Food Service Aide 3 - Substitute Food Service Custodian

Job Title: Food Service Aide III Substitute - Food Service Custodian

Position Function: To function as a substitute for Food Service Aide I, II, and III employees in the schools and to work in the Food Production Center Custodial department.

Essential Performance Responsibilities:

• Quickly and safely serves meals, following menu and portion size as provided.
• Inspects all delivered food to ensure required quality standards and quantities are met
• Maintains sanitation standards
• Takes and records temperatures of food
• Follows proper handling of served and disposed of foods
• Cleans kitchen, equipment and pans
• Lifts and carries food and supply items from delivery carriers to work stations.
• Calculates needed food and supply items on a needed basis
• Counts and records number of meals served, disposed and returned
• Collaborates with school site staff to organize serving lines in a logical manner for optimum serving speed.
• Understands and follows the regulations of Nutrition Services.
• Loads delivery carriers with items to be returned to the Food Production Center.
• Maintains Nutrition Services participation and nutrition education promotions.

Additional Duties: Assists with additional duties as assigned by supervisor.

Equipment: This position may require the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine. Must always comply with USD 259's guidelines for equipment use.

Travel: Limited travel between schools and central offices may be required.

Physical and Mental Demands:

• Regular attendance is required
• Task may be performed in a wide range of temperatures (below 20 degrees in freezers, and above 90 degrees in warehouse and dock
• Limited (0-1 hour): Climbing/ Balancing (stairs, ladders, other), Kneeling, Crouching (squatting), Keyboarding/ mouse
• Occasional (1-3 hours): Forceful grip, Below the waist reaching and Overhead reaching
• Frequent (3-6 hours): Standing, Walking, Rotation of head/ neck, Flexion (head bend down and head bend back), Bending at the waist, Twisting at the waist, Handling/ grasping, Fine finger manipulation, Repetitive motion (multiple manipulation of same muscle group), Waist to shoulder reaching
• Constant ( 6-8 hours): Total reaching
• Exposure to: Odors, fumes, mists (water), gases and chemicals (cleaning solutions and forklift fumes

Maximum Force

None

Limited (0-1 hour)

Occasional (1-3 hours)

Frequent (3-6 hours)

Constant (6-8 hours)

01-10lbs.

(Sedentary)

Lifting

Carrying

Pushing/ Pulling

11-20lbs.

(Light)

Lifting

Carrying

Pushing/ Pulling

21-50lbs.

(Medium)

Lifting

Carrying

Pushing/ Pulling

51-100lbs.

(Heavy)

Lifting Carrying

Pushing/ Pulling

100 + lbs.

(Very Heavy)

Lifting

Carrying

Pushing/ Pulling

Knowledge, Skills, and Abilities:

• Ability to communicate both verbally and written in order to communicate with others inside and outside of the organization for the purpose of giving and obtaining information
• Ability to communicate effectively with a Supervisor when their discretion is needed
• Ability to perform as an effective team player
• Ability to plan, organize, make decisions and prioritize work to meet the daily demands of the building
• Exhibit a professional manner and a positive attitude
• Use good judgment to make decisions on recurring assignments
• Display a significant degree of professionalism and confidentiality
• Ability to conform to proper standards of professional dress and appearance
• Knowledge of company's mission, purpose, goals and the role of every employee in achieving each of them
• Basic Math and computer skills

Interrelations:

• Contact with personnel within the district and with customers and vendors
• Will be working under the direct supervision of the department supervisor in order to complete day to day tasks
• Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy
• Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues
• Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service

Employee Punctuality and Appearance:

• In order for schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave
• Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator
• All employees are required to report to work dressed in a manner that reflects a positive image of USD 259 and is appropriate for their position

Qualification Profile:

• Must attend a Food Safety Basics class within 6 months of employment
• Completion of one-year food services experience is required
• Ability to count money, make c hange and perform basic math functions r equired
• Valid Kansas Driver's License required .

FLSA Status: Non-Exempt

Position Specifics:

The primary function of this position while at the food production center is to maintain standards of sanitation in the Food Production Center as required by the current Kansas Food Code.

• Washes and cleans pots and pans, manually and by machine
• Sweeps and mops floors, tile and carpet; removes trash to dumpsters or recycling area
• Keeps all custodial equipment clean and reports any equipment malfunction to a supervisor
• Cleans and sanitizes transport carriers
• Cleans and sanitizes the dish machine and all equipment in use daily
• As needed, assists in the movement of food, supplies and equipment; assists with rotation of stock and supplies
• Operates floor jack, buffer and automatic scrubber
• Performs routine cleaning of grease traps, vents, ovens, freezers and refrigerators
• As assigned, serves as a substitute in any school served by Food Services
• Provides leadership for the custodial team when the Custodian III and Technician are not present
• Ensures completion of early morning custodial tasks in the Food Production Center and in the Nutrition Services offices
• Assists in training new custodial employees in the Food Production Center
• Su bstitutes as needed in Food Service Aide I , II, or II I positions in satellite schools, performing tasks that may include the following:
• • o Quickly and safely serves meals, following menu and portion size as provided
  
  o Inspects all delivered food to ensure required quality standards and quantities are met
  
  o Maintains sanitation standards
  
  § Takes and records temperatures of food
  
  § Follows proper handling of served and disposed of foods
  
  § Cleans kitchen, equipment and pans
  
  o Lifts and carries food and supply items from delivery carriers to work stations
  
  o Calculates needed food and supply items on as needed basis
  
  o Counts and records number of meals served, disposed and returned
  
  o Collaborates with school site staff to organize serving lines in a logical manner for optimum serving speed
  
  o Understands and follows the regulations of Nutrition Services
  
  o Loads delivery carriers with items to be returned to the Food Production Center
  
  o Demonstrates a positive and cheerful manner to all customers
  
  o Maintains Nutrition Services participation and nutrition education promotions
  
  o May be asked to serve and collect money for a la carte items, create end of month reports, conduct point of service accountability, input rosters into POS system, place food orders into the food service software program.
• Substitutes as needed in Food Service Aide I or II positions in comprehensive secondary schools, performing tasks that may include the following:
• o Assists with arrangement of serving lines and serving food
  
  o Assists with preparation and garnishing of food
  
  o Quickly and safely serves meals, following menu and portion size as provided
  
  o Maintains required sanitation standards, following all HACCP Standard Operating Procedures
  
  o Performs general cleaning, including sweeping and mopping floors in the kitchen and serving line areas and cleaning of equipment, pots and pans and transport carts
  
  o Performs cashing duties for a lunch or meal or a la carte line, including correct identification of a reimbursable meal, accurate reporting and accountability for money collected on the line and completion of the cashiers' reports
  
  o As appropriate, oversees student employees keeping them on task and on schedule with their assigned duties
  
  o Demonstrates a positive and cheerful manner to all customers
  
  o Maintains Nutrition Services participation and nutrition education promotions
  
  o Performs other assigned duties as may be required by the building principal, building manager and/or Supervisor, Central Food Production