Cobb County School District P26084, FNS Temporary Staffing Services

Job Descriptions

Position: Food Service Assistant Substitute

PRIMARY FUNCTION: Perform food service duties as assigned by the Manager.

REQUIREMENTS:

1. Education Level: None; High School Diploma or GED preferred.

2. Certification/License Required: Must complete Food Service Assistant Substitute information session.

3. Experience: None

4. Physical Activities: Routine physical activities that are required to fulfill job responsibilities; ability to repetitively lift items weighing a maximum of 50 lbs., walk & stand on cement floor for up to 7.5 hours, climb ladder, stoop, bend, lift and have hands in water; ability to work extended periods in temperatures ranging from extremely hot to sub-zero; ability to tolerate work conditions while cooking, frying in hot oil, steaming, baking and microwaving; operates equipment that poses possible risk, loss or injury; utilizes cleaning chemicals in solution, aerosol and powder forms; subject to a noisy work environment;

refer to page 2 for Physical Demand Categories.

5. Knowledge, Skills, & Abilities: Knowledge, Skills, & Abilities: Written and oral communication; ability to follow written and oral instructions to effectively perform essential duties, including food preparation and meeting safety/sanitation guidelines;

must have knowledge of measurement, knowledge of abbreviations, counting skills, portion control skills, calculation skills for recipe preparation, time calculation skills, basic computer skills, and excellent customer service and teamwork skills;

ability to follow and implement written recipes, safety procedures, and employment-related instructions as presented in English.

ESSENTIAL DUTIES:

1. Demonstrates prompt and regular attendance and notifies Manager when will be late or absent.

2. Performs cooking duties, including/not limited to frying in hot oil, steaming, baking, and microwaving.

3. Follows standardized recipes, assures proper portion control, and assures food is attractively served while meeting serving schedule deadlines.

4. Complies with all Federal, State, County, and District regulations and policies. Complies with all food safety program (HACCP) guidelines; meets food handling standards; covers, labels, and dates food; records food, refrigerator, freezer, dry storage temperatures appropriately; cleans and sanitizes dishes, equipment, and work areas immediately after use.

5. Follows all Human Resources procedures and personnel requirements as outlined in the CCSD Administrative Rules, CCSD Employee Handbook, and the FNS Employee Handbook, including adhering to FNS approved dress code – uniform, gloves, hairnet, etc.

6. Promotes a safe working environment; does not pose a safety risk to self or others, utilizes and stores cleaning chemicals correctly.

7. Follows food safety guidelines for personal hygiene and practices safe hand washing.

8. Utilizes resources, supplies, and time effectively and efficiently.

9. Lifts and rotates stock (up to 50 lbs.) via the FIFO method in all kitchen areas including freezers and refrigerators, and restocks work areas throughout the day and prior to the end of shift.

10. Participates in training, in-service, and learning opportunities.

11. Utilizes computer for various tasks related to cashiering, and/or data entry, and/or end of day processing and reports, as assigned; follows money-handling procedures and assures accurate cash intake when cashiering.

12. Performs other duties as assigned by appropriate administrator.

PHYSICAL DEMANDS

Dictionary of Occupational Titles – Physical Demand Categories:

Occasional 1-33% or 0-2.5 hrs p/day

0-100 reps

Frequent 33-66% or 2.5-5 hrs p/day

100-500 reps

Continuous 67-100% or 5 or more hrs p/day

500 or more reps

TASK/ACTIVITY

Occasional

1-33% per day Frequent

34-66% per day Continuous

67-100% per day Lift floor to knuckle 50 lbs 25 lbs 10 lbs Lift 12 inch off floor to knuckle 50 lbs 25 lbs 10 lbs Lift waist to chest height 35 lbs 17.5 lbs 7 lbs Lift waist to overhead 25 lbs 12.5 lbs 5 lbs Two-hand carry 50 lbs 25 lbs 10 lbs Push- The maximum amount of force it takes to move, (push and pull), fully loaded utility carts, baker’s racks, and proofing/holding cabinets was measured.

33.5 lbs NA NA

Pull 33.5 lbs NA NA Sit X Stand X Walk X Repetitive stooping (Bending) X Sustained stooping (Bending) X Repetitive crouching (Squatting) X Sustained crouching (Squatting) X Climb stairs X Climb ladders X Kneel X Operate hand controls/tool use/grasping X Reach above shoulder height X Reach repetitively waist height X

Position: FNS Clerical

PRIMARY FUNCTION: Provides assistance, under supervision, to process free and reduced meal applications.

REQUIREMENTS:

1. Education Level: High School Diploma or GED required.

2. Certification/License Required: None

3. Experience: Minimum 2 years clerical experience required.

4. Physical Activities: Routine physical activities that are required to fulfill job responsibilities; may require lifting/moving items up to 75 pounds.

5. Knowledge, Skills, & Abilities: Written and oral communication; ability to follow directions; strong knowledge of data entry and computer skills; detail oriented.

ESSENTIAL DUTIES:

1. Demonstrates prompt and regular attendance.

2. Scans applications into FNS system.

3. Validates and audits applications.

4. Makes phone calls to verify information.

5. Processes and mails form letters.

6. Makes copies and assists with maintaining files of letters.

7. Maintains files of completed forms.

8. Assists with verification process.

9. Must be able to work with confidential information.

10. Performs other duties as assigned by appropriate administrator.

Position: Catering Associate

PRIMARY FUNCTION: Perform food service duties as assigned by appropriate supervisor.

REQUIREMENTS:

1. Education Level: None; High school diploma or equivalent preferred

2. Certification/License Required: None; SERV Safe Certification is preferred

3. Experience: 1 year of prior food service work experience required.

4. Physical Activities: Job responsibilities require the following physical activities and demands: bending and lifting items weighing a maximum of 50 lbs., walking and standing on cement floor over a 4 – 7.5 hour shift with breaks, climbing up and down ladders, and have hands in hot and cold water; working for extended periods in extreme temperatures from hot to sub-zero, and using cleaning chemicals in solution, aerosol and/or powder form. Subject to a noisy work environment.

5. Knowledge, skills and Abilities: The ability to follow and implement written and verbal instructions as presented in English, along with basic math and basic computer skills, and excellent customer service and teamwork skills, strong organizational and communication skills, high level of creativity for presenting food in an appealing manner, ability to work under pressure.

1. Demonstrates prompt and regular attendance.

2. Prepares, cooks, and serves food in accordance with established food safety procedures.

3. Follows daily production schedules, including preparing recipes as written.

4. Follows food safety guidelines for personal hygiene and practices safe hand washing.

5. Cleans and sanitizes all utensils, equipment used, mop floors and dispose of garbage.

6. Utilizes and stores cleaning chemicals (solutions, aerosols, and powders) following established procedures.

7. Adheres to personnel requirements as outlined in the CCSD Administrative Rules, CCSD Employee Handbook, and the FNS

Employee Handbook.

8. Communicate effectively and promote good public relations with stakeholders.

9. Works with peers/supervisors in a cooperative manner and assists others when needed.

10. Performs other duties as assigned by appropriate supervisor.

Position: Specialist (School Nutrition/Program Operations)

PRIMARY FUNCTION: Ensure accurate completion, submission, and maintenance of required forms and records.

REQUIREMENTS:

1. Education Level: High school diploma or equivalent

2. Certification/License Required: None

3. Experience: Experience in school nutrition required. 5 years of school nutrition management/supervisory work experience preferred.

4. Physical Activities: Routine physical activities that are required to fulfill job responsibilities.

5. Knowledge, skills and Abilities: Effective written and verbal communication skills; strong attention to detail and accuracy;

Experience working with digital forms, documentation, and recordkeeping systems; regular use of computers and standard office software; familiarity with compliance-driven programs (e.g., audits, eligibility, reporting requirements).

1. Utilize software to track data, generate reports, analyze trends, and support operational decision-making.

2. Enter, review, and manage data within school nutrition or program-specific software systems.

3. Monitor compliance with district, state, and federal guidelines, policies, and procedures.

4. Assist with audits, reviews, and data requests by ensuring documentation is complete and accurate.