FOOD SERVICE CENTER WORKER (PRODUCTION: FULL-TIME)
Job Description
POSITION TITLE
Food Service Center Worker (Production - Full-Time)
JOB DESCRIPTION SUMMARY
The Food Service Center Worker is directly supervised by the Food Service Center Worker and is responsible for the accurate preparation and packing of menued items for buildings requiring hot pack service. This role adheres closely to the guidelines outlined by the department and regulatory agencies such as the United States Department of Agriculture (USDA), the Pennsylvania Department of Education (PDE), the Allegheny County Health Department (ACHD), and the Pittsburgh Public Schools Department of Food Services. Duties include but are not limited to maintaining standards of safety and sanitation as dictated by department guidelines, daily cleanup, various packing line duties as assigned, duties required to get various tasks done for completion of the days schedule as assigned. The two least senior food service production workers are responsible for dish sink duty, however, in times of extreme need any worker will be asked to assist.
WORK MONTHS
10 Months
ESSENTIAL FUNCTIONS
1. Preps, organizes, weighs and packs out planned menu items for satellite sites according to prescribed recipes and guidelines including monitoring of product temperature.
2. Receives, organizes and stores foodstuffs, paper, chemicals and supplies according to the Department Standard Operating Procedures.
3. Discerns identity of quality and freshness of products received at the production facility and ensures that production recipes will utilize stock according to recipe and following FIFO in pulling product to prepare recipes.
4. Able to read and execute large-scale recipes to best utilize the time allotted, equipment and space available in assigned kitchen area.
5. Maintains cleanliness and sanitation of kitchen, and storage areas including, but not limited to, walk-ins, refrigeration, freezers, and dry storage.
6. Assists with and assures accurate counting and verification of rack and dolly loads of prepared products.
7. Communicates, interacts, and works effectively and cooperatively with people from diverse backgrounds and participates fully in a team environment. Contributing to a productive and harmonious workplace.
8. Reads and responds to district emails and communications as necessary.
9. Performs other tasks as assigned.
10. Other relevant duties as assigned by supervisor in support of the department's or school's goals and objectives and the District's mission and Superintendent's Priority Goals.
EDUCATION REQUIRED
• High School Diploma or GED (General Education Development)
CERTIFICATION/LICENSURE REQUIRED
N/A
YEARS OF EXPERIENCE
Varies based on the needs of the supervisor
KNOWLEDGE, SKILLS, & ABILITIES
• Enthusiastic about the fundamental goal of advancing student achievement in an urban public school district.
• Value, demonstrate, and promote diversity, equity, and inclusion.
WORKING CONDITIONS & PHYSICAL REQUIREMENTS
The working conditions and physical requirements described here are representative of, but not limited to, those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made.
Physical Demand
• 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.
• 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.
• Sitting: Sitting is not performed by Food Service Workers on the production floor.
• Lifting: Food Service Workers must be able to lift up 25 -pounds unassisted. These items would be lifted on an occasional basis (11-33%). Lifting is performed primarily from floor to shoulder level.
• Carrying: Items weighing up to 25 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 25 pounds.
• Pushing/Pulling: Food Service Workers are required to push and pull 4-wheeled dollies containing various food items that are wheeled within the production area for distribution. Each dolly (full) weighs 50-70 pounds and is on a 4-wheeled cart for pushing/pulling purposes.
• Climbing: No significant amount of climbing is required for this position.
• Balancing: No significant amount balancing is required
• Stooping (Bending at Waist): No significant amount of stooping is required for this position. However, Food Service Workers may stoop on an occasional basis (1-33%) of the workday while picking up items dropped on the floor.
• Kneeling: Kneeling is not required of this position.
• 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.
• Crawling: No significant amount of crawling is required.
• Twisting/Turning: Food Service Workers are required to twist/turn on an occasional (11-33%) basis.
• 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.
• Handling/Dexterity: Fine manipulation is a requirement of this position while performing production and prep duties such as chopping vegetables. A light, gross grasp is required to handle office supplies and kitchen supplies. Tactile sensation is also required when working with temperature extremes
• Hazards: Caution should be taken when working in a kitchen environment.
Environmental Exposures
1. Inside: 95% and Outside: 5%
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 based on tasks being completed
5. Dust: None & Odors: Cooking & Fumes/Gases & Chemicals: Cleaning supplies, sanitizers, bleach, rubber gloves
APPLICANT ELIGIBILE CRITERIA
N/A
CITY OF PITTSBURGH RESIDENCY REQUIREMENT
This position requires individuals to live in the territorial boundaries of the School District of Pittsburgh. If hired for this position you will be required to establish residence within three calendar months of your hire date with Pittsburgh Public Schools.
Type : INTERNAL & EXTERNAL
Location : OP-FSC-FOOD SERVICE CENTER
Grade : FD SV CTR WK
Group : AFSCME 297
Posting Start : 07/09/2024
Posting End : 12/31/9999
Details :
MINIMUM HOURLY RATE: $20.18