Traveling Trainer

Sioux City Community School District•Sioux City, IA

About The Position

Responsible for training all food service staff in all operations at any of the kitchen facilities in the District. This includes adhering and enforcing policies and procedures. Able to Perform all aspects and duties of all jobs within the foodservice department. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Oversees food service operation and employees, including policies/procedures. Responsible for all ordering of food and supplies from Central Kitchen including inventory maintenance. Training and supervising all food service employees. Resolves employee relations issues. Able to manages ticket sales, meal applications, and confidential free and reduced list. Maintains accurate and up to date records including production sheets, temp charts, reporting of meals including free and reduced. Follows and insures proper sanitation and safety procedures. Follows and insures proper food preparation and handling procedures. Maintains proper serving policies and procedures including offer vs. serve. Accountable for all money, deposits, change drawers and oversees cashiers and double-checks their records. Maintains personal hygiene including wearing proper hair cover, uniform and approved slip resistant shoes. Follow and adhere to jewelry/fingernail policies. Follows regulations according to the HACCP manual. Other assigned duties assigned by Foodservice Director. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, education and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

High school diploma or general education degree (GED)
Two to three years related experience in school food service or other quantity food production management facility preferred.
Must complete and pass the ServSafe Food Protection Manager Certification Examination within four weeks of hire.
Must possess the ability to communicate effectively with a variety of individuals and groups from all levels of the organization, including departmental staff, principals, and central administration, as well as students, parents, and community members.
Individual must have effective listening skills.
Positive communication to promote spirit of cooperation with fellow workers.
Ability to calculate figures, amounts and proportions.
Ability to deal with problems involving several concrete variables in standardized situations.
Must be able to use the computer.
The ability to lift up to 50 pound constantly and carrying food and supplies is required.
Must be able to continuously stand or walk.

Responsibilities

Training all food service staff in all operations at any of the kitchen facilities in the District.
Adhering and enforcing policies and procedures.
Overseeing food service operation and employees, including policies/procedures.
Ordering of food and supplies from Central Kitchen including inventory maintenance.
Supervising all food service employees.
Resolving employee relations issues.
Managing ticket sales, meal applications, and confidential free and reduced list.
Maintaining accurate and up to date records including production sheets, temp charts, reporting of meals including free and reduced.
Following and insuring proper sanitation and safety procedures.
Following and insuring proper food preparation and handling procedures.
Maintaining proper serving policies and procedures including offer vs. serve.
Accountable for all money, deposits, change drawers and oversees cashiers and double-checks their records.
Maintaining personal hygiene including wearing proper hair cover, uniform and approved slip resistant shoes.
Following and adhering to jewelry/fingernail policies.
Following regulations according to the HACCP manual.
Other assigned duties assigned by Foodservice Director.