Summer Food Program General Worker - Production Kitchen

JOB TITLE - General Worker - Production Kitchen

CLASSIFICATION - Classified

FLSA STATUS - Non-Exempt

IMMEDIATE SUPERVISOR - Director of Nutrition Services

RECEIVES GUIDANCE FROM - Director of Nutrition Services, Operations Specialist, Kitchen Manager

PURPOSE OF THE POSITION - To assist in administering effective and nutrition services programming for Urbandale Community School District.

Please review the UCSD Actions of Excellence to gain an understanding of the expectations for UCSD employees.

QUALIFICATIONS -
(Skills, Knowledge, Abilities, Education, Certification/Licensure, Experience, Equipment)  

Skills, Knowledge, and Abilities

1. Hazard Analysis Critical Control Points (HAACP) knowledge desired.
2. Knowledge of quantity food preparation and techniques for preserving nutritional value.
3. Knowledge of food service regulation and sanitary codes governing food service operations.
4. Knowledge of work safety.
5. Knowledge of security and emergency procedures.
6. Manual dexterity in handling of all equipment.
7. Flexibility to accimlate to drastic changes in environment (i.e. hot in kitchen, cold in freezer, etc.).
8. Ability to work in a kitchen atmosphere (sometimes noisy, possible food allergen exposure).
9. Ability to operate all equipment.
10. Flexibility to handle peak rush periods.
11. Ability to interpret a variety in written, oral, diagram, or schedule forms.
12. Must be able to read, write, and communicate in English.
13. Knowledge of computers.
14. Knowledge of record keeping and basic mathematical skills.
15. Strong customer service skills.
16. Ability to meet and work with people in a pleasant manner.

Education

1. High School Diploma or equivalent required.

Certification/Licensure

1. 4-6 hours training within first year with Certification of Completion covering: Nutrition, Food Safety/Sanitation, School Nutrition Orientation.
2. ServSafe Certification - Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and will be a paid day. Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing. ServSafe certification must be maintained throughout employment.

Experience

1. Quantity food service experience preferred.

Equipment

1. Office equipments such as cell phone, multi-line phone system, fax machines, copiers, and computers.

ESSENTIAL DUTIES AND RESPONSIBILITIES -

The following duties are normal for this position.  These are not to be construed as exclusive or all inclusive.  Other duties may be required and assigned.

1. Knowledge of USDA Meal Pattern Requirements and Nutrition Standards.
2. Knowledge and ability to perform all nutrition positions within the kitchen or work site to which assigned.
3. Maintain compliance with state and local health regulations.
4. Professionally interact with all personnel, students, building patrons, federal/state inspectors, vendors, and delivery drivers.
5. Assists with set-up and serving for both breakfast and/or lunch.
6. Correctly portions and neatly serves food items when needed.
7. Maintains cleanliness and neatness of work area.
8. Assists in handling of leftover food appropriately and in accordance with food safety guidelines.
9. Leads in maintaining neatness, organization, and rotation of stock.
10. Cleans up kitchen and serving area, including but not limited to, dishes, sweeping, and mopping.
11. Reports to the Production Kitchen Manager and/or Director of Nutrition Services all relevant matters.
12. Follows Hazard Analysis and Critical Control Points guidelines in all areas of the kitchen.
13. Attends district meetings and classes.
14. Maintain a reliable attendance record.
15. Maintain confidentiality.
16. Other duties as assigned.

SUPERVISION OF OTHERS -

1. None

PHYSICAL REQUIREMENTS -

1. Repetitious bending, lifting, and hand movement.
2. Capable of lifting 50 lbs.
3. Ability to work standing and moving for long periods of time.
4. Ability to work an irregular schedule.
5. Drug, tobacco, and alcohol-free while working.
6. Must be able to see and hear within normal limits with or without corrective lenses or hearing aids.
7. Ability to operate a motor vehicle used to travel between sites.

WORKING CONDITIONS -

1. Majority of work is performed in a kitchen or school setting.
2. Occasional meetings outside the school day.
3. Occasional exposure to body fluids, fumes, noise, and hazardous materials and emergency situations.

TERMS OF EMPLOYMENT -

1. At-Will Employee
2. Letter of Assignment
3. Per Board Policies and administrative guidelines
4. Performance evaluated annually