Aide 3 - F S

Aide 3 - F S - Food Production Center

Position Function: Under the direct supervision of the Supervisor, Central Food Production, to function as a substitute for Food Service Aide I, II and III employees in the schools and provide production support at the Food Production Center. Employee Punctuality and Appearance: In order for schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave. Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator. All employees are required to report to work dressed in a manner that reflects a positive image of USD 259 and is appropriate for their position. Additional Duties: Assists with additional duties as assigned by supervisor. Equipment: This position may require the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine. Must always comply with WPS guidelines for equipment use. Travel: Limited travel between schools and central offices may be required. Physical and Mental Demands: Occasional lifting 21-50 pounds; frequent lifting 1-20 pounds. Occasional carrying 21-50 pounds; frequent carrying 1-20 pounds. Limited pushing/pulling 51-100 pounds; occasional pushing/pulling 1-10 pounds; frequent pushing/pulling 11-50 pounds. Reaching, including up to 68 inches unassisted. Frequent standing, walking, rotation of head/neck, flexion, bending and twisting at the waist, handling/grasping, gripping, and repetitive motion. Limited climbing/balancing, kneeling, crouching, fine finger manipulation and keyboarding. Regular attendance required to meet the demands of the position and for effective teamwork Works in school and production kitchen environment.

Knowledge, Skills, and Abilities: Ability to work in a diversified workplace, establishing and maintaining cooperative working relationships with others contacted in the course of work. Ability to relate in a professional manner to all levels of personnel and students within the district, and to maintain positive professional relationships with customers, staff and personnel of other departments. Ability to use computers and basic kitchen equipment such as a manual can opener, microwave, pallet jack and steam table. Ability to drive to school and other district buildings. Ability to communicate both verbally and written in order to communicate with others inside and outside of the organization for the purpose of giving and obtaining information. Ability to communicate effectively with a Supervisor when their discretion is needed. Ability to perform as an effective team player. Ability to plan, organize, make decisions and prioritize work to meet the daily demands of the building. Exhibit a professional manner and a positive attitude. Use good judgment to make decisions on recurring assignments. Display a significant degree of professionalism and confidentiality. Ability to conform to proper standards of professional dress and appearance. Knowledge of company mission, purpose, goals and the role of every employee in achieving each of them.

Interrelations: Contact with personnel within the district and with customers and vendors. Will be working under the direct supervision of the department supervisor in order to complete day to day tasks. Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy. Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues. Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service.

Qualifications: Essential Performance Responsibilities: Substitutes as needed in any production/distribution department in the Food Production Center, performing tasks that may include the following: Prepares food according to recipes and production logs in accordance with HACCP guidelines, making minor recipe calculations, weighing ingredients, and portioning food as necessary. As assigned sweeps and mops floors, assists in dish room and pot and pan area, and assists with the general cleaning of kitchen and employees break area. Counts and loads food and supplies from pick tickets in accordance with HACCP guidelines into hot and/or cold transport carriers as applicable in a timely manner. Sets up distribution equipment in preparation for loading. Pans, trays, boxes and packages food items; stores completed packaged recipes for loading and distributing to the schools. Operates, cleans and maintains equipment in assigned areas. Reports accidents immediately to proper to immediate supervisors. Serves as a Nutrition Services team member. Performs other assigned duties as may be required by the Technician 1 and/or the Supervisor, Central Food Production. Substitutes as needed in Food Service Aide I or II positions in satellite schools, performing tasks that may include the following: Quickly and safely serves meals, following menu and portion size as provided. Inspects all delivered food to ensure required quality standards and quantities are met. Maintains sanitation standards: Takes and records temperatures of food; Follows proper handling of served and disposed of foods; Cleans kitchen, equipment and pans. Lifts and carries food and supply items from delivery carriers to work stations. Calculates needed food and supply items on as needed basis. Counts and records number of meals served, disposed and returned. Collaborates with school site staff to organize serving lines in a logical manner for optimum serving speed. Understands and follows the regulations of Nutrition Services. Loads delivery carriers with items to be returned to the Food Production Center. Demonstrates a positive and cheerful manner to all customers. Maintains Nutrition Services participation and nutrition education promotions. Substitutes as needed in Food Service Aide I or II positions in comprehensive secondary schools, performing tasks that may include the following: Assists with arrangement of serving lines and serving food. Assists with preparation and garnishing of food. Quickly and safely serves meals, following menu and portion size as provided. Maintains required sanitation standards, following all HACCP Standard Operating Procedures. Performs general cleaning, including sweeping and mopping floors in the kitchen and serving line areas and cleaning of equipment, pots and pans and transport carts. Performs cashing duties for a lunch or meal or a la carte line, including correct identification of a reimbursable meal, accurate reporting and accountability for money collected on the line and completion of the cashier reports. As appropriate, oversees student employees keeping them on task and on schedule with their assigned duties. Demonstrates a positive and cheerful manner to all customers. Maintains Nutrition Services participation and nutrition education promotions. Performs other assigned duties as may be required by the building principal, building manager and/or Supervisor, Central Food Production. Qualification Profile: Minimum of three years food service experience required. High school diploma or GED equivalent preferred. Ability to count money, make change and perform basic math functions required. Ability to follow oral and written instructions and ability to communicate effectively with a supervisor required. Valid Kansas Driver License required. Must obtain a Food Handler Card within 30 days of employment. FSB class within 6 months of hire. FLSA Status: Non-Exempt. Work Locations: Food Production Center 3850 N. Hydraulic Wichita 67219. Shift: Day Job Schedule: Full-time Calendar: 196 - 196 Day Employees.