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Lt-1 General Kitchen Worker

3 months ago

Newington, Connecticut, United States Newington SD Full time
JobID: 1357

Position Type:

Food Services/LT-1 General Kitchen Worker I
Date Posted:

5/8/2024
Location:

Elizabeth Green Elementary School
Closing Date:
05/21/2024

HOURS OF WORK FOR THIS POSITION ARE MONDAY THROUGH FRIDAY FROM 7:30 A.M. TO 2:15 P.M. TIMES MAY VARY BASED UPON PROGRAM NEEDS.

SCHOOL LOCATION:
ELIZABETH GREEN ELEMENTARY SCHOOL

WORKFORCE DIVERSITY STATEMENT:


The Newington Public Schools is dedicated to recruiting, hiring, growing and retaining a culturally diverse workforce that represents the racial, ethnic, and linguistic diversity of our community - to challenge student achievement and realize equity for all in our schools.

To achieve this, we value and strive for the highest levels of:

  • Family and Community Engagement;
  • Culturally Relevant Organizational Practices;
  • School Climate;
  • Student-Centered Learning;
  • Diverse Staff of Excellent Educators
  • Equitable Student Access; and
  • Fiscal Equity
-
JOB DESCRIPTION:

  • Under immediate supervision from Production Kitchen Manager performs duties in the preparation, serving and storage of food, the cleaning and sanitizing of equipment and facilities, cashiering, record keeping, and other related duties as required or assigned.

ESSENTIAL JOB FUNCTIONS:

  • Performs food preparation tasks as assigned.
  • Prepares food items per standardized Newington Public Schools' recipes and assists Production Kitchen Manager in developing district recipes.
  • Prepares daily food production records for food items prepared.
  • Follows proper sanitary and health practices for food receiving, storage, preparation and serving.
  • Operates various kitchen equipment including, but not limited to, oven, steamer, kettle, slicer and dishwasher.
  • Cleans and sanitizes all work areas and surfaces including equipment, pots, pans, and utensils used during the workday.
  • Heat frozen or prepared items and cooks vegetables as directed.
  • Assists the Production Kitchen Manager in determining quantity of food prepared and served as directed.
  • Assists the Production Kitchen Manager in the grocery, produce, snack, milk, paper, supplies and bread orders.
  • Receives and verifies food and supply deliveries.
  • Serves meals to students and staff and/or operates as cashier during meal periods when directed.
  • Stocks serving lines and milk coolers to allow continuous flow in meal service.
  • Washes dishes.
  • Properly stores leftover food.
  • Prepares daily cash deposits, prints daily POS report and generates monthly POS reports when cashiering.
  • Assists in the monthly inventory.
  • Performs assigned recordkeeping duties; maintaining accurate records and submitting written records in a timely manner as required by the Department. Follows standard safety procedures and regulations.
  • Assists Production Kitchen Manager in training of new employees.
  • Maintains good public relations with students, faculty, staff and the public.

ADDITIONAL JOB FUNCTIONS:

  • Performs other related tasks or duties as required or directed.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

  • Working knowledge of the methods and techniques used in food preparation and routine kitchen operations.
  • Ability to understand and follow oral and written instructions.
  • Ability to maintain effective working relationships with others.
  • Ability to get along with students, school personnel and the public.
  • Ability to process paperwork accurately and efficiently.
  • Ability to add, subtract, multiply, and divide all units of measure.
  • Proficient in the use of a calculator.
  • Commitment to excellence in customer service.
  • A general knowledge of safety practices and principles related to kitchen operations.

REQUIRED PHYSICAL AND MENTAL EFFORT AND ENVIRONMENTAL CONDITIONS:

  • (The physical demands and work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)
  • Ability to tolerate extreme temperature changes from freezer to oven area (below 0 to above 90 degrees F).
  • Ability to lift objects weighing up to fifty (50) pounds.
  • Ability to work in areas that are wet and slippery.
  • Ability to be mobile, sit, stand, and walk for extended periods of time.
  • Ability to hear normal sounds with some background noise and to communicate effectively.
  • Ability to concentrate on fine detail with constant interruption.
  • Ability to attend to task/function for more than 60 minutes at a time.
  • Ability to remember multiple tasks/assignments given to self and others over extended periods of time.
  • Ability to work under stress from demanding deadlines and changing priorities and conditions.

REQUIRED MINIMUM QUALIFICATIONS:

  • The skills and knowledge required would generally be acquired with:
  • High school diploma or equivalent; and
  • Experience in food preparation and routine kitchen operati