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    Food Service Specialist Substitute - Cincinnati, United States - IDEA Public Schools

    IDEA Public Schools
    IDEA Public Schools Cincinnati, United States

    3 weeks ago

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    Description

    Description

    Role Mission: The Food Service Specialist Substitute (FSS sub) is essential in maintaining campus food service operations. The person(s) in this role are asked to provide coverage for when Food Service Specialists (FSS) are absent, or fail to show up for their scheduled shift. The FSS sub ensures 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 ( appropriate behavior, encouraging students to consume more fresh fruits & vegetables, no sharing of food, and kitchen cleaning duties (sweeping, mopping, wiping tables, washing dishes, disposing of trash).

    What We Offer

    Compensation:

  • Compensation for this role is set at an hourly rate ranging between $15.00 for 0 years of experienceand $17.25.
  • This role is also eligible for a performance bonus based on team performance and goal attainment.

    • Other Benefits:

    We offer a comprehensive benefits plan, covering the majority of the employee premium for the base medical plan and subsidizing the majority of costs for a spouse/domestic partner and children. Some of the special benefits we offer at IDEA include:

  • Paid Family Leave: Eligible staff may receive up to 8 weeks of paid leave for the birth or adoption of a child, based on their tenure with the organization and caregiver designation.
  • Tuition Reimbursement: Staff members may apply for up to​ 50% of tuition paid toward a qualifying degree program, up to $5,250 maximum per year subject to manager discretion and budget availability.
  • Employer-Paid Mental/Behavioral Health: 5 face-to-face counseling sessions within a year, unlimited 24/7 telephonic counseling, and other work-life services available at no cost.

    • Other benefits include dental and vision plans, disability, life insurance, parenting benefits, generous vacation time, referral bonuses and professional development. IDEA may offer a relocation allowance to defray the cost of moving for this role, if applicable.

    What You Bring -- 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.

    • Qualifications:

  • Education: High School Diploma or Equivalent Preferred
  • Experience: Food Service, Restaurant or Hospitality Preferred
  • License or Certification: Local Food Safety Permit

    • Knowledge and Skills:

  • Ability to understand food recipes and gather materials and product needed for execution of menu items.
  • Basic understanding of food safety and sanitation practices in food production.
  • Working knowledge of kitchen production procedures that includes set up, food production, service, clean up and resetting
  • Ability to operate kitchen equipment, tools, and utensils.
  • Ability to perform basic math skill.
  • Works well under pressure in a team setting.
  • Ability to lift, bend, pull, push, twist.
  • Works well around children and has basic skills to provide customer service.

    • What You'll Do – Accountabilities:

    Zero follow-up findings for the campus on internal counting and claiming audits by last day of school.

  • Encourage students to participate in our meal program, especially when they are seen not eating.
  • Ensure counts of student meals are accurate and performed as the meal is delivered.
  • Ensure reimbursable meals are offered to students, and taken by students.
  • Convey accurate meal participation information to the Cafeteria Managers.
  • Report any counting and claiming issues observed as teachers or other helpers distribute meals.

    • Campus meets 85% retention of CNP staff by June 30.

  • Participate in weekly employee huddles by active listening on topics presented by the managers
  • Understand the importance of showing up for their scheduled shifts. When not able, calls the managers with ample time as to try to find a FSS substitute.
  • Ensure team is acting with utmost respect to one another, report any potential issues to Cafeteria Manager or Cafeteria Asst. Manager
  • Report any safety hazards quickly to the managers so they can be addressed for repair or reported to the Facility Manager
  • Address and help resolve employee conflict quickly
  • Ask questions or requests additional training as needed to continue own growth and development

    • Campus meets budgeted participation for breakfast and lunch by the last day of school.

  • Ensure meals are ready as per campus meal schedules for breakfast, lunch, snack and supper
  • Follow all recipes and report errors to Cafeteria Manager or Cafeteria Asst. Manager.
  • Ensure that all participating students take a reimbursable meal
  • Encourage students to make their meal choice selection quickly as to meet the goal for all students to only stand in line for 10 minutes, allowing them 20 minutes to sit and enjoy their meal
  • Quickly clean tables between meal periods and sweeps the dining area as needed, especially during lunch
  • Maintain high standards of cleanliness and sanitization as per state guidelines in preparation for at least 2 inspections by the city or county health department

    • Campus meets the IDEA Healthy Kids Here standard by Nov 1 and maintains through the last day of school.

  • Record and provide notes to the managers, daily, on how much food (cases, lbs., was pulled from the refrigerator or storage. These notes are then transferred to an official food production record
  • Perform a Breakfast in the Class (BIC) audit for how the teachers are distributing breakfast and how they are marking the rosters for said breakfast
  • Complete Hazard Analysis Critical Control Point (HACCP) logs as to document the temperature of food and equipment to meet state and local code
  • As needed, function as cashier at the point of sale; must identify a state reimbursable meal 100% of the time and handle cash/check transactions from parents as payment for their child's meal balance

    • Campus meets an average "A" rating on all internal operations audits with no relevant follow-up findings on external audits by June 30.

  • Rotate milk product to ensure quality & freshness on daily basis
  • Ensure low quality food (burnt, dry) is not served to students; report issues to the Cafeteria Manager or Cafeteria Asst. Manager
  • Ensure correct portion/serving size during production and service to our students
  • Keep the cafeteria & kitchen clean and presentable
  • Report any pests/rodents issues immediately to Cafeteria Manager or Cafeteria Asst. Manager
  • Follow all established processes and procedures; discuss with Cafeteria Manager situations in which it seems they cannot be followed fully.

    • We look for Team and Family who embody the followingvaluesand characteristics:

  • Believes and is committed to our missionand being an agent of change: that all studentsare capable of gettingto and through college
  • Has demonstrated effectiveoutcomes and results, and wants to be held accountable for them
  • Has a propensity for action, willing to make mistakes by doing in order to learn and improvequickly
  • Works with urgency and purpose to drive student outcomes
  • Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change
  • Seeks and responds well to feedback, which is shared often and freely across all levels of the organization
  • Works through silos and forges strong cross-departmental relationshipsin order toachieve outcomes
  • We believe in education asa professionand hold ourselves to high level of conduct, professionalism and behaviors as models for our colleagues and students
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