SPS DISTRICT EMPLOYEES

APPLICATION PROCESS FOR OPEN POSITION, LATERAL TRANSFER or PROMOTION

POSITION DESCRIPTIONS

Position Title: Bulk Satellite Manager  

PDF Version of Bulk Satellite Manager Position Description

Reports to: Nutrition Services Director or designee

Work Schedule: Varies - see current job posting

Salary: Current entry Level rate of pay $11.44
Per IUOE Local 609-B Nutrition Services negotiated salary schedule.

Start Date: Upon Selection

Summary of Assignment

Under the general direction of Nutrition Services Director or designee, responsible for heating and serving of high quality, nutritious meals under sanitary conditions in a Bulk Satellite kitchen.

Essential Functions

• Prepare and serve attractive, high quality, nutritious, cost effective meals following menu planners meeting District requirements.

• Insure that all student helpers and staff comply with proper food handling techniques and follow safety and sanitation procedures.

• Develop, prepare and post work schedules and diagram of serving area for program continuity and to assure that tasks are complete within the time allocated.

• Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory and other reports needed according to District procedures either manually or by computer.

• Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs. Report equipment malfunctions to insure safe working conditions.

• Order appropriate number of meals from central kitchen and adjust meal count as needed to utilize all food ordered.

• Maintain appropriate stock of food and supplies; rotate and reorder as needed.

• Establish and maintain cooperative working relations with others.

• Assist school staff in promoting proper nutrition.

• Respond to suggestions, complaints and requests of building staff and students.

• Report all accidents promptly to Nutrition Services office.

• Train and supervise staff including conducting performance evaluations.

• Train, monitor and evaluate student workers, substitutes and assigned staff.

• Promote Nutrition Services programs to increase meal participation.

• Check and secure kitchen and dining area at the end of the shift.

• Perform related duties as assigned.

Working Conditions

• Required to stand and walk for prolonged periods; ability to lift up to 25 lbs.; carry, push, stoop, reach and ability to handle and perform fingering functions.

• Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

• Requires effective decision making and problem solving; required to communicate with difficult individuals; excellent listening skills; adapt to change and remain flexible.

• Have normal far vision, depth perception and color vision.

• May be exposed to general cleaning chemicals.

Minimum Qualifications

• Must meet all the minimum qualifications of an Assistant:
  
  1. Ability to read and write English.
  2. Ability to count change, do simple mathematical calculations.
  3. Ability to follow instructions and use fundamentals of meal preparation following approved safety and sanitation procedures.
  4. Ability to speak and write effectively and communicate with students, staff and public in a courteous and professional manner.
  5. Ability to learn the Federal, State and Local requirements of the Nutrition Services program. \
  6. Ability to follow written and oral instructions.
  7. Possess a valid Food Handler's Permit.
  8. Be certified by School Nutrition Association at the appropriate level within the first year.
  9. Operate standard kitchen appliances and equipment.
  10. Ability to learn and operate Nutrition Services computerized system.

• Knowledge of menu planning and the nutritional requirements of the United States
  Department of Agriculture school meal patterns.

• Ability to accurately complete necessary records required by the United States
  Department of Agriculture, the State and the District.

• Ability to take initiative, analyze information/situation and resolve situation or
  recommend effective solution to Nutrition Services office.

• Audit and reconcile inventory and financial records.

• Provide direction to assigned staff.

• Knowledgeable of basic food handling and preparation techniques and safe practices
  and ability to use kitchen tools and equipment.

• High school diploma or equivalent.

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Position Title: Pre Pack Satellite Manager

PDF Version of Pre-Pack Satellite Manager Position Description

Reports to: Nutrition Services Director or designee

Work Schedule: Hours per current job posting

Salary: Current entry Level rate of pay $11.06

Per IUOE Local 609-B Nutrition Services negotiated salary schedule.

Start Date: Upon Selection

Summary of Assignment

Under the general direction of Nutrition Services Director or designee, responsible for heating and serving of high quality, nutritious meals under sanitary conditions in a Prepack Satellite kitchen.

Essential Functions

• Heat prepacked meals from the central kitchen to appropriate temperature to maintain quality and keep cold packs at the appropriate temperature until served.

• Insure that all student helpers and staff comply with proper food handling techniques and follow established safety and sanitation procedures.

• Develop, prepare and post work schedules and diagram of serving area for program continuity and to assure that tasks are complete within the time allocated.

• Maintain accurate records and complete necessary reports including meal count, cash count, tickets, menu planners, orders, delivery, payroll, inventory and other reports needed according to District procedures either manually or by computer.

• Maintain and schedule cleaning of kitchen and storeroom as well as kitchen equipment including tables and chairs. Report equipment malfunctions to insure safe working conditions.

• Order appropriate number of meals from central kitchen and adjust meal count as needed to utilize all food ordered.

• Maintain appropriate stock of food and supplies; rotate and reorder as needed.

• Establish and maintain cooperative working relations with others.

• Assist school staff in promoting proper nutrition.

• Respond to suggestions, complaints and requests of building staff, students and parents.

• Report all accidents promptly to Nutrition Services office.

• Supervise and train staff including conducting performance evaluations.

• Train, monitor and evaluate student workers, substitutes and assigned staff.

• Promote Nutrition Services programs to increase meal participation.

• Check and secure kitchen and dining area at the end of the shift.

• Perform related duties as assigned.

Working Conditions

• Required to stand and walk for prolonged periods; ability to lift up to 25 lbs.; carry, push, stoop, reach and ability to handle and perform fingering functions.

• Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

• Requires effective decision making and problem solving; required to communicate with difficult individuals; excellent listening skills; adapt to change and remain flexible.

• Have normal far vision, depth perception and color vision.

• May be exposed to general cleaning chemicals.

Minimum Qualifications

• Must meet all the minimum qualifications of an Assistant:
  
  1. Ability to read and write English.
  2. Ability to count change, do simple mathematical calculations.
  3. Ability to follow instructions and use fundamentals of meal preparation following approved safety and sanitation procedures.
  4. Ability to speak and write effectively and communicate with students, staff and public in a courteous and professional manner.
  5. Ability to learn the Federal, State and Local requirements of the Nutrition Services program.
  6. Ability to follow written and oral instructions.
  7. Possess a valid Food Handler's Permit.
  8. Be certified by School Nutrition Association at the appropriate level within the first year.
  9. Operate standard kitchen appliances and equipment.
  10. Ability to learn and operate Nutrition Services computerized system.

• Knowledge of menu planning and the nutritional requirements of the United States Department of Agriculture school meal patterns.

• Ability to accurately complete necessary records required by the United States Department of Agriculture, State and the District.

• Ability to take initiative, analyze information/situation and resolve situation or recommend effective solution to Nutrition Services office.

• Audit and reconcile inventory and financial records.

• Provide direction to assigned staff.

• Knowledgeable of basic food handling and preparation techniques and safe practices and ability to use kitchen tools and equipment.

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Position Title: Lunchroom Assistant

(Print out version of position description)

Reports to: Nutrition Services Manager or Lead

Work Schedule: Hours per current job posting

Salary: Current entry Level rate of pay $10.67

Per IUOE Local 609-B Nutrition Services negotiated salary schedule.

Start Date: Upon Selection

Summary of Assignment

Under the direction of the Nutrition Services Manager or Lead, assist in the preparation and serving of high quality nutritious meals under sanitary conditions.

Essential Functions

• Assist in the preparation and serving of attractive, high quality, nutritious, cost effective meals following standardized procedures, which may include cooking, baking, and/or salad making, according to the established work schedule, following menu planners as well as meeting District standards.

• Complete tasks within time allocated.

• Comply with approved safety and sanitation procedures.

• Assist in the cleaning of kitchen, equipment, tables and storeroom as scheduled by manager. Report equipment malfunctions to manager to insure safe working conditions.

• Assist in maintaining appropriate food and supply inventories.

• May relieve or assist other unit employees in higher meal preparation tasks to meet emergencies, on-the-job training situations or as necessary to maintain the operation of the cafeteria unit or as assigned by the Kitchen Manager and her/his designee.

• Collect money and account for meals served according to established procedures either manually or by computer, if requested.

• Maintain a plate count for record of meals served.

• Establish and maintain cooperative working relations with others.

• Assist in promoting Nutrition Services program to increase meal preparation.

• Perform related duties as assigned.

Working Conditions

• Required to stand and walk for prolonged periods; ability to lift up to 25 lbs.; carry, push, stoop, reach and ability to handle and perform fingering functions.

• Required to shift tasks and priorities; experience frequent interruptions; requires flexibility and adaptability; perform repetitive tasks; requires individual initiative and teamwork; ability to communicate with students and adults in some difficult situations.

• Have normal far vision, depth perception and color vision.

• May be exposed to general cleaning chemicals.

Minimum Qualifications

• Ability to read and write English.

• Ability to count change, do simple mathematical calculations.

• Ability to follow instructions and use fundamentals of meal preparation following approved safety and sanitation procedures.

• Ability to speak and write effectively and communicate with students, staff and public in a courteous and professional manner.

• Ability to learn the Federal, State and Local requirements of the Nutrition Services program.

• Ability to follow written and oral instructions.

• Possess a valid Food Handler's Permit.

• Be certified by School Nutrition Association at the appropriate level within the first year.

• Operate standard kitchen appliances and equipment.

• Ability to learn and operate Nutrition Services computerized system.

Position Title: Central Kitchen Operations Manager

Print out PDF version of position description

Position Title: Central Kitchen Operations Manager

Reports To:    Nutrition Services Director or Designee

Work Schedule:   Hours per current job posting

Salary:  Current entry Level rate of pay:  $18.02 per hour
             Per IUOE Local 609-B Nutrition Services negotiated salary schedule.

Start Date: Upon Selection

Summary of Assignment:

This position’s responsibility, under the direction of the Nutrition Services Director or designee, is to manage the general operation of the central kitchen, which includes supervision of staff, food production and distribution meeting all federal and state regulations and District requirements.

Essential Functions:

• Supervises the general operation of the central kitchen and personnel, including production, distribution and storage of meals and food items; insures quality control and assurance.

• Supervises and monitors food preparation; ensures that meals meet quality, cost effectiveness, nutrition and other standards; uses technology for menu planning and food production activities and reports.

• Manages the ordering and receipt of food and supplies; maintains appropriate inventories that meet production needs and comply with Nutrition Services and District procedures; supervises and maintains established procedures to check, inspect and store all incoming purchased goods; maintains a HACCP plan to keep all food safe and under sanitary conditions at all times.

• Monitors food, supplies, labor usage and waste to insure maintenance of fiscally sound operations; uses technology to monitor food usage, number of meals ordered, served and left over in various District sites; maintains meal counts for satellite schools according to meals actually served and adjusts satellite orders accordingly.

• Coordinates with the Administrative Dietitian to develop standardized recipes, new menu items or recipes, special events, catering and other projects, as assigned; maintains a file of available standardized recipes and instructs staff in the use and conversion of recipes.

• Maintains manual and computer records; prepares necessary reports, including counts, menu planners for all meals, payroll and special programs; submits reports in accordance with established schedules; documents activities and practices.

            3.         Ability to:

Licenses and Special Requirements: Must meet all the requirements of the Central Kitchen Coordinator, Lead and Assistant positions.

Conditions:

The preceding list of essential functions is not exhaustive and may be supplemented as necessary.

District employees, other than personnel in the District’s Employment Services Department, are not authorized to make promises of employment, promises of employment for a particular period of time, or promises of a particular level of compensation or benefits to job applicants for certificated or classified positions.  Any verbal or written statements to that effect by District employees other than Employment Services personnel are null and void.

Position Title: Central Kitchen Coordinator

Print out PDF version of position description

Position Title: Central Kitchen Coordinator

Reports To:    Central Kitchen Operations Manager

Work Schedule:   Hours per current job posting

Salary:  Current entry Level rate of pay:  $18.79 per hour
             Per IUOE Local 609-B Nutrition Services negotiated salary schedule.

Start Date: Upon Selection

Summary of Assignment:

This position’s responsibility, under the supervision of the Central Kitchen Operations Manager, is to assist in the general operation of the central kitchen, including supervision of staff; leads and coordinates the food service staff in the production and distribution of high quality nutritious foods in accordance with federal, state and District requirements; may act as the Manger in the Manager’s absence.

Essential Functions:

• Assists in the coordination and general operation of the central kitchen, including supervising personnel in all areas of food production, distribution and storage; ensures quality control, safety sanitary standards, and other Nutrition Services policies and procedures.

• Assists in the supervising, training and evaluating of Food Service Assistants and Leads; coordinates their daily work assignments; develops, directs and guides production and dispersion schedules.

• Reports accidents promptly; reports equipment malfunctions and insures a safe working environment, in accordance with the established HACCP system.

• Assists staff to complete daily meal preparation and disbursement of foods and supplies, when needed.

• Maintains records and submits daily reports and menu planners; verifies time procedures for central kitchen staff.

• Checks food product and supplies inventories; monitors usage; receives items in accordance with established procedures.

• Serves as a liaison between staff and the Manager; participates in staff meetings; provides information and training to staff; promotes team cooperation.

• Promotes and maintains effective food service communications and customer relations.

• Recommends program improvements to the Manager and assists in promoting Nutrition Services programs to increase meal participation.

• Assists the Manager in developing and implementing program and food improvements; monitors student trends and recommends new food items/recipes and equipment needs.

OTHER FUNCTIONS

• Performs related duties consistent with the scope and intent of the position.

REPORTING RELATIONSHIPS

Works under general supervision of the Central Kitchens Operations Manager.

WORKING CONDITIONS

Required to shift tasks and priorities; experience frequent interruptions; required to think logically and creatively; requires mental concentration; requires flexibility and adaptability; requires effective decision-making and problem solving; requires individual initiative and teamwork; required to communicate clearly with diverse audiences; required to operate commercial kitchen equipment; requires mechanical aptitude to master operation of complex equipment; required to lift objects weighing up to 25 pounds in accordance with established guidelines; required to assume positions, perform movements, and demonstrate stamina and exertions needed to prepare meals.

MINIMUM QUALIFICATIONS

Education and Experience: Three (3) years of work experience in commercial or institutional quantity food preparation, that included one (1) year of experience directing staff in food handling and preparation techniques, safe practices and use of commercial kitchen tools and equipment.

Required Knowledge, Skills and Abilities

• Knowledge of:

• • HACCP

  • Math and computer-assisted programs

  • Nutrition Services Program policies and procedures

• Skill in:

• • Communicating both orally and in writing; interpersonal communication.

• Ability to:

Licenses and Special Requirements: Must meet all the requirements of the Central Kitchen Lead and Assistant positions.

CONDITIONS

The preceding list of essential functions is not exhaustive and may be supplemented as necessary.

District employees, other than personnel in the District’s Employment Services Department, are not authorized to make promises of employment, promises of employment for a particular period of time, or promises of a particular level of compensation or benefits to job applicants for certificated or classified positions.  Any verbal or written statements to that effect by District employees other than Employment Services personnel are null and void.

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