WASHOUGAL SCHOOL DISTRICT
2019-20 Position Opening
In-District Transfer Only

FOOD SERVICE ROVER

District Wide Coverage: (All Schools)

3 hrs (9:45 am – 12:45 pm) Regular days
3 hrs (10:45 am – 1:45 pm) Wednesdays, Conference, last days

5 days per week (M-F)

60 day probation for new hired
Rate of pay:  Based on position assignments each day ($16.23 – $22.26)

Purpose Statement:

The job of Food Service Rover is done for the purpose/s of providing coverage to assist in all phases of food service operations; cooking and preparing food items that meet mandated nutritional requirements; maintaining facilities in a sanitary condition; and complying with mandated health requirements.

This position reports to Food Service Supervisor.

Essential Functions

  • Cleans utensils, equipment, and the storage of food preparation areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
  • Conducts physical inventories for the purpose of verifying stock and identifying losses.
  • Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste.
  • Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
  • Maintains accurate records for the purpose of providing documentation to meet state, federal and/or administrative requirements.
  • Monitors kitchen and equipment operations and functions for the purpose of maintaining equipment in safe working order.
  • Orders equipment and supplies for daily use in cafeteria (e.g. standard items stocked in warehouse, special items required for catering events, consumable supplies, bread, milk, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within budget guidelines.
  • Prepares a variety of documents (e.g. meal counts, inventory reports, etc.) for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
  • Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
  • Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
  • Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
  • Monitors students in the lunchroom/cafeteria for the purpose of meeting mandated nutritional and health requirements providing a safe and supportive environment.
  • Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of student and school personnel.
  • Arranges food and beverage items (e.g. displaying, filling racks, etc.) for the purpose of making them available to students and staff.
  • Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.

Other Functions

  • Reconciles transactions (e.g. counting receipts, completing documentation, etc.) for the purpose of balancing accounts and adhering to established accounting practices.
  • Assists other personnel as may be required for the purpose of ensuring an efficient and effective work environment.
  • Assumes essential functions for the position that’s being covered at the time.  (See attached essential functions for cook and cashier positions)

Job Requirements:  Minimum Qualifications

Skills, Knowledge and Abilities 

SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions.  Specific skills required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications.

KNOWLEDGE is required to perform basic math including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions.  Specific knowledge required to satisfactorily perform the functions of the job includes: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; and managing a high volume food preparation operation.

ABILITY is required to schedule activities; collate data; and consider a number of factors when using equipment.  Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using standardized methods.  Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize job-related equipment.  In working with others, problem solving is required to identify issues and create action plans.  Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate.  Specific abilities required to satisfactorily perform the functions of the job include: setting priorities: working around children; establishing and maintaining effective working relationships and working as part of a team.

Responsibility

Responsibilities include: working under limited supervision and using standardized practices and/or methods; leading, guiding, and/or coordinating others; and operating within a defined budget.  Utilization of some resources from other work units may be required to perform the job’s functions.  There is a continual opportunity to significantly impact the Organization’s services.

Working Environment

The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.  Generally the job requires 0% sitting, 80% walking, and 20% standing.  The job is performed under some temperature extremes and some hazardous conditions.

Experience        Job related experience is desired.
Education         High School diploma or equivalent.

Required Testing                                              Certificates & Licenses
Pre-employment Proficiency Test                       Food Handler’s Certificate (at time of employment)
Valid First Aid Certificate

Continuing Educ./Training                                Clearances
WA State Misconduct Clearance                       Criminal Justice Fingerprint/Background Clearance

FLSA Status                 Approval Date                           Salary Grade
Non Exempt

POSTED: January 23, 2020

APPLICATIONS  ACCEPTED  THROUGH: January 29, 2020

NONDISCRIMINATION STATEMENT

The Washougal School District does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression, gender identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employee(s) has been designated to handle questions and complaints of alleged discrimination:  Civil Rights Coordinator:  Aaron Hansen, 4855 Evergreen Way, Washougal WA 98671, (360) 954-3050; Title IX Officer:  Gary McGarvie, 1201 39th Street, Washougal, WA 98671 , (360) 954-3104; Section 504 Coordinator:  Aaron Hansen, 4855 Evergreen Way, Washougal WA 98671, (360) 954-3050.

COOK

Essential Functions

  • Cleans utensils, equipment, and the storage of food preparation areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
  • Conducts physical inventories for the purpose of verifying stock and identifying losses.
  • Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste.
  • Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
  • Maintains accurate records for the purpose of providing documentation to meet state, federal and/or administrative requirements.
  • Monitors kitchen and equipment operations and functions for the purpose of maintaining equipment in safe working order.
  • Orders equipment and supplies for daily use in cafeteria (e.g. standard items stocked in warehouse, special items required for catering events, consumable supplies, bread, milk, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within a budget guidelines.
  • Prepares a variety of documents (e.g. meal counts, inventory repots, etc.) for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
  • Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
  • Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
  • Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.

CASHIER

Essential Functions

  • Assists with physical inventories for the purpose of verifying stock and ensuring availability of supplies as needed.
  • Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services.
  • Maintains accurate student accounts (e.g. free and reduced meal status, meal count, etc.) for the purpose of providing documentation to meet federal, state and/or administrative requirements.
  • Monitors mandated nutritional requirements for reimbursable meals for the purpose of meeting state requirements of a school lunch.
  • Monitors students in the lunchroom/cafeteria or line for the purpose of providing a safe and supporting environment.
  • Prepares a variety of documents (e.g. meal counts, bank deposits, etc.) for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
  • Reconciles transactions (e.g. counting receipts, completing documentation, etc.) for the purpose of balancing accounts and adhering to established accounting practices.
  • Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
  • Stocks food, condiments, and supplies for snack bar for the purpose of maintaining adequate quantities and security of items.