Posted in General Business 30+ days ago.
Type: Full-Time
Location: Burke High School
Reports To: Department of Operational Services/ Nutrition Services
Work Schedule/FLSA Status: 186 Duty Days (10 months)/ 6.5 hours, Monday - Friday, 7:00 a.m. - 2:00 p.m.
Salary Schedule: This is a full-time position. Sal Grade: 57A
Position Purpose: Primary responsibilities include assisting with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service. This position serves as the Back-Up Manager and is responsible for leading staff.
Essential Performance Responsibilities
Additional Duties
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.
Equipment: This position may require the ability to use kitchen equipment such as: commercial blenders, commercial food processors, commercial mixers, commercial slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.
Travel: Travel Not Required
Physical and Mental Demands, Work Hazards:
Essential Functions:
STANDING: (Remaining on one's feet in an upright position without walking). Occasional:When preparing food including: cutting fruit; shredding cheese. When cleaning dishes. When working as the cashier. Floor mat available in the at the cashier area and at the sink area.
WALKING: - (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasional: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet.
SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed.
LIFTING: (Raising or lowering an object from one level to another.) Occasional: Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area or products placed on shelves. Some examples include:
Weight: 40 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Oranges Rate: ~12 cases per shift
Weight: 45 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Baked Beans Rate: ~13 cases per shift
Weight: 45 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Ketchup Pouches Rate: ~12 cases per shift
Weight: 40 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Apples Rate: ~16 cases per shift
Weight: 36 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Chicken Paddies Rate: 3 x shift
Weight: 48 lb. Level: 6" (floor) to 34" (counter height)
Item: Case of Mozzarella Cheese (Blocks) Rate: ~2 x month
Weight: 32 lb. Level: 8" (case handle) to 34" (counter height)
Item: Case of Milk Cartons (50 cartons) Rate: ~16 cases per shift
CARRYING: (Transporting an object over a distance through walking) Rarely Moving cases from the cart to the counter height. See examples of products above.
PUSHING/PULLING: (Exerting force upon an object so that the object moves away from the Force) Occasional: Moving a cart with cases of food products to the kitchen; to the refrigerator; to the freezer. Distance up to 15-20'. Handle Height at ~35". Force 25-30 lb.
CLIMBING: (To Ascend or Descend apparatus or structures) Rarely: Step stool (2 steps) available to access top shelf level of food items.
BALANCE: (Maintaining body equilibrium to prevent falling) Frequent: Walking around kitchen area around moving machinery; hot stove and other individuals. Kitchen floor may be wet around the sink area.
STOOPING: (Bending the body downward and forward from a standing position by bending the spine at the hips and/or waist) Occasional: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (~10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch.
KNEELING: (Bending the legs at the knees to come to rest on one or both knees) Rarely : Cleaning underneath the hot line (shelf at approximately 9"); cleaning the lower oven shelves.
CROUCHING: (Bending the body downward and forward by bending legs at the hips and knees with simultaneous forward bending of the spine) Occasional: Cleaning pans and utensils in the sink; accessing containers of food located on the lower shelf levels (~10"); accessing food at the lower shelf levels in the oven; accessing lower shelf levels in the refrigerator and freezer; accessing lower shelf levels where utensils are kept. Individuals may choose to stoop or crouch.
REACHING: (Extending arms and hands away from the body in any direction. Shoulder angle must be least 45 degrees from the body to be considered reaching)
Frequent: Forward - Preparing food on the counters; washing pans and utensils.
Rarely: Overhead - Accessing food containers on the top shelf levels (~68"); accessing the top level of the food carts (~68").
HAND USAGE: (Seizing, holding, grasping, turning, or otherwise working with the hand or hands. Fingers are involved only to the extent that they are an extension of the hand, such as to turn a switch or shift gears) Frequent: Preparing food; using utensils - knives, tongs, spoodles; using equipment; using brooms, mops. Pinching - crumbling meat by hand, crumbling cheese by hand, and handling sheet pans.
CRAWLING: (Moving about on hands and knees, hands and feet or on the abdomen) Rarely: May have to access under the counters when cleaning; access the shelf under the hot line.
Interrelations:
Knowledge, Skills and Abilities:
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