Job at a glance
Job Description Title: Food and Nutrition Program Team Member Minimum Qualifications: 1.Minimum of high school diploma or GED. 2.Ability to lift or carry up to 50 pounds. 3.Per Ed 306.11, "all food service employees shall, within their first year of employment obtain a certificate of completion for an approved sanitation course." Desired Attributes: 1.Ability to operate a computer and cash register 2.Experience working in a professional kitchen environment Reports To: Food and Nutrition Program Director Job Goal: To enhance student achievement through preparation of planned, nutritional, compliant meals served in a pleasant, sanitary manner and in accordance with program guidelines.
These roles and responsibilities provide necessary support for the Priority Areas outlines in the SAU #34 Strategic Plan. Priority Area: Student Success: Every student deserves an exceptional education, one grounded in purposes larger than themselves, regular and meaningful opportunities for self-determination, feedback about the increasing difference they are making in matters important to them, and growing relationships.
Goal: SAU 34 will provide high quality educational opportunities for all students that foster the acquisition of critical academic skills, embedding the tenets identified in the Portrait of a Graduate (adaptive perseverance, responsibility, learner's mindset, global citizenship, communication, critical thinking, and collaboration), meeting the expectations for success in post-secondary education and the workplace.
Priority Area: Culture: Staff and students thrive in positive learning and work environments where they feel physically, psychologically, and emotionally safe and connected; supported; reasonably autonomous; and driven by a strong sense of purpose and meaning. Goal: SAU 34 will develop and maintain a welcoming environment that supports the tenets of the Portrait of a Graduate, ensuring students, staff, and families feel valued, safe, and supported to foster a responsive and high achieving culture.
Priority Area:Learning Environments: Few investments serve as such high profile demonstrations of how we value the education of our students as the facilities we use. The facilities in which we spend our time together provide daily cues and clues that affect the learning and work cultures for students and staff respectively. Goal: SAU 34 will provide and maintain facilities that support a high quality, future focused, teaching and learning environment that allows multiple educational opportunities.
Performance Responsibilities: A.Perform cashiering duties: a.Set up breakfast, snack counters, and coolers. b.Contribute accurately towards daily production records. c.Help students through the cafeteria line as needed. d.Collect all monies in a pleasant, respectful, and considerate manner. e.Record students' accounts accurately and confidentially. f.At the end of breakfast clean up, count, label, and store leftovers properly.
g.Clean, organize, and set up cafeteria lines as needed for lunch and stock coolers and racks. h.Handle negative accounts and low balances discreetly and use age appropriate language and mitigation steps. i.Demonstrate accurate accounting procedures and complete daily cash sheets and monthly federal sheets. j.Assist in preparing an accurate weekly food and supplies order. k.Notify the director of concerns regarding student or adult accounts.
B.Maintain the highest standards of safety and cleanliness: a.Wear appropriate uniform, non-slip close-toed footwear, gloves, hairnet or hat, aprons, etc. b.Scrub sinks, counters, equipment, and work area daily or as necessary. c.Perform major periodic cleaning of milk coolers and refrigeration units, storerooms and food preparation areas. d.Clean kitchen floors daily removing any debris with brooms and mops.
e.Maintain the highest standard of safety and cleanliness in the serving line and the kitchen following the New Hampshire Sanitation Code. f.Assist in the upkeep of