Duration: 3+ months
Working Hours: 10:00am – 06:30pm (Sundays - Thursdays)
BG Check Required: Yes

Job Description:

• Document current, permanent, primary job duties.
• The total of all duties must equal 100%.
• Document the attributes of current essential functions using the detachable listing on the last page.

 Role & Responsibilities:

Meal Preparation and Service:

• Properly prepares food that is attractive, appetizing, and of proper temperatures.
• Follows DYS menus and recipes in order to comply with National School Lunch Program, School Breakfast Program and DYS policies and procedures.
• Enters data onto production worksheets.
• When recipe changes are required, documents change and submits to facility food service manager.
• Sets up and tears down serving line as needed. Garnishes food on the serving line.
• Serves food in the proper quantities according to the DYS recipes.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• At times, this position may need to make manual adjustment calculations to recipes to accommodate fluctuations in number of servings to be made.
• When inventory items on hand are not sufficient to produce a recipe, this position may have to select an adequate substitute recipe; while keeping within the same nutritional content.
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Many challenges may be encountered with this duty, including the need to make manual calculations on recipes.
• Making last minute substitutions due to unforeseen events.
• Being a supportive member of your team unit, communicating effectively, stay professional at all times.
• Having the ability to multitask and stay focused in a high stress moment.
• The guidance to resolve all issues is to reach out for assistance when needed, communicate the challenge so others can provide support.

Safety and Security:

• Anticipates and identifies potential safety and security problems and reports problems to the facility food managerial or supervisory staff.
• Recognizes safety hazards.
• Uses food service equipment properly.
• Follows good safety practices to reduce or prevent slips, trips, falls, burns, etc.
• Inventories knives and/or culinary utensils according to facility procedures to prevent loss.
• Follows facility key procedures and ensures that doors are kept locked to prevent escapes.
• Uses and stores chemicals properly.
• Follows DYS policies and facility procedures related to safety and security.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• This duty may require immediate actions to ensure the safety and wellbeing of everyone.
• This position must have the forward thinking to see potential safety concerns and act by immediately addressing the situation and notifying supervisory staff.
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Some challenges in this duty may include the inability to use equipment needed to produce meals.
• Having to stop all activity to effectively resolve a safety situation.
• Guidance to resolve any challenge encountered is to have the forward-thinking ability to address the situation quickly; and execute a plan of action that enables food production to resume; while communicating with supervisory personnel.

Sanitation:

• Follows proper sanitation procedures for the handling of food and the cleaning of the food service area.
• Cleans food services equipment and the physical plant of the kitchen on a regular basis, or as assigned, to keep them free of food particles, dust, and bacteria.
• Controls times and temperatures of food to prevent food borne illness.
• Complies with the Colorado Retail Food Establishment Rules and Regulations.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• Some decision making is necessary with this duty to ensure food safety.
• Consistently monitoring food temperatures, use by dates and conditions for cross contamination are imperative and action must be taken when controls of these situations are out of compliance with food safety rules and regulations.
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Potential challenges encountered could include having to come up with an acceptable substitute when items have to be discarded due to conditions of unsafe food.
• Having to repeat steps to ensure food safety because temperature control methods were not documented.
• Guidance for challenges in relation to this duty, having the ability to problem solve while effectively communicating with fellow team members and supervisory staff.

Inventory Control:

• Inspects food and food service supplies for accurate quantity and condition upon arrival to the facility.
• Rejects food and supplies that are inadequate.
• Stores raw food and food supplies utilizing a FIFO inventory method. Dates all food products upon arrival.
• Signs requisitions and submits to the facility food managerial or supervisory staff.
• Assists in taking a physical count of the inventory at least once a month.
• In the absence of facility food managerial or supervisory staff requisitions food and food service supplies.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• Decisions need to be made during inspection and storage of food to maintain food safety guidelines.
• Forward thinking, communication and action are necessary when inventory supplies are inadequate to meet demands of recipes to be produced.
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Challenges encountered may include the need to address an inventory item shortage due to rejected food during delivery or food storage issue.
• Guidance to resolve these challenges, know your upcoming recipe needs and when inventories are not sufficient, act while communicating with your team and supervisor.

Training and Meetings:

• Attends DYS and facility meetings to maintain and increase knowledge regarding procedural changes.
• Attends training to increase job knowledge and comply with DYS policies and procedures.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• The decision to maintain compliance with ongoing training by seeking possible training dates/times to attend.
• Verifying the kitchen schedule to ensure adequate kitchen coverage when attending training.
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Challenges may be faced in ensuring kitchen coverage during a desired training.
• Communicating with the team and supervisory personnel provides solutions to this challenge.

Other Duties as Assigned:

• Performs other duties as assigned.
• Me be required to work any shift, weekends, holidays, and OT to ensure adequate coverage to feed the clients.
• Provide specific examples of regular, ongoing decisions made by this position related to this duty.
• Decisions may be necessary based on the duty assignment
• In performing this duty, provide examples of typical problems or challenges encountered by this position, and the guidance used to resolve the problem.
• Challenges may be encountered based on the duty assignment.
• Seek guidance by communicating with your team and supervisory personnel.