SCHOOL NUTRITION ASSISTANT/BUS DRIVER

Job Summary

Required Qualifications

• •High School Diploma or GED
• •1 to 2 years of experience in the preparation of foods in an institutional setting or childcare
• •equivalent combination of training and experience which provides the required knowledge, skills, and abilities
• •Commercial Driver's License
• •Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service
• •Must be able to lift up to 50 pounds on occasion
• •Must be able to exert up to 25 pounds of force regularly
• •Must be able to exert 10 pounds of force constantly to move objects
• •Must be able to stand and walk on hard floors for hours
• •Must be able to bend, twist, lift, stoop, reach overhead, and push/pull up to 95 pounds to perform assigned tasks
• •Must have the ability to tolerate elevated noise levels and fluctuations in temperature
• •Ability to observe, compare, and contrast various people, data, or items
• •Ability to speak and/or signal people to convey or exchange information
• •Ability to work cooperatively with coworkers to complete group tasks and to serve customer needs
• •Ability to read and understand a variety of correspondence, menus, recipes, work schedules, production sheets, etc.
• •Ability to prepare simple reports, logs, and lists
• •Ability to speak to people with poise, voice control, self-control and confidence
• •Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form
• •Ability to deal with problems involving several concrete variables in or from standardized situations
• •Ability to record and deliver information, to explain procedures, and to follow oral and written instructions
• •Must be able to communicate effectively and efficiently in standard English
• •Ability to correctly utilize mathematical formulas while following standardized recipes
• •Ability to add and subtract
• •Ability to multiply and divide
• •Ability to work with fractions, utilize decimals and percentages
• •Ability to complete timesheets correctly
• •Visual acuity to complete essential duties, including the ability to conceptualize visual representations and inspect items for size, shape, and color
• •Ability to handle a variety of items, such as kitchen equipment
• •Ability to coordinate hands and eyes rapidly and accurately in using equipment
• •Ability to use two hands simultaneously to pan food items and otherwise increase work speed
• •Must have minimal levels of eye/hand/foot coordination
• •Ability to grasp and use repetitive wrist/hand/finger movement
• •Ability to deal with people beyond giving and receiving instructions
• •Must be adaptable to performing under stress and when confronted with emergency situations
• •Must be courteous and respectful of coworkers and customers
• •Ability to talk and hear
• •Ability to establish and maintain effective working relationships, including the ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers
• •Ability to set priorities, select and organize materials, and allocate time so that tasks are completed and deadlines are met in a timely manner
• •Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation
• •Ability to learn USDA meal patterns, recognize meal components, and reimbursable meals
• •Ability to complete basic records such as temperature logs, production sheets, inventory, and maintenance/equipment requests correctly and timely
• •Ability to use computer and calculator quickly and precisely for recipe ingredients and extensions, point of service monetary transactions, ordering supplies, and recording time
• •Ability to follow established policies and procedures
• •General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures
• •proper storage methods for various foods, supplies, and equipment
• •how to operate and clean kitchen equipment
• •the importance of using standardized recipes and ability to follow them
• •Ability to apply basic math skills and concepts relevant to food service
• •Ability to follow DCS food safety policies and procedures and HACCP protocol
• •Ability to maintain food and supply inventory
• •Ability to assist manager in ordering food/supplies based upon menu, inventory, and production needs
• •Ability to check deliveries for accuracy and quality
• •Ability to store food and non-food items in a safe, clean, organized manner compliant with recommended storage requirements
• •Ability to date, label, and rotate food/stock according to Hazard Analysis and Critical Control Points (HACCP) protocol
• •Ability to prepare, cook, and serve food with high standards for quality and appearance
• •Ability to follow production schedule and maintain accurate records of foods used, produced, served, leftover and discarded on food production record
• •Ability to transfer, pans, prepare, assemble, cook and wrap items for meal service
• •Ability to follow standardized recipes and established portions to assure compliance with United States Department of Agriculture (USDA) regulations and to control costs
• •Ability to prepare meals for special diets according to recipes or other instructions provided
• •Ability to utilize safe and sanitary practices to meet or exceed established standards
• •Ability to maintain high standards of personal hygiene, including hand-washing protocol, follows dress code, and utilizes safety and personal protective equipment
• •Ability to operate all equipment according to manufacturer's directions with emphasis given to safety guidelines
• •Ability to notify the School Nutrition Manager of any malfunction, damage, or loss of equipment
• •Ability to assist with maintaining financial records according to policies and procedures
• •Ability to collect and record advanced payments for meals to maintain accurate student files
• •Ability to act as cashier or back-up
• •Ability to monitor meal accountability at point of sale and maintain financial integrity for items served
• •Ability to maintain confidentiality of free and reduced information
• •Ability to count money and assist with deposits
• •Ability to follow Davie County Schools approved cash handling procedures
• •Ability to promote teamwork and professional growth
• •Ability to cross train and function in a variety of roles, follow the established work schedule, and complete work assignments in a timely manner
• •Ability to serve as the Person in Charge (PIC) in the absence of the manager
• •Ability to be responsible for the safe production, service, and overall handling of all food-related matters
• •Ability to attend job-related training to enhance skills and knowledge of food services