Nutrition Services Satellite Operator I (10 MONTH/SCHOOL YEAR)

Nutrition Services Satellite Operator I (10 MONTH/SCHOOL YEAR) Berkeley Unified School District - 3.8 Berkeley, CA Job Details $21.71 - $26.46 an hour 1 day ago Qualifications Food and beverage product quality management Record keeping Food safety management Dishwashing Basic math Sanitation procedures Meal preparation Packaging Receiving shipments Kitchen staff training Updating inventory records Materials management in food and beverage Packaging (food) Food ordering Deposits Communication skills Balancing end-of-day transactions Facilities maintenance Kitchen equipment maintenance Entry level Overseeing training Stock rotation Full Job Description

JOB BASIC FUNCTION

Under the direction of an assigned supervisor, oversee and participate in the operation of the satellite kitchen at an assigned elementary or middle school site; prepare and serve hot and cold food items; maintain satellite kitchen facilities and equipment in a clean and sanitary condition; perform cashiering duties; lead, train, and provide work direction and guidance to Nutrition Services staff; may also work in the central kitchen to assist in preparing and packaging meals for transport to assigned satellite location(s).

DISTINGUISHING CHARACTERISTICS

Incumbents in the Nutrition Services Satellite Operator I classification are responsible for the operations, food service and staff assigned to an elementary and middle school serving kitchen site. Incumbents in the Nutrition Services Satellite Operator II operate a high school serving kitchen requiring food cooking and preparation with a more diverse menu and a larger staff.

REPRESENTATIVE DUTIES

ESSENTIAL DUTIES:

• Oversee and participate in the operation of the satellite kitchen at an assigned elementary school site; determine appropriate quantities of food items to meet student needs; assure related food service activities comply with established safety and sanitation requirements
• Prepare and serve hot and cold food items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; heat, arrange and distribute food items according to established procedures and portion control standards
• Oversee and participate in maintaining satellite kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, food containers and food service equipment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned; observe and enforce health and sanitation requirements
• Lead, train, and provide work direction and guidance to Nutrition Services staff; assign staff duties and review work for accuracy and completeness;
• Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods; order, pick up, inspect, receive, store and rotate food items and supplies as directed; stock bins with food supplies; conduct daily inventories as directed, and arrange for adjustments in deliveries if necessary
• Perform cashiering duties; count money and make correct change; prepare, balance and verify cash drawers; review and verify receipts; prepare bank deposits as directed
• Operate standard food service equipment such as ovens, warmers and food service machines
• Communicate with students and staff as well as supervisors to exchange information and resolve issues or concerns
• Serve food to students and staff according to specified time schedules
• Maintain a variety of records related to food items, inventory, sales and assigned activities; prepare routine food service reports

OTHER DUTIES

Perform related duties as assigned

EXAMPLE OF DUTIES KNOWLEDGE OF

School food service operationsQuantity food preparation including assembling and heating food items and ingredientsSanitation and safety practices related to preparing, handling and serving foodMethods, equipment and techniques used in large-quantity food assemblyOral and written communication skillsInterpersonal skills using tact, patience and courtesyPrinciples of training and providing work directionHealth and safety regulationsInventory practices and proceduresPortion control techniquesStorage and rotation of perishable foodMathematic calculations and cashiering skillsProper lifting techniquesRecord-keeping techniques

ABILITY TO

Oversee and participate in the operation of the satellite kitchen at an assigned school sitePrepare and serve hot and cold food items to students and staffMaintain satellite facilities and equipment in a clean and sanitary conditionPerform cashiering duties and make change accuratelyLead, train and provide work direction and guidance to assigned Nutrition Services staff Determine appropriate quantities of food items to meet student needsOperate standard kitchen equipment safely and efficientlyFollow and assure compliance with health and sanitation requirementsStore and rotate food supplies in storage areas according to established proceduresConduct daily inventories and order appropriate amounts of food items and suppliesCommunicate effectively both orally and in writingEstablish and maintain cooperative and effective working relationships with othersMeet schedules and time linesWork independently with little direction or supervisionAdd, subtract, multiply and divide quickly and accuratelyMaintain various records related to work performed

SUPPLEMENTAL INFORMATION ENVIRONMENT

Food service environmentSubject to heat from ovens

PHYSICAL DEMANDS

Standing for extended periods of timeHearing and speaking to exchange informationLifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60 pounds with assistanceDexterity of hands and fingers to operate food service equipment and perform tasks requiring repetitive motionReaching overhead, above shoulders and horizontallyBending at the waist, kneeling or squattingSeeing to monitor food quality and quantity and to read small print

HAZARDS:

Heat from ovensExposure to very hot foods, equipment, metal objects and electrical equipmentExposure to cleaning chemicals and fumesMay be required to work around moving mechanical partsMay work on or around slippery floorsWill be required to handle sharp objects such as knives and slicers

EXAMINATION INFORMATION

The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed.

The testing process may consist of a written exam; an oral exam; a performance exam; a structured interview (SI); a qualification appraisal interview (QAI); an evaluation of training & experience/education (T&E) and/or any combination thereof.

ONLY the No Child Left Behind (NCLB) test requires and is mandated to have a passing score of 70 on each of the three parts of the test.

All other tests will have a passing score set between 50 and 99 depending of a variety of factors affecting that specific recruitment. All candidates must pass the first examination process to be invited to the next step/test in the process.

As the testing process consists of a minimum of two examination processes; the weight of each those processes may be determined at any step in the processes.

Qualified candidates will be notified of the date, time, and place of the examination(s)/test(s).Candidates will be notified of the minimum pass points/test score for each examination and/or test in the examination process.

OTHER:

Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES

All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.

Notification of Non-Discrimination PolicyThe Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly, BUSD practices shall be free from discrimination, harassment, intimidation and bullying of any employee based on an employee's actual race, color, ancestry, national origin, ethnic group identification, age, religion, marital status, physical or mental disability, sex, sexual orientation, gender, gender identity, or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics.

The Board also prohibits retaliation against any district employee or job applicant who complains, testi?es or in any way participates in the district's complaint procedures instituted pursuant to this policy.

The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030:

Compliance Officer and Title IX Coordinator2020 Bonar Street, Room 116Berkeley, CA 94702

Phone:

510-486-9338

Email: