<p>JOB TITLE - Substitute Kitchen General Worker</p> <p>PURPOSE OF THE POSITION - To assist in administering effective and nutrition services programming for Urbandale Community School District.</p> <p>Please review the UCSD Actions of Excellence to gain an understanding of the expectations for UCSD employees.</p> <p>QUALIFICATIONS -</p> <p>(Skills, Knowledge, Abilities, Education, Certification/Licensure, Experience, Equipment)</p> <p>Skills, Knowledge, and Abilities</p> <ul> <li>Hazard Analysis Critical Control Points (HAACP) knowledge desired. </li><li>Knowledge of quantity food preparation and techniques for preserving nutritional value. </li><li>Knowledge of food service regulation and sanitary codes governing food service operations. </li><li>Knowledge of work safety. </li><li>Knowledge of security and emergency procedures. </li><li>Manual dexterity in handling of all equipment. </li><li>Flexibility to accimlate to drastic changes in environment (i.e. hot in kitchen, cold in freezer, etc.). </li><li>Ability to work in a kitchen atmosphere (sometimes noisy, possible food allergen exposure). </li><li>Ability to operate all equipment. </li><li>Flexibility to handle peak rush periods. </li><li>Ability to interpret a variety in written, oral, diagram, or schedule forms. </li><li>Must be able to read, write, and communicate in English. </li><li>Knowledge of computers. </li><li>Knowledge of record keeping and basic mathematical skills. </li><li>Strong customer service skills. </li><li>Ability to meet and work with people in a pleasant manner. </li></ul> <p>Education</p> <ul> <li>High School Diploma or equivalent required. </li></ul> <p>Certification/Licensure</p> <ul> <li>4-6 hours training within first year with Certification of Completion covering: Nutrition, Food Safety/Sanitation, School Nutrition Orientation. </li><li>ServSafe Certification - Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and will be a paid day. Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing. ServSafe certification must be maintained throughout employment. </li></ul> <p>Experience</p> <ul> <li>Quantity food service experience preferred. </li></ul> <p>Equipment</p> <ul> <li>Office equipments such as cell phone, multi-line phone system, fax machines, copiers, and computers. </li></ul> <p>ESSENTIAL DUTIES AND RESPONSIBILITIES -</p> <p>The following duties are normal for this position. These are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.</p> <ul> <li>Knowledge of USDA Meal Pattern Requirements and Nutrition Standards. </li><li>Knowledge and ability to perform all nutrition positions within the kitchen or work site to which assigned. </li><li>Maintain compliance with state and local health regulations. </li><li>Professionally interact with all personnel, students, building patrons, federal/state inspectors, vendors, and delivery drivers. </li><li>Assists with set-up and serving for both breakfast and/or lunch. </li><li>Correctly portions and neatly serves food items when needed. </li><li>Maintains cleanliness and neatness of work area. </li><li>Assists in handling of leftover food appropriately and in accordance with food safety guidelines. </li><li>Leads in maintaining neatness, organization, and rotation of stock. </li><li>Cleans up kitchen and serving area, including but not limited to, dishes, sweeping, and mopping. </li><li>Reports to the Production Kitchen Manager and/or Director of Nutrition Services all relevant matters. </li><li>Follows Hazard Analysis and Critical Control Points guidelines in all areas of the kitchen. </li><li>Attends district meetings and classes. </li><li>Maintain a reliable attendance record. </li><li>Maintain confidentiality. </li><li>Other duties as assigned. </li></ul> <p>SUPERVISION OF OTHERS -</p> <ul> <li>None </li></ul> <p>PHYSICAL REQUIREMENTS -</p> <ul> <li>Repetitious bending, lifting, and hand movement. </li><li>Capable of lifting 50 lbs. </li><li>Ability to work standing and moving for long periods of time. </li><li>Ability to work an irregular schedule. </li><li>Drug, tobacco, and alcohol-free while working. </li><li>Must be able to see and hear within normal limits with or without corrective lenses or hearing aids. </li><li>Ability to operate a motor vehicle used to travel between sites. </li></ul> <p>WORKING CONDITIONS -</p> <ul> <li>Majority of work is performed in a kitchen or school setting. </li><li>Occasional meetings outside the school day. </li><li>Occasional exposure to body fluids, fumes, noise, and hazardous materials and emergency situations. </li></ul> <p>TERMS OF EMPLOYMENT -</p> <ul> <li>At-Will Employee </li><li>Per Board Policies and administrative guidelines </li><li>Performance evaluated annually </li></ul>