School Nutrition Assistant 4 hr / Bus Driver at Challenger

Catawba County Schools•Newton, NC

10h•Onsite

About The Position

This role combines the responsibilities of a School Nutrition Assistant and a Bus Driver. The School Nutrition Assistant assists the manager in kitchen operations, ensuring students are served nutritious meals in a clean environment. This includes food preparation, serving, cleaning, cashiering, and maintaining compliance with the National School Lunch Program (NSLP). The Bus Driver is responsible for safely transporting students to and from destinations, monitoring their behavior, and adhering to school district procedures.

Requirements

High School Diploma or GED.
One to two years of experience in the preparation of foods in an institutional setting or childcare preferred.
Five (5) years of responsible driving experience.
Completion of the North Carolina Department of Motor Vehicles Bus Driver Training Course.
Must be able to pass the required DOT Physical examination.
Must have a DOT Drug Screen with negative results.
Must be eligible to hold a Commercial Drivers License with Passenger Endorsement.
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
Ability to establish and maintain effective working relationships as necessitated by work assignments.
Ability to read, understand and follow written work schedules written in English language.
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.
General knowledge of proper storage methods for various foods, supplies, and equipment.
General knowledge of how to operate and clean kitchen equipment.
General knowledge of the importance of using standardized recipes and ability to follow them.
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
Ability to read and follow standardized recipes and written instructions.
Ability to recognize meal components for meal eligibility.
Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.
Ability to properly clean and sanitize kitchen area, equipment, and utensils.
Ability to calculate recipe extensions, foods needed and used, and ability to calculate correct change for a monetary transaction.
Ability to complete basic records such as temperature logs and production sheets.
Ability to record time worked using a computerized time management system.
Ability to use a computer quickly and precisely.
Ability to follow established policies and procedures.
Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.
Knowledge of driving laws and regulations.
Knowledge of safe bus operations.
Knowledge of vehicle pre-run checks and their performance.
Maintain records of names and addresses of students, locations and times of stops, route information, and time sheets.
Administrative skills to implement established policies and procedures regarding student transportation, enforcing rules of student conduct and discipline.
Communication skills in dealing with students daily; communicating with parents regarding bus routes and discipline problems; and advising the transportation department of bus malfunctions.
Leadership skills to maintain discipline on the bus.
Manual skills to maintain bus cleanliness.
Mechanical skills to detect bus malfunction.
Planning skills to develop student seating arrangements.
Common arithmetical function to count the number of students on the bus and to complete time sheets.
Must follow workplace safety procedures including the use of safety and personal protective equipment.
Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc.
Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.
Must be able to stand for hours.
Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks.
Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.
Requires the ability to speak and/or signal people to convey or exchange information.
Requires the ability to receive instructions, assignments or directions from superiors.
Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.
Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.
Requires the ability to prepare simple reports, logs, and lists.
Requires the ability to speak to people with poise, voice control, self-control and confidence.
Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions.
Must be able to communicate effectively and efficiently in standard English.
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly.
Requires the ability to inspect items for proper length, width, and shape.
Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment.
Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.
Requires the ability to handle a variety of items such as kitchen and/or custodial equipment.
Must have minimal levels of eye/hand/foot coordination.
Requires the ability to differentiate between colors and shades of color.
Requires the ability to deal with people beyond giving and receiving instructions.
Must be adaptable to performing under stress and when confronted with emergency situations.
Must be courteous and respectful of coworkers and customers.
Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)
Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere.
Store and take prescribed medication appropriately.
Requires valid NC driver’s license and school bus driver’s license.
Job may require driving to different schools to complete job assignments.

Nice To Haves

Experience in the preparation of foods in an institutional setting or childcare preferred.

Responsibilities

Assisting the manager in oversight of kitchen operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere.
Organizing, training, food production, and all other food service activities.
Assisting with the development of kitchen staff and promoting good community relations.
Functioning as cook, cashier, server, or helper on a rotation basis.
Assisting in maintaining NSLP compliance of Free and Reduced meals at the point of sale and keeping accurate records.
Performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks, cashiering, and sanitation tasks.
Submitting food and non-food orders, payroll, attendance, production sheets, inventory, and maintenance/equipment requests correctly and timely.
Working a computer using current software to order all foods and supplies.
Preparing, cooking, and serving meals according to specified standardized recipes, including special diets.
Using batch cooking methods and replenishing serving lines to maintain properly cooked food items.
Assuring that safe and sanitary practices in all phases of TPHC procedures are followed to meet or exceed established health department and HACCP standards.
Reviewing menu and production records daily and ordering food items to meet portion sizes and expected production capacity.
Suggesting menu substitutions as necessary and coordinating work schedules to meet serving schedules.
Unpacking and carrying food items from storage to preparation areas and transporting food items to specified areas.
Assisting the manager in ordering correct quantities of food and ensuring receiving, storing, handling, preparing, and serving of food are performed according to established standards.
Checking deliveries for invoice accuracy and reporting shortages.
Monitoring and reporting receipt of items of unacceptable quality or condition.
Providing oversight of storage for all food and non-food supplies, maintaining cleanliness and organization of food storage areas, dating and putting up stock, and counting monthly physical inventory.
Serving meals or supplemental menu items, answering inquiries, and providing excellent customer service.
Preparing fresh fruits and vegetables, assembling salads, wraps, sandwiches, and prepping items for future service.
Prepping the serving line with appropriate condiments and paper products, monitoring for cleanliness and stock.
Opening canned items, preparing condiment trays, filling drink cups, placing milk in coolers, and replenishing items as needed.
Acting as cashier or back-up during breakfast or lunch serving periods.
Maintaining financial integrity for purchased meals and other foods.
Collecting and recording advanced payments for lunches and breakfasts.
Maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges.
Counting money at the end of meal service and preparing money and checks for deposit.
Assisting the manager with preparation of deposit and may deliver or secure bank deposit in the manager’s absence.
Assisting in maintenance of accurate Free and Reduced meal rosters and screening applications.
Assisting students, parents, teachers, and school staff with questions concerning the meal program.
Enforcing standards of cleanliness, health, and safety.
Supporting and assisting in the sanitation process while maintaining proper sanitizer levels.
Sweeping and mopping, high dusting, cleaning floor drains, and carrying out garbage.
Wiping or washing tables, chairs, or benches in the dining room.
Wrapping, recording, labeling, dating, and putting away food at the end of serving time.
Recording leftovers and maintaining accurate records of foods used, produced, and served.
Taking and recording temperatures of foods and food holding equipment.
Completing assigned reports including temperature logs, production records, and cashier’s cash summary.
Assisting with dating and putting away delivery of food items.
Following workplace safety procedures, including the use of safety and personal protective equipment.
Receiving training on the time management system and demonstrating knowledge of its proper use.
Serving as the Person in Charge (PIC) in the absence of the manager, responsible for safe production, service, and handling of food.
Establishing and maintaining positive and effective working relationships with students, staff, and the public.
Ensuring compliance with established food safety practices regarding proper dress and hygiene.
Attending workshops, classes, and lectures to enhance and maintain knowledge of food services.
Driving bus safely to destination and return.
Conforming to traffic rules and regulations.
Making vehicle pre-checks and recording/reporting malfunctions.
Following school district regulations for handling vehicle breakdowns and accident incidents.
Keeping the bus clean.
Following school district procedures when driving assigned bus routes.
Picking up and dropping off students at designated times and bus stops.
Ensuring students depart the bus at their usual stops and determining that all students leave the bus at both ends of the route.
Monitoring students’ behavior while they are riding on the bus.
Taking suitable action to resolve incidents between/among students and reporting inappropriate student behavior to school authorities.
Ensuring the safe transportation of students.