Food Service Technician #2

TITLE: Food Service Technician QUALIFICATIONS: High School graduate, prior food service experience required REPORTS TO: Food Service Director WORK SCHEDULE: 170-180 days per school year, 5-8 hours per day as assigned (See more details below) JOB GOAL: To provide each school child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring, following USDA, MDE, and local health department guidelines and regulations. ESSENTIAL DUTIES AND RESPONSIBILITIES: Food Preparation Duties Completes assigned breakfast and/or lunch food preparation tasks in designated work areas. Follows standardized recipes, and reports discrepancies to the cook or food service director. Operates food service equipment in a safe and efficient manner following manufacturers' guidelines for proper use. Maintains a clean and orderly workstation. Ensures temperatures for foods and refrigeration are recorded daily as assigned. Ensures that food production records assigned to sections are completed daily. Assists in receiving food and supply deliveries, foods are rotated using the FIFO method. Assists in maintaining inventory of foods and supplies, notifying the cook and/or food service director of needed items. Cleans and sanitizes the work area at the end of the shift. Meal Service Duties Participates in the pre-service meeting consisting of: daily menu options, serving sizes, and Offer vs Serve options. Follow these directions during meal service. Arrange and organize serving areas prior to the start of meal service. Ensures proper serving utensils are available and correct portion sizes are served. Monitors self-service areas and directs replenishment of food items as needed following department procedures. Ensures that self-service items are rotated and/or cleaned and sanitized between meal service lines. Follows standards for monitoring food temperatures to maintain food safety following HACCP guidelines and corrective action as needed. Records corrective action as required. Practices approved customer service standards. Reports student behavior/discipline concerns/issues to the cook, food service director, or appropriate school staff member. Cleans and sanitizes the work area at the end of each shift. Point of Sale Duties Operates Point of Sale as needed, ensuring all meal trays have a reimbursable meal or A la Carte is charged to the student. Charges adult meal/A la Carte food items appropriately and per regulations. Practices approved customer service standards. General Housekeeping Duties Washes, rinses, and sanitizes service items and/or directs staff to ensure all HACCP guidelines are followed, using dishwasher and/or 3-compartment sink. Sweeps and cleans assigned work areas. Ensures kitchen, storeroom, freezer, cooler, and dish areas are swept, mopped, and cleaned daily. Ensures trash carts are clean and trash emptied daily. Completes any additional duties as assigned. Supervisory Responsibilities: None Language & Communication Skills: Reads and comprehends simple instructions, correspondence, and product labels. Must be able to write legibly, and speak effectively and appropriately to students, parents, staff, supervisors, and visitors. Mathematical Skills: Performs simple, mathematical equations, including additions, subtraction, multiplication, and division. Performs these calculations related to units of United States currency, weight and volume measurements, and basic counting. Physical Demands: While performing the job duties, an individual must be able to perform the following activities without restrictions (or reasonable accommodations): handling food, handling detergents and other cleaning solutions, placing hands in varying temperatures unsign approved methods, regularly lifting and position items weighing up to 40 pounds, sustained walking and standing on hard surfaces - which may at times be slippery or uneven, pulling, pushing, stooping, bending, exhibit manual dexterity and move quickly and efficiently. Working Environment: While performing the job duties, an individual is regularly, but not consistently exposed to conditions that are typical for a food service environment. These conditions include heat generated from cooking equipment, refrigerator and freezer temperatures, humidity from cooking equipment and dishwashing, noise produced from equipment and large groups, and aromas from chemicals of cleaning solutions. May also be at risk of cuts, burns, and electrical shock from failure to follow safety precautions in the operation and the cleaning of food service equipment. Annual Evaluations: The performance of this job will be evaluated in accordance with provisions set by the School Board concerning evaluation of employees. Benefits & Contract Agreements: 180+ Contracted Days (additional summer school days available) 10 paid personal/sick days 2 paid snow days 5 or 6 hour shift available, 5 day week (M-F). Shift #1: 7:30 am-1:00 pm/6 hours Shift #2 9:00 am- 2:00 Shift #3 10:00 am-3:00 pm Start date of Aug 20, 2024 Starting rate $14.00 per hour depending on experience MI Retirement Benefits Yearly Tentative Staff Bonus Longevity Pay (Beginning of the 5th year)