Food and Nutrition Team Member

TrulyHired; New Hampshire; On-site; USD 21,000 - 27,000; Part time

Job summary

TrulyHired is seeking a Food and Nutrition Program Team Member for SAU 34 in New Hampshire. The role involves cashiering, food prep support, and ensuring sanitary, safe meals for students in a school setting.

Responsibilities include operating a computer and cash register, handling daily cash sheets, assisting with receiving, stocking, and delivering meals, and maintaining HACCP compliance and cleanliness per NH codes. 184-day contract; prior kitchen experience preferred.

Qualifications

• High school diploma or GED required.
• Ability to lift up to 50 pounds.
• Within first year, obtain sanitation certificate per Ed 306.11.
• Must be able to operate a computer and cash register.
• Experience in a professional kitchen preferred.

Responsibilities

• Perform cashiering duties, set up breakfast, snack counters and coolers; contribute to daily production records.
• Maintain safety and cleanliness per NH sanitation code; scrub sinks, counters and work areas.
• Assist with cooking and meal preparation according to daily menu and recipes.
• Demonstrate professionalism, confidentiality, and participate in required training.
• Follow HACCP plans and assist with inventory, receiving and orders.
• Perform other duties as requested by the Food and Nutrition Program Director.

Skills

Cash handling

Physical stamina

Computer & cash register

Sanitation awareness

Education

High school diploma or GED

Tools

Cash register

Job description

Job Description

Title: Food and Nutrition Program Team Member

Minimum Qualifications:

• 1.Minimum of high school diploma or GED.
• 2.Ability to lift or carry up to 50 pounds.
• 3.Per Ed 306.11, "all food service employees shall, within their first year of employment obtain a certificate of completion for an approved sanitation course."

Desired Attributes:

• 1.Ability to operate a computer and cash register
• 2.Experience working in a professional kitchen environment

Reports To: Food and Nutrition Program Director

Job Goal:

To enhance student achievement through preparation of planned, nutritional, compliant meals served in a pleasant, sanitary manner and in accordance with program guidelines. These roles and responsibilities provide necessary support for the Priority Areas outlines in the SAU #34 Strategic Plan.

Priority Area: Student Success:

Every student deserves an exceptional education, one grounded

in purposes larger than themselves, regular and meaningful opportunities for self-determination, feedback about the increasing difference they are making in matters important to them, and growing relationships.

Goal:

SAU 34 will provide high quality educational opportunities for all students that foster the acquisition of critical academic skills, embedding the tenets identified in the Portrait of a Graduate (adaptive perseverance, responsibility, learner's mindset, global citizenship, communication, critical thinking, and collaboration), meeting the expectations for success in post-secondary education and the workplace.

Priority Area: Culture:

Staff and students thrive in positive learning and work environments where they feel physically, psychologically, and emotionally safe and connected; supported; reasonably autonomous; and driven by a strong sense of purpose and meaning.

Goal:

SAU 34 will develop and maintain a welcoming environment that supports the tenets of the Portrait of a Graduate, ensuring students, staff, and families feel valued, safe, and supported to foster a responsive and high achieving culture.

Priority Area:Learning Environments:

Few investments serve as such high profile demonstrations of how we value the education of our students as the facilities we use. The facilities in which we spend our time together provide daily cues and clues that affect the learning and work cultures for students and staff respectively.

Goal:

SAU 34 will provide and maintain facilities that support a high quality, future focused, teaching and learning environment that allows multiple educational opportunities.

Performance Responsibilities:

• A.Perform cashiering duties:
  • a.Set up breakfast, snack counters, and coolers.
  • b.Contribute accurately towards daily production records.
  • c.Help students through the cafeteria line as needed.
  • d.Collect all monies in a pleasant, respectful, and considerate manner.
  • e.Record students' accounts accurately and confidentially.
  • f.At the end of breakfast clean up, count, label, and store leftovers properly.
  • g.Clean, organize, and set up cafeteria lines as needed for lunch and stock coolers and racks.
  • h.Handle negative accounts and low balances discreetly and use age appropriate language and mitigation steps.
  • i.Demonstrate accurate accounting procedures and complete daily cash sheets and monthly federal sheets.
  • j.Assist in preparing an accurate weekly food and supplies order.
  • k.Notify the director of concerns regarding student or adult accounts.
• B.Maintain the highest standards of safety and cleanliness:
  • a.Wear appropriate uniform, non-slip close-toed footwear, gloves, hairnet or hat, aprons, etc.
  • b.Scrub sinks, counters, equipment, and work area daily or as necessary.
  • c.Perform major periodic cleaning of milk coolers and refrigeration units, storerooms and food preparation areas.
  • d.Clean kitchen floors daily removing any debris with brooms and mops.
  • e.Maintain the highest standard of safety and cleanliness in the serving line and the kitchen following the New Hampshire Sanitation Code.
  • f.Assist in the upkeep of accurate inventory.
  • g.Immediately report any problems or accidents occurring in the kitchen to the Food and Nutrition Program Director.
• C.Assist with cooking and preparing meals on the daily menu:
  • a.Receive items from stock per production sheets.
  • b.Pick and deliver items to the requested department or school as needed.
  • c.Unpack items received and inspect for damage.
  • d.Follow receiving protocols for checking items and temperatures.
  • e.Date and store items according to established procedures.
  • f.Prepare food according to planned and tested recipes which may include processing of cold or warm foods.
  • g.Assure food is of the best quality, appearance, and temperature before serving.
  • h.Maintain accurate temperature and logs.
  • i.Assure proper storage and/or disposal of all unused food or supplies.
  • j.Deliver prepared meals as/if needed.
  • k.Follow the expectations of the site(s) Hazard Analysis and Critical Control Points (HACCP) plan.
• D.Maintain the highest standards of professionalism:
  • a.Demonstrate positive work habits by showing initiative, cooperation, dependability, efficiency, and productivity.
  • b.Demonstrate responsible behavior regarding attendance and work schedule.
  • c.Perform in a professional manner when interacting with students, parents, and coworkers.
  • d.Follow the guidelines of confidentiality as established by the school district and the law.
  • e.Participate in relevant training sessions, meetings, and professional growth activities as requested and/or required.
  • f.Follow federal program guidelines and expectations.
• E.Professional training:
  • a.Per the United States Department of Agriculture (USDA) Professional Standards for School Nutrition Program Professionals, 6 hours or required training annually.
  • b.Per Ed 306.11, complete and maintain the district designated/approved food sanitary program.
• F.Perform all other reasonable duties as requested by the Food and Nutrition Program Director.

Working Environment:

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; significant climbing and balancing; significant stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.

Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under minimal temperature variations and in a generally hazard free environment.

Evaluation:

Performance of these responsibilities will be evaluated at a minimum annually in accordance with the approved administrative procedure for staff evaluation.

Contract: 184 Days

Job Requirements

Food service experience