Child Nutrition Program Inventory Clerk

Child Nutrition Program Inventory Clerk

QUALIFICATIONS:

1. Must comply with all employment criteria legally established by the Lee County Board of Education.
2. Experience in the operation of commercial food equipment.
3. School food service experience preferred.
4. Safe Serve Certificate required.
5. Prior experience in a cafeteria preferred.
6. Demonstrated aptitude for successful completion of the assigned task.
7. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Background Check Required: (HB 402 ACT 99-361 Alabama Legislature) Upon offer of employment employees will be required to submit legible fingerprints for a background review by the Alabama Bureau of Investigation and the Federal Bureau of Investigation.

FLSA Status:Non-Exempt

REPORTS TO:Director of Child Nutrition and the Principal.

JOB GOAL: To assist in the operation of the cafeteria that ensures full efficiency.

Essential Duties and Responsibilities Applicable to All Employees:

• Attend on a regular and predictable basis.
• Complete assigned tasks in a safe manner and in a constant state of alertness.
• Uphold Board policies including the anti-harassment program.
• Work in a cooperative manner with students teachers staff supervisors and the public.
• Work effectively and efficiently under time and productivity standards.

ESSENTIAL JOB FUNCTIONS:

1. Receive check items sign invoices unpack items received and inspect for damages or defects.
2. Verify accuracy of shipment by counting weighing or measuring items and comparing size weight description and code numbers with information on invoice or packing slip and purchase order; record any discrepancies or damages.
3. Post quantity received in computer and books.
4. Store items according to established procedures.
5. Pull items from stock to be used in the cafeteria in preparing food.
6. Take physical count of stock on hand and verify count with inventory control totals.
7. Requisition additional supplies as needed.
8. Maintain storeroom in orderly manner.
9. Assist with food preparation cooking and sizing of portions to ensure food is prepared in a prescribed manner.
10. Other duties as assigned by the CNP Supervisor Principal and Superintendent as deemed pertinent to the operation of the cafeteria.

Skills Knowledge and Abilities

SKILLS are required to perform multiple technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math including calculations using fractions percent and/or ratios; read technical information compose a variety of documents and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively schedule activities meetings and/or events; gather collate and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job the employee is regularly required to use hands to handle or feel; reach with hands and arms; climb or balance; and stoop kneel crouch or crawl. The employee frequently is required to stand walk sit and talk or hear. The employee must regularly lift and/or move up to 25 pounds frequently lift and/or move up to 40 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision distance vision color and peripheral vision depth perception and ability to adjust focus.

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

Working Environment: The noise level in the work environment is usually moderate and is occasionally loud. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.

EMPLOYMENT: This is a nine-month (190-days) position. Annual salary range is based on board approved salary schedule and comparable full time work experience up to 10 years for 7.5 hours per day employment.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Boards policy on evaluation of Support Personnel.