Jeffco Public Schools, Colorado's largest K-12 school district, with 85,000 students and approximately 14,000 employees, has provided educational excellence for more than 60 years. Nearly 10 percent of all Colorado K-12 students attend a Jeffco school and our employees benefit from partnerships with experienced, dynamic school leaders throughout our district. Our Jeffco Generations vision document and strategic plan map out with focus and clarity what we expect our schools to accomplish with our graduates. Come join us!

The Jeffco Food and Nutrition Services (FNS) department provides Jeffco students with access to healthy and nutritious meals to support their learning. Each year, the FNS team serves approximately 4.5 million lunch meals, 1 million breakfast meals, and generates about $5.5 million in a la carte sales. The FNS team consists of over 400 employees who serve our students in more than 140 full-service kitchens and a central warehouse. FNS administers many programs, including the National School Lunch and Breakfast programs, Afterschool Snacks, Fresh Fruit and Vegetable programs and Summer Food Service Programs. Enjoy a fun, fast-paced environment with a school-based schedule, and no nights or weekends!

The successful new hire or rehired candidate will be responsible to complete and incur the fingerprinting and processing fee of $49.50 through appropriate fingerprinting vendor and the Colorado Bureau of Investigation, within 48 hours of offer acceptance.

SUMMARY Support the District food service program by assisting with food preparation, setup, serving and kitchen sanitation throughout the District.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

D 28% Demonstrate ability to organize work and time in order to serve food attractively, efficiently and rapidly. Dependable and punctual in attendance.

D 15% Work cooperatively as a substitute member of a team in the kitchen assisting co-workers to meet scheduled work demands, maintain a clean and efficient work area and responds to needs of students and staff.

D 15% Listen to Cafeteria Manager's directions ability to understand work schedule and time constraints of job, and demonstrate ability to accomplish assigned work within established time requirement.

D 15% Become familiar with and demonstrate proper use/care of equipment and utensils in the kitchen under the Cafeteria Manager's supervision.

D 12% Follow rules explained by the Cafeteria Manager regarding the operation of a clean, safe work environment in the kitchen while observing personal health/safety/hygiene practices. Follow District procedures for a safe and clean kitchen by performing cleaning tasks, such as sweeping, mopping, washing dishes, storing dishes, cleaning and shutting down equipment.

D 5% Provide customer service to students, staff, and parents by serving food efficiently and by answering their questions.

Ongoing 1-10% Willingness to perform all other regularly scheduled food service duties as assigned by the Cafeteria Manager. Assist in food preparation as assigned, including washing and preparing fresh/canned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND TRAINING: High school diploma or general education degree (GED) preferred.

EXPERIENCE: No experience required.

SKILLS, KNOWLEDGE, and EQUIPMENT: Basic math, writing, and communication skills. Operating knowledge of commercial slicer, dishwasher, ovens, and mixers within (6) months of hire. Knowledge of good personal health/hygiene, safety guidelines, and proper food handling, storage, and temperature, portion sizes and food service regulations within (2) months after hire. Must have basic English reading skills.

CERTIFICATES, LICENSES, & REGISTRATIONS: Meal requirements, sanitation, and food handling certifications preferred at time of hire, required to have within one year after hire. Must provide own transportation to District sites.

SUPERVISION/TECHNICAL RESPONSIBILITY: This job has no supervisory responsibilities.

CONTACTS: Daily contact with persons in same unit/building and other departments/buildings regarding routine internal matters and students, parents and general public to provide a service.

Substitute Food Service Hourly Worker

SAFETY TO SELF AND OTHERS: High exposure to self to bruises due to typical kitchen accidents; heat burns due to steam tables, ovens, and dishwasher; fractured bones due to falls on wet floors; and hernia due to lifting heavy objects. High exposure to self and others to food poisoning. High exposure to co-workers to heat burns due to grease; loss of sight due to chemical splash; and heat burns, fractured bones, cuts, and bruises due to improperly maintaining kitchen area or handling equipment. Medium exposure to self to cuts due to knife or slicer; chemical burns due to cleaners/sanitizers; loss of sight due to chemical splash and equipment; and disfigurement due to burns and traffic accidents (when required to make deliveries). Low exposure to loss of limb due to kitchen equipment or traffic accident, and fatality due to traffic accident.

The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to moving mechanical parts and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; and extreme heat. The noise level in the work environment is usually moderate.

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, coordinate, compute, and use interpersonal skills. Occasionally required to copy, synthesize, evaluate, compile and negotiate.

JUDGMENT AND DECISION MAKING: Work is assigned by Cafeteria Manager or Lead Food Service Worker. Employee must be able to successfully adapt on a daily basis to different management styles, existing work groups, and kitchen layouts. Must be able to work independently, consulting with Cafeteria Manager when needed. Work is guided by Health Department regulations, Federal program requirements and procedures, and department and District policies and procedures. Decisions are made in a collaborative manner to include the Facilitator, Cafeteria Manager and other co-workers. Errors in decision making could impact students, staff, the public health and/or the public image of the District's food service program. This position requires close supervision in order to complete assigned duties while meeting Federal, State, department and District guidelines. Supervisor is always involved in decision making.

DIVERSITY OF DUTIES: Duties require cross-training in minor kitchen equipment repair. Duties and actions impact individuals within immediate department.

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The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, or gender.