Child Nutrition Service Center

215

Responsible for training and coaching cooks on all aspects of their job related to food production and food safety.

• High school diploma or GED
• Current Serv Safe Manager Certification or approved alternative
• Certified Serv Safe Instructor and/or Registered Serv Safe Proctor, or ability/willingness to obtain

• Demonstrated ability to perform all food production tasks at an expert level
• Comprehensive understanding of Serv Safe and Hazard Analysis and Critical Control Point (HACCP) policies
• Demonstrated ability to adjust the pace and style of coaching to meet the learning needs of participants
• Working knowledge of adult learning principles
• Effective organizational, interpersonal, oral, and written communication skills
• Ability to present and facilitate training for large groups of up to 50 people
• Ability to effectively influence and guide others without formal authority
• Ability to properly use, clean, and maintain all kitchen equipment
• Ability to develop and test new recipes
• Ability to perform basic math
• Proficient in Microsoft Office applications and the internet

• Previous customer service experience
• 3 years of food service experience

• Promote participation in Frisco ISD Child Nutrition Programs by developing cafe employees’ culinary skills to produce outstanding quality food.
• Support CNP efforts to produce the highest quality products consistently across all locations.
• Prepare and facilitate Food Handler training, Kitchen Basics, and Frisco ISD Food Safety Program training modules for all new hire cooks.
• Periodically assist in training for Serv Safe Manager Certification.
• Provide on-the-job training and coaching for new and existing employees.
• Monitor workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are in line with the most current copy of the standardized recipe.
• Provide timely feedback to employees and their respective supervisors when observing behaviors not consistent with standard operating procedures.
• Assist CNP coordinators to support training initiatives and develop training materials for all Child Nutrition Cafe staff.
• Assist CNP coordinators in implementing new concepts and special projects, and developing, testing, and modifying standardized recipes.
• Train all cafe staff in preparation of all new recipes.
• Provide on-site training on equipment as necessary.
• Communicate with Operations and Maintenance regarding equipment operating procedures.
• Provide documented feedback to the Operations Management Team and supervisor on school findings, personnel issues, problems resolved, training performed, etc.
• Assist in preparing meals for District catering events, such as School Board meetings and workshops.
• Assist with cafeteria operations, including cashiering or cooking as needed.
• Comply with, and ensure employees are following, the Frisco ISD and Child Nutrition Program Employee Handbooks, as well as the Child Nutrition Program Standard Operating Procedures.
• Frisco ISD retains the right to adjust the responsibilities and assignments of all positions as needed to meet the needs of the District.
• Frisco ISD is committed to fostering a collaborative work environment that honors and supports the social and emotional well-being of all. Employees are expected to interact in a manner that is becoming of educators and promotes high levels of productivity for the benefit of the students we serve.

Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting. Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching. Frequent moderate lifting and carrying (up to 40 pounds). Work inside in a 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. Work with frequent interruptions; maintain emotional control under stress.

Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.

The foregoing statements describe the general…