What are the responsibilities and job description for the Food Service Worker - Floater position at Stevens Point Area Public School District?
Food Service Worker - Floater - Vacancy ID: 225913
Vacancy Details
Title
Food Service Worker - Floater
School/Building
Auxiliary Services Building (ASB) / District Wide
Number of Openings
1
URL
http://www.gbaps.org
Close Date (11:59 p.m. Central)
Open until filled
Contact
Name
Lynette Kiehnau
Title
Director of Food Services
Email
lakiehnau@gbaps.org
Phone
(920)391-2566
Website
http://www.gbaps.org
Position Details
Position Start Date
As soon as possible
Salary/Wage
$20.20/hour
Terms/Schedule
Monday-Friday, 30 hours/week (schedule varies); student calendar year (approx. 10 months)
Appointment Type
Part Time
Description
The Green Bay Public School District is looking for candidates interested in joining the Food Service team. We are hiring for a Food Service Worker - Floater position. This position will be responsible for floating out to elementary or secondary schools when necessary for coverage, of which training will be provided. This could vary your start and end times on any given day from 6:45 am to 4:30 pm, where there is the potential to cover the breakfast, lunch and dinner shift. A valid driver's license is mandatory. The position will work following the student calendar year. The position will work a guaranteed minimum amount of 30.0 hours/week during the regular Monday-Friday work week. When employee is not needed at a site, work times will be 7:00 am - 1:00 pm and will involve repetitive movements in a production line at the Auxiliary Services Building (ASB). Based upon the educational, staffing and safety needs of the District and Food Service program, your scheduled days of the week/hours are subject to change.
Essential Functions:
- Follows the Core Values of the Green Bay Area Public School District as driver of our words and actions.
- Excellence: Students and educators analyze, pursue learning, research, think creatively and work independently and/or collaboratively while applying their knowledge, abilities and skills with depth and critical thinking to both familiar and unfamiliar situations.
- Engagement: Active and enthusiastic involvement in and out of the classroom
- Equity: Systems and procedures we use to place students into nurturing and rigorous settings where students’ cultural approaches are honored and students are empowered to fully use their capacities. Equity enhances the quality and accessibility of opportunities
- Integrity: Demonstrating fairness in judgment and action
- Responsibility: Fulfilling obligations in a dependable manner and accepting consequences
- Demonstrates exemplary, responsive service and treats all in a respectful manner.
- Promotes efforts on diversity, establishes best practices and utilizes skills to remove barriers for students of diverse backgrounds.
- Creates a favorable professional impact on students, parents, community, and other employees.
- Maintains confidentiality in verbal, written, and electronic communication.
- Refers confidential information to the appropriate person.
- Follows safe practices and adheres to safety standards.
- Works on receiving product, inventory control, kitchen equipment, food serving lines, and packaging.
- Understands and applies math and computer skills with the ability to understand and apply basic computer skills.
- Follows and demonstrates verbal and written communication skills.
- Adheres to the components and regulations of the USDA National School Lunch Programs and USDA School Breakfast program and other Federal or State school nutrition programs. Follows all requirements in regards to Offer vs Serve, meal patterns and special dietary accommodations.
- Follows standardized recipes, menu planning, production records, and procurement practices.
- Recommends changes in program operation to assure compliance with Federal and State requirements.
- Maintains quality standards of personal hygiene and cleanliness.
- Models professional and personal behavior that fosters and maintains a positive school culture for all stakeholders.
Specific Responsibilities:
- Problem solves as needed through daily communications with appropriate personnel.
- Secures all food, supplies and equipment in the school kitchen at the end of each day by completing any food processes, temperature charts and cleaning.
- Attends educational or informational meetings related to food service as required.
- Provides customer service in a friendly and efficient manner.
- Follows Food Safety Practices including Personal Protective Equipment (PPE) outlined in Standard Operating Procedures (SOP) in Hazard Analysis Critical Control Point (HACCP) plan.
- Performs other duties as assigned or as judgment and necessity dictates.
- Maintains daily production and temperature records.
- Completes all mandatory annual Professional Standards training as assigned within a given time frame, in addition to District assigned training.
- Maintains inventory of all food, supplies and equipment, while completing the ordering, receiving, and storage of all products practicing First In First Out (FIFO) rotation.
- Ensure ordered amounts of meals and milk have been received for all programs at site. Ensure sufficient meals and milk quantities are on hand for next meal service.
- Cross train in all positions as directed by Department Leadership.
- Provides leadership and support in the daily operation of the kitchen as needed.
- Attends educational or informational meetings related to food service as required.
- Prepares all menu items using established departmental policies and procedures.
- Maintains proper food handling, heating, cooling, and storage techniques to ensure efficient operation and eliminate waste and spoilage.
- Provides direction and assists in setting up, maintaining, breaking down and cleaning serving areas as needed.
- Performs a variety of tasks while maintaining the high standards of quality food products from the food service department.
- Responsible for reconciling account transactions, balancing and verifying cash deposits.
- Use tools and resources provided by Department Leadership to effectively and efficiently operate and conduct kitchen responsibilities.
- Communicate and coordinate with appropriate school personnel as needed.
- Maintains and operates all kitchen and serving equipment, reporting any malfunctions as needed.
- Cross train and rotate in all positions as directed by Kitchen Lead and / or Department Leadership when working in a secondary school.
Working Conditions:
- Work involves frequent disruptions of daily schedule with flexibility to adjust to continuously changing situations.
- Work involves frequent deadlines under pressure to complete assigned tasks in a timely manner.
- Work involves occasional to frequent walking, standing, sitting; climbing or balancing, stooping, kneeling or crouching.
- Must be able to multitask and walk at frequent, fast, ten (10) second bursts.
- Must be able to hear and understand the spoken voice when working.
- Work requires frequently lifting, pushing, pulling or moving objects up to 50 pounds. Work requires repetitive movements, mainly with upper extremities.
- Work requires specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
- Ability to work within frequent temperature fluctuations within the work environment including going from below freezing to excessive heat.
- Will be subjected to a variety of smells and frequent loud noises.
- Work requires travel to a variety of assigned schools.
- Flexible work schedule.
Safety and Sanitation: Maintain proper food handling, heating, cooling and storage techniques to ensure efficient operations and eliminate waste and spoilage. To comply and maintain the sanitary standards as stated in the Wisconsin Administrative Code of the Department of Health and Social Services Chapter HSS 196. Notify immediate supervisor of signs of food mishandling, spoilage or any improper food handling practice.
Qualifications
- One year of satisfactory food service experience in a multi task food service operation
- Serve Safe Certified by successfully completing an approved Safety and Sanitation class within the last 5 years (or complete within 90 days of hire) and renew certification every 5 years
- Basic knowledge of the National School Lunch Program regulations and nutrition policies and all quantity food production methods
- Ability to follow verbal and written instruction; basic writing and math skills; basic computer skills
- Ability to perform a variety of tasks while maintaining the high standards of quality food products from the department
- The ability to perform occasional heavy lifting not to exceed 50 lbs (a lifting test will be required)
- Have enthusiasm and willingness to continue learning through attending necessary staff development workshops and programs as designated
Candidate Requirements
Additional Requirements
- Custom Questions
Salary : $20
