Substitute Cook/Server (Whitsons formerly Arbor Mgmt)

COOK/FOOD SERVICE 
WHITSONS (formerly Arbor Mgmt)
working at Beecher Comm. Unit School District 200U
Part-Time, appx. 176-days, appx. 4/hours daily, commencing annually in August
Number of Positions available: 1

HOW TO APPLY:
www.arbormgt.com/careers/
Sharon Soto, Arbor Regional Manager
708-337-0365 or email ssoto@arbormgt.com

POSITION SUMMARY:
The Food Service Supervisor, employed by Arbor Management, is responsible for the nutritional integrity of meals served to all students of the district. Responsible for managing the Food Service Program and adhering to all regulatory requirements set by the National School Lunch Program and USDA. Provide hands-on leadership, support and guidance to ensure that food quality standard expectations are met. Responsible for menu planning, preparation of meals, maintaining accurate inventories and food safety and HACCP guidelines, screening, hiring, staffing, staff training and development, evaluating requirements. Maintain open communication with students, faculty and the community, and other duties as assigned.
 
QUALIFICATIONS:

• Illinois Food Service Sanitation Certification
• Valid driver’s license

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Work cooperatively with the cooks, assisting with meal prep in the building of assignment
• Report to work on time and is not absent frequently
• Maintain accurate records compliant with all local, state and federal guidelines
• Follow requirements specified in the National School Lunch Program and USDA
• Complete annual training per the requirements of the ISBE, ROE, NSLP and USDA
• Positively promote the child nutrition program and communicate well with parents, students, staff and the community
• Participate in meetings, district menu planning, School Wellness Advisory Boards, in-service training, workshops, professional development
• Maintain work place confidentiality
• Follow established rules and policies
• Ensure in preparation of food assuring high quality, taste, appearance and display
• Practices and personal hygiene, dress code, HACCP and safety standards throughout the operation
• Ensures work is completed in an efficient and safe manner producing high quality results
• Reads and understands how to follow recipes and adjust yield amounts
• Cook, serve and cashier during meal service as directed by the Food Service Director
• Prepare food according to food safety plan and manufacturer’s instructions
• Maintain accurate daily production records and records on time
• Follow procedures for cash handling and bank deposits
• Ensure planned menus are followed
• Ensure lunch meal counts are accurate to minimize food waste
• Update daily milk inventory log, freezer/cooler equipment logs, food temperature logs
• Maintain sanitation requirements for equipment, storage areas, food preparation and serving areas in compliance with health department regulations
• Monitor kitchen and cafeteria areas to ensure a safe and sanitized working environment
• Attend on the job training including efficient use of all equipment, safety, weights and measure
• Attend annual Civil Rights and CPR training, and other required trainings
• Perform all work duties including food preparation, serving, cashier and clean up as needed
• Become knowledgeable in POS system/software
• Ensure that meals are ready to serve at the time(s) established
• Maintain a good working and professional environment
• Practice and ensure a helpful and pleasant attitude, use professional demeanor when dealing with conflict
• Ensure uniform shirt, hair net and rubber sole non-slip shoes are worn at all times
• React to change productively
• Plan promotions and marketing events to promote nutrition education and increase participation
• Other duties as assigned 

SKILLS REQUIRED:

• Excellent organizational skills
• Knowledge of methods and materials used in the preparation, serving and transporting of food
• Ability to read and comprehend instructions, printed and email correspondence
• Ability to add, subtract, multiply and divide numbers accurately
• Ability to perform these operations using units of money, weight and volume
• Ability to apply common sense understanding to carry out detailed written or oral instructions
• Ability to problem solve effectively 

PHYSICAL DEMANDS:
The physical demands described below are representative of those that must be met by an employee to successfully perform the