South Burlington School District

 

About South Burlington School District: 

 

At South Burlington School District, we believe in supporting the whole employee—inside and outside the workplace. We offer a comprehensive benefits package that includes amazing, competitively priced health insurance, dental coverage, sick time, professional time and other leaves. Additionally, we offer a robust retirement plan which for educators is through VT State Teachers Retirement; and for other staff consists of a 403b plan with up to 6% provided by the district. Employees may also enjoy professional development opportunities, tuition reimbursement, wellness initiatives, Employee Assistance Programs and meaningful work that directly impacts student success and community growth.

                                  

Job Title: Food Prep, Cook, Baker I

Location: Nutritional Services

Job Group: Non-Union Support Staff

Pay Grade: Non Exempt, Nutritional Service Pay Table Grade 4

Reports To: Nutritional Service Director

 

Position Summary:  Under the general direction of a supervisor and consistent with department protocols and standards, assists in the preparation and serving of quality food to students and staff in a quick and pleasant manner. Assists in the clean-up process and cooperates with others to maintain district safety, sanitation, and hygiene standards.  May assist with cash handling duties

 

Essential Duties and Responsibilities:  (Other duties may be assigned)

1. Food Preparation

1. Follows the standards for the safe preparation, serving, and storage of foods and related equipment.


2. Follows the guidelines for nutritional sources, meal components, portion size, special dietary needs, food-related allergens, and the guidelines for free and reduced meals.


3. Recognizes food quality and usability.  Reads labels, other information for ingredients, and specifications for food preparation.


4. Using tested, uniform recipes, prepares baked items, cooked items, and other food according to a planned, approved menu. Ensures that the finished product is of best quality, both in flavor and appearance, before it is served.


5. Prepares food, serves meals, and maintains kitchen and food in accordance with local and state health department rules and school standards.  Observes proper safety, hygiene, and sanitation procedures in all aspects of daily duties.


6. Sets up and breaks down serving lines (e.g., hot foods, salad bar, and a la carte). 


7. Records all food requisitions from the storeroom.

1. Equipment Use and Care




1. Demonstrates the correct methods for operating all food service equipment, knife/utensil safety, and lifting techniques.


2. Assists with the daily cleaning of all dishes, trays, kitchen equipment, and work areas in accordance with department standards.


3. Keeps facilities picked up, hazard free, and in cooperation with others to maintain a safe environment.




2. Other Duties




1. Contributes to an environment that promotes wise nutrition choices.  Interacts positively with students, staff, and others in offering vs. serving situations.


2. May operates a cash register and/or performs other payment related tasks such as collecting tickets and money and making change.  


3. Remains current on job related knowledge, including but not limited to: sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling). May attend training.


4. Performs other duties as assigned.

Education/Experience: Must have a high school diploma or General Educational Development Diploma (GED).  No experience with large-scale cooking and food preparation/serving is required, but it is helpful.

 

License and/or Certificates: Must hold a ServeSafe Certificate or the equivalent or must be certified 90 days of employment.

 

 

Preferred Skills: Ability to work in a friendly and helpful manner with all age groups. Demonstrated ability to multitask, organize, and complete assignments with limited supervision. Basic knowledge of nutritional values, meal components, portion size, food allergies, and dietary restrictions.  Basic knowledge of sanitation, food borne illness, food contamination, cooking and holding temperatures (safe food handling).  Applied knowledge of the best methods for large-volume food preparation and cooking and the ability to adjust recipes to the quantity required.  Demonstrated ongoing commitment to workplace diversity, sustainability, and delivering exceptional customer service.