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SUBSTITUTE SCHOOL NUTRITION ASSISTANT – Davie County Schools

SUBSTITUTE SCHOOL NUTRITION ASSISTANT – Davie County Schools

Job Type:

Part Time

Location:

Mocksville

Posting End Date:

June 30, 2023
  • Email
otrantoj@davie.k12.nc.us

        DCS SCHOOL NUTRITION CAFETERIA ASSISTANT

        General Statement of Job

        Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a timely manner and in a clean, safe, and caring environment. Assists in maintaining all Federal School Meals Programs in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but are not limited to performing routine food service tasks, such as participating in organizing, stocking, food preparation/production, temperature checks, serving, cashiering, cleaning/sanitation tasks, and record management/reporting. Reports to the School Nutrition Manager.

        SPECIFIC DUTIES AND RESPONSIBILITIES

        ESSENTIAL JOB FUNCTIONS

        Maintains food and supply inventory.

        Assists manager in ordering food/supplies based upon menu, inventory, and production needs. Checks deliveries for accuracy and quality.
        Stores food and non-food items in a safe, clean, organized manner compliant with recommended storage requirements. Dates, labels, and rotates food/stock according to Hazard Analysis and Critical Control Points (HACCP) protocol.

        Prepares, cooks, and serves food with high standards for quality and appearance.

        Follows production schedule and maintains accurate records of foods used, produced, served, leftover and discarded on food production record.
        Transfers, pans, prepares, assembles, cooks and wraps items for meal service.
        Follows standardized recipes and established portions to assure compliance with United States Department of Agriculture (USDA) regulations and to control costs. Prepares meals for special diets according to recipes or other instructions provided.
        Uses batch cooking methods, transfers food items to serving lines, serves meals, and replenishes as needed.
        Presents food in an aesthetically pleasing manner and provides excellent customer service.

        Utilizes safe and sanitary practices to meet or exceed established standards.

        Maintains high standards of personal hygiene, including hand-washing protocol, follows dress code, and utilizes safety and personal protective equipment.
        Follows DCS food safety policies and procedures and HACCP protocol.
        Maintains a clean and sanitary workstation/kitchen/dining room. Follows schedule and procedures for cleaning and sanitizing.
        Operates all equipment according to manufacturer’s directions with emphasis given to safety guidelines. Notifies the School Nutrition Manager of any malfunction, damage, or loss of equipment.

        Assists with maintaining financial records according to policies and procedures.

        Collects and records advanced payments for meals to maintain accurate student files.
        Acts as cashier or back-up. Monitors meal accountability at point of sale and maintains financial integrity for items served. Maintains confidentiality of free and reduced information. Counts money and assists with deposits.
        Follows Davie County Schools approved cash handling procedures.

        Promotes teamwork and professional growth.

        Cross trains and functions in a variety of roles, follows the established work schedule, and completes work assignments in a timely manner.
        May serve as the Person in Charge (PIC) in the absence of the manager; responsible for the safe production, service, and overall handling of all food-related matters.
        Attends job-related training to enhance skills and knowledge of food services.

        Maintains Commercial Driver’s License and drives a school bus as needed. *See Bus Driver Job Description for more details.

        Performs other related work as assigned.

        KNOWLEDGE, SKILLS, AND ABILITIES

        General knowledge of:

        food preparation, standards of sanitation and safety, TPHC and HACCP procedures.
        proper storage methods for various foods, supplies, and equipment.
        how to operate and clean kitchen equipment.
        the importance of using standardized recipes and ability to follow them.

        Ability to apply basic math skills and concepts relevant to food service.

        Ability to establish and maintain effective working relationships, including the ability to

        communicate in a pleasant, positive manner with students, staff, parents, and coworkers.

        Ability to set priorities, select and organize materials, and allocate time so that tasks are completed and deadlines are met in a timely manner.

        Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.

        Ability to learn USDA meal patterns, recognize meal components, and reimbursable meals.

        Ability to complete basic records such as temperature logs, production sheets, inventory, and maintenance/equipment requests correctly and timely.

        Ability to use computer and calculator quickly and precisely for recipe ingredients and extensions, point of service monetary transactions, ordering supplies, and recording time.

        Ability to follow established policies and procedures.

        MINIMUM TRAINING AND EXPERIENCE

        A High School Diploma or GED and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

        MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED

        TO PERFORM ESSENTIAL JOB FUNCTIONS

        Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand and walk on hard floors for hours. Must be able to bend, twist, lift, stoop, reach overhead, and push/pull up to 95 pounds to perform assigned tasks. Must have the ability to tolerate elevated noise levels and fluctuations in temperature (from walk-in freezers/coolers to warm kitchens).

        Conceptual Awareness: Requires the ability to observe, compare, and contrast various people, data, or items.

        Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes receiving instructions, assignments and/or directions from colleagues or supervisors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.

        Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedules, production sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self-control and confidence.

        Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.

        Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

        Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete timesheets correctly.

        Visual and Form/Spatial Aptitude: Requires visual acuity to complete essential duties, including the ability to conceptualize visual representations and inspect items for size, shape, and color.

        Motor Coordination & Dexterity: Requires the ability to handle a variety of items, such as kitchen equipment, and to coordinate hands and eyes rapidly and accurately in using equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Must have minimal levels of eye/hand/foot coordination. Must be able to grasp and use repetitive wrist/hand/finger movement.

        Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers.

        Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)

        DISCLAIMER

        The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

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