Asst 6 hr, Stdt Nutr

Assistant 6 Hour, Student Nutrition

Summary: The Assistant 6 Hour, Student Nutrition follows all Hazard Analysis and Critical Control Points (HACCP) and Student Nutrition Services (SNS) guidelines. The Assistant 6 Hour, Student Nutrition performs manual work in the preparation, serving and cashiering of federal reimbursable meals and a la carte foods to students and staff, under immediate supervision. DISTRICT EXPECTATIONS: All district employees must: Demonstrate regular and predictable attendance. Physical presence is expected as part of a reliable and predictable pattern of attendance. Support the district's vision, mission, goals, and Strategic Plan. Engage in civility, respect, and professionalism. Maintain the professional knowledge and skills necessary to perform the essential duties and responsibilities of their positions.

Responsibilities: Prepares, cooks and serves all food items, including but not limited to the preparation of hot and cold food items, offering the correct portion sizes and menu items, and replenishing the serving line. Takes food temperatures during preparation and serving and records all temperatures according to procedure. Follows procedures for any corrective action necessary if food items are not in established temperature safe zones. Sets up a serving line for meals. Obtains the correct paper products and utensils and display foods attractively. Provides friendly and respectful customer service, including but not limited to acknowledging students by name and thanking each student for their business, keeping the serving area neat and clean and encouraging healthy food choices. Enters meal components correctly, documents all emergency meal transactions, handles cash and checks accurately, checks alerts for special diets and follows end of day procedures for cash control and accountability. Receives and checks-in food, checks-out food for production and organizes storage rooms, refrigerators, and freezers. Maintains accountability of the program, including but not limited to compliance with all federal, state, and local rules and regulations. Accurately records necessary documentation for production records, HACCP, meal accountability and cash procedures, and ensures compliance with all school district policies and procedures. Ensures serving line is clean, all food, beverages and paper goods are properly stored and all equipment is cleaned and properly turned off. Assists with the overall clean-up of the kitchen, dish area, and storage area. Performs any other duties as assigned. Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the district.

Other information: Teamwork: Balances team and individual responsibilities. Exhibits objectivity and openness to others' views. Gives and welcomes feedback. Contributes to building a positive team spirit. Puts success of team above own interests. Dependability: Responds to requests for service and assistance. Follows instructions and responds to management direction. Takes responsibility for own actions. Meets attendance and punctuality guidelines. Personal Appearance: Dresses appropriately for position. Keeps self-well-groomed. Customer Service: Displays courtesy and sensitivity. Manages difficult or challenging customer situations. Meets commitments. Responds promptly to customer needs. Solicits customer feedback to improve service. Job Knowledge: Competent in required job skills and knowledge. Exhibits ability to learn and apply new skills. Keeps abreast of current developments. Requires minimal supervision. Displays understanding of how job relates to others. Uses resources effectively. NOTE: School Board Policy ensures equal opportunity for all in its personnel policies and practices and does not discriminate on the basis of race, color, gender, religion, national origin, marital status, sexual orientation, gender preference, political beliefs, social/family background, disability or age. The district accords preference in selection, retention, and promotion procedures to certain veterans and spouses of veterans who are Florida residents. Experience: Have sufficient kitchen or cooking experience to acquire the knowledge and ability as specified. Language Skills: Reads and interprets documents such as safety rules, operating and maintenance instruction, and procedure manuals. Writes routine reports and correspondence. Speaks effectively before groups of individuals. Possess basic comprehensive skills of the working English language. Mathematical Skills: Adds and subtracts two digit numbers and multiplies and divides with 10s and 100s. Performs these operations using units of American money and weight measurement, volume, and distance. Reasoning Ability: Applies understanding to carry out detailed but uninvolved written or oral instructions. Deals with problems involving a few concrete variables in standardized situations. Computer Skills: Must possess basic computer skills. PHYSICAL DEMANDS: Physical Activities: Walking, standing, stooping, handling, talking, hearing, tasting, smelling, and keyboarding. Lifting Demands: Up to 35 pounds Reaching Activities: Both dominant and non-dominant hand; overhead. Environmental Conditions: Noise Intensity 4 loud, extreme cold, extreme heat, and proximity to moving mechanical parts. OTHER REQUIREMENTS: All employees must successfully complete all SNS training modules.