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Cook/Prep/Baker I

2 weeks ago

South Burlington, Vermont, United States South Burlington School District (VT) Full time $35,000 - $55,000 per year

At South Burlington School District, we believe in supporting the whole employee—inside and outside the workplace. We offer a comprehensive benefits package that includes amazing, competitively priced health insurance, dental coverage, sick time, professional time and other leaves. Additionally, we offer a robust retirement plan which for educators is through VT State Teachers Retirement; and for other staff consists of a 403b plan with up to 6% provided by the district.

Employees may also enjoy professional development opportunities, tuition reimbursement, wellness initiatives, Employee Assistance Programs and meaningful work that directly impacts student success and community growth.

South Burlington School District

Position Description

Job Title: Food Prep, Cook, Baker I

Location: Nutritional Services

Job Group: Non-Union Support Staff

Pay Grade: Non Exempt, Nutritional Service Pay Table Grade 4

Reports To: Nutritional Service Director

Summary: Under the general direction of a supervisor and consistent with department protocols and standards, assists in the preparation and serving of quality food to students and staff in a quick and pleasant manner. Assists in the clean-up process and cooperates with others to maintain district safety, sanitation, and hygiene standards. May assist with cash handling duties.

Essential Duties and Responsibilities: (Other duties may be assigned)

  • Food Preparation

  • Follows the standards for the safe preparation, serving, and storage of foods and related equipment.

  • Follows the guidelines for nutritional sources, meal components, portion size, special dietary needs, food-related allergens, and the guidelines for free and reduced meals.
  • Recognizes food quality and usability. Reads labels, other information for ingredients, and specifications for food preparation.
  • Using tested, uniform recipes, prepares baked items, cooked items, and other food according to a planned, approved menu. Ensures that the finished product is of best quality, both in flavor and appearance, before it is served.
  • Prepares food, serves meals, and maintains kitchen and food in accordance with local and state health department rules and school standards. Observes proper safety, hygiene, and sanitation procedures in all aspects of daily duties.
  • Sets up and breaks down serving lines (e.g., hot foods, salad bar, and a la carte).

  • Records all food requisitions from the storeroom.

  • Equipment Use and Care

  • Demonstrates the correct methods for operating all food service equipment, knife/utensil safety, and lifting techniques.

  • Assists with the daily cleaning of all dishes, trays, kitchen equipment, and work areas in accordance with department standards.
  • Keeps facilities picked up, hazard free, and in cooperation with others to maintain a safe environment.

  • Other Duties

  • Contributes to an environment that promotes wise nutrition choices. Interacts positively with students, staff, and others in offering vs. serving situations.

  • May operates a cash register and/or performs other payment related tasks such as collecting tickets and money and making change.
  • Remains current on job related knowledge, including but not limited to: sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). May attend training.
  • Performs other duties as assigned.

General Work Responsibilities: Performs in a safe and responsible way at all times. Presents a neat, clean, and appropriately dressed manner. The ability to work in a collaborative team environment is essential to the employee's successful job performance. Ability to perform duties with awareness of all District requirements and School Board policies. The position may be assigned to one location, multiple locations and/or be required to float between locations based on the needs of the district. Regular attendance in accordance with established work schedule.

Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: Must have a high school diploma or General Educational Development Diploma (GED). No experience with large-scale cooking and food preparation/serving is required, but it is helpful.

License and/or Certificates: Must hold a ServeSafe Certificate or the equivalent or must be certified 90 days of employment.

Language Skills: Ability to read and comprehend recipes, instructions, written standards/protocols, and correspondence. Ability to effectively present information one-on-one and in small group situations to students, staff, and others.

Mathematical Skills: Ability to apply basic math concepts such as addition, subtraction, multiplication and division. Ability to perform these operations using units of American money and weight measurement, dimension, volume, and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving concrete variables in standardized situations.

Other Skills and Abilities: Ability to work in a friendly and helpful manner with all age groups. Demonstrated ability to multitask, organize, and complete assignments with limited supervision. Basic knowledge of nutritional values, meal components, portion size, food allergies, and dietary restrictions. Basic knowledge of sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). Applied knowledge of the best methods for large-volume food preparation and cooking and the ability to adjust recipes to the quantity required. Demonstrated ongoing commitment to workplace diversity, sustainability, and delivering exceptional customer service.

Physical Demands: 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, as defined by the District, may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is continuously required to remain stationary and move from location to location, grasp and use tools and equipment, manipulate food items and/or operate a computer/cash register. The employee will frequently bend or twist at the neck and trunk, reach forward, overhead, and downward; hear alarms and communicate with others in a noisy and busy environment. Occasionally the employee is required to stoop, kneel, or crouch. The employee must be able to lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food, etc. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, and color vision. This position will require travel, as an individual may be required to report to work in various District locations.

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.

While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees, occasionally will walk on slippery surfaces, and is exposed to a greater-than-average risk of injury such as a cut or burn while performing the duties. The employee must be able to meet deadlines with severe time constraints and interact with the public and other workers. The noise level in the work environment is moderate to loud. The employee

Terms of Employment: School year or as specified on the Memorandum of Agreement

Evaluation: Performance will be evaluated at least annually by the Nutritional Service Director according to the stated performance objectives and the qualities and characteristics contained on the evaluation form.

Date Approved: 7/27/21 GMarckres; R.Ketner

The information contained in this job description is for compliance with the Americans With Disabilities Act (A.D.A.) and the ADA Amendments Act of 2008 (P.L , which became effective on January 1, 2009 is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual(s) currently holding this position and additional duties may be assigned. The Board reserves the right to waive the essential requirements contained in this job description.