Kitchen Assistant Part Time [Starts $18/hr]

Nutrition Services Assistant

Location: Boyd Elementary

5.5 scheduled hours per day; 7:30 a.m. to 1:30 p.m., work August through May when students are in session.

Reports To: Executive Director, Nutrition Services

Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service.

Nutrition Services Video

Annual uniform allowance and complimentary shift meal

Hourly, part-time, paid bi-weekly

Knowledge, Skills, and Abilities:

• High school diploma or equivalent required.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Previous food service experience preferred.
• Skill in safe food handling.
• Skill in customer relations and service recovery.
• Must demonstrate excellent attendance and work record.
• Practical working knowledge of food safety practices and procedures.
• Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.
• The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community.
• Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.
• Knowledge of OPS's mission, purpose, goals, and the role of every employee in achieving each of them.
• Assist with cleaning and sanitizing all large and small equipment, serving utensils, and kitchen areas.
• Assist with completing daily tasks promptly.
• Willingness to travel to other schools when requested.

Essential Performance Responsibilities:

• Assist with the preparation, service, and storage of food.
• Support service excellence initiatives through proactive service efforts.
• Follow approved cafeteria menu preparation and service protocols within the approved timeline.
• Train in all stations within the kitchen to cross-cover as needed.
• Promote improvement in customer service by providing appealing food and excellent customer service.
• Participate in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Assist with the completion of required reports.
• Working with and understanding a diverse student population.
• Serves as a positive role model.
• Ability to recognize a "reimbursable" meal.
• Must follow and maintain required food safety, cleaning, and sanitation procedures.
• Follow Hazard Analysis and Critical Control Points (HACCP) procedures.
• Must practice good hygiene habits.
• Demonstrate proficiency in the English language to read and communicate with others.
• Demonstrate proficiency of basic math skills (add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals), as well as counting money.
• Ability to operate the food service equipment safely.
• Ability to receive and process verbal information as well as respond to nonverbal cues.
• Assist with the dish machine as needed.
• Successful completion of the Douglas County Food Handlers Certification, scoring 80% or above, before attending the kitchen training class.
• Successful completion of Kitchen Assistant Training.
• Ability to maintain current Douglas County Food Handler's Certification.

Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.

Equipment: This position may require the ability to use a variety of office equipment, including a computer and automated record-keeping software. This position may require the ability to use commercial kitchen equipment, including ovens, steamers, hot-holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.

Travel: Local travel will be required.

Physical and Mental Demands, Work Hazards:

• Must be able to respond rapidly in emergencies.
• Must have organization, time management, communication, and interpersonal skills.
• Work in an office environment, school buildings, and warehouse settings.
• Ability to lift, move, and reposition objects and materials, frequently exerting force equal to 50 pounds.

Physical Demand Classifications:

Rarely - 1-5% of the time, in an 8-hour day

Occasionally - 6-33% of the time, in an 8-hour day

Frequently - 34-66% of the time, in an 8-hour day

Continuously - 67-100% of the time, in an 8-hour day

Essential Functions:

STANDING: (Remaining on one's feet in an upright position without walking)

Occasionally: When preparing food, including cutting fruit and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in the sink area.

WALKING - (Moving about on foot. It requires 3 consecutive steps to be considered walking). Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet.

SITTING - (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed.

LIFTING - (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area, or products may be placed on shelves. Some examples include:

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Oranges, Rate: 12 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift

Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Patties, Rate: 3 x shift

Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month

Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift

CARRYING - (Transporting an object over a distance through walking) Rarely: Moving cases from the cart to the counter height. See examples of products above.

PUSHING/PULLING - (Exerting force upon an object that causes the object to move away from the Force). Occasionally forcing a cart with cases of food products to the kitchen, to the refrigerator, to the freezer. Distance up to 15-20'. Handle Height at 35". Force 25-30 lb.

CLIMBING - (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access the top shelf level of food items.

BALANCE - (Maintaining body equilibrium to prevent falling