Fayetteville High School Child Nutrition Tech

GENERAL DESCRIPTION OF POSITION


Perform assigned food service duties as directed by the Food Service Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Read and check recipes and work and cleaning schedules for planned menu(s) and recipe(s) and tasks.

1. Assist with inventory for ingredients needed for the menu

1. Work with team members to receive and store foods received on delivery trucks.

1. Remove food item (s) from freezer to cooler for appropriate thawing.

1. Refrigerate items needing such action.

1. Forecast portions or check recipes for the number to be prepared.

1. Use forecast of portions to be prepared {adjust for current lunch count}.

1. Pull ingredients needed for preparation.

1. Weigh, measure, and record pounds and volumes of foods used in preparation {procedures for recording may vary by location}.

1. Turn on any equipment needed for preparation {oven, steamer-may vary by location}.

1. Prepare food according to district recipe based on lunch count. Monitor all dishes for quality, flavor, crediting, and appearance.

1. Plan and prepare food and recipes in advance for future use, when needed.

1. Follow proper food safety and sanitation protocol in all tasks

1. Check and document temperatures of all TCS (time and temperature control for safety) foods.

1. Clean up workspace and equipment; leave the work area in order.

1. Take dirty equipment to the dish room to wash equipment used in the preparation, which may vary by location.

1. Assist with return of equipment to appropriate work station, may vary by location.

1. Keep a check on supplies, and notify the manager of any items needing to be ordered.

1. Help where needed, including in the dish room.

1. Set up serving stations at the designated time.

1. Garnish, merchandise; portion as directed by district recipes or manager. Use correct serving utensil (size and designated use)

1. Must learn meal pattern requirements.

23 Serve or rotate jobs as assigned by the manager.

1. Record amount of food remaining after serving and/or portions served out may vary by location.

1. Label and store properly {may vary by location}.

1. May be required to cross-train to fill in for other positions.

1. Wear appropriate attire for customer service and food safety.

1. Attend required professional development training.

1. Protect student information during verbal and written communication and daily tasks.

EDUCATION AND EXPERIENCE


Mental alertness and adaptability to office and field area work routines. Equivalent to four years of high school or GED, with particular emphasis during high school on office skills, shop skills, or others, plus 0 to 6 months of related experience and/or training. Or equivalent combination of education and experience.

COMMUNICATION SKILLS


Ability to read a limited number of words and recognize similarities and differences between words and between series of numbers; Ability to write and speak for successful and effective communication.

MATHEMATICAL SKILLS


Ability to add, subtract, multiply and divide numbers. Ability to perform mathematical functions using money and other forms of measurement.

CRITICAL THINKING SKILLS


Ability to categorize and use deductive reasoning to carry out simple or multi-step instructions. Ability to coordinate with standardized situations with limited variables.

REQUIRED CERTIFICATES, LICENSES, REGISTRATIONS


Not indicated.

PREFERRED CERTIFICATES, LICENSES, REGISTRATIONS


Not indicated.

WORKING CONDITIONS


Somewhat disagreeable working conditions. Continuously exposed to one or two elements such as noise, intermittent standing, walking; and occasional pushing, carrying, or lifting.

ENVIRONMENTAL CONDITIONS


The following work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the functions of this job, the employee is occasionally exposed to work near moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, wet or humid conditions, extreme cold or heat, and potential risk of electrical shock. The noise level in the work environment may be loud.

PHYSICAL ACTIVITIES


The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations

Moderate diversity and physical work activities allow for a moderate amount of varied performance tasks which require some physical demands.

While performing the functions of this job, the employee is regularly required to stand, use hands to reach or work, frequently required to walk, reach with hands and arms, stoop, kneel, crouch, crawl, talk, or hear; and occasionally required to climb, balance, taste, or smell. The employee must occasionally lift and/or move up to 50 pounds; frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close, peripheral, and depth perception.


ADDITIONAL INFORMATION


Willingness to learn the meal pattern requirements of the National School Breakfast and Lunch Program


Good communication skills


Must have reliable transportation and phone with voicemail


Professionalism


Ability to work with large quantity recipes


Conversion skills (math)


Knowledge of equipment - scales, mixer, oven, tilting skillet, steamer, other


Cashier experience / basic computer knowledge.

Pay Range1


180 Days/contracted year


6 hours/day