Food Service Specialist Substitute - IDEA Lopez (26-27)

IDEA Public Schools•Odessa, TX

4d•$16 - $19•Onsite

About The Position

The Food Service Specialist Substitute (FSS sub) is essential in maintaining campus food service operations. The person(s) in this role are asked to provide coverage for when Food Service Specialists (FSS) are absent, or fail to show up for their scheduled shift. The FSS sub ensures that appropriate quantities of food are prepared, portioned, and served to IDEA students. Other responsibilities include, but are not limited to: cutting/chopping fruits & vegetables, following recipes, adhering to established kitchen processes, monitoring of students during meal periods (i.e appropriate behavior, encouraging students to consume more fresh fruits & vegetables, no sharing of food, etc.) and kitchen cleaning duties (sweeping, mopping, wiping tables, washing dishes, disposing of trash).

Requirements

High School Diploma or Equivalent Preferred
Food Service, Restaurant or Hospitality Preferred
Local Food Safety Permit
Ability to understand food recipes and gather materials and product needed for execution of menu items.
Basic understanding of food safety and sanitation practices in food production.
Working knowledge of kitchen production procedures that includes set up, food production, service, clean up and resetting
Ability to operate kitchen equipment, tools, and utensils.
Ability to perform basic math skill.
Works well under pressure in a team setting.
Ability to lift, bend, pull, push, twist.
Works well around children and has basic skills to provide customer service.
Believes and is committed to our mission and being an agent of change: that all students are capable of getting to and through college
Has demonstrated effective outcomes and results, and wants to be held accountable for them
Has a propensity for action, willing to make mistakes by doing in order to learn and improve quickly
Works with urgency and purpose to drive student outcomes
Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change
Seeks and responds well to feedback, which is shared often and freely across all levels of the organization
Works through silos and forges strong cross-departmental relationships in order to achieve outcomes
Hold themselves to high level of conduct, professionalism and behaviors as models for colleagues and students

Responsibilities

Provide coverage for absent Food Service Specialists.
Prepare, portion, and serve appropriate quantities of food to students.
Cut and chop fruits and vegetables.
Follow recipes and established kitchen processes.
Monitor students during meal periods for appropriate behavior, encourage consumption of fresh fruits and vegetables, and enforce no food sharing policies.
Perform kitchen cleaning duties including sweeping, mopping, wiping tables, washing dishes, and disposing of trash.
Encourage students to participate in the meal program.
Ensure accurate counts of student meals are performed as the meal is delivered.
Ensure reimbursable meals are offered and taken by students.
Convey accurate meal participation information to Cafeteria Managers.
Report any counting and claiming issues observed.
Participate in weekly employee huddles.
Understand the importance of showing up for scheduled shifts and call managers with ample time if unable to attend.
Ensure team members act with respect towards one another and report potential issues.
Report any safety hazards quickly to managers.
Address and help resolve employee conflict quickly.
Ask questions or request additional training as needed.
Ensure meals are ready as per campus meal schedules for breakfast, lunch, snack and supper.
Ensure that all participating students take a reimbursable meal.
Encourage students to make their meal choice selection quickly.
Quickly clean tables between meal periods and sweep the dining area as needed.
Maintain high standards of cleanliness and sanitization.
Record and provide notes to managers daily on food pulled from storage.
Perform a Breakfast in the Class (BIC) audit.
Complete Hazard Analysis Critical Control Point (HACCP) logs.
Function as cashier at the point of sale as needed, identifying reimbursable meals and handling cash/check transactions.
Rotate milk product to ensure quality & freshness.
Ensure low quality food is not served to students and report issues.
Ensure correct portion/serving size during production and service.
Keep the cafeteria & kitchen clean and presentable.
Report any pests/rodents issues immediately.
Follow all established processes and procedures.

Benefits

Hourly rate ranging between $16.22 for 0 years of experience and $18.66
Performance bonus based on team performance and goal attainment.
Comprehensive benefits plan, covering the majority of the employee premium for the base medical plan.
Subsidizing the majority of costs for a spouse/domestic partner and children.
Paid Family Leave: Eligible staff may receive up to 8 weeks of paid leave for the birth or adoption of a child.
Tuition Reimbursement: Staff members may apply for up to 50% of tuition paid toward a qualifying degree program, up to $5,250 maximum per year.
Employer-Paid Mental/Behavioral Health: 5 face-to-face counseling sessions within a year, unlimited 24/7 telephonic counseling, and other work-life services.
Dental and vision plans
Disability
Life insurance
Parenting benefits
Generous vacation time
Referral bonuses
Professional development
Relocation allowance