Nutrition Services: Food Service Aide 3 - Food Production Center

• → Assist with arrangement of serving lines and service of food, following menu and portion sizes as provided and meeting meal service standards
• → Assist with food preparation and garnishing as needed
• → Perform general cleaning, which may include sweeping and mopping of floors of kitchen and serving line areas, equipment, pots and pans, and transport carts
• → Lift and carry food and supply items to work stations
• → Maintain sanitation and food safety standards
• → Perform other assigned duties as may be required by the Building Principal, Supervisor of Elementary Programs, and/or Supervisor of Secondary Programs
• →Perform cashing duties for a lunch and/or a la carte line, and reports to the manager an accurate accounting of money collected on the line
• →Complete the cashiers "Report of Sales" reports
• → Inspect all delivered food to ensure required quality standards and quantities are met
• → Maintain HACCP records as required by Nutrition Services Standard Operating Procedures (SOPs)
• → Calculate needed food and supply items on an as needed basis
• → As appropriate, supervises student employees
• → Assists with inventory, ordering and daily reports in absence of the Cafeteria Manager
• → Acts as the Cafeteria Manager if needed during their absence

• Frequent; Lifting of 10 lbs, Carrying up to 25 feet of 10 lbs, Bending and twisting at the waist; Standing, Repetitive handling/grasping and; fine finger manipulation, Reaching, Rotation of head/neck, Flexion
• Occasional; Lifting of 10-20 lbs, Carrying of 20 lbs up to 25 feet, Pushing/pulling of 10lbs up to 50 feet, Walking
• Limited; Lifting of 20-50 lbs, Carrying up to 25 feet of 20-50 lbs, Pushing/Pulling 10-50 lbs up to 50 feet, Climbing/balancing, kneeling, crouching.

• 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

• 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

• 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

• A high school diploma or GED equivalent is preferred
• Must obtain a Food Handler's Card within 30 days of employment
• FSB class within 6 months of hire
• Completion of one year of food service experience preferred
• Ability to count money, make change, and perform basic math functions required

FLSA Status: Non-Exempt