Nutrition Services Dishwasher - Begin July 2024 - NM School for the Deaf : Job Details

Position Title: Nutrition Services CookReports to: Nutrition Services Manager Service Area: Santa Fe, NMEmployment Term: Non-Exempt, Full-Time; 11 monthsSalary/Wage Range: Dependent upon qualifications and experienceJob SummaryIt is expected that all functions of this position will be performed with minimal supervision in a positive, team-oriented, and professional manner, while helping to advance the mission and vision of New Mexico School for the Deaf.The primary purpose of the dishwasher position is to provide a clean, orderly environment and sanitary areas and equipment to support the preparation and service of meals for our NMSD Campus, assisting co-workers in other duties as needed to ensure that production goals are met in a timely manner with the highest quality. Essential Duties and ResponsibilitiesTo 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.

• Follow all applicable Policies, Procedures, Regulations, Codes and Guidelines as per all applicable agencies including but not limited to NMSD, USDA, NMPED, the NMED Federal Food Code / HACCP regulations and established procedures of safe dish handling, safe food handling, and safe product receiving and storage, including FIFO
• Empty / scrape all food waste from pots and pans into food waste recycle buckets prior to washing and not into disposals or sinks
• Place all food waste from Dining Hall and kitchen prep into recycle bins, contributing to the reduction and management of food waste.
• Wash dishware, glassware, utensils, pots and pans using dishwashing machine or by hand as required
• Clean and maintain dishwashing machine including all parts and chemicals as per factory guidelines; test temperature and / or chemical saturation and document as required by NM Food Code and / or HACCP practices
• Setup pot sink according to HACCP practices for heat / sanitation product levels, and wash pots and pans as required / assigned, providing specified time for sanitation, putting them away correctly
• Clean and sanitize work areas, equipment and utensils according to HACCP practices
• Place all items washed properly into their storage places
• Store chemicals and related cleaning supplies as per NM Food Code and / or HACCP practices, away from food, in an orderly and safe fashion
• Assure that Safety Data Sheets for all chemicals used are present in a binder and located in an accessible location
• Check temperature of dry storage areas and document as required
• Thoroughly sweep / vacuum and mop floors / mats in kitchen, service, break / office and dining areas as directed daily, with careful attention to corners and under equipment, changing mop water frequently
• Thoroughly clean / mop floors in dry and cold storage areas as directed
• Remove garbage in a safe and sanitary manner as directed, with all trash containers emptied at the close of each day, cleaning containers as needed
• Maintain cleanliness of all surfaces and furniture in Dining Area as directed, including but not limited to: chairs, window sills, salad bar, tables, beverage stations
• Sanitize beverage dispenser nozzles frequently as needed
• Participate in the physical receipt of food deliveries following established NMSD systems and Federal Food Code guidelines for receiving that ensure food safety, employee safety, and correct inventory handling and placement
• Discern the quality and freshness of products received, implementing knowledge and systems to maintain freshness of products when storing.
• Diligence in product care, including proper dating, storage, usage and tracking including transfers between sites, and recording of damage/discards
• Assistance in performance of accurate monthly inventory
• Ability to use Production Worksheets to accurately calculate items used, such as milk, jellies, etc., that you are responsible for placing out for service and returning to inventory when unused
• Complete, consistent and fully accurate completion of the applicable sections of Production Records and Food Event Forms at the end of every meal / event as per USDA and NMSD requirements using Production Worksheet totals
• Perform daily, weekly and monthly cleaning / sanitizing and deep cleaning of the facility including but not limited to: service areas, kitchen equipment, prep surface areas, ovens, refrigeration / freezer units, mixers, carts, rolling racks, shelving, dry storage areas, dining areas and staff areas.
• Follows a clean as you go workstyle to maintain cleanliness and sanitation
• Support Cooks in food prep and service as requested / assigned
• Assist with Campus Events in all capacities as assigned
• Other job-related duties as assigned

Competencies: To perform the job successfully, an individual should demonstrate the following competencies:

• Cultures - Demonstrates a general knowledge of the history and significance of Deaf and other minority communities in New Mexico; possesses general knowledge about Deaf education and attitudes toward Deafness; apply Deaf cultural values to interpreting and other interactions, via attitude and demonstration of consideration and respect.
• Customer Service - Perform all duties with the highest satisfaction of our guests in mind, with attention to quality of product as well as quality of service and professional interactions; applying effective and attentive listening skills, respectful and responsive communications, placing the needs and preferences of our customers first; resolving problems with kindness and amicable solutions
• Organization and Efficiency- Must be organized and detail-oriented; works efficiently in performing job duties, completing work in a timely manner meeting all deadlines
• Analytical- collects and aggregates data for program maintenance and improvement.
• Continuous Learning- Seeks feedback to improve performance; pursues training and development opportunities; strives to continuously build knowledge and skills.
• Job Knowledge- Competent in required job skills and knowledge; exhibits ability to learn and apply new skills; keeps abreast of current developments; requires minimal supervision; displays understanding of how job relates to others; uses resources effectively.
• Use of Technology and Equipment - Adapts to new technologies; troubleshoots technological problems; uses technology and equipment to increase productivity.
• Mathematical Skills - Application of basic job-related math skills of addition and subtraction
• Problem Solving- Gathers and analyzes information skillfully; develops alternative solutions; works in group problem solving situations.
• Cooperation- Establishes and maintains effective professional relationships with students, co-workers, supervisors, campus staff and guests; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts, applying healthy, positive solutions while keeping emotions under control
• Teamwork- Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; supports everyone's efforts to succeed.
• Communication- Communicates and writes clearly with attention to detail
• Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral/visual or diagram form.
• State and Federal ADA Compliance- exhibits knowledge of and adherence to all legal requirements related to accommodations for individuals with disabilities.
• Diversity- Shows respect and sensitivity for cultural differences; demonstrates an understanding for diverse family dynamics, eye contact conventions, and gender roles in various cultures and how these cultural differences potentially might influence a communicated message.
• Ethics- Treats people with respect; keeps commitments; inspires the trust of others; works with integrity and principles; upholds organization values.
• Organizational Support- Follows policies and procedures; completes tasks correctly and on time; supports organization's goals and values.
• Adaptability- Manages competing demands with frequent interruptions.
• Personal Appearance- Dresses appropriately for position; keeps self well groomed; is mindful of departmental and industry requirements when selecting clothing/accessories.
• Attendance/Punctuality- Is consistently at work and on time; realizing the critical importance of consistent work attendance in the profession of school foodservice.
• Dependability- Follows instructions, responds to management direction; takes responsibility for own actions.
• Initiative- Seeks increased responsibilities; asks for and offers help when needed; generates suggestions for improving work; develops innovative approaches and ideas
• Quality- Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; performs job duties with excellence, integrity and pride regardless of level of immediate supervision
• Safety and Security- Observes safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions.

Safety of Self and Others

• Observes all campus, department, and regulating agency safety and security policies and procedures.
• Creates and helps to maintain a physically and mentally safe environment for self and others.
• Immediately report any unsafe working conditions / equipment, or product / equipment loss.
• Wears sturdy closed-toe shoes; non-slip soles preferred.
• Utilizes appropriate body mechanics / lifting techniques to aid in the prevention of injury
• Use carts / hand trucks, or request help when moving heavy items

Qualifications

• High School Diploma or equivalent is preferred
• Bilingual: English / Spanish highly preferred

Sign Language

• Sign language skills are preferred. The employee will be required to demonstrate progressive sign language acquisition and participate in sign language classes offered at NMSD.

Certification / Clearance

• Must have and maintain a current Food Handler Certification which meets the requirements of the New Mexico Environment Department and / or USDA Food Programs, or, must obtain this certificate within 30 days of hire
• Successful passing of a pre-employment background check
• Must complete annual USDA required Professional Standards Training hours and NMSD Professional Development Plan on an ongoing basis

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Standing for extended periods of time
• Lifting, pushing, and pulling up to 50 lbs. on a frequent basis
• Repetitive movements and continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Bending, reaching, reaching overhead, stoop, kneel, crouch, and mopping and sweeping motions.
• Ability to safely operate a golf cart

Work Environment

• Work areas can be loud
• Work environment is typically fast-paced, occasionally subject to changes or delays
• Use of certain kitchen equipment can be hazardous
• Working in a wide range of temperatures is common, including hot humid areas and refrigerated / freezer areas, and occasionally outdoors, exposure to moisture
• Occasional exposure to moving mechanical parts, fumes, or airborne particles
• For training purposes, occasional travel / overnight stay; instate / out of state
• Follows work schedules and has the flexibility to work additional hours as needed; occasional weekend / morning / evening / extended hours for coverage of absences and campus events will be required