CVHS

• 3.75 hrs/day
• 10:00am-12:30pm
• $16.62/hr
• Replacing Edilaine Andrioti Barros
• Effective asap
  Position Summary
  Prepares, sets up, and serves food in a district school building in accordance with USDA policy, food service department policy and State of Michigan regulations; serves as a cashier; washes dishes, pots, pans and utensils; cleans and sanitizes kitchen surfaces; and stocks food and supplies to assist in maintaining proper inventories.
  Principal Duties and Responsibilities

(These duties and responsibilities are judged to be “essential functions” in terms of the Americans With Disabilities Act or ADA)

• Serves lunches to students in order to insure that school lunches comply with school district and state of Michigan food safety, sanitation, and quality standards.
• Sets up serving areas with fruits, juices, salads, subs, snacks, and sandwiches; sets up ice trays and other serving trays and plates; places food in hot containers and insures proper temperatures; monitors food temperatures and makes corrective adjustments as necessary.
• Serves as a cashier by opening and operating point-of-sale (POS) register to calculate and account for lunch costs for students while insuring that proper meal requirements are being met.
• Participates in processing the receipt, stocking, re-stocking and storage of daily school food and supply orders received from the central kitchen and outside vendors; pulls daily stock needed and re-stocks for the following day.
• Re-stocking serving lines; re-fills condiments, napkins and silverware trays as needed.
• Prepares food items and baking items, as needed.
• Performs post-lunch cleaning and next-day preparation such as disposing of left-over food and preparing sinks and proper cleaners and sanitizers and tests water for proper temperature to wash dishes, pots, pans and utensils; re-stocks after cleaning.
• Cleans and sanitizes all work stations and all equipment.
• Operates and uses kitchen equipment and supplies based on school level.
• Performs other related duties as directed by supervisor and/or lead server.

The above statements are intended to describe the general nature and level of work being performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed by such a person.
Education, Experiences, Knowledge, Skills and Abilities
(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:
This position requires a high school diploma or general education degree (G.E.D.).
Must be 18 years of age or older.

Experience:

• Previous related work experience in food service and/or safe food handling, preferred.

Knowledge:

• Knowledge of general math to count change, required.
• Basic knowledge of methods, materials, tools, equipment, occupational hazards, and safety precautions related to food service, required.
• Knowledge of proper handling and storage of food, preferred.

• Knowledge of food conversions, preferred.

  Abilities:

• Ability to read and interpret district policies, guidelines, handbook, and government regulations, required.

• Ability to read and comprehend safety rules, operating and maintenance instructions, and procedure manuals, required.
• Ability to write simple correspondence, required.
• Ability to handle cash and complete records requiring basic math skills, required.
• Ability and willingness to participate and successfully complete State of Michigan required professional development, required.
• Ability to communicate effectively using the English language in writing and verbally with students and school administrators and staff, required.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, required.
• Ability to solve practical problems involving several concrete variables in situations where only limited standardization exists, required.
• Ability to effectively use basic computer software applications, required.
• Ability to handle general clean up duties, required.
• Ability to perform job duties using various types of equipment including but not limited to; convection ovens, microwave ovens, range tops, steam kettles, deep fryers, refrigerators, freezers, garbage disposals, kitchen carts, and other commercial food service utensils and equipment
• Ability to perform job duties using a variety of cleaning chemicals, required.
• Ability to work with others and building relationships, required.

Skills:

• Good verbal and written communication skills, required.
• Basic computer skills, required.
• Basic Math skills, required.

Physical Demands:
The physical demands described here and above are representative of those that must be met by an employee 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 employee is regularly required to climb, push/pull, lift, bend, walk, stand, sit, twist, turn, stoop, kneel, crouch, crawl, reach, use hands to finger, handle, or feel; talk and hear. The employee must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include vision, and ability to adjust focus, especially due to concentration when reading instructions, ingredients, and menus.
Work Environment:
The noise level in the work environment is usually moderate to loud.
The qualifications listed above are guidelines for selection purposes; alternative qualifications may be substituted if sufficient to perform the duties of the job.
Title: Food Service Helper FLSA: Non- Exempt
Reports to: Food Service Director or Lead Food Server Updated: October 2016
It is the policy of Chippewa Valley Schools not to discriminate on the basis of race, color, sex (including but not limited to sexual orientation, gender identity), religion, national origin or ancestry, age, disability, height, weight, genetics, or marital status in its programs, services, activities, or employment. Inquiries related to nondiscrimination policies, questions, concerns or to file a complaint should be directed to: Civil Rights and Title IX Coordinator, Director of Human Resources, Chippewa Valley Schools Administration, 19120 Cass Avenue, Clinton Township, MI 48038 Phone: 586-723-2090 Email: ablanchard@cvs.k12.mi.us / Nondiscrimination inquiries related to disability should be directed to: Section 504 Coordinator, Director of Special Services, (same address) Phone: 586-723-2180 Email: tkoch@cvs.k12.mi.us. Persons with disabilities needing accommodations for employment must notify Chippewa Valley Schools of their need in writing within 182 days. Civil Rights and Title IX inquiries can also be directed to the Department of Civil Rights at (800)482-3604 or MDCRservicecenter@michigan.gov.

• Serves lunches to students in order to insure that school lunches comply with school district and state of Michigan food safety, sanitation, and quality standards.
• Sets up serving areas with fruits, juices, salads, subs, snacks, and sandwiches; sets up ice trays and other serving trays and plates; places food in hot containers and insures proper temperatures; monitors food temperatures and makes corrective adjustments as necessary.
• Serves as a cashier by opening and operating point-of-sale (POS) register to calculate and account for lunch costs for students while insuring that proper meal requirements are being met.
• Participates in processing the receipt, stocking, re-stocking and storage of daily school food and supply orders received from the central kitchen and outside vendors; pulls daily stock needed and re-stocks for the following day.
• Re-stocking serving lines; re-fills condiments, napkins and silverware trays as needed.
• Prepares food items and baking items, as needed.
• Performs post-lunch cleaning and next-day preparation such as disposing of left-over food and preparing sinks and proper cleaners and sanitizers and tests water for proper temperature to wash dishes, pots, pans and utensils; re-stocks after cleaning.
• Cleans and sanitizes all work stations and all equipment.
• Operates and uses kitchen equipment and supplies based on school level.
• Performs other related duties as directed by supervisor and/or lead server