School Nutrition Lead Assistant/Bus Driver at Jacobs Fork

JOB TITLE: School Nutrition Lead Assistant/Custodian

FLSA STATUS: Non-Exempt

BENEFITS STATUS: Full-Time, 6 Hours/Day

SALARY RANGE (HOURLY): $16.34 - $17.67 BASED ON EXPERIENCE

GENERAL STATEMENT OF JOB

SCHOOL NUTRITION ASSISTANT

Under general supervision of the cafeteria manager, this employee performs clerical work, operates a cash register and follows cash handling procedures, as well as prepares meals and other foodservice duties in a school cafeteria. Work involves operating a computer collecting, counting and recording fees received for purchase of meals and other food products, inputting data and generating computer reports, and participating in preparation of meals and other food. Employee will be required to work as a team with cleaning the kitchen and following/enforcing food safety practices daily.

DUTIES AND RESPONSIBILITIES

• Ability to arrive early and stay late in the absence of the cafeteria manager.

• Must be willing to operate super snack program with minimal supervision, if any.

• Possesses the ability to operate breakfast and lunch meal services in the absence of the cafeteria manager.

• Follows written and/or oral instructions provided by Cafeteria Manager.

• Operates food service equipment assists customers, provides cleaning and sanitation.

• Practices sound personal sanitation and safety.

• Understand and follows the School Nutrition cash handling procedures and maintains accurate student files in the computer database, regarding payments and purchases.

• Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.

• Counts money at end of day and prepares checks for deposit, prepares computer generated reports and deposit slips, and rolls loose coins; deposits money following established policies and procedures.

• Prepares cooks and serves meals, and la-carte items, preparing entrees, vegetables and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provided.

• Unpacks and carries canned and fresh fruits, meats, and vegetables from storage to the food preparation area; transports breads, rolls, desserts, and other items from oven to specified areas; prepares juice, coffee, tea, etc., and carries them to specified areas; transfers food items from cooking utensils to serving lines.

• Assists in cleaning kitchen area, equipment and utensils to ensure that sanitation codes are maintained; may perform various housekeeping or janitorial duties in kitchen, such as sweeping and mopping floors; and in dining area, such as wiping or washing tables, chairs or benches.

• May count physical inventory.

• Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.

• Performs other related duties assigned by the Cafeteria Manager or Area Supervisor.

• Will be expected to obtain a bus license.

ESSENTIAL JOB FUNCTIONS

• Performs light food preparation tasks such as washing fruits and vegetables, assembling and wrapping sandwiches, panning and re-heating food items, preparing tea, baking cookies, etc.
• May serve food at serving line, as necessary, providing a la carte items as requested or meal plates; answers inquiries pertaining to food and meal content.
• May open canned items, prepare condiment trays, fill drink glasses, place milk in coolers, place ice cream in open freezers, etc., as directed.
• May put up stock after deliveries.
• Performs minor clerical support activities.
• Performs other related work as required.
• May assist in taking monthly inventory.
• All work should be done in accordance with established safety regulations.
• Maintain established protocol in all areas of sanitation practices.
• Follow cash handling procedures at all times

ADDITIONAL JOB FUNCTIONS

• May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items.
• Performs other related work as required.

BUS DRIVER

Under general supervision, work performed, includes but is not limited to driving bus safely to destination and return; following school district procedures when driving assigned bus routes; and monitoring students'' behavior while they are riding on the bus.

DUTIES AND RESPONSIBILITIES

• Drives bus safely to destination and return. Conforms to traffic rules and regulations; makes vehicle pre-checks and records and reports malfunctions; follows school district regulations for handling vehicle breakdowns and accident incidents; and keeps the bus clean.
• Follows school district procedures when driving assigned bus routes. Picks up and drops off students at designated times and bus stops; ensures students depart the bus at their usual stops; and determines that all students leave the bus at both ends of the route.
• Monitor students'' behavior while they are riding on the bus. Take suitable action to resolve incidents between/among students should such incidents occur and report inappropriate student behavior to school authorities as soon as possible.
• Safety of Others. Considerable responsibility for the safe transportation of students.

MINIMUM TRAINING AND EXPERIENCE

A High School Diploma or GED.

Lead School Nutrition Assistant

One to two years of experience in cash collection and 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.

Bus Driver

5 years of responsible driving experience. Completion of the North Carolina Department of Motor Vehicles Bus Driver Training Course. Must be able to pass the required DOT Physical examination and have a DOT Drug Screen with negative results. Must be eligible to hold a Commercial Drivers License with Passenger Endorsement.

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 for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks.

Data Conception:

Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.

Interpersonal Communication:

Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. 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 schedule and productions 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 their time sheet correctly.

Form/Spatial Aptitude:

Requires the ability to inspect items for proper length, width, and shape.

Motor Coordination:

Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.

Manual Dexterity:

Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination.

Color Discrimination:

Requires the ability to differentiate between colors and shades of color.

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.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately.

KNOWLEDGE, SKILLS, AND ABILITIES

• Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
• Ability to establish and maintain effective working relationships as necessitated by work assignments.
• Ability to read, understand and follow written work schedules written in English language.
• Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
• Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.
• General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.
• General knowledge of proper storage methods for various foods, supplies, and equipment.
• General knowledge of how to operate and clean kitchen equipment.
• General knowledge of the importance of using standardized recipes and ability to follow them.
• Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
• Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility.
• Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.
• Ability to properly clean and sanitize kitchen area, equipment, and utensils.
• Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.
• Ability to complete basic records such as temperature logs and production sheets.
• Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.
• Ability to follow established policies and procedures.
• Ability to establish and maintain effective working relationships as necessitated by work assignments.
• Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.

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.