What are the responsibilities and job description for the Traveling Trainer position at Central Kitchen?
EXECUTIVE SUMMARY
Responsible for training all food service staff in all operations at any of the kitchen facilities in the District. This includes adhering and enforcing policies and procedures. Able to Perform all aspects and duties of all jobs within the foodservice department.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Oversees food service operation and employees, including policies/procedures.
Responsible for all ordering of food and supplies from Central Kitchen including inventory maintenance.
Training and supervising all food service employees. Resolves employee relations issues.
Able to manages ticket sales, meal applications, and confidential free and reduced list.
Maintains accurate and up to date records including production sheets, temp charts, reporting of meals including free and reduced.
Follows and insures proper sanitation and safety procedures.
Follows and insures proper food preparation and handling procedures.
Maintains proper serving policies and procedures including offer vs. serve.
Accountable for all money, deposits, change drawers and oversees cashiers and double-checks their records.
Maintains personal hygiene including wearing proper hair cover, uniform and approved slip resistant shoes. Follow and adhere to jewelry/fingernail policies.
Follows regulations according to the HACCP manual.
Other assigned duties assigned by Foodservice Director.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, education and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); two to three years related experience in school food service or other quantity food production management facility preferred. Must complete and pass the ServSafe Food Protection Manager Certification Examination within four weeks of hire.
COMMUNICATION SKILLS
Must possess the ability to communicate effectively with a variety of individuals and groups from all levels of the organization, including departmental staff, principals, and central administration, as well as students, parents, and community members. Individual must have effective listening skills. Positive communication to promote spirit of cooperation with fellow workers.
ANALYTICAL and REASONING SKILLS
Ability to calculate figures, amounts and proportions. Ability to deal with problems involving several concrete variables in standardized situations.
TECHNOLOGY SKILLS
Must be able to use the computer.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The ability to lift up to 50 pound constantly and carrying food and supplies is required. Must be able to continuously stand or walk. The individual will work in high temperatures, humidity and crowded working conditions. Stress and pressure may exist due to strict time schedules
