Child Nutrition Services Production Utility Elementary

About the Role

The Production Utility is responsible for cashiering, set-up, serving, and clean-up in the assigned kitchen. This person will perform other duties as assigned by the Director of Child Nutrition Services or their designee.

Schedule

3 hours/day, 5 days/week, 38 weeks/year (flexible).

Responsibilities

• Take initiative and responsibility for work and work areas.
• Produce quality work and work well under pressure.
• Finish assignments on time.
• Maintain the kitchen and equipment to meet Health Department requirements.
• Perform related duties as assigned by the Director of Child Nutrition Services or their designee.
• Regular, reliable, and punctual attendance.
• Use standard office equipment (e.g., personal computers, copiers) and commercial-grade food preparation equipment.
• Travel between schools or between schools and central offices may be required.

Requirements

• Excellent communication skills with staff and students.
• Ability to work in an economically, culturally, and racially diverse environment.
• Effective writing and verbal communication skills.
• Ability to carry out instructions furnished in written or oral form.
• Ability to perform arithmetic operations as needed.
• Ability to understand, apply, and use personal computers and software applications (e.g., Word, Excel).
• Ability to maintain confidentiality of information regarding students, employees, and others.
• Ability to establish supportive and compassionate relationships with students with special needs.
• Ability to establish and maintain cooperative working relationships with students, staff, and others.
• Ability to report work orally or in writing to supervisor as required.
• Very good work history with a good to excellent attendance record.
• Successful job performance as evidenced through past/recent supervisor’s evaluations.
• Ability to lift 50 pounds.
• Current Safety & Sanitation Certificate.
• Full knowledge of all breakfast/lunch components and what equals a reimbursable meal.
• Evidence of ability to work well with students and parents.
• Detailed successful experiences in communication with supervisors and fellow staff.
• Previous work experience in the food services industry.
• Knowledge of state guidelines and regulations for food preparation.
• Previous experience with cash registers and point-of-sale systems.
• Experience with receiving and inventorying food orders from vendors.
• Previous experience with inventory procedures and maintaining kitchen supplies.
• Examples of self-motivation and strong organizational skills in past positions.

Physical and Mental Demands

• While performing duties, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk, hear (in quiet or noisy environments), taste, and smell.
• Must occasionally lift and/or move up to 40 pounds.
• Specific vision abilities required include close vision, distance vision, and ability to adjust/focus.
• Work environment noise level is usually loud to moderate.
• Mental functions include comparing, analyzing, communicating (orally and in writing), copying, coordinating, instructing, computing, synthesizing, evaluating, using interpersonal skills, compiling, and negotiating.