Job Description

Job Type: 32.5 Hours per week

Salary: Group 5 from $20.62 - $25.65 per hour

Schedule: 9-month, 6:45 am-1:45 pm Monday through Friday.

Benefits Eligibility: Benefits Eligible

Position Purpose: Oversee the staff and daily production of high-quality food under sanitary conditions. Ensure customer satisfaction through exemplary service and appealing food.

Responsibilities:

1. Food PreparationPriority: Essential | Percent of Time: 45%

Examples of this work include:

• Places and retrieves ingredients from storage areas and reach-in and/or walk-in coolers and freezers following First-In-First-Out and labeling procedures.
• Assesses and determines quality of inventory. Determines when items are unusable due to deficiencies in quality or food safety.
• Performs food preparation such as peeling, cutting, panning, scooping, mixing, and assembling using hands, kitchen tools and motorized equipment such as food processors.
• Properly uses and maintains food preparation equipment such as combi and convection ovens, steam kettles, microwaves, and heat sealers.
• Prepares hot entrees (1-2), cold entrees, all side items and beverages for students ranging in quantity from 150 � 550.
• Transfers prepared foods from ovens and warmers to serving stations and documents temperatures when required.
• Portions food into specified quantities to ensure compliance with nutrition requirements and cost parameters.
• Sets up serving stations such as salad bars, condiment stations and steam-tables with food, serving utensils and supplies such as disposable wares.
• Ensures prepared foods are safe for consumption. Prepares food to be appealing and good quality by following recipes and batch-cooking throughout meal service. Minimizes waste.
• Prepares alternative food items, as instructed by the dietitian, to accommodate students with diet-related disabilities such as allergies.
• Uses cleaning chemicals, 3-compartment sinks, and gloves/hairnets/aprons correctly to ensure food contact surfaces are sanitized to prevent contamination and foodborne illness.

1. Leadership Responsibilities: Instructs and oversees foodservice workers in assigned kitchenPriority: Essential | Percent of Time: 30%

Examples of this work include:

• Assigns duties and work timelines to kitchen workers ranging from 1 to 4 employees
• Ability to perform all tasks needed in the kitchen and responsible to train others.
• Monitors work performance of kitchen staff and provides corrective coaching and verbal warnings as needed for issues such as attendance, adhering to dress code or performing tasks correctly. More severe or persistent performance issues are reported to and addressed under the direction of supervisor.
• Works with supervisor to solve unexpected shortages in staffing or resources
• Responsible for ordering all food and supplies for operating with estimated expenditures between $90,000 and $350,000 annually.
• Uses department software to create production records by planning quantities of food to produce based on historical data, place orders and record food usage and inventory. Adheres to strict guidelines for managing resources for cost control.
• Works with building administration to set meal service schedules and to make minor changes to serving procedures to address concerns including timing and student behaviors.
• Responsible for the proper daily use and maintenance of kitchen equipment including coolers, freezers, disposals, booster heaters, chemical dispensers, ovens, and steam tables. Reports malfunctioning equipment to the supervisor.
• Maintains routine cleaning schedule.
• Ensures kitchen is compliant with local, state, and federal food code guidelines and must pass (2) unannounced health inspections annually performed by the Cass County Health department.
• Ensures required information is recorded daily including temperatures for heated and chilled foods, coolers, freezers, and chemical dispensers for documenting food was stored, prepared, and served safely as required by food codes.
• Responsible for assisting kitchen staff with minor injuries and make initial assessment if ailing employees demonstrate symptoms which precludes them from working with food as outlined in the food code.
• Writes and gives performance evaluations to kitchen staff.

1. Meal ServicePriority: Essential | Percent of Time: 20%

Examples of this work include:

• Serves, assists, and guides students on their selection of food items to comply with reimbursable meal requirements in an efficient and timely fashion.
• Provide students with direction on moving through the serving line, explanation of food items and encouragement to try foods.
• Ensures students with diet-related disabilities are served the correct food items without overt identification.
• Consistent awareness and observation of students and other customers in the cafeteria.
• Urgently responds to students in distress by notifying building staff and/or taking action as able. Examples include allergic reactions and choking.
• Addresses minor student behaviors such as shoving other students, throwing inappropriate items, using loud disruptive voices or other minor actions. Works with building paras, teachers or administration to address repeated or more severe behaviors.
• Addresses individuals who are not approved to be in the kitchen or are non-compliant with food safety and sanitation protocols.
• Supports building staff in accurately recording meals served for the generation of claims and receiving reimbursement funding. Failure to follow program rules for recording meals could result in over or underpayment from students and/or loss of federal funding.
• Maintains confidentiality of student's payment status regarding Free, Reduced or Full Pay, as well as diet-related disabilities or conditions.

1. Complete and demonstrates understanding of rules, policies and guidelines and other assigned dutiesPriority: Essential | Percent of Time: 5%

Examples of this work include:

• Completes annual training required by USDA SNP of 12 hours documented in topics of the administration of federally funded food programs, Civil Rights, food safety and sanitation, required menu meal patterns, accommodating allergies and other disabilities and meal requirements to receive reimbursement funding.
• Responsible for the knowledge of position-related district and departmental policies and procedures including Safety Data Sheets (use of chemicals), building wide alert codes, and use fire extinguishers.
• Participates in staff meetings and mandatory training appropriate to the position and as directed by the district.
• Substitutes for other Foodservice Workers or Elementary Kitchen Managers when needed.

Minimum Qualifications:

• Upon hire or within 60 days, completes approved 8-hour food safety and sanitation training course for lead kitchen employees required by food code and USDA SNP. Must complete an approved refresher course every 5 years.
• One year experience with food preparation in a commercial kitchen
• Knowledge of common food preparation tools, terms, and measurements.
• Ability to add and subtract 3-digit numbers, multiply and divide
• Ability to read and interpret information such as safety and procedure instructions
• Ability to communicate and interact appropriately with coworkers and students
• Ability to use computer or phone to access district email, foodservice software programs and other online resources

Preferred Qualifications:

• One year of experience supervising personal
• Experience working with menu management software
• One year experience following the guidelines of a USDA SNP regulated food program

Reports To: Nutrition Services Director

Direct Supervision

Titles of Positions Directly Supervised

Number of Employees

-Foodservice Worker

-between 1 and 4

Frequent personal contact with department staff, custodians, drivers, paras, and students. Occasional interaction with building administration. Occasionally privy to student medical condition, payment status (Free, Reduced and Full Pay) and lunch account balance and required to keep information confidential.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Stand

Frequently

Use hands dexterously (use fingers to handle, feel, type)

Frequently

Walk

Frequently

Reach with hands and arms

Frequently

Sit

Rarely

Climb or balance

Rarely

Talk or hear

Frequently

Stoop/kneel/crouch or crawl

FrequentlyTaste or smell

Frequently

Lift and carry up to 50 pounds

Frequently

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work is performed indoors. The noise level of the work environment is usually moderate due to running equipment and being around large groups of students. Position is subject to burns and cuts due to frequent handling of hot pans and sharp cutting tools and encounters wet, slippery floors. Air is filled with cooking odors and is occasionally hot and humid due to steam generated by dish machine, ovens and insufficient air conditioning piped into kitchens. Position accesses reach-in or walk-in coolers and freezers frequently. Position frequently placing items in and out of ovens set up to 400 degrees. Position occasionally handles partially eaten food and other items in contact with other's mouths and noses such as silverware, napkins, tissues and gum.

School Nutrition Programs are equipped with commodity foods and foodservice equipment funded by the USDA. As such, School Nutrition Programs are relied on to provide continuity of feeding and food distribution during prolonged school closures during times of emergencies. Nutrition Services staff are expected to work in-person to carry out feeding programs during school shutdowns and closures when needed.

Application Procedures

All applications for open Fargo Public Schools positions must be made via www.applitrack.com/fargo/onlineapp. Paper submissions will not be accepted. Application materials must clearly explain how experience and education are related to the minimum qualifications and job duties.

Applicants will need to attach: 1) Cover Letter 2) Resume 3) Three (3) Letters of Reference.

Job postings will be closed for applications at 5:00 PM Central Standard Time (CST) on the closing date listed in the posting

Fargo Public Schools does not offer or provide sponsorships. Applicants must be legally authorized to work in the United States.

Applicants who are residents of ND and eligible to claim veteran's preference must upload a Form DD214.Claims for disabled veteran's preference must include a current statement of disabled status from the Veterans Affairs Office.

For more information or questions please email humancapital@fargo.k12.nd.us.

The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on a student's, parent's, guardian's, or employee's race, color, religion, sex, sexual orientation, gender identity, national origin, ancestry, disability, age, or any other status protected by law.

Any person having inquiries concerning the District's compliance with the regulations implementing Title VI, Title IX, the Americans with Disabilities Act (ADA), or Section 504 is directed to contact Dr. Patricia Cummings, Director of Compliance, who has been designated by the District to coordinate efforts to comply with the regulations regarding nondiscrimination. The office address and telephone number of Dr. Cummings are as follows: 700 7th Street S., Fargo, North Dakota 58103, (701) 446-1009.

If any person believes that the District or District staff have inadequately applied the regulations of (1) Title VI of the Civil Rights Act of 1964, (2) Title IX of the Education Amendment Act of 1972, (3) Section 504 of the Rehabilitation Act of 1973, or (4) the Americans with Disabilities Act, they may bring forward a grievance to the District's Section Director of Compliance who serves as the 504 Coordinator. The District's grievance procedures are established to provide a prompt and equitable resolution of a complaint. However, it should be understood by the individual involved that a complaint can be made to the Office for Civil Rights without going through the District's grievance procedures:

U.S. Department of Education

Office for Civil Rights

Lyndon Baines Johnson Department of Education Bldg

400 Maryland Avenue, SW

Washington, DC 20202-1100