Nutrition Substitute

Overview

Brief

Description:

Bend-La Pine Schools is committed to the principle of equity. Equity supersedes the notion of equality, where all are treated the same. Pursuing equity requires the removal of barriers and the promotion of inclusive practices so that all students fully benefit. The principle of equity will inform all BLS policies, regulations, programs, operations, practices, and resource allocations. We encourage applicants from non-traditional backgrounds and invite you to apply even if you do not meet every qualification described.

If you are unsure whether you meet the qualifications, please contact Human Resources to discuss your application.

Under direct supervision, the Nutrition Services I - Server performs food serving, cooking, kitchen cleaning duties, maintains meal counts and deposits, and does related work as required. Non-routine phases of the work are referred to the Nutrition Services II - Technician, manager or supervisor for advice. Decisions and determinations are based on clearly defined procedures or instructions or on well-defined rules and regulations.

Responsibility for getting along with others includes regular contact with students, school staff and the public. The Nutrition Services I - Server works under the supervision of the Nutrition Services Supervisor.

• Performs routine food preparation duties.
• Serves food.
• May need to process free and reduced applications.
• Performs cleaning and dish washing and other general duties in a kitchen or serving area.
• May transport food to other school locations.
• Collects money and operates Meal software.
• Sells ala carte and snack bar items.
• May assist with the opening and closing of the kitchen prior to the beginning and after the ending of each school year.
• Assists in the cleaning and storing of equipment and food supplies.
• Assists in the process of assuring an adequate supply of food items.
• Maintains the cleanliness and orderliness of the assigned operational area.
• Supervises student helpers.
• Maintains necessary records.
• Fulfills other related duties as assigned.
• Fulfills performance standards identified in the evaluation process as required by the position.
• Fulfills working conditions and physical effort listed below.

This employee works in a kitchen/cafeteria environment. The usual hazards associated with cooking equipment, such as hot stoves, steam cookers and cutting devices, are continually present. Occasional lifting of items ranging up to 50 pounds and occasional climbing on a stool or ladder are also required. The employee is normally standing, walking or seated, as required.

• Basic kitchen utensils and equipment.
• Rules of safety and sanitation practices.
• USDA rules and regulations for area of responsibility.
• Rules and regulations for portion control.

• Possess the physical ability to regularly attend work and fulfill the essential functions of the position with or without reasonable accommodation.
• Operate equipment found in school kitchens.
• Supervise student helpers.
• Read, understand and carry out oral and written instructions.
• Accurately transfer, record and convey information, materials, and money as required by the position.
• Where applicable, learn the basic computer software used.
• Make bank deposits and process the selling of meals accurately and efficiently.
• Adhere to the district requirement for a drug-free workplace.
• Attend regularly scheduled food service workshops.
• Possess or obtain an Oregon Food Handler’s Permit or maintain current Serv Safe certification.

Equivalent to a high school education or GED. The position requires the basic ability to read, write, and communicate, the ability to understand simple directions and basic mathematical concepts, and to read simple measuring devices. The position requires minimal on-the-job training; no special knowledge is required. The basic job could be learned in one shift or day; procedures are simple and repetitive.

Possess or obtain an Oregon Food Handler’s Permit.

The statements herein reflect general details as necessary to describe the principle functions of the job, the level of knowledge and skills typically required and the scope of responsibility, but should not be considered an all-inclusive listing of work and physical requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences or relief, to equalize peak work or otherwise balance the workload.