7 Hour Nutrition Tech II - Regular

Bend-La Pine Schools is committed to the principle of equity. Equity supersedes the notion of equality, where all are treated the same. Pursuing equity requires the removal of barriers and the promotion of inclusive practices so that all students fully benefit. The principle of equity will inform all BLS policies, regulations, programs, operations, practices, and resource allocations.

Studies have shown that some individuals (women and people of color, for example) are less likely to apply for jobs unless they believe they meet every single qualification in a job description. Our goal is to find the best candidate for the position, and we acknowledge that that candidate may be an individual from a less traditional background. We encourage you to apply, even if you don't believe you meet every one of our qualifications described. If you are unsure whether you meet the qualifications of a position, or how this would be determined, please feel free to contact Human Resources to discuss your application.

Position Title: NUTRITION SERVICES II - TECHNICIAN

Department: Nutrition Services

Reports To: Nutrition Services Supervisor

JOB DEFINITION:

Under direct supervision, the Nutrition Services II – Technician performs food serving, cooking, kitchen cleaning duties and other related work as required. The Nutrition Services II – Technician performs independent work as part of an overall team. Non-routine phases of the work are referred to the manager or supervisor for advice. The overall decisions and determinations are based on clearly defined procedures and instructions or on well-defined rules and regulations, but at times the complexity of the work may not be limited to established rules and regulations. Responsibility for getting along with others includes regular contact with students, school staff and the public. The Nutrition Services II -Technician directs the work assignments of the Nutrition Services I - Server. This employee serves as the designated contact person assigned to kitchens without on-site managers. At kitchens with on-site managers, the Nutrition Services II – Technician is the designated contact in the absence of the managers. The Nutrition Services II - Technician works under the supervision of the Nutrition Services Supervisor.

NATURE AND SCOPE OF WORK:

ESSENTIAL JOB FUNCTIONS:

• Performs routine food preparation duties.
• Orders food and supplies for the assigned school.
• Supervises employees and students assigned to the kitchen.
• Oversees the preparation and serving of food and makes sure specifications are followed.
• Forecast the number of meals and food needed at their school.
• Needs to be able process free and reduced applications.
• Performs cleaning and dish washing and other general duties in a kitchen or serving area.
• May transport food to other school locations.
• Collects money and operates Meal software.
• Sells ala carte and snack bar items.
• Responsible for the opening and closing of the kitchen prior to the beginning and after the ending of each school year.
• Assists in the cleaning and storing of equipment and food supplies.
• Assures there is an adequate supply of food items for the preparation of future menu dishes.
• Maintains the cleanliness and orderliness of the assigned operational area.
• Maintains necessary records.
• Fulfills other related duties as assigned.
• Fulfills performance standards identified in the evaluation process as required by the position.
• Fulfills working conditions and physical effort listed below.

WORKING CONDITIONS:

This employee works in a kitchen/cafeteria environment. The usual hazards associated with cooking equipment, such as hot stoves, steam cookers, and cutting devices, are continually present. Occasional lifting of items ranging up to 50 pounds and occasional climbing on a stool or ladder are also required. The majority of the worker’s day is spent standing, walking or seated.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge:

• Basic kitchen utensils and equipment.
• Rules of safety and sanitation practices.
• USDA rules and regulations for area of responsibility, including but not limited to the breakfast and lunch menu pattern.
• Rules and regulations for portion control.
• Operation, cleaning, and caring for utensils and commercial cooking equipment.
• Proper methods of planning, preparing, cooking, serving and storing foods to meet quality and nutritional standards in large quantities.
• Methods of preparing food, including meats and other main dishes, salads, sandwiches and desserts.

Skills and Abilities:

Possess the physical ability to regularly attend work and fulfill the essential functions of the position with or without reasonable accommodation.

• Operate equipment found in school kitchens.
• Assign task and supervise work of others.
• Read, understand and carry out oral and written instructions.
• Prepare food planned for the needs of students.
• Use proper amount of food.
• Assign tasks and supervise work of others.
• Attend regularly all district food service workshops.
• Accurately transfer, record and convey information, materials, and money as required by the position.
• Where applicable, learn and operate the basic computer software.
• Make bank deposits and process the selling of meals accurately and efficiently.
• Adhere to the district requirement for a drug-free workplace.
• Attend regularly scheduled food service workshops.
• Possess or obtain an Oregon Food Handler’s Permit or maintain current ServSafe certification.

EDUCATION AND EXPERIENCE:

Equivalent to a high school education or GED. The position requires the basic ability to read, write, and communicate, the ability to understand simple directions and basic mathematical concepts, and to read simple measuring devices.

The position requires working knowledge of several technical procedures or work activity areas and ability to teach them to others. In-depth knowledge of work-related School District policies and practices is necessary. Proficiency can be acquired in six to twelve months.

CERTIFICATION AND LICENSING:

• Obtain and maintain certification under the Oregon School Food Services Certification Plan.
• Possess or obtain an Oregon Food Handler’s Permit or maintain current ServSafe certification.
• Obtain or possess a valid Oregon driver’s license and maintain an insurable status for automobile and liability coverage, as required by the position.

The statements herein reflect general details as necessary to describe the principle functions of the job, the level of knowledge and skills typically required and the scope of responsibility, but should not be considered an all-inclusive listing of work and physical requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences or relief, to equalize peak work or otherwise to balance the workload.