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Description

JOB TITLE:  CN Production Worker I

DEPARTMENT:  Child Nutrition

REPORTS TO: Supervisor, Area Manager, CN Coordinators and Director

FLSA STATUS: Non-Exempt

EMPLOYMENT STATUS: Part-Time & Full-Time, 9/10 months

SALARY: Based on Experience, $13.23 - $15.81 per hour
MINIMUM JOB REQUIREMENTS:

Education: High School diploma or GED required. Valid Food Handler's Permit    obtained from Tulsa County Health Department.

Experience: Food Service Experience Preferred

Skills: Health, strength and endurance to perform assigned duties. Must be able to lift 10-30 pounds regularly and up to 50 pounds occasionally.  Be able to work in a fast-paced environment and adapt quickly to change. Ability to speak, write and understand English. Ability to take verbal and written communication. 

SUMMARY:  To provide nutritious meals to Broken Arrow Public Schools children and assist in all processes necessary while maintaining high health standards and proper Hazard Analysis and Critical Control Point (HACCP) documentation.

ESSENTIAL JOB FUNCTIONS: These statements are intended to describe the responsibilities assigned to the position and are not intended to represent an exhaustive list of all responsibilities, duties and skills required.

1. Performs assigned duties and hot/cold food production while following menus, standardized recipes, United States Department of Agriculture (USDA) and HACCP guidelines as well as the Child Nutrition Department's standards. 

Nutrition Department Standards:

• Food Quality, palatability and presentation.
• Cooking and holding food and storage temperatures.
• Use of proper utensils.
• Following required portions/servings as per the menu or a standardized recipe.
• Outstanding customer service and good communication with students, manager, staff and administration.
• Responsible for serving high-quality food products and keeping plate waste at a minimum.
• Prepares daily work schedules.
• Follow the rules of sanitation and safety.

2.Prep, setup, serve and clean serving lines and workstations.

• Prepares, seasons, and cooks entrees, vegetables, and other foods for consumption in the school cafeteria by utilizing cafeteria equipment.
• Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment.
• Check the production schedule and recipes to determine the number of portions that need to be prepared.
• Measures ingredients using scales, measuring cups and spoons. 
• Mixes ingredients to form dough or batter by hand or using an electric mixer.  Cuts, molds or designs dough into uniform pieces with knife or divider.  Places dough in a greased or floured pan.  Places pans of dough in proof box to rise.  Inserts pans of raised dough in oven to bake.  
• Washes, peels, slices, cups up and mixes vegetables, fruits or other ingredients for salads, cold plates, and garnishes. 
• Prepares salads, sandwich fillings and other cold dishes.  
• Makes and wraps sandwiches as required.
• Serves salads, fruits, vegetables, meats, breads, pastas and sauces.
• Will replenish foods at serving stations and salad bars in between serving periods.

3.Cross-trains in all positions including baker, main dish, cashier, server and dish washer.

• Training in all aspects of the kitchen makes you more versatile and your ability to help out in other positions and move sites.
• May be asked to help with inventory.

4.May be required to operate Point of Sale - P.O.S. (Cashiers)

• Receives cash and checks from students, parents or employees in payment for student meals.
• Makes change, post checks to accounts, edits transactions and issues receipts to customers.
• Can identify students with reimbursable meal purchases and/or a la cart purchase using the POS, keypads, scanners, etc. 
• Must ensure meal is reimbursable under federal guidelines before claiming as such.

5.The ability to follow and comply with all Federal and State Child Nutrition regulations.

•Follows Standardized Recipes exactly as specified.  

•Checks and records temperatures on all food and documents the temps on appropriate HACCP logs.

•Checks and records temperatures on all equipment and incoming deliveries and documents them for the HACCP logs.

•Label and date EVERYTHING that comes into the kitchen.

•Follow the regulations of the Child Nutrition Department and the Broken Arrow Schools Board of Education.

•Following proper serving sizes for all ages.

6.Maintain all standards to ensure food safety.

•Observes and tests foods being cooked by tasting, smelling, and using temperature probes to determine that it is cooked to the proper internal temperature.

•Checks quality and temperatures of food throughout serving times.

•Examines dishes and removes remaining foreign matter, using a hand scraper, brush or sponge and re-wash for food safety.

•Ensures that hot and cold food is stored, prepared and served at the required temperature range.

•Ensures FIFO (First In First Out) is being followed.

7.Equipment knowledge and cleaning.

•Inspects equipment for cleanliness and functional operation.

•Adjust thermostat controls to regulate temperature of equipment (oven, steamer, rational, steam tables, cold well, milk boxes, federals, etc.) for proper cooking and/or proper holding temps.

•Daily cleaning of countertops, steam tables and other equipment.

•Performs any combination of following duties to maintain kitchen work areas and equipment and utensils in clean and orderly condition:  Sweeps and mops floors, washes worktables, walls, and refrigerators.  

•Washes pots, pans, and trays by hand as needed.

•Tends machine that washes kitchen utensils, stainless steel pans, school trays and dishes, flatware, etc.  

•Makes sure all chemicals are dispensed properly and refilled as needed.

•Weekly/monthly cleaning of Rational, dish washer, ice machine and steamer to prevent lime build up or as needed.

•Pour hot water down the floor drains weekly to prevent debris build up and smells. 

•Run laundry daily or as needed.

•Clean milk boxes weekly or as needed.

•Employee restrooms are to be cleaned weekly.

•Reports any broken equipment to the Supervisor.

•Cooler floors swept and mopped weekly or as needed.

8.Attend and participate in all training classes, staff meetings and workshops.

•Main dish, baker and cashier workshops at the beginning of the year.

•Offer vs Serve.

•Virtual Day workshops or paperwork sheets.

•Inclement weather worksheets.

•Obtains professional standards throughout the year (Continuing Educations Units).

9.Promote teamwork in your kitchen by supporting your staff in decision-making and problem-solving.

• May substitute for and relieve or assist other cooks during emergencies or rush periods.
• May be requested to assist with serving meals with standard portions, and replenishing serving lines and salad bars.
• May need to substitute at other sites to help another kitchen in need.
• Unload delivery truck weekly.
• Team lifting.
• Be welcoming and helpful to incoming staff or subs at your site.

10.Perform any other duties as assigned by CN Coordinators and Director.

ESSENTIAL BEHAVIOR:

Ability to use sound judgment in any situation. Ability to deal successfully and rapidly with changes in assignments and properly respond to applicable correspondence/communication received. Ability to project a professional company image through in-person, phone, and electronic interaction. Ability to build and foster harmonious rapport and work cooperatively with District staff and the public while achieving the objectives and goals of the position. Ability to handle problematic and/or difficult situations professionally by communicating with the appropriate person.

ATTENDANCE STATEMENT:

Able to be in attendance for assigned responsibilities with 95% attendance.

ENVIRONMENTAL CONDITIONS:

Be able to tolerate noise, movement and a fast-paced environment. Be able to tolerate cleaning supplies and odors associated with the cleaning agents. Be able to tolerate changes in temperatures, climate and humidity changes.

PHYSICAL STANDARDS:  

Work well under pressure, and be able to complete tasks that may have a deadline. Be able to lift 10-30 pounds regularly. Be able to tolerate noise, movement and a fast-paced environment. Be able to tolerate cleaning supplies and odors associated with the cleaning agents. Be able to tolerate changes in temperatures, climate and humidity changes. Follows uniform requirements. Be able to work well with others in demanding conditions. Faster pace position usually a head cashier or at secondary sites with higher volume of children being served and more money being collected.

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