Asst 6 hr, Stdt Nutr

Hillsborough County Public Schools•Plant City, 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 position performs manual work preparing, serving, and cashiering federal reimbursable meals and à la carte foods for students and staff. 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 for the role. Employees must successfully complete all SNS training modules. Responsibilities and tasks are not exhaustive and may change according to district needs. The role calls for teamwork, dependability, appropriate personal appearance, customer-service skills, and job knowledge. The employee responds to service requests, follows instructions and management direction, takes responsibility for their actions, communicates courteously, and learns and applies new skills while requiring minimal supervision.

Requirements

Sufficient kitchen or cooking experience to acquire the required knowledge and ability; no specific number of years is stated.
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 straightforward written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Basic computer skills.
Ability to meet the role’s physical demands, including lifting up to 35 pounds.
Successful completion of all SNS training modules.
Regular and predictable attendance.

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, 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 comply with federal, state, and local rules and regulations, as well as district policies and procedures.
Accurately complete production, HACCP, meal-accountability, and cash-procedure documentation.
Clean the serving line and kitchen, dish, and storage areas; store food, beverages, and paper goods properly; and clean and turn off equipment.
Perform other duties as assigned.
Demonstrate regular and predictable attendance and support district goals and professional expectations.
Successfully complete all SNS training modules.