About this role
Position: Cafeteria Aide - this position does NOT qualify for Health Insurance Benefits Currently: Days and Hours as Needed; Currently 180 days per year, 3 hours per day Location: Currently at Alliance Intermediate School Reports to: Director of Operations or designee
QUALIFICATIONS:
• High School education or equivalent.
• Certificate of good health signed by a licensed physician.
• Previous experience as an institutional cook preferred.
• Demonstrated aptitude for the successful performance of the work to be performed.
• Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service.
• Residence in the taxing district of Alliance City Schools is preferred.
• Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:
• Ability to communicate ideas and directives clearly and effectively both orally and in writing
• Ability to estimate the amount of food needed for one day's menu
• Ability to read, write and comprehend simple instructions, short correspondence, and memos
• Ability to resolve routine problems
• Be dependable, punctual and show continued initiative
• Maintain good personal hygiene
• Ability to read, understand and carry out verbal and written instructions, written warnings, and labels
• Ability to work effectively with others and maintain a positive work environment
• Ability to work quickly and efficiently during meal periods
• Effective, active listening skills
• Experience cooking in large quantities
• Experience in preparing school lunches
• Knowledge of various cooking procedures
• Organizational and problem solving skills
• Ability to work independently
• Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs
PERFORMANCE RESPONSIBILITIES & JOB FUNCTIONS:
• Determines daily lunches and breakfast needed to order and or pack according to the menu
• Verifies lunches packed and/or received at the satellites and report any dicrepencies immediately to the Food Service Supervisor or Designee
• Receive food and supply shipments/deliveries for accuracy, temperature and wholesomeness, maintaining the proper forms. Report any discrepencies immediately to the Food Service Supervisor or Designee
• Account for and properly store all meals and foods unsold, maintaining the appropriate forms.
• Assists in the development of food quality times and temperatures for new products
• Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately
• Prepares and/or packages satellite foods according to standardized recipes and/or predetermined standards of quality, appearance, texture, temperature, taste and food safety in a quiet, quick and efficient manner within established time periods.
• Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc.
• Follow the school district menu and report/order foods and supplies needed to the Food Service Supervisor or Designee by assigned date
• Adheres to established guidelines for portion control by age group
• When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day
• Maintains the highest standards of food safety and sanitation at all times
• Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines
• Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines
• Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee
• Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards
• Serve food to students, staff and parents in a pleasant manor while adhering to food safety, quality, and presentation standards
• Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly
• Accurately operate cash register during meal periods charging the proper amounts for all items being sold following standardized operating and closing procedures
• Accurately prepares bank deposit as directed
• Generate reports as assigned by Food Service Supervisor or designee
• Restocks service areas with food, drinks and supplies as needed before, during and after meal periods
• Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately
• Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines
• Compile daily milk counts by meal periods and flavors
• Maintain up-to-date ingredient and nutrition labels in designated binder
• Maintain proper food safety and temperature logs according to the USDA, State, Local and Administraitve Guidelines
• Maintain an orderly, safe and clean work area at all times
• Straighten, rotate and put away stock in storage areas according to food safety standards
• Responsible for and/or assist in the checking in of all deliveries against invoices for accuracy, quality and temperature; bring items that do not meet standards to the attention of the Food Service Supervisor or Designee immediately for potential rejection of product
• Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink
• Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas
• Responsible for and/or assist with regular inventories of food, materials and equipment
OTHER DUTIES AND RESPONSIBILITIES:
• Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training
• Ensure the safety of the students and report any confrontations, complications or conflicts immediately
• Follow all district policies and procedures as defined in the employee handbook and negotiated agreement
• Interacts in a positive manner with staff, students and parents
• Maintain respect at all times for confidential information, e.g., free and reduced lunch students
• Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements
• Make contacts with the public with tact and diplomacy
• Promote good public relations by personal appearance, attitude and conversation
• Access and respond to e-mails on a daily basis
• Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines
• Respond to routine questions and requests in an appropriate manner
• Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
• Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc.
• Perform other duties as assigned by the Food Service Supervisor or Designee
EQUIPMENT & SOFTWARE OPERATIONS:
• Telephone
• Computer
• Calculator
• Working knowledge of all kitchen equipment including slicers, mixers, choppers, combi-ovens
• Copy machine
• Current software e.g., QSP and SDMS, Excel, Word, Google, email
ADDITIONAL WORKING CONDITIONS:
• Occasional interaction among unruly children
• Frequent repetitive hand motion, e.g., cutting and grinding
• Frequent excessive standing during assigned workday
• Frequent requirement to sit, stand, walk, talk, hear, see (ability to see color), read, speak, reach, stretch with hands and arms, crouch, climb, kneel, and stoop
• Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels)
• Occasional exposure to fumes, airborne particles or dangerous chemicals
• Occasional operation of a vehicle under inclement weather conditions to accept deliveries and/or transfer food/supplies to other buildings
• Occasional requirement to travel, e.g., to meetings or to deliver food and supplies
• Occasional evening/weekend/summer work
• Occasional requirement to work overtime
• Occasional exposure to extreme heat and cold, e.g., ovens, walk-in freezer