POSITION TITLE: Supper Program Site Monitor  

IMMEDIATE SUPERVISOR:  Director of Dining Services/Resident District Manager

SALARY: Starting at $27.01

 

Part-time: M-F  3:00pm-6:00pm

 

QUALIFICATIONS: 

• Knowledge and basic skills of institutional quantity food production
•  Communicate with students, staff, parents and the public   
• Knowledge of food safety and sanitation procedures  Mathematics skills  Cashier experience preferred  
• ServeSafe Certified
• Must have reliable transportation
• Excellent computer skills
• Effective leadership and oral/written communication skills
• Must be able to work independently and be a self-starter

 

GENERAL SUMMARY  

 

• The Site Monitor has the overall responsibility of assisting with the production,
• Planning and execution of the National School Lunch and Breakfast Programs as well as, CACFP at risk supper program.
• Conduct site reviews with accordance to CACFP guidelines. 
• Ability to understand and complete recipes, production sheets, and inventories.
• Implements a standardized menu by preparing and/or cooking components in the proper portion size and overall quantity in accordance with USDA CACFP guidelines within the school serving hours.
• Ensures that all sanitation and safety practices comply with State, County, and District requirements and codes, which includes, but is not limited to the receiving, storing, handling, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen, food service equipment supplies and utensils.
• Monitor assigns staff, scheduling, performance feedback, assists in discipline and accident investigation paperwork.
• Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items. Ensures that associates are following recipes and cooking methods to provide a consistent quality product.
• Communicates and coordinates with the Management team on strategies to accomplish production and maintain quality standards.
• Communicates with the Management team regarding concerns about policies and/or procedures as they relate to the kitchen production staff.
• Collects and audits daily production records.
• Maintains HACCP logs as required by Federal and State laws.
• May operate a cash register/point of sale device during serving periods as needed.
• Collects, records, and reports quantities used, produced, left over and records meal counts accurately in compliance with District and government regulations.
• Promotes student and staff satisfaction through preparing and merchandising meals in an attractive manner.
• Offers and serves correct portions to comply with the CACFP program.
• Ensures staff cleans and restocks work areas throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas.
• Assists in proper labeling, dating, and product rotation in dry storage, coolers and freezers.
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products.
• Conducts accurate counting of food and supplies for inventories on a monthly basis.
• Assists in the cooking, preparation and service of food for special events (i.e. food sampling, chef tables, family wellness nights, catering and concessions) when required.
• Assists in implementing marketing promos (per Dietitian and/or Management)
• Attends training and developmental classes, and work site meetings as required by Management.
• Assists in the cross training of employees.
• Ability to maintain cooperative working relationships with Food & Nutrition  staff, students and building administration and teachers.
• Follows safety and sanitation guidelines established by the District and government agencies.
• Wears the prescribed uniform. Maintains a professional appearance at all times.
• Maintain a clean and safe work environment, and ability to perform job safely.
• Must maintain pace of kitchen and have a sense of urgency
• Other duties as assigned by the Management.

 

WORKING CONDITIONS  

• Must hold a valid drivers’ license and a vehicle in good working condition. 
• Ability to lift 40 lbs., stoop, bend and stand for long periods of time on a hard surface.  
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area

ENVIRONMENTAL CONDITIONS  

· Work is predominately inside.  

· Ability to work with chemicals cleaning agents. 

QUALIFICATIONS, CERTIFICATES/LICENSES  

· Minimum 3 years’ experience in the foodservice industry. 

· Servsafe Food Production Manager Certification required. 

 

Language Skills: 

Ability to read, understand and speak Basic English to perform essential functions of the job. Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to effectively present information in one-on-one and small group situations.

 

Mathematical Skills:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

 

Ability to compute recipe conversions, purchases vs. served, and pan yields.

Ability to make change from cash sales.

 

Physical Demands:

The physical demands described here are representative of those that must be met by an associate to successfully perform 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 associate is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to walk and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

 

Work Environment:

The work environment characteristics described here are representative of those an associate 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 associate is frequently exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. The employee frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals.