GENERAL STATEMENT OF DUTIES: Performs routine manual work in connection with the kitchen operations of the National School Lunch program. Does related work as required.
EXAMPLES OF WORK: (Illustrative Only) Preparation of food Loads, operates and unloads dishes and hand washes food preparation and serving equipment, utensils, pots, pans, etc.; Delivers and stores clean dishes and utensils to proper storage area; Cleans kitchen area, tables, cabinets, equipment, etc.; Disposes of trash and garbage; Brings food deliveries to storage area(s); Assists in loading food trays on carts or trucks for delivery; Maintains and cleans storage area and assists cook in maintaining inventory control sheet; Assists cook(s) in moving/lifting bulk food items, stockpots, trays, etc.; Performs related kitchen duties as required and assigned.
REQUIRED KNOWLEDGE, SKILLS, ABILITIES AND ATTRIBUTES: Familiarity with sanitary cleaning practices, supplies and equipment; ability to use cleaning supplies and equipment; ability to understand and follow simple oral and written instructions; ability to read and understand English; ability to get along well with others; willingness to perform manual tasks; tact; physical condition commensurate with the duties of the position.
MINIMUM ACCEPTABLE TRAINING AND EXPERIENCE: Ability to take the Food Handlers test Preferred 6 month or more kitchen experience
Job Summary: Looking for an energetic and motivated substitute teacher to work with students at all levels from Kindergarten to Middle School.
Summary of Roles and Responsibilities:
- Follow regular teacher’s lesson plans in a way that ensures consistency and optimal learning, and that encourages students to participate
- Assign classwork and homework as necessary, according to lesson plans
- Modify teaching styles to fit the learning styles of various students
- Maintain a well-managed classroom and positive learning environment
- Supervise students out of class such as in the hallways and in the cafeteria
- Create lesson plans, grade classwork, h0omework and tests and attend student-led conferences (only for long term subs) Minimum Qualifications Required to Perform Essential Job Functions:
- Bachelor’s degree (or some college)
- Strong command of English language
- Above-average competency in at least two subject areas (such as math and social studies); overall average competency in most or all subjects
- Ability to remember many names
- Pass background check
- Flexible, friendly and good at establishing quick rapport with students
- Setting the proper tone from the beginning for classroom management
Physical Requirements: Must be able to use a variety of equipment and classroom tools such as computers, copiers and equipment for children, etc. Must be able to exert a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Due to amount of time spent standing and/or walking, physical requirements are consistent with those for Light Work.
Assistant Kitchen Manager
Job Summary: The Assistant Kitchen Manager position will report to the Kitchen Manager. They will assist the manager of the kitchen, including, but not limited to: creating duty assignments as needed, performing skilled cooking duties, directing and supervising personnel assigned to the facility in a pleasant and helpful manner, as well as maintaining the food supply.
Essential Job Functions: This list of essential job functions is not exhaustive and may be supplemented as necessary. Depending upon individual assignment, the employee may perform all or a combination of several of the following duties:
- Direct and participate in food preparation according to standard menu, recipes and verbal instructions. This will be done economically, efficiently and on schedule.
- Guide the production and understand the regulations of preparing and serving in matters of temperature, appearance and portion size.
- Requisition routine supplies, keep records and make reports.
- Repeatedly lift and/or otherwise move cases and pans of food and other materials.
- Serve meals.
- Serve students by following USDA guidelines and ensuring that their needs are recognized and acknowledged.
- Maintain confidentiality.
- Operate kitchen equipment
- Assist in ordering food, produce, dairy and bread products weekly.
- Rotate stock on shelves to insure freshness of products.
- Safely operate any equipment introduced into the kitchen.
- Maintain a sanitary and safe kitchen.
- Perform other duties by the Kitchen Manager or Head of the School.
- Clean kitchen areas, equipment, mechanical dishwasher, and other equipment as needed.
- Store food as directed.
- Assist in upholding and enforcing school rules, administrative regulations, and board policies.
- Take all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
- Assist in inspecting school facilities for the purpose of ensuring that the site is suitable for safe operations, maintained in an attractive and clean condition, and/or identifying necessary repairs due to vandalism, equipment breakage, weather conditions, etc.
- The employee shall maintain a consistent presence at the assigned work site(s) and work the regular work hours specified by the contract.
- Professionally interact with colleagues, members of the public, and students.
- Comply with all school policies and all applicable laws.
- Perform special assignments and other duties as assigned or required by the supervisor.
- Ability to complete 10 hours of training annually as required by the USDA.
- Experience in quantity food production and preparation preferred.
- Must be pleasant, cooperative, and able to work with students, teaching staff, co-workers, and the public.
-· Numerical and clerical ability to calculate and record production quantities and inventory.
- Must have good leadership skills; ability to plan, organize, direct, coordinate and delegate responsibilities to food service staff.
– Requires the use of multiple communication systems, such as electronic mail and computers.
- Must be willing to maintain and update food service abilities by attending workshops, conferences, food shows, and/or in-service programs if the Kitchen Manager is unavailable.
- Ability to scratch bake.
- Must be able to read, write, and do basic mathematics such as extrapolation recipes, keeping records, making changes, counting money, and making reports.
- Knowledge of measuring, weighing, following recipes, and operating equipment in a production kitchen.
- Maintain the ability to stand, reach, lift, bend, kneel, stoop, climb, push, pull, and lift items weighing 50 lbs or less. Stand or walk 95% of the workday.
- Demonstrates ability to communicate clearly and effectively in both oral and written communication.
- Working knowledge of district‐adopted software, including Microsoft Office.
- Ability to establish cooperative working relationships with staff to enhance the completion of assigned tasks.
- Flexible in learning new concepts, cooperates with others, and adapts to a variety of assignments and conditions.
- Sets and attains high level of expectations with a commitment to using available resources in a way that accomplishment occurs.
- Demonstrates the ability to learn new ideas and skills for solving problems in a dynamic team environment.
- Demonstrates ability to relate and work effectively with staff and community.
- Demonstrates personal characteristics of flexibility, high-stress tolerance, reliability, punctuality, dependability, and an ability to maintain confidentiality.
- Ability to lift objects weighing up to 50 pounds.
- Ability to maintain high standards of professionalism and diplomacy in dealing with the public and staff.
- Must hold a valid food handlers’ permit issued by Salt Lake County Health Department.
- Successful background check clearance
- Valid Utah State driver’s license or evidence of mobility.
- Proof of Immunization (if born 1/1/57 or later).
- I‐9 Employment Eligibility in compliance with the Immigrations Reform and Control Act.
Work Environment: The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job. The employee may be required to deal with distraught and/or angry persons and may be exposed to infectious diseases carried by children. The noise level in the work environment is acceptable to this particular environment and can vary depending upon daily activity but will remain within acceptable ranges.
Evaluation: The Assistant Kitchen Manager shall be evaluated per the terms of the LEA (Pacific Heritage Academy). The process shall include an evaluation of the employee’s performance of the above essential job functions and desired skills.
Classification History: Job description developed: April 2021
Pacific Heritage Academy does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression or identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups.