United Spinal Association Jobs

Job Qualifications:

• A High School diploma with post-secondary coursework in food service, management, and nutrition is required

• ServSafe Food Manager and Food Handler Certifications

Competencies:

• Interpersonal and customer service  skills

• Written and verbal communication skills; ability to effectively communicate and coordinate actions with  Supervisor,  students, other staff and third party vendors/contractors as needed

• Documentation

• Attention to detail

• Teamwork

• Ability to perform multiple assignments without immediate supervision

• *Knowledge of nutrition requirements, food ordering and storage methods, proper operation and maintenance of food service equipment, food handling, and sanitation standards and techniques.  *

• Knowledge of Federal and State laws and regulations governing child nutrition programs such as USDA donated food usage, free and reduced meal programs

• Inventory and record-keeping procedures

• Time management and ability to prioritize tasks to meet deadlines

• Able to perform basic arithmetic and use basic numeric concepts to perform job tasks

• Aptitude in using spreadsheet, word processing, email, database, and presentation software

• Commitment to entrepreneurial education and the associated values of resourcefulness, problem-solving, persistence, and innovation

• General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale

• General knowledge of the use or care of food preparation equipment; skill in the use of standardized and specialized kitchen utensils and equipment

• Ability to read and follow written food menus

• *Basic ability to read and speak/understand English. *

Value Statement:

WE believe in Soaring to Success by building strong Character, Academics, Relationships, and Entrepreneurs for a life of leadership!

Job Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the following essential functions.

*(These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position or that is needed for the mission of the school.)  *

• In accordance with United States Department of Agriculture (USDA) Regulations,  perform all functions necessary to successfully prepare and serve breakfast, lunch, snack including but not limited to the adherence to Standardized Recipes; utilization of portion control techniques; usage of quality control techniques such as batch cooking; proper storage of all prepared food items; effective cost control measures; and adhering to the proper operation and maintenance of all commercial kitchen equipment.

• Report all necessary equipment repairs to the Director of Food Service in as timely a manner as possible as well as report equipment repairs upon completion.

• *Practice personal hygiene and proper sanitation procedures.  *

• Restock meal service area during/ in between lunch service periods and for next scheduled meal service day.

• Manage and stock inventory.

• Oversee kitchen supplies and assist with food orders.

• Provide lightly seasoned, nutritional adequate and varied diet for students within assigned budget limits.

• Lead the preparation of hot main courses prepared in-house

• *Heat, portion and serve food to students and staff according to established procedures. *

• Prepare and serve, as needed, the appropriate quantities of food in a timely manner, assuring proper quality and quantity of food is always maintained.

• *Assist with planning menus, ordering food and supplies.

• Prepare the main and alternate line(s) food items according to the planned menu and following established procedures. May be responsible for assembling food items for special events.

• Maintain a safe, clean, and sanitary work area in accordance with PHCSE's HACCP-Based Food Safety Program including but not limited to ovens, warmer, counter, serving line, and food preparation areas.

• Record and monitor potentially hazardous food temperatures per HACCP before and during all services.

• Maintain order and clean and sanitize chest freezer in work area

• *Monitor food and equipment temperatures at all times. *

• *Exhibit courtesy and understanding to staff, students and customers.  *

• *Perform dishwashing duties of cooking, serving and eating utensils tools.  *

• *Setup and breakdown of serving areas. *

• *Receive, stock and rotate incoming and outgoing inventory.  *

• *Participate in formal and informal training.  *

• *Demonstrate knowledge of sanitation practices.  *

• *Exhibit the professional behavior of a reliable employee.  *

• *Perform preparation duties for the next day.  *

• *Maintain a neat, clean and safe work environment.  *

• *Participate in marketing promotions and special events for students, adults and community.  *

• *Work according to a time schedule.  *

• *Perform related work and other duties as assigned. *

• Evaluate prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students

• Conduct safety check at the end of each shift in order to ensure that the kitchen is free of safety hazards

• Have knowledge of common safety hazards and necessary safety precautions in order to establish a safe work environment

• Model positive character virtues and habits.  Assist students in developing positive moral and performance character attributes

Meetings and Professional Development