JobID 22538 : Food Production Specialist I - Graham Elementary (#327890)

Job | Posted 2 years ago
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ADDITIONAL INFORMATION:

  • 4 Hour shift: 9:30 am - 2:00 pm 
  • Please complete attached Competency Checklist
MINIMUM QUALIFICATIONS:

This position requires eight (8) years of education, with at least four (4) to five (5) years of related experienceIncumbent must have held a Grade IV position for one school year.  Incumbent must have been a department head in each major department.  Incumbent must have completed all requirements of Grade V (MT-5) Check List.  Incumbent must score a minimum of 85% on the General Food Service Department Test.
 
SKILL REQUIREMENTS:
 
Incumbent must be able to utilize reading, writing and math skills, follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment.  Incumbent must be able to properly use a Point of Sale (POS) on all lines. Incumbent must be able to teach methods and skills to other individuals, and communicate effectively with those individuals.    
 
JOB PURPOSE AND RESPONSIBILITY:
 
Incumbent is responsible for taking the lead in at least three (3) major food preparation departments, and assists Cafeteria Manager with the teaching and training of Food Production Specialists and substitute employees.  Incumbent will be responsible for serving breakfast and/or lunch and cleaning kitchen and equipment.  Incumbent must promote good customer service and public relations; contribute to fiscal responsibility and overall quality of the operation, and promote all policies of AISD Nutrition and Food Services Department.
 
ESSENTIAL FUNCTIONS:
  • Prepares food in at least 3 departments with professional quality and speed. Must be competent as a department head in all departments and rotate in all food preparation departments. Must accurately record and calculate information on production records. 
  • Operates all equipment in the kitchen and performs preventive maintenance procedures.
  • Assists Manager with teaching and training of Food Production Specialists I - IV, and substitutes.
  • Practices and promotes time and motion saving techniques and including proper food cost economy, storage, proper utilization of leftovers and portion control.
  • Practices expert sanitation and has above average knowledge of HACCP practices and principles.  Records information on temperature logs, calibrates thermometers, and ensures daily compliance with sanitation codes.  Assist Manager in training HACCP to Food Production Specialist I-IV.
  • Properly cleans, restocks, and rotates stock in all food and non-food storage areas and accurately records inventory used on daily usage forms
  • Rotates on all serving and clean-up duties and operate a POS.
  • Must be able to operate all POS’s incompliance with Child Nutrition Regulations, open and close meal sessions, count money accurately, prepares deposit and money for next day, and complete related reports and records, at above average speed.
  • Demonstrates exemplary safety procedures and techniques, and promotes safety awareness among all employees.
  • Must be able to interact in a pleasant manner with fellow employees, management and customers.
OTHER DUTIES AS ASSIGNED:
 
Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.
 
PHYSICAL EFFORT AND WORK ENVIRONMENT:
 
Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level.  In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting.  Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically.  This position may involve rare exposure to blood or body fluids.  Regular attendance is required for this position. 
 
JOB REQUIREMENTS:
 
Measurement in Terms of Frequency:

Not at All          Occasionally          Frequently          Constantly
      0                             1-33%                      34-66%                  67-100%

Physical Requirements: (Constantly unless otherwise noted)
              Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.)
              Eye-hand coordination (utilizing serving utensils, operating a POS)
             Ability to list a minimum of 25# and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds.
             Ability to climb 2-5 level step stools-ocassionally
             Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours.
             Talking- yes (interacting with customers, fellow employees and management)
             Hearing- yes (interacting with customers, fellow employees and management;safety)
             Feeling – yes (handling both hot and cold items; must strive to avoid cuts and burns)
            Tasting/Smelling – yes (determining food quality of both food and drink items)
            Seeing- yes (assessing quality and performing all duties safely)

Body Movements:
            Bending/Stooping- Frequently (preparing, serving and cleaning)
            Squatting - Occasionally
            Reaching - Frequently
            Pushing – Frequently
            Pulling – Frequently

Lifting:
            Up to 25 pounds - constantly
            Greater than 25 pounds - occasionally with assistance

Repetitive Movements
            Hands: Both right and left – frequently (preparing food items, serving, backing line, operating a POS, cleaning dish room activities)
            Feet:  Both right and left-frequently (preparing food items, operating a POS, serving and backing the line, cleaning, dish room activities)

Environment:  (varies with facility)
            Inside: 98% of workday spent in kitchen
            Temperature:  Fluctuates depending on season and cooling systems in each kitchen and cafeteria.
            Noise Level: High (student interaction, equipment, and typical kitchen activity)
            Space:  Sometimes congested, often no windows, slippery floors. 
            Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters)
            Material Used: Caustic cleaning and sanitizing solutions used daily or periodically.
            Fumes:  hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant.
 
PERSONAL WORK RELATIONSHIPS:
 
Incumbent reports directly to the Food Services Manager assigned to their school.  At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads.  Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel.

 
CHECK LIST FOR BECOMING A GRADE V (MT-5)
 
_____  1.         Must have completed work as a Food Production Specialist IV (MT-4) for one school year.       Must continue to maintain all requirements of the current MT-4 job description and checklist.      
 
_____  2.         Prepares high quality food independently in multiple departments for a minimum of 4 ½ months.
 
______3.         Must be able to follow standard recipes without variation.
 
______4.         Demonstrates expertise in operating, cleaning, and sanitizing all kitchen equipment and areas.
 
______5.         Operates a Point of Sale (POS) accurately from the start of breakfast to the end of lunch service on all lines.  Opens and closes meal sessions, completed all associated paperwork at an above average speed. 
                           Demonstrates complete understanding of USDA Child Nutrition Regulations.
 
______6.         Completes daily cash counting and prepares deposit and money for next day, accurately and in accordance with Food Service  Department policies.
 
______7.         Is able to read and complete production records, and demonstrate sound quality cooking practices, for example, batch cooking.
 
______8.         Assists Manager with teaching and training of Food Production Specialists and substitute employees as directed.
 
______9.         Demonstrates excellent safety procedures and techniques, and promotes safety awareness.
 
______10.       Demonstrates good sanitation practices and has thorough working knowledge of HACCP principles.
 
______11.       Properly cleans, restocks and rotates stock in all food and  non-food storage areas and assists in putting away grocery and cleaning supplies.  Is accurately recording inventory used on inventory usage forms.
 
______12.       Must maintain good attendance and punctuality record and not have been on probation in the last year.
 
______13.       Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers.
 
______14.       Helps wherever needed in all departments in a cooperative manner as part of the work team.
 
______15.       Demonstrates ability to organize time and work space, planning ahead, and completing work in an efficient and timely manner.
 
______16.       Prepares high quality food independently as a head of three major departments for the rotation of an individual school.  Major departments are defined as meats, vegetables, or breads.
 
______17.       Has taught to a group of employees the following:
  1. Safety:  Topic___________________________________
  2. Sanitation:  Topic________________________________
  3. Operation and cleaning of 1 major piece of equipment.
  4. Customer Service
 
______18.       Consistently sets excellent examples through behavior and communication in all areas of customer service, fiscal responsibility, and daily operations.
 
______19.       Follows policies  of Austin ISD and Austin ISD Nutrition and Food Services.
 
______20.       Demonstrate ability to step in and assume duties of the manager in the event the manager is absent.  Able to work independently and direct the work of others in an efficient and  responsible manner.
 
______21.       Able to order food items and/or have knowledge on how to find resources to order items needed.
 
______22.       Understand and follow HACCP procedures and temperature log documentation.  Able to train HACCP principles to other employees.
 
______23.       Must score 85% or higher on the MT-V exam.
 
Score on Grade V Food Service Knowledge Test**
                        Score:              ___________
                                    Date Taken:     ___________ 
 
**If test score falls below 85% correct, supervisor will have reinforcement sessions with employee in the areas of greatest need.  Tests may be repeated 3 months following the completion of the reinforcement session.
 
NOTE:  In order to maintain Grade V (MT-5) status, employees must continue to fulfill all the above requirements.   Any decrease in responsibilities will results in change of Grade and pay status.
                  
Employee Signature  _____________________________________            Date:______________________
 
Manager Approval    _____________________________________            Date:______________________
 
Supervisor Approval _____________________________________            Date:______________________
 
Director Approval     _____________________________________            Date:______________________

 
COMPENSATION:
Pay Grade: MT5
Starting Salary: $13.00/Hr
Social Security Participation
Teacher Retirement
Comprehensive Benefits Package
Employee Discount Program

Closing Date:  Until Filled

An Equal Opportunity Employer

Posted By

Austin Independent School District

1111 W 6TH ST, AUSTIN, TX 78703-5399
 
Insights
Compare with State

Amount per Student

$12,723 (USD)

State Average: $10,068 (USD)

% ELL Students

25%

State Average: 17%

Student Teacher Ratio

14.37

State Average: 15.26

% IEP Students

10%

State Average: 9%

FTE

11,571

State Average: 558