Production Staff - Nutrition Services

Nutrition Services Production Staff-Baker/Cook

The job of Nutrition Services Production Staff-Baker/Cook was established for the purpose of providing support to the food service activities at assigned locations with specific responsibilities for preparing baked items and other cooked foods. Responsibilities include serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

This job reports to Site Manager

Essential Functions

• Applies basic math to expand or shrink recipes for the purpose of adjusting portion sizes for school meals and catered events.
• Arranges serving areas, food bars, and condiment stations for the purpose of ensuring their availability to students and staff.
• Assists in maintaining supplies (e.g. accepts deliveries, checks packing slip dates, stores incoming food, inventories food and materials, etc.) for the purpose of ensuring availability of food items and necessary supplies.
• Assists in the organization of the storeroom, refrigerators, and freezers for the purpose of maintaining a neat and orderly work environment.
• Assists with cashier duties, as assigned, for the purpose of ensuring charges are appropriately collected and records are accurately maintained.
• Attends unit meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans utensils, equipment, storage, food preparation, and serving areas (e.g. carts, tables, refrigerator, grills, deep fryers, dishes, shelves, etc.) for the purpose of maintaining required sanitary conditions.
• Maintains a variety of worksheets and records (e.g. enters amounts of food prepared, used, and temperature, etc.) for the purpose of meeting mandated HACCP requirements.
• Makes routine decisions in the absence of the Manager for the purpose of ensuring the effective and efficient functioning of the work unit.
• Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares a full range of food and bakery products using standardized recipes for the purpose of meeting mandated nutritional and projected meal requirements.
• Prepares food in advance and during the serving period for the purpose of ensuring the availability of needed items.
• Serves one or more items of food for the purpose of efficiently distributing food to students and staff.
• Stores, dates, and labels leftover food for the purpose of maintaining accurate inventories and complying with District guidelines.

Other Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Skills, Knowledge and Abilities

SKILLS are required to perform multiple tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: basic math skills for recipe conversions; large volume food preparation; adhering to safety practices; and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; working with interruptions; and multi-tasking.

Responsibility

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. There is a continual opportunity to impact the organization's services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 0% sitting, 50% walking, and 50% standing. The job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Additional physical demands include the ability to lift 50 lb. boxes.

Job Requirements: Minimum Qualifications

Food Service Experience Desired