Asst Nutrition Services Part-Time (SY 2023 -2024)

Asst Nutrition Services Part-Time (SY 2023 -2024)-(23003792)

Description

Job Title: Assistant - Cafeteria, 89600 FLSA/Exemption Code (if exempt): Non-Exempt SOC Code & Family 53-1000: Cafeteria assistant Revision Date: 08.06 2014 Salary Plan & Pay Grade: Support; SCH001 Revised By: Braina Corke EEO Code: 516: service worker Comp Reviewed By: Sheila Armstrong Funding Source Local Duration/mos/days FT / 10 mos / 196 hrs

JOBSUMMARY & PRIMARY JOB FUNCTIONS

REPORTS TO: Manager- Nutrition Services

DEPARTMENT NAME: Nutrition Services

JOB SUMMARY (2-3 sentences): Underthe supervision of manager, assists school nutrition staff to assure meals areprepared and served in a clean environment while following all health andsanitation rules and regulations.

PRIMARY JOB FUNCTIONS: List,in the order of time spent, the essential tasks performed by the position. Employees may be assigned additional dutiesby management as required.

The statements inthis job description are not an exhaustive list of all essential functions,duties and skills. Other duties may be added or deleted and this descriptionmay be amended at any time.

Job Responsibility 1:

Performs various semi-skilled kitchen tasks to prepare food for serving. Tasks include, but not limited to, slicing and chopping vegetables, cooking vegetables and meat, mixing pastries, measuring ingredients to ensure food is prepared in established quantities according to daily menu guidelines.

Job Responsibility 2:

Cleans and sanitizes kitchen equipment, counters and tables, mops and sweeps floors on a daily basis in compliance with state health regulations.

Job Responsibility 3:

Prepares serving lines by filling steam table wells and arranging appropriate number of pans in correct sequence.

Job Responsibility 4:

Serves students and teachers appropriate quantities in a friendly manner as they come through serving line.

Job Responsibility 5:

Keeps serving line clean and replenished.

Job Responsibility 6:

Answers inquiries customers may have regarding content or nutritional value of food or refers to appropriate personnel if needed.

Job Responsibility 7:

Receives supply orders and verifies quantity ordered/shipped against invoices.

Job Responsibility 8:

Stores food and supplies upon receipt, updates inventory records to ensure necessary supplies are available on a continual basis.

GENERALRESPONSIBILITIES, REQUIREMENTS, AND IMPACTS

DATARESPONSIBILITY : “ DataResponsibility” refers to information, knowledge, and conceptions obtained byobservation, investigation, interpretation, visualization, and mentalcreation. Data are intangible andinclude numbers, words, symbols, ideas, concepts, and oral verbalizations.

Comparesor inspects data, people, or things against a standard. Maintain accuratecounts of items used during preparation, sold and returned.

PEOPLERESPONSIBILITY : “ PeopleResponsibility” refers to individuals who have contact with or are influencedby the position.

Attendsto the needs or requests of people and exchanges information with them.

ASSETS RESPONSIBILITY :“ Assets Responsibility” refers to the responsibilityfor achieving economies or preventing loss within the organization.

Requiressome responsibility for achieving minor economies and/or preventing minorlosses through the handling of or accounting for materials, supplies, or smallamounts of money.

MATHEMATICALREQUIREMENTS : “ Mathematics”deals with quantities, magnitudes, and forms and their relationships andattributes by the use of numbers and symbols.

Usesaddition, subtraction, multiplication, and division; may compute ratios, rates,and percentages.

COMMUNICATIONSREQUIREMENTS : “ Communications”involves the ability to read, write, and speak.

Readssimple sentences or instructions; writes simple sentences; speaks simplesentences using basic grammar.

COMPLEXITY OFWORK : “ Complexityof Work” addresses the analysis, initiative, ingenuity, creativity, andconcentration required by the position and the presence of any unusualpressures.

Abilityto follow directions and work in a team environment. Ability to concentrate on multipletasks simultaneously. Performs routine work using common sense; requiresattention to accurate results.

IMPACT OFDECISIONS : “ Impact of Decisions” refers toconsequences such as damage to property, loss of data or property, exposure ofthe organization to legal liability, or injury or death to individuals.

Makesdecisions with medium impact on stakeholders.

EQUIPMENT USAGE : “EquipmentUsage” refers to inanimate objects such as substances, materials, machines,tools, equipment, work aids, or products. A thing is tangible and has shape, form, and other physicalcharacteristics.

Kitchenequipment including but not limited to steamers, ovens, warmers, tilt skillets,milk boxes and other necessary kitchen equipment.

SAFETY OF OTHERS : “ Safety of Others”refers to the responsibility for other people’s safety, either inherent in thejob or to assure the safety of the general public.

Requiresresponsibility for the safety and health of others and for occasional enforcementof the laws and standards of public health and safety. Requires responsibility forfollow all Health & Sanitation rules, work place safety rules, all otherDistrict and Department rules pertaining to safety.

EDUCATION ANDEXPERIENCE REQUIREMENTS

EDUCATIONREQUIREMENTS : “ EducationRequirements” refers to job specific training and education required for entryinto the position.

HighSchool diploma or GED

LICENSES,CERTIFICATIONS, AND REGISTRATIONS REQUIRED : “ Licenses,Certifications, and Registrations” refers to professional, state, or federallicenses, certifications, or registrations required to enter the position.

None.

EXPERIENCEREQUIREMENTS : “ ExperienceRequirements” refers to the amount of work experience that is required for entryinto the position that would result in reasonable expectation that the personcan perform the tasks required by the position.

Oneyear of work experience in food preparation is desirable. Must be able to read,write and speak English.

AMERICANS WITHDISABILITIES REQUIREMENTS

PHYSICAL DEMANDS :“ Physical Demands” refers to the requirements forphysical exertion and coordination of limb and body movement.

Standingand walking: generally 6 hours per day(fully functioning)

Liftingand carrying: frequently lifting 30 lbsand occasionally lifting 50 lbs

Pushand pull: unlimited grasp and fingering

Dexterity: ability to operate machines, tools or officeequipment

Additionalrequirements: unlimited reaching toshoulder height; frequently stoops; frequently climbs stairs; exposure to heatextremes.

UNAVOIDABLEHAZARDS: “Unavoidable Hazards” refers to unusual conditions in the workenvironment that may cause illness or injury.

Theposition is exposed to extreme heat/cold, wet or humid conditions, bright/dimlights, dust or pollen, intense noise levels, vibration, fumes or noxiousodors, moving mechanical parts, disease/pathogens, and cleaning chemicals(bleach, oven cleaner, etc.).

SENSORY (ADA)REQUIREMENTS: “Sensory Requirements” refers to hearing, sight, touch, taste,and smell necessary to perform the tasks required by the position efficiently.

Theposition requires normal visual acuity and field of vision, hearing, speaking,color perception, sense of smell, and depth perception. Must have precise hand-eye coordination.

AMERICANS WITHDISABILITIES ACT COMPLIANCE

MetropolitanNashville Public Schools is an Equal Opportunity Employer. ADA requires MNPS to provide adequateaccommodations to qualified persons with disabilities. Prospective and currentemployees are encouraged to discuss ADA accommodations with management.

Qualifications

See Job Description.

Primary Location

:Nashville-Southwest-Harpeth Valley Elementary

Work Locations

:Harpeth Valley Elementary7840 Learning LaneNashvilleTN

Job

:Nutrition ServicesJob Schedule:Part-Time