Foodservice Worker

Fargo Public Schools; Fargo (ND); On-site; USD 26,000 - 32,000; Full time

Job summary

Fargo Public Schools is seeking a dedicated Kitchen Assistant to support the Child Nutrition Program in licensed kitchens. You will perform food preparation, meal service, warewashing, and inventory tasks in accordance with USDA SNP requirements and North Dakota/FDA food codes.

The role requires attention to safety, accuracy, and confidentiality of meal data. Responsibilities include assisting with serving, monitoring portions, recording temperatures, and maintaining clean, well-organized work

Qualifications

• High school diploma or GED required.
• Ability to read or hear and follow instructions accurately.
• Ability to add and subtract 2-digit numbers.
• Ability to communicate effectively with coworkers and students.
• Ability to use computer or phone to access district email and online resources.

Responsibilities

• Food Production: peel, cut, pan, mix using tools and equipment.
• Prepare and cook minimal step recipes under supervision.
• Monitor inventory and identify ordering needs.
• Package food and supplies for service and storage.
• Record temperatures and ensure food safety compliance.
• Meal Service: assist students, set up serving stations, verify meal quality.
• Warewashing and cleaning: sanitize surfaces, use chemicals correctly, clean floors and launder aprons.
• Assist with training staff and cover for other staff as needed.
• Work with Kitchen Manager to support SNP requirements and compliance.

Skills

Food prep

Inventory monitoring

Meal service

Safety & sanitation

Teamwork

Education

High school diploma or GED

Job description

Full/Part Time 37.5 Hours per week Regular/Temporary Regular Schedule 9-months Monday - Friday 6:30am - 2:30pm (30 minute break) Salary Range Group 3 from $18.61 to $23.08 per hour

Description: Works in licensed commercial kitchens to support the Child Nutrition Program by performing food preparation and meal service duties for students and staff in accordance with USDA School Nutrition Program (SNP) requirements. Perform duties using processes and procedures outlined in the North Dakota and FDA Food Code required for licensed commercial kitchens for safe food consumption.

Responsibilities

• Food Production Priority: Essential | Percent of Time: 50% Examples of this work include:
• Performs food preparation such as peeling, cutting, panning and mixing using hands, kitchen tools and motorized equipment such as food processors, ovens, microwaves and heat sealers.
• Prepares and cooks minimal step recipes under the direction of the cook or supervisor.
• Performs preparation work such as panning product, opening cans and packaging, thawing ingredients, and portioning food items.
• Monitors inventory levels and identify ordering needs.
• Packages food and supplies for service, storage and/or transportation.
• Places and retrieves ingredients and supplies from storage areas and reach-in and/or walk-in coolers and freezers following First-In-First-Out and labeling procedures.
• Records required information including temperatures for heated and chilled foods, coolers, freezers, and chemical dispensers as required by food codes.
• Transfer prepared foods from ovens and warmers to serving stations and documents temperatures when required.
• Portions food into specified quantities to ensure compliance with nutrition requirements and cost parameters.
• Verifies counts, weights and measures and performs mathematical conversions when needed for distribution accuracy.
• Meal Service Priority: Essential | Percent of Time: 20% Examples of this work include:
• Substitutes short-term for other foodservice staff at all locations including the central kitchen, school building kitchens or any other locations where the department is providing services.
• Serves, assists and guides students on their selection of food items to comply with reimbursable meal requirements in an efficient and timely fashion.
• Sets up serving stations such as salad bars and steam-tables with food, serving utensils and supplies.
• Verifies prepared foods are safe for consumption, appealing and good quality before serving.
• Follows guidelines for serving students with food allergies and other food-related disabilities.
• Restocks serving stations for food, flatware, condiments, etc. as needed throughout meal service.
• Responds appropriately to student behaviors such as shoving other students, throwing inappropriate items, using loud disruptive voices or other minor actions.
• Accurately records meals served and other pertinent data using department's software programs.
• Ensures adequate supply levels by assessing inventory and placing orders.
• Maintains confidentiality of student's payment status regarding Free, Reduced or Full Pay, as well as diet-related disabilities or conditions.
• Warewashing and Cleaning Priority: Essential | Percent of Time: 25% Examples of this work include:
• Ensures proper cleanliness for kitchen wares and equipment by participating in all aspects of warewashing including collecting dirty items, disposing, washing, rinsing, spraying, drying and returning items to their proper storage areas.
• Uses cleaning chemicals, 3-compartment sinks, automated dishmachines and gloves/hairnets/aprons correctly to ensure food contact surfaces are sanitized to prevent contamination and foodborne illness.
• Responsible to know and correctly utilize chemicals and hot water (up to 180 degrees) for washing and sanitizing.
• Performs general floor cleaning such as sweeping or spot mopping.
• Performs laundering of aprons and kitchen towels using commercial washers and dryers.
• Other Duties as Assigned Priority: Essential | Percent of Time: 5% Examples of this work include:
• Upon hire or within 3 months, completes USDA SNP required 3-hour training for all employees involved in the administration of federally funded food programs including sections on Civil Rights, food safety and sanitation, required menu meal patterns, accommodating allergies and other disabilities and meal requirements to receive reimbursement funding.
• Completes annual program training required by USDA SNP ranging from 4 to 12 documented hours depending on FTE.
• Responsible for the knowledge of position-related district and departmental policies and procedures including Safety Data Sheets (use of chemicals), building wide alert codes, and use fire extinguishers.
• Participate in staff meetings and mandatory trainings appropriate to the position and as directed by the district.
• Assists with training staff and substitutes for other in-department staff when needed.
• Nutrition Services staff are expected to work in-person to carryout feeding programs during school shutdowns and closures when needed.

Minimum Qualifications

• High school diploma or general education degree (GED).
• Ability to read or hear and follow instructions accurately on a consistent basis.
• Ability to read or hear and interpret information such as safety and procedure instructions.
• Ability to add and subtract 2-digit numbers.
• Ability to communicate and interact appropriately with coworkers and students.
• Ability to use computer or phone to access district email and other online resources.

Preferred Qualifications

• Prior experience with food preparation in a licensed kitchen.
• Completed training in food safety and sanitation via in-person instruction or online course modules.

Reports To: NS Operations Supervisor

Personal contact with department staff, custodians, drivers, paras, and students. Occasionally privy to student medical condition, payment status (Free, Reduced and Full Pay) and lunch account balance and must keep information confidential.

Work involved activities that include practical, hands-on problems and solutions. Examples of this include troubleshooting food quality deficiencies, equipment malfunctions and physically navigating equipment, such computerized ovens, under time-restricted conditions. The scope of impact includes meal schedules, student health and financial loss.

Position works collaboratively with the on-site Kitchen Manager. All employees must comply with department and institution procedures and policies, Fargo Public School policies and procedures, as well as local, state and federal laws, regulations, guidelines and business and industry standards.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Stand

Frequently

Use hands dexterously (use fingers to handle, feel, type)

Frequently

Walk

Frequently

Reach with hands and arms

Frequently

Sit

Rarely

Climb or balance

Rarely

Talk or hear

Occasionally

Stoop/kneel/crouch or crawl

Occasionally

Taste or smell

Occasionally

Lift and carry up to 50 pounds

Occasionally

Work Environment

Work is performed indoors. The noise level of the work environment is usually moderate due to running equipment and being around large groups of students. Position is subject to burns and cuts due to frequent handling of hot pans and sharp cutting tools and encounters wet, slippery floors. Air is filled with cooking odors and is occasionally hot and humid due to steam generated by dishmachine and ovens. Position accesses reach-in or walk-in coolers and freezers frequently. Handles and washes soiled dishes, trays, utensils, and other foodservice items that may contain partially consumed food, chewing gum and used napkins.

This description is intended to indicate the kinds of tasks and level of work difficulty required of the position. It is not intended to limit or modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of similar level of difficulty.

The Fargo Public School District is committed to maintaining a learning and working environment free from discrimination and harassment in all employment and educational programs, activities, and facilities. The District prohibits discrimination and harassment based on a student's, parent's, guardian's, or employee's race, color, religion, sex, sexual orientation, gender identity, national origin, ancestry, disability, age, or any other status protected by law.

Any person having inquiries concerning the District's compliance with the regulations implementing Title VI, Title IX, the Americans with Disabilities Act (ADA), or Section 504 is directed to contact Dr. Patricia Cummings, Director of Compliance, who has been designated by the District to coordinate efforts to comply with the regulations regarding nondiscrimination. The office address and telephone number of Dr. Cummings are as follows: 700 7th Street S., Fargo, North Dakota 58103, [phone].

If any person believes that the District or District staff have inadequately applied the regulations of (1) Title VI of the Civil Rights Act of 1964, (2) Title IX of the Education Amendment Act of 1972, (3) Section 504 of the Rehabilitation Act of 1973, or (4) the Americans with Disabilities Act, they may bring forward a grievance to the District's Section Director of Compliance who serves as the 504 Coordinator. The District's grievance procedures are established to provide a prompt and equitable resolution of a complaint. However, it should be understood by the individual involved that a complaint can be made to the Office for Civil Rights without going through the District's grievance procedures:

U.S. Department of Education

Office for Civil Rights

Lyndon Baines Johnson Department of Education Bldg

400 Maryland Avenue, SW

Washington, DC 20202-1100