Job Summary

To wash dishes and assist the cook as needed. To perform housekeeping, light maintenance, and laundry services.

Supervision Received

Employees working in this job class work under general supervision and usually receive some instruction with respect to details of most assignments, but are free to develop their own work sequences within established procedures, methods, and policies. They are often physically removed from their supervisor and are only subject to periodic supervisory checks.

 

The Food Service Coordinator assigns tasks to this position, monitors progress and work flow, checks the work product for timeliness and correctness or soundness, and provides input into supervisor’s actions. This position may also receive limited work direction from maintenance personnel related to custodial and grounds keeping duties.

 

Supervision Exercised

No formal supervisory authority.

 

Essential Functions

This position description is not intended to be all-inclusive. Employee may perform other essential and nonessential functions as assigned or apparent to meet the ongoing needs of the department and organization. Regular attendance and punctuality are essential requirements of this position.

 

1. Washes dishes and assists the Cook as needed with cooking and serving food in accordance with health standards and LLCC policies and procedures. All on-the-job training is provided.

1. Washes dishes.
2. Assists the Cook as needed with preparing and cooking complete meals, including those with special dietary needs and gluten, nut, or other food allergies. Ensures the proper handling of food.
3. Portions food in accordance with planned projections and serves. Minimizes waste and spoilage.
4. Provides friendly and exceptional customer service to all students and guests.
5. Assists Food Service Coordinator with menu planning, purchasing, stocking shelves, taking inventory, and other control procedures.

 

2. Ensures that all areas of the kitchen, dining hall, and storeroom are clean and sanitized according to health regulations.

1. Washes and sanitizes dishes and kitchen equipment.
2. Sweeps floors, mops, scrubs, sanitizes surfaces, and removes garbage.
3. Launders linens.

 

3. Other: Technology, Maintenance
   1. Utilizes email daily for efficient food service planning and communication with staff.
   2. Answers phones promptly and professionally and takes accurate messages when the main office is closed.
   3. Performs cleaning and assists with maintenance and grounds keeping functions when schools are not on campus and on weekends as assigned.
   4. Purchases supplies and run errands as needed.
   5. Attend conferences and continuing education courses as needed.

 

• Performs other related duties as assigned or apparent.

Minimum Qualifications

Must be 18 years of age or older.

 

High School Diploma or GED required, plus two or more years experience working in a commercial food service operation. Requires knowledge of the Minnesota Department of Health standards in the handling, storing, preparation and service of food. Food Manager certification preferred*. Must be willing to work flexible hours, days, evenings, weekends, and/or fill-in shifts as assigned.

 

*Minnesota rule 4626.2020, list of recognized food protection managers certification examinations.

 

Valid Minnesota driver’s license required. Employment reference checks, a criminal background check (including FBI fingerprint check), and pre-employment physical will be performed as part of the pre-employment process.

 

Knowledge, Skills, and Abilities Required

 

Knowledge of:

• County and departmental policies, procedures, and practices.
• Principles, procedures, and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities to ensure quality services are provided.
• Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas to ensure quality services are provided.
• Safe food handling procedures to ensure prevention of food-borne illnesses.
• Nutritional food values as well as appropriate substitutions within food groups to ensure proper nutrition is provided to participants.
• Basic knowledge of food accounting to ensure budget accountability and food and equipment purchasing to ensure the efficient operation of the kitchen.
• Basic knowledge of computer usage (e.g. hardware, software programs, etc.) to maintain accurate records, communicate effectively and contribute to the department’s needs.
• Special meal preparations for food allergy and special dietary requests.
• Safe handling of hazardous cleaning chemicals and use of personal protective equipment.
• Proper use of custodial and maintenance equipment and supplies.

 

Skill in:

• Communication and interpersonal skills as applied to interaction with coworkers, supervisor, and guests sufficient to exchange or convey information and to receive work direction.
• Judging food quality to ensure health food products for consumption.
• Preparation and cooking of all food groups to ensure quality services are provided.
• Preparing reports and record keeping to provide information and documentation.
• Maintaining proper inventories.
• Using appropriate equipment to provide a safe and efficient operation of the food service program.
• Planning food production and determining food quantities necessary for groups of varying sizes.
• Team building skills and a willingness to assist co-workers throughout the facility as needed with answering phones, cleaning, maintenance, grounds keeping, and other similar tasks.
• Reading, writing, and speaking English proficiently.
• Effectively organizing and prioritizing work.

 

Ability to:

• Present a positive attitude in the workplace, promote a spirit of teamwork and cooperation, and be able to treat all staff and guests with respect, honesty, and consideration.
• Read and interpret menus and recipes and prepare meals accordingly.
• Strong physical ability to lift up to 50 pounds in order to accomplish day-to-day activities, as well as the ability to stand for long periods of time (6-8 hours), push, pull, bend, and perform repetitive motions.

 

Language Skills

Intermediate Skills - Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

 

Mathematical Skills

Basic Skills – Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

Reasoning Skills

Intermediate Skills – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

Computer Skills

To perform this job successfully, an individual should be proficient at using the following software:

 

County Payroll Software, E-time, Microsoft Word, Excel, and Outlook.

 

Ability to Travel

Occasional travel for running errands or to attend training.

 

Competencies

To perform the job successfully, an individual should consistently demonstrate the following competencies (definitions attached or available upon request):

 

Ethics, attendance/punctuality, safety and security, dependability, problem solving, customer service, interpersonal skills, oral communication, teamwork, quality management, cost consciousness, diversity, organizational support, judgment, motivation, planning/organizing, professionalism, quality, quantity, adaptability, and initiative.

 

Work Environment

The noise level in the kitchen work environment is moderate to loud.

 

Equipment and Tools

Computer, telephone, printer, calculator, large commercial convection ovens, mixers, and dishwasher, multiple kitchen tools and equipment, hand tools, power tools, brooms, mops, floor care equipment, garden tools, other custodial, maintenance, and grounds keeping equipment, and County-owned vehicles.

 

 

Physical Activities/Requirements

Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, carrying, use of feet, hands and fingers to operate objects and equipment, grasping, talking, hearing, seeing, and repetitive motions. Must have the ability to lift and/or carry up to 50 pounds.

 

While performing the duties of this job, the employee performs medium work, exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

 

Working safely is a condition of employment. Aitkin County is a drug-free workplace.

 

Disclaimer

The above statements are intended to describe the general nature and level of the work being performed by employees assigned to this job classification. This is not an exhaustive list of all duties and responsibilities. Aitkin County reserves the right to amend and change responsibilities to meet organizational needs as necessary. This job description does not constitute an employment agreement between the employer and employee.

 

Reasonable Accommodation Notice

The County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

 

10/14/2016

 

 

 

Our Vision: We strive to be a county of safe, vibrant communities that place value on good stewardship of local resources.

Our Mission: Aitkin County’s mission is to provide outstanding service in a fiscally responsible manner through innovation and collaboration with respect for all.

Our Core Values: Collaboration, Innovation, Integrity, People-Focused, Professionalism