Growing World Changers. The work of Babcock Schools is to develop students academically and with the essential skills for success necessary in their post-secondary experience.

We seek substitute teachers who:

• Bring energy, creativity, and purpose to their teaching
• Communicate effectively with students, families, and colleagues
• Thrive in a fast-paced, supportive, growth-oriented culture
• Believe that every student is capable of greatness
• Are committed to building a strong classroom community

Babcock Schools are A-rated, K-12 charter schools of choice with a hands-on approach to education. The model is rooted in real world learning, high student engagement, and a rigorous, collaborative environment. Through Project Based Learning (PBL) and AICE Cambridge International curriculum, students build the knowledge and durable skills needed to thrive in today's fast-changing world.

All Babcock Schools staff participate in a rigorous hiring process to ensure alignment with our vision, instructional model and community-focused mission. Our school also participates in the Florida Care Provider Background Screening Clearinghouse, as required by 435.12, FL Stat. For information about background screening, please visit Clearinghouse Education and Awareness page. AHCA - Background Screening

Babcock Neighborhood Schools are seeking educators and employees who thrive in innovative, student-centered environments. Here, learning goes beyond the textbook. We believe students learn best when they are actively engaged in meaningful, real-world experiences and that starts with the teachers who guide them. At Babcock we are Growing World Changers!

JOB GOAL: To provide all customers with food service that is nutritionally adequate, attractive, and high quality, served in

customer-oriented atmosphere under standards of sanitation.

MINIMUM REQUIREMENTS:

EDUCATION, TRAINING & EXPERIENCE:

• High school diploma or equivalent 
• Six (6) months of related experience

PREFERRED QUALIFICATIONS

• ServSafe certification

DAILY, PART-TIME POSITION, MONDAY - FRIDAY

ESSENTIAL DUTIES & RESPONSIBILITIES: The following statements of duties and responsibilities are intended to describe the general nature and level of work being performed by individuals assigned to this position. These statements are not intended to be an exhaustive list of all duties and responsibilities required of all personnel within this position. 

• Increases or decreases recipe yield and implements adjustment upon manager’s approval.
• Reviews weekly menu and adjusts recipes to appropriate yield; pulls food from freezer to thaw; complete panning and prep work.
• Demonstrates mastery of cooking techniques such as impingement, steaming, roasting, and rethermalization of leftovers to ensure quality products while preserving nutrients.
• Notifies manager of anticipated ingredient or product need for timely ordering.
• Implements food service policies and regulations.
• Understands and correctly implements USDA Offer vs. Serve Policy.
• Learns and follows good safety and sanitary procedures.
• Adheres to Hazard Analysis of Critical Control Points (HACCP) standards re: proper food safety temperatures.
• Practices safe use and care of equipment and selects appropriate equipment for efficient completion of work task.
• Demonstrates mastery of kitchen weights and measures.
• Keeps kitchen and facility in a clean and orderly condition through daily sanitizing of work surfaces; washing customer trays, pots and pans; and sweeping and mopping of floor surfaces.
• Ensures daily cleanliness of equipment and assigned area(s).
• Completes job assignments within allotted time and at assigned speed level.
• Uses approved standardized recipes and prepares quality food in quantity assigned.
• Helps merchandise food in an appealing manner.
• Avoids waste in food preparation.
• Reports, accurately, food usage for production plans including quantities of food prepared, served and leftover on inventory tracer.
• Stores leftovers properly and safely.
• Performs cashier functions in a friendly, efficient manner while accurately maintaining customer account balances.
• Accounts for USDA reimbursable meals.
• Follows oral and written job-related work schedule.
• Completes job duties and follows instructions given by the manager.
• Shows initiative to improve service.
• Cooperates and works effectively to maintain a professional working relationship when interacting with other employees.
• Maintains a helpful, pleasant, and courteous attitude toward students, staff and fellow workers.
• Assists fellow workers who need help.
• Tolerates extreme heat and cold environments as a condition of the position.
• Serves in any capacity, which may be necessary in an emergency, including substituting, when qualified, for another kitchen position.
• Reports, immediately, all accidents and injuries to supervisor.
• Accepts feedback and constructive criticism.
• Maintains high standards of personal hygiene and work habits.
• Wears assigned uniform including safe non-slip work shoes and hair restraint.
• Performs other related duties as assigned.

SUPERVISORY RESPONSIBILITY: Not applicable 

Requirements

• High school diploma or equivalent