FNS Specialist - Kitchen Safety Technician (WMHS)

Food Service Worker

Compensation Plans Auxiliary Compensation Plan Pay Grade: PG 2 $17.00-$23.96 Shift Type: Full-Time Wage/Hour Status: Non-Exempt Reports To: Food Service Manager EMPLOYMENT BEGINS: As soon as possible

PRIMARY PURPOSE: To prepare appropriate quantities of food to meet requirements and maintains high standards of quality in food production, sanitation, and safety practices.

QUALIFICATIONS:

• Education/Certification: Must be able to read and interpret recipes. Ability to follow oral instructions for food preparation and safety procedures. Certified fitness evaluation. Health Department Food Handlers Card within 30 calendar days of employment. Completion of an accredited sanitation course and maintain certification. Must have completed and maintain the Managers Certification.
• SPECIAL KNOWLEDGE/SKILLS: Working knowledge of kitchen equipment and food production. Possess knowledge and awareness of district, state and federal requirements in the Child Nutrition Programs. Effective communication, positive public relations and exhibit strong interpersonal skills. Exhibits appropriate time management. Works with limited supervision.
• EXPERIENCE: Experience with large-scale cooking and food preparation/serving preferred.

MAJOR RESPONSIBILITIES AND DUTIES:

• Prepare quality food according to a planned menu of tested, standardized recipes.
• Assist with the storage and care of food items and supplies; maintain a clean and organized storage area.
• Care for and use equipment in a safe and efficient manner.
• Serve food according to meal schedules, departmental procedures and policies.
• Follow established procedures to ensure standards of quality, compliance, cleanliness, health, and safety.
• Handle and record cashier functions accurately.
• Assist in recording food requisitions and request orders of necessary supplies.
• Record all required documentation accurately and consistently.
• Maintain personal appearance and hygiene.
• Follows the chain of command as outlined in the FNS Handbook.
• Promotes teamwork and interaction with fellow staff members.
• Is available for work on a consistent and timely basis with infrequent unplanned absences.
• Ensure all food items are prepared and served according to recipe/instructions.
• Complete Kitchen Safety Technician Daily Checklist and KST Safety Technician Monthly Checklist on time.
• Review all Tech and Production sheets are complete, legible and submitted to the Manager.
• Facilitate and/or assist Kitchen Manager with HACCP training.
• During food production, ensure the safety and quality of food guidelines, heath codes and safety regulations are followed and meet our department and Mesquite Health Department standards.
• Review temperature logs on all equipment, confirm recordings are accurate and timely; notify the Manager of any missing information.
• Effectively and timely communicate work order requests to the Kitchen Manager.
• Perform assigned duties in a timely manner.
• Take responsibility for actions, results, and mistakes.
• Accepts transfers to other campuses for short-term or long-term assignments.
• 6 hours of Professional Standard hours documented each school year.
• Perform other duties as assigned.
• Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
• Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.

SUPERVISORY RESPONSIBILITIES: None

WORKING CONDITIONS:

Mental Demands: Reading and comprehending simple instructions both written and oral. Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's and perform these operations using units of American money and weight measurement. Dealing with problems involving concrete variables in standardized situations. Meeting deadlines with severe time constraints; interacting with the public and other workers.

Physical demands/environmental factors: Walking and standing constantly. Bending or twisting at the neck and trunk while performing the duties of this job. Walking on slippery surfaces. Frequently loud work environment. Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job. Walking Regular Attendance (scheduled workdays) Standing (extended periods of time) Pushing /Pulling Repetitive Bending Repetitive Twisting Reaching with hands and arms Full use of right and left: hands, arms, legs, feet without assistive devices Stooping Kneeling Crouching Climbing on ladders (2 step stepladder) Lifting and/carrying up to 40 pounds Walking on slippery surfaces. Frequently loud work environment. Moderate exposure to extreme hot temperatures. Moderate exposure to extreme cold temperatures. Functional vision Functional speech Limited opportunity for breaks Wrist Turning Grasping or Pinching (firm) Work around moving machinery Exposure to slippery or uneven surfaces Work with hands in water and other substances Exposure to chemicals