Food Service Worker (Oven Position - Full-Time)
Food Services Administration
Other - Position - Non-Certified
Job Number
4600284809
Start Date
Open Date
07/01/2023
Closing Date
06/30/2024
The Food Service Worker (Oven Position) is responsible for preparing primarily the hot food items full service kitchens in middle and secondary school cafeterias based on the guidelines set by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny County Health Department, and Pittsburgh Public Schools Department of Food Services in terms of meal preparation, serving meal accountability, safety and sanitation. The Food Service Worker Oven Position works 6-8 hours per day and must be a certified food handler. Receives an hourly differential as stated in the Local 297 contract. The position is full-time and eligible for health benefits.
Salary
Salary Range: $16.24 per hour (effective 1/1/2024) in addition to a .25 cent per hour differential.

Work Schedule:
-10 months
-Full time
-Monday - Friday
-Daily Hours: Min 6 hours; Maximum: 7.5 hours

Paid sick days, holidays, retirement plan and health benefits
Qualifications
EDUCATIONAL/VOCATIONAL REQUIREMENTS:
- High school diploma or G.E.D.

- Previous experience in food preparation preferred.

COMMUNICATION REQUIREMENTS:
- Ability to read and follow written instructions, perform basic math functions and run a cash register.

OTHER REQUIREMENTS:
- Previous experience in food preparation preferred.

-Must be able to read and comprehend written instructions, comprehend oral instructions, and follow both types of instructions.

-Must complete the ServSafe certification class and take the exam within 90 days of employment.

-Must acquire a Health Appraisal/TB Test in addition to clearances prior to beginning work: PA State Police Criminal History Check, PA Child Abuse History Clearance, and Federal Criminal History Report (FBI) .

-Value, demonstrate, and promote diversity, equity, and inclusion.
Residency Requirements
City of Pittsburgh Residency Required
Essential Job Functions
1. Reports to work before scheduled starting time wearing the proper uniform.

2. Signs in and out at the scheduled starting and ending times.

3. Turns on the equipment necessary for heating and serving hot foods.

4. Prepares hot foods according to the preparation instructions and quantities listed on the daily production sheets

5. Sets up the serving line or lines with hot foods.

6. Counts all leftover hot foods, records the amounts on the daily production sheet and stores all products as instructed by the Food Service Manager.

7. Pre-prepares hot foods for the next day as well an menu items for the current day as needed.

8. Performs weekly, monthly and seasonal cleaning duties as designated by the Food Service Manager.

9. Helps where needed daily.

10. Maintains a safe, sanitary and healthy environment.

11. Other relevant duties as assigned by supervisor in support of the department?s goals and objectives and the District?s mission and strategic plan.
Additional Job Information
PHYSICAL DEMANDS:
1. Standing: Food Service Workers are required to stand approximately 60-80% of the day on flat surfaces. Periods of continual standing can be up to 30 minutes at one time and are performed while preparing and serving meals. May also serve hot and cold foods, wipe tables and chairs. Standing is performed intermittently with sitting and walking.

2. Walking: Food Service Workers walk approximately 50-80% of the workday. Continual walking is performed for periods up to 20 minutes at one time. Food Service Workers are able to change positions at their own discretion. He/she walks while performing duties in the kitchen and cafeteria areas. Walking is performed intermittently with standing and sitting.

3. Sitting: Food Service Workers sit 10-20% of the workday during meal periods and the contractual 15-minute rest period after working for 4 hours. Sitting is performed intermittently with standing and walking.

4. Lifting: The lifting requirements of Food Service Workers fall within a 20 -pound weight limit. This would involve lifting of a case of milk in completion of job duties. These items would be lifted on an occasional basis (11-33%). Lifting is performed primarily from floor to shoulder level.

5. Carrying: The above listed items, weighing less than 20 pounds, are carried on an occasional basis (11-33%) throughout the day over distances approximately 10-15 feet at one time. The typical carrying requirements of this position do not exceed 20 pounds.

6. Pushing/Pulling: Food Service Workers are required to push and pull 4-wheeled dollies containing various food items that are wheeled within the cafeteria for distribution. Each dolly (full) weighs 50-70 pounds and is on a 4-wheeled cart for pushing/pulling purposes.

7. Climbing: No significant amount of climbing is required of this position.

8. Balancing: No significant amount balancing is required

9. Stooping (Bending at Waist): No significant amount of stooping is required of this position. However, Food Service Workers may stoop on an occasional basis (1-33%) of the workday while working in the serving line area as well as when assisting students with condiments, assisting with setting up tables, and picking up items dropped on the floor.

10. Kneeling: Kneeling is not required of this position.

11. Crouching (Bending at Knees and Waist): Food Service Workers are required to crouch on an occasional basis (11-33%) during the workday to obtain items stored on lower shelves, as well as when retrieving cases of products at floor level. In this regard, crouching can be expected to be performed approximately 0-30 times per hour.

12. Crawling: No significant amount of crawling is required.

13. Twisting/Turning: Food Service Workers are required to twist/turn on an occasional (11-33%) basis. Twisting/turning is necessary in serving of food items.

14. Reaching: Food Service Workers are required to reach on a frequent basis (34-67%) throughout the day while performing typical job functions. Reaching is primarily performed between the knee and shoulder level. Overhead reaching is required occasionally (11-33%) to secure items stored above head level. Reaching between knee and shoulder levels may be performed unilaterally with either upper appendage on a frequent (34-67%) basis.

15. Handling/Dexterity: Fine manipulation is a requirement of this position while performing kitchen duties such as chopping vegetables/cooking. A light, gross grasp is required to handle office supplies and kitchen supplies. Tactile sensation is also required when working with temperature extremes.

16. Hazards: Caution should be taken when working in a kitchen environment.

ENVIRONMENTAL EXPOSURES
1. Inside: 50% and Outside: 50%
2. Extreme Cold: Freezer/cooler and Extreme Heat: Ovens/steam kettles, steam hoses
3. Extreme Humidity: None & Extreme Dryness: N/A
4. Extreme Noise: Varies & Extreme Quiet: N/A
5. Dust: None & Odors: Cooking & Fumes/Gases & Chemicals: Cleaning supplies, sanitizers, bleach, rubber gloves
The Pittsburgh Public Schools (PPS) does not discriminate on the basis of race, color, age, creed, religion, gender (including gender identity or expression), sexual orientation, ancestry, national origin, marital status, pregnancy or disability in its programs, activities, career and technical education programs or employment and provides equal access to the Boy Scouts and other designated youth groups. It is the policy of the Pittsburgh School District to make all services, programs and activities available and to provide reasonable accommodations to persons with disabilities. Please make requests for accommodations at least 72 hours before the scheduled event. For more information regarding accommodations, civil rights grievance procedures, please contact Employee Relations, Office of Human Resources, 341 S. Bellefield Ave, Pittsburgh, PA 15213 or 412-529-HELP (4357).