Food Service Assistant-Class B-Portage High School
for section headings. Use - for any list of duties/requirements/benefits, and
for prose.
We need to preserve all substantive information, not invent or summarize away detail. Remove boilerplate etc. The SHIFT line: "SHIFT: 6:30am-1:00pm, 6.5 hours, School Year". That is schedule info. We'll put under a heading Schedule.
DUTIES AND RESPONSIBILITIES: It's a long paragraph with many duties separated by periods. We need to turn into list items. Should we split each sentence? The instruction: Use
- for any list of duties/requirements/benefits. So we should convert the duties into list items. We'll need to parse sentences.
Let's extract duties sentences:
- Works with food preparation, production, planning, food ordering, inventory and record keeping.
- Collects money in correct amounts for lunch and ala carte sales with a working knowledge of our point of sale system.
- Computes daily and monthly reports as required.
- Operates a point-of-sale station (register).
- Interacts with students and school faculty in a positive, constructive manner.
- Relates and communicates positively with students, co-workers, school staff and parents.
- Kitchen duties including but not limited to food production and operating a dishwasher.
- Maintains a positive productive work environment that adheres to strict sanitation practices.
- Attends job related training classes and workshops.
- Follows standards of safety and sanitation at all times, including the proper use of chemicals.
- Practices safe grooming habits as determined by local policy.
- Follows the Manager and Assistant Managers instructions.
- Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
- Maintains required forms and records.
- Washing of dishes, including pots and pans.
- Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
- If a personnel problem arises, inform the manager of the problem for resolution.
- Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no fingernail polish, and proper shoes.
- Follows procedure in personnel matters including school and departmental requirements related to food service.
- Demonstrates the ability to work with the school community.
- Respects co-workers with proper language and interaction.
- Involved in clean-up of the kitchen area and other areas as designated. This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
- May be required to move to a different position when needed by the absence of other personnel.
- May be called upon to work after-hours catering.
- Involved in cross training when deemed necessary and profitable by the manager.
- Willing and able to learn new skills and techniques.
- Participates in school food service promotions with a positive attitude.
- Informs the manager of any safety hazards. If necessary, take immediate action to correct the hazard.
- Prevents discriminatory practices and protects the identification of free and reduced students.
- Observes all rules and regulations of the School Food Service program.
- Perform other duties as needed or assigned by the Manager or Food Service Supervisor.
We need to keep all. Also note the first sentence: "The following responsiblities are essential functions of the job, plus any other duties that may be required by the employer. Specific duties and responsibilities will be assigned by the manager/supervisor." That's introductory prose; we could keep as a
before the list. The instruction: Use
for prose. So we can include that as a paragraph before the list.
Similarly QUALIFICATIONS AND SKILLS: It says "Essential functions of the job requires the following:" then list items. We'll treat that as intro paragraph then list.
List items:
- Possess basic math skills.
- Be honest and trustworthy.
- Able to communicate well both in writing and orally.
- Able to project a positive image in public.
- Ability to remain calm in a stressful situation.
- Able to work hard in a well-organized manner.
- Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule.
- Enthusiastic about school lunch and genuinely enjoys children of all ages.
- Willing to work hard.
- Have a thorough knowledge of School Food Service policies and program requirements.
- Successfully complete food service sanitation training and apply that knowledge to the job.
- Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005).
- Sanitation certification must be maintained for the duration of employment.
We'll keep as list.
PHYSICAL DEMANDS: Intro sentence: "The physical demands described here are representativeof those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to peform essential functions." Then list items (some are sentences). We'll split by periods.
List:
- Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment.
- Able to work in a moderately loud work environment.
- Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear.
- Able to visually adjust focus.
- Able to occassionally sit, climb, balance, stoop, crouch, and kneel.
- Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment
- Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and vibration.
Note there may be missing period after equipment; we keep as is.
Schedule: We'll put as a paragraph maybe? The instruction: Use
for prose. So schedule can be a
.
We must not include sections like Benefits, Pay if not present.
We need to output only HTML fragment, no /, no markdown fences.
Thus final output:
Schedule
SHIFT: 6:30am-1:00pm, 6.5 hours, School Year
Responsibilities
The following responsibilities are essential functions of the job, plus any other duties that may be required by the employer. Specific duties and responsibilities will be assigned by the manager/supervisor.
- Works with food preparation, production, planning, food ordering, inventory and record keeping.
- Collects money in correct amounts for lunch and ala carte sales with a working knowledge of our point of sale system.
- Computes daily and monthly reports as required.
- Operates a point-of-sale station (register).
- Interacts with students and school faculty in a positive, constructive manner.
- Relates and communicates positively with students, co-workers, school staff and parents.
- Kitchen duties including but not limited to food production and operating a dishwasher.
- Maintains a positive productive work environment that adheres to strict sanitation practices.
- Attends job related training classes and workshops.
- Follows standards of safety and sanitation at all times, including the proper use of chemicals.
- Practices safe grooming habits as determined by local policy.
- Follows the Manager and Assistant Managers instructions.
- Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
- Maintains required forms and records.
- Washing of dishes, including pots and pans.
- Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
- If a personnel problem arises, inform the manager of the problem for resolution.
- Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no fingernail polish, and proper shoes.
- Follows procedure in personnel matters including school and departmental requirements related to food service.
- Demonstrates the ability to work with the school community.
- Respects co-workers with proper language and interaction.
- Involved in clean-up of the kitchen area and other areas as designated. This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
- May be required to move to a different position when needed by the absence of other personnel.
- May be called upon to work after-hours catering.
- Involved in cross training when deemed necessary and profitable by the manager.
- Willing and able to learn new skills and techniques.
- Participates in school food service promotions with a positive attitude.
- Informs the manager of any safety hazards. If necessary, take immediate action to correct the hazard.
- Prevents discriminatory practices and protects the identification of free and reduced students.
- Observes all rules and regulations of the School Food Service program.
- Perform other duties as needed or assigned by the Manager or Food Service Supervisor.
Qualifications and Skills
Essential functions of the job requires the following:
- Possess basic math skills.
- Be honest and trustworthy.
- Able to communicate well both in writing and orally.
- Able to project a positive image in public.
- Ability to remain calm in a stressful situation.
- Able to work hard in a well-organized manner.
- Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule.
- Enthusiastic about school lunch and genuinely enjoys children of all ages.
- Willing to work hard.
- Have a thorough knowledge of School Food Service policies and program requirements.
- Successfully complete food service sanitation training and apply that knowledge to the job.
- Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005).
- Sanitation certification must be maintained for the duration of employment.
Physical Demands
The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment.
- Able to work in a moderately loud work environment.
- Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear.
- Able to visually adjust focus.
- Able to occasionally sit, climb, balance, stoop, crouch, and kneel.
- Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment
- Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and
for prose. We need to preserve all substantive information, not invent or summarize away detail. Remove boilerplate etc. The SHIFT line: "SHIFT: 6:30am-1:00pm, 6.5 hours, School Year". That is schedule info. We'll put under a heading Schedule. DUTIES AND RESPONSIBILITIES: It's a long paragraph with many duties separated by periods. We need to turn into list items. Should we split each sentence? The instruction: Use
- for any list of duties/requirements/benefits. So we should convert the duties into list items. We'll need to parse sentences.
Let's extract duties sentences:
- Works with food preparation, production, planning, food ordering, inventory and record keeping.
- Collects money in correct amounts for lunch and ala carte sales with a working knowledge of our point of sale system.
- Computes daily and monthly reports as required.
- Operates a point-of-sale station (register).
- Interacts with students and school faculty in a positive, constructive manner.
- Relates and communicates positively with students, co-workers, school staff and parents.
- Kitchen duties including but not limited to food production and operating a dishwasher.
- Maintains a positive productive work environment that adheres to strict sanitation practices.
- Attends job related training classes and workshops.
- Follows standards of safety and sanitation at all times, including the proper use of chemicals.
- Practices safe grooming habits as determined by local policy.
- Follows the Manager and Assistant Managers instructions.
- Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
- Maintains required forms and records.
- Washing of dishes, including pots and pans.
- Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
- If a personnel problem arises, inform the manager of the problem for resolution.
- Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no fingernail polish, and proper shoes.
- Follows procedure in personnel matters including school and departmental requirements related to food service.
- Demonstrates the ability to work with the school community.
- Respects co-workers with proper language and interaction.
- Involved in clean-up of the kitchen area and other areas as designated. This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
- May be required to move to a different position when needed by the absence of other personnel.
- May be called upon to work after-hours catering.
- Involved in cross training when deemed necessary and profitable by the manager.
- Willing and able to learn new skills and techniques.
- Participates in school food service promotions with a positive attitude.
- Informs the manager of any safety hazards. If necessary, take immediate action to correct the hazard.
- Prevents discriminatory practices and protects the identification of free and reduced students.
- Observes all rules and regulations of the School Food Service program.
- Perform other duties as needed or assigned by the Manager or Food Service Supervisor.
We need to keep all. Also note the first sentence: "The following responsiblities are essential functions of the job, plus any other duties that may be required by the employer. Specific duties and responsibilities will be assigned by the manager/supervisor." That's introductory prose; we could keep as a
before the list. The instruction: Use
for prose. So we can include that as a paragraph before the list. Similarly QUALIFICATIONS AND SKILLS: It says "Essential functions of the job requires the following:" then list items. We'll treat that as intro paragraph then list. List items: - Possess basic math skills. - Be honest and trustworthy. - Able to communicate well both in writing and orally. - Able to project a positive image in public. - Ability to remain calm in a stressful situation. - Able to work hard in a well-organized manner. - Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule. - Enthusiastic about school lunch and genuinely enjoys children of all ages. - Willing to work hard. - Have a thorough knowledge of School Food Service policies and program requirements. - Successfully complete food service sanitation training and apply that knowledge to the job. - Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005). - Sanitation certification must be maintained for the duration of employment. We'll keep as list. PHYSICAL DEMANDS: Intro sentence: "The physical demands described here are representativeof those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to peform essential functions." Then list items (some are sentences). We'll split by periods. List: - Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment. - Able to work in a moderately loud work environment. - Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear. - Able to visually adjust focus. - Able to occassionally sit, climb, balance, stoop, crouch, and kneel. - Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment - Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and vibration. Note there may be missing period after equipment; we keep as is. Schedule: We'll put as a paragraph maybe? The instruction: Use
for prose. So schedule can be a
. We must not include sections like Benefits, Pay if not present. We need to output only HTML fragment, no /, no markdown fences. Thus final output:
Schedule
SHIFT: 6:30am-1:00pm, 6.5 hours, School Year
Responsibilities
The following responsibilities are essential functions of the job, plus any other duties that may be required by the employer. Specific duties and responsibilities will be assigned by the manager/supervisor.
- Works with food preparation, production, planning, food ordering, inventory and record keeping.
- Collects money in correct amounts for lunch and ala carte sales with a working knowledge of our point of sale system.
- Computes daily and monthly reports as required.
- Operates a point-of-sale station (register).
- Interacts with students and school faculty in a positive, constructive manner.
- Relates and communicates positively with students, co-workers, school staff and parents.
- Kitchen duties including but not limited to food production and operating a dishwasher.
- Maintains a positive productive work environment that adheres to strict sanitation practices.
- Attends job related training classes and workshops.
- Follows standards of safety and sanitation at all times, including the proper use of chemicals.
- Practices safe grooming habits as determined by local policy.
- Follows the Manager and Assistant Managers instructions.
- Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
- Maintains required forms and records.
- Washing of dishes, including pots and pans.
- Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
- If a personnel problem arises, inform the manager of the problem for resolution.
- Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no fingernail polish, and proper shoes.
- Follows procedure in personnel matters including school and departmental requirements related to food service.
- Demonstrates the ability to work with the school community.
- Respects co-workers with proper language and interaction.
- Involved in clean-up of the kitchen area and other areas as designated. This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
- May be required to move to a different position when needed by the absence of other personnel.
- May be called upon to work after-hours catering.
- Involved in cross training when deemed necessary and profitable by the manager.
- Willing and able to learn new skills and techniques.
- Participates in school food service promotions with a positive attitude.
- Informs the manager of any safety hazards. If necessary, take immediate action to correct the hazard.
- Prevents discriminatory practices and protects the identification of free and reduced students.
- Observes all rules and regulations of the School Food Service program.
- Perform other duties as needed or assigned by the Manager or Food Service Supervisor.
Qualifications and Skills
Essential functions of the job requires the following:
- Possess basic math skills.
- Be honest and trustworthy.
- Able to communicate well both in writing and orally.
- Able to project a positive image in public.
- Ability to remain calm in a stressful situation.
- Able to work hard in a well-organized manner.
- Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule.
- Enthusiastic about school lunch and genuinely enjoys children of all ages.
- Willing to work hard.
- Have a thorough knowledge of School Food Service policies and program requirements.
- Successfully complete food service sanitation training and apply that knowledge to the job.
- Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005).
- Sanitation certification must be maintained for the duration of employment.
Physical Demands
The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment.
- Able to work in a moderately loud work environment.
- Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear.
- Able to visually adjust focus.
- Able to occasionally sit, climb, balance, stoop, crouch, and kneel.
- Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment
- Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and