Asst 6 hr, Stdt Nutr

Hillsborough County Public Schools•Tampa, FL

About The Position

The Assistant 6 Hour, Student Nutrition follows Hazard Analysis and Critical Control Points (HACCP) and Student Nutrition Services (SNS) guidelines. Under immediate supervision, the role performs manual work preparing and serving federal reimbursable meals and à la carte foods to students and staff, and handles cashiering duties. District employees are expected to maintain regular and predictable attendance; support the district’s vision, mission, goals, and Strategic Plan; act with civility, respect, and professionalism; and maintain the professional knowledge and skills needed to perform their duties. Employees must successfully complete all SNS training modules.

Requirements

Sufficient kitchen or cooking experience to acquire the specified knowledge and ability.
Basic comprehensive skills in working English.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; and speak effectively before groups.
Ability to add and subtract two-digit numbers and multiply and divide with 10s and 100s, including using American money and units of weight, volume, and distance.
Ability to follow detailed but uncomplicated written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Basic computer skills.
Ability to meet the physical demands of walking, standing, stooping, handling, talking, hearing, tasting, smelling, and keyboarding; lifting up to 35 pounds; and reaching with either hand, including overhead.
Ability to work in noise intensity level 4 (loud), extreme cold, extreme heat, and near moving mechanical parts.
Regular and predictable attendance, dependability, appropriate personal appearance, customer-service skills, teamwork, and the ability to learn and apply new skills.

Responsibilities

Prepare, cook, and serve hot and cold food items, provide correct portions and menu items, and replenish the serving line.
Take and record food temperatures during preparation and service, and follow corrective-action procedures when food is outside established safe-temperature zones.
Set up meal serving lines with the correct paper products and utensils, and display food attractively.
Provide friendly and respectful customer service, keep the serving area neat and clean, and encourage healthy food choices.
Enter meal components correctly; document emergency meal transactions; handle cash and checks accurately; check special-diet alerts; and follow end-of-day cash-control and accountability procedures.
Receive and check in food, check out food for production, and organize storage rooms, refrigerators, and freezers.
Maintain program accountability and compliance with federal, state, and local rules and regulations, as well as district policies and procedures; accurately complete production, HACCP, meal-accountability, and cash-procedure records.
Clean the serving line and kitchen, dish, and storage areas; store food, beverages, and paper goods properly; and clean and turn off equipment appropriately.
Perform other duties as assigned; responsibilities may change according to district needs.
Complete all SNS training modules.