School Nutrition Lead Assistant/Bus Driver at Jacobs Fork

Catawba County Schools•Newton, NC

1d•Onsite

About The Position

This role combines responsibilities of a School Nutrition Assistant and a Bus Driver. As a School Nutrition Assistant, under the general supervision of the cafeteria manager, the employee performs clerical work, operates a cash register, follows cash handling procedures, prepares meals, and performs other foodservice duties. This includes operating a computer for fee collection, data input, and report generation, as well as assisting with kitchen cleaning and enforcing food safety practices. As a Bus Driver, under general supervision, the employee drives a bus safely to destinations and returns, follows school district procedures for assigned routes, and monitors student behavior on the bus.

Requirements

High School Diploma or GED.
One to two years of experience in cash collection and in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience.
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 be able to pass a DOT Drug Screen with negative results.
Must be eligible to hold a Commercial Drivers License with Passenger Endorsement.
Ability 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.
Ability 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.
Ability to stand for hours.
Ability to bend, twist, lift, stoop, reach overhead to perform assigned tasks.
Ability to compare and/or judge the readily observable, functional, structural or composite characteristics of data, people, or things.
Ability to speak and/or signal people to convey or exchange information.
Ability to receive instructions, assignments or directions from superiors.
Ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.
Ability to read and understand a variety of correspondence, menus, recipes, work schedules, and production sheets.
Ability to prepare simple reports, logs, and lists.
Ability to speak to people with poise, voice control, self-control, and confidence.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form.
Ability to deal with problems involving several concrete variables in or from standardized situations.
Ability to record and deliver information, to explain procedures, and to follow oral and written instructions.
Ability to communicate effectively and efficiently in standard English.
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 time sheets correctly.
Ability to inspect items for proper length, width, and shape.
Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment.
Ability to use two hands simultaneously to pan food items and otherwise increase work speed.
Ability to handle a variety of items such as kitchen equipment.
Minimal levels of eye/hand/foot coordination.
Ability to differentiate between colors and shades of color.
Ability to deal with people beyond giving and receiving instructions.
Adaptability to performing under stress and when confronted with emergency situations.
Courteous and respectful of coworkers and customers.
Ability to talk and hear.
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, 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.

Nice To Haves

Will be expected to obtain a bus license.

Responsibilities

Operate a cash register and follow cash handling procedures.
Prepare meals and perform other foodservice duties.
Operate a computer for fee collection, data input, and report generation.
Assist with kitchen cleaning and enforce food safety practices.
Arrive early and stay late in the absence of the cafeteria manager.
Operate the super snack program with minimal supervision.
Operate breakfast and lunch meal services in the absence of the cafeteria manager.
Follow written and/or oral instructions provided by the Cafeteria Manager.
Operate food service equipment, assist customers, and provide cleaning and sanitation.
Practice sound personal sanitation and safety.
Understand and follow School Nutrition cash handling procedures and maintain accurate student files.
Collect and record advanced payments for lunches and breakfasts.
Count money at the end of the day, prepare checks for deposit, and prepare computer-generated reports and deposit slips.
Prepare, cook, and serve meals and a la carte items, including meals for special diets.
Unpack and carry food items from storage to preparation areas.
Assist in cleaning the kitchen area, equipment, and utensils.
Perform various housekeeping or janitorial duties in the kitchen and dining area.
May count physical inventory.
Attend workshops, classes, and lectures to enhance knowledge of food services.
Perform light food preparation tasks such as washing fruits and vegetables, assembling sandwiches, re-heating food items, preparing tea, and baking cookies.
Serve food at the serving line, providing a la carte items and meal plates.
Answer inquiries pertaining to food and meal content.
Open canned items, prepare condiment trays, fill drink glasses, and place milk/ice cream in coolers/freezers.
Put up stock after deliveries.
Perform minor clerical support activities.
Assist in taking monthly inventory.
Maintain established protocol in all areas of sanitation practices.
Answer questions regarding ingredients that address food allergies or meal components eligibility.
Drive bus safely to destination and return.
Conform to traffic rules and regulations.
Make vehicle pre-checks and record and report malfunctions.
Follow school district regulations for handling vehicle breakdowns and accident incidents.
Keep the bus clean.
Follow school district procedures when driving assigned bus routes.
Pick up and drop off students at designated times and bus stops.
Monitor students' behavior while they are riding on the bus.
Take suitable action to resolve incidents between/among students.
Report inappropriate student behavior to school authorities.