration Programs
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