CNP Food Service Specialist Substitute: Upper Rio Grande Valley

CNP Food Service Specialist Substitute: Upper Rio Grande Valley

The Food Service Specialist Substitute is available, as needed, to substitute for campus Food Service Specialists (FSS) in case they are absent or fail to show up for their scheduled shift. They ensure that appropriate quantities of food are prepared, portioned, and served to IDEA students. Other responsibilities include, but are not limited to: cutting/chopping fruits & vegetables, following recipes, adhering to established kitchen processes, monitoring of students during meal periods (i.e monitoring for appropriate behavior, encouraging students to consume more fresh fruits & vegetables, no sharing of food, etc.) and kitchen cleaning duties (sweeping, mopping, wiping tables, washing dishes, disposing of trash).

Responsibilities:

Outcomes:

• Food is served according to meal schedules, departmental policies, and procedures.
  Following established procedures to meet high standards of cleanliness, safety, and sanitation.
  Maintain and promote a clean & organized cafeteria.
  Successfully meeting or exceeding the expectations for the role as per our evaluation form.
  

Competencies:

• Mission Focus- focuses on IDEA's core purpose of getting all students into college
  Record of Results - holds high expectations for self and others to achieve and surpass intended goals
  Problem Solving - able to synthesize, analyze, and prioritize data and opportunities to develop strategies for achieving quantifiable goals
  Communication - effectively conveys information using a variety of channels and techniques
  Continuous Improvement - proactively identifies opportunities to improve and consistently reflects on past actions to guide future decisions

Primary Job Responsibilities:

• Being available to travel short distances and successfully substitute for the employee who is absent or failed to show up for their scheduled shift.
• Food preparation, portioning, and serving; prepare food as per tested and uniform recipes.
• Serve students according to meal schedules, departmental policies, and procedures.
• Follow established procedures to meet high standards of cleanliness, safety, and sanitation.
• Assist in the storage and handling of food items and supplies.
• Maintain a clean and organized work area.
• Operate tools and equipment according to prescribed safety standards.
• Perform clean up duties as assigned my supervisor.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately
• Other responsibilities include, but are not limited to: cutting/chopping fruits & vegetables, following recipes, adhering to established kitchen processes, kitchen cleaning duties (sweeping, mopping, wiping tables, washing dishes, disposing of trash).
• Because there is no set schedule, there is a possibility for 0 work hours.
• Depending on the campus needs, FSS substitute may work on Saturdays or during the summer months.

Minimum Qualifications:

Education:

• High school diploma preferred but not required

Experience:

• Food service or restaurant experience preferred but not required

Licenses or Certifications:

• Food Handler's Permit (City or County)

Knowledge & Skills:

• Ability to understand food recipes, safe handling of food and sanitaion practices
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate kitchen equipment, tools, and utensils
• Ability to perform basic math skills
• Works well under pressure in a team setting
• Ability to lift, bend, pull, push, twist

Physical Effort and Work Environment:

• Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
• Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
• Lifting: Frequent moderate lifting and carrying (15-44 pounds)
• Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Selection Process: After submitting your online application, IDEA will review your materials. Candidates with a track record of success who pass the initial application screening will be invited to a phone or video interview. Candidates who are successful with this second interview will move into final consideration by the hiring manager.

Application Instructions: Please select "Apply Now" in the upper-left hand corner of this page. You will then be taking to the application portal entrance. After you create a new profile, you will be able to apply directly for this role. If you have already created a profile, you may simply login to begin your application.

IDEA Public Schools does not discriminate on the basis of race, color, national origin, age, sex or disability, in admission or access to, or treatment of employment in its programs and activities. Any person having inquiries concerning the organization's compliance with the regulations implementing Title VI of Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), or Title II of the Americans with Disabilities Act of 1990 (ADA), may contact IDEA Human Resources at (956) 377-8000.