Cafeteria Aide/Float

Cafeteria Aide/Float

Currently: Days and Hours as Needed; Currently 180 days per year, 5.5 hours per day. Reports to: Director of Operations or designee.

Qualifications:

1. High School education or equivalent.
2. Certificate of good health signed by a licensed physician.
3. Previous experience as an institutional cook preferred.
4. Demonstrated aptitude for the successful performance of the work to be performed.
5. Such other health factors as may be required by the local or State Board of Health or the State Department of Food Service.
6. Residence in the taxing district of Alliance City Schools is preferred.
7. Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

Required Knowledge, Skills, and Abilities:

1. Ability to communicate ideas and directives clearly and effectively both orally and in writing.
2. Ability to estimate the amount of food needed for one day's menu.
3. Ability to read, write and comprehend simple instructions, short correspondence, and memos.
4. Ability to resolve routine problems.
5. Be dependable, punctual and show continued initiative.
6. Maintain good personal hygiene.
7. Ability to read, understand and carry out verbal and written instructions, written warnings, and labels.
8. Ability to work effectively with others and maintain a positive work environment.
9. Ability to work quickly and efficiently during meal periods.
10. Effective, active listening skills.
11. Experience cooking in large quantities.
12. Experience in preparing school lunches.
13. Knowledge of various cooking procedures.
14. Organizational and problem solving skills.
15. Ability to work independently.
16. Demonstrates knowledge of National School Lunch, National School Breakfast and Summer Food Service Programs.

Performance Responsibilities & Job Functions:

1. Determines daily lunches and breakfast needed to order and or pack according to the menu.
2. Verifies lunches packed and/or received at the satellites and report any discrepancies immediately to the Food Service Supervisor or Designee.
3. Receive food and supply shipments/deliveries for accuracy, temperature and wholesomeness, maintaining the proper forms. Report any discrepancies immediately to the Food Service Supervisor or Designee.
4. Account for and properly store all meals and foods unsold, maintaining the appropriate forms.
5. Assists in the development of food quality times and temperatures for new products.
6. Maintains and properly uses all equipment, reporting any problems to the Food Service Supervisor or Designee immediately.
7. 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.
8. Ensure proper food safety is in place when handling foods that contain allergens such as gluten, nuts, etc.
9. Follow the school district menu and report/order foods and supplies needed to the Food Service Supervisor or Designee by assigned date.
10. Adheres to established guidelines for portion control by age group.
11. When requested will set-up packaging line according to the proper food and containers designated for the menu items for the day.
12. Maintains the highest standards of food safety and sanitation at all times.
13. Stores all food and paper products in the proper manner according to the USDA, State, Local and Administrative Guidelines.
14. Maintains records of foods packaged, temperatures, allergens, etc per USDA, State, Local and Administrative Guidelines.
15. Responsible for food preparation duties as assigned by the Food Service Supervisor or Designee.
16. Schedule and plan in advance foods that need to be pulled to defrost according to food safety standards.
17. Serve food to students, staff and parents in a pleasant manner while adhering to food safety, quality, and presentation standards.
18. Responsible for ensuring students take a complete, reimbursable meal when applicable or charge a la carte pricing accordingly.
19. Accurately operate cash register during meal periods charging the proper amounts for all items being sold following standardized operating and closing procedures.
20. Accurately prepares bank deposit as directed.
21. Generate reports as assigned by Food Service Supervisor or designee.
22. Restocks service areas with food, drinks and supplies as needed before, during and after meal periods.
23. Report the inferior quality of food or faulty equipment to the Food Service Supervisor or Designee immediately.
24. Responsible for maintaining accurate production records in accordance with USDA, State, Local and administrative guidelines.
25. Compile daily milk counts by meal periods and flavors.
26. Maintain up-to-date ingredient and nutrition labels in designated binder.
27. Maintain proper food safety and temperature logs according to the USDA, State, Local and Administrative Guidelines.
28. Maintain an orderly, safe and clean work area at all times.
29. Straighten, rotate and put away stock in storage areas according to food safety standards.
30. 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.
31. Responsible for the scraping and cleaning of trays, utensils, pots, pans, etc by using the dish washer or 3-compartment sink.
32. Responsible for the daily cleaning and sanitizing of all kitchen equipment, service areas, storage areas and sanitation areas.
33. Responsible for and/or assist with regular inventories of food, materials and equipment.

Other Duties and Responsibilities:

1. Attend meetings and in-services as required including OSHA/HACCP and Civil Rights training.
2. Ensure the safety of the students and report any confrontations, complications or conflicts immediately.
3. Follow all district policies and procedures as defined in the employee handbook and negotiated agreement.
4. Interacts in a positive manner with staff, students and parents.
5. Maintain respect at all times for confidential information, e.g., free and reduced lunch students.
6. Screen and approve free and reduced price lunch applications in accordance with all Federal, State and Administrative Guidelines and requirements.
7. Make contacts with the public with tact and diplomacy.
8. Promote good public relations by personal appearance, attitude and conversation.
9. Access and respond to e-mails on a daily basis.
10. Adhere to rigid sanitary standards in work and attire as required by the USDA, State and Local Health Departments and Administrative Guidelines.
11. Respond to routine questions and requests in an appropriate manner.
12. Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings.
13. Perform routine housekeeping duties such as sweeping, mopping, cleanup of serving counters, laundry, etc.
14. 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:

1. Occasional interaction among unruly children.
2. Frequent repetitive hand motion, e.g., cutting and grinding.
3. Frequent excessive standing during assigned workday.
4. 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.
5. Frequent requirement to lift, carry, push, and pull various items up to a maximum of 70 pounds and 300 pounds (on wheels).
<