Austin Independent School District

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Food Production Specialist II - Summitt Elementary

at Austin Independent School District

Posted: 7/23/2019
Job Reference #: 28066
Keywords: food

Job Description

Openings as of 8/17/2019
06 - Food Service

  • Food Production Specialist II - Summitt Elementary (Current AISD Employees Only) JobID: 28066
  • Position Type:
    06 - Food Service

  • Date Posted:

  • Location:
    Food Service

  • Date Available:

  • For Fiscal Year:

    • 6 hour shift: 7:30 am - 2:00 pm


    This position requires eight (8) years of education, with at least one (1) to two (2) years of related experience. Must be a Food Production Specialist I for a period of 4 ½ months. Incumbent must have completed all requirements of Grade II MT-2) Check List.


    Incumbent must have basic reading, writing, and simple arithmetic skills. Incumbent must be able to follow oral and written instructions, and understand operation, precautions and cleaning of kitchen equipment. In some cases, incumbent will need to be able to properly operate a Point of Sale (POS). Incumbent must be able to successfully demonstrate understanding and competency of material taught during training.


    Incumbent sets up and serves meals and snacks. Prepares or assists with food preparation, serves breakfast and/or lunch, and cleans kitchen and equipment.

    • Assists with preparation of daily menu items for meals and snacks.
    • Reads recipes and production records and is able to record left-overs.
    • Records inventory on daily usage forms
    • Abides by all state and local health and sanitation codes and is familiar with HACCP practices and principles.
    • Serves on the serving line in compliance with USDA Child Nutrition Regulations.
    • Replenishes and backs-up serving line during meals.
    • Operates the dish machine and sanitizes dish room area.
    • Washes and sanitizes small equipment.
    • Properly cleans, restocks, and rotates stock in all food and non-food storage areas.
    • Operates, cleans and sanitizes large kitchen equipment.
    • Sweeps and mops kitchen and related storage areas.
    • Rotates on all service and clean-up duties and/may operate a POS.
    • Must be able to interact in a pleasant manner with fellow employees, managers and all customers.

    Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required.


    Working conditions (varying with each kitchen): congested kitchen, no windows, lack of air flow and/or air cooling system, high noise level. In all kitchens; most of the working day is spent standing or walking on hard surfaces; peak hours are very rushed and physically exhausting. Incumbent may encounter slippery floors, equipment that can cause cuts, crushed fingers and/or burn, heavy containers that may need to be lifted, caustic cleaning supplies and insect repellents that are used daily or periodically. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position.


    Measurement in Terms of Frequency:
    Not at All Occasionally Frequently Constantly
    0 1-33% 34-66% 67-100%
    Physical Requirements: (Constantly, unless otherwise noted)
    Manual and finger dexterity (handling of knives, slicer, food chopper, mixer, dish machines, steamers, etc.)
    Eye-hand coordination (utilizing serving utensils)
    Ability to list a minimum of 25 pounds and receive assistance (Seek help, or utilize a cart) for any items greater than 25 pounds.
    Ability to climb 2-5 level step stools-occasionally
    Ability to stand for long periods of time on hard surfaces, (concrete or tile), for at least 80 to 100% of the scheduled work day, ranging from 4 to 7 hours).
    Talking- yes (interacting with customers, fellow employees and management)
    Hearing- yes (interacting with customers, fellow employees and management)
    Feeling – yes (handling both hot and cold items; must strive to avoid cuts and burns)
    Tasting/Smelling – yes (determining food quality of both food and drink items)
    Seeing-yes (assessing quality and performing all duties safely)

    Body Movements:
    Bending/Stooping- Frequently (serving and cleaning)
    Squatting - Occasionally
    Reaching - Frequently
    Pushing – Frequently
    Pulling – Frequently
    Up to 25 pounds - constantly
    Greater than 25 pounds - occasionally with assistance
    Repetitive Movements
    Hands: Both right and left – frequently (serving, preparing, cleaning and dish room activities)
    Feet- Both right and left- frequently (serving, preparing, cleaning and dish room activities)

    Environment: (varies with facility)
    Inside: 98% of workday spent in kitchen
    Temperature: Fluctuates depending on season and cooling systems in each kitchen and cafeteria.
    Noise Level: High (student interaction, equipment, and typical kitchen activity)
    Space: Sometimes congested, often no windows, slippery floors.
    Outside: 2% of workday spent outside kitchen (unloading garbage into dumpsters)
    Material Used: Caustic cleaning and sanitizing solutions used daily or periodically.
    Fumes: hazardous with some cleaning compounds (for example, oven cleaner), and lingering fumes from insect repellant.

    Incumbent reports directly to the Food Services Manager assigned to their school. At the Food Service Managers request, incumbent may be supervised by a Food Services Manager Trainee and may receive some work direction from other department heads. Incumbent will have regular contact with other department heads, Food Service Manger Trainees, Food Service Managers, Area Supervisors, students, and other Austin ISD personnel.


    _____ 1. Assists with preparation of daily menu items for meals and snacks.

    _____ 2. Accurately reads and understands recipes and production records. Accurately records necessary information, i.e. left-overs

    _____ 3. Efficiently serves on the serving line.

    _____ 4. Replenishes and backs-up serving line during meals.

    _____ 6. Demonstrates competency after training in operating, cleaning and sanitizing all kitchen equipment and areas.

    _____ 7. Sweeps and mops kitchen and storage areas.

    _____ 8. Rotates on all serving and clean-up duties.

    _____ 9. Properly cleans/restocks/ rotates stock in food/ non-food storage areas and assists putting away grocery/cleaning supplies. Accurately records inventory used on inventory forms.

    _____ 10. Follows all safety procedures and techniques, and promotes safety awareness.

    _____ 11. Demonstrates good sanitation practices and has working knowledge of HACCP principles.

    _____ 12. Consistently demonstrates the ability to interact in a pleasant manner with fellow employees, management and customers.

    _____ 13. Helps wher needed in all departments in a cooperative manner as part of the work team.

    _____ 14. Maintained good attendance/punctuality, and not have been on probation for the last year.

    _____ 15. Demonstrates average/above average speed of completing daily tasks/clean work habits.

    NOTE: In order to maintain Grade II (MT-2) status, employee must continue to fulfill all above requirements. Any decrease in job responsibilities could result in change of Grade and pay status.

    Employee Signature _____________________________________ Date:______________________

    Manager Approval _____________________________________ Date:______________________

    Supervisor Approval _____________________________________ Date:______________________

    Director Approval _____________________________________ Date:______________________

    Pay Grade: MT2
    Starting Salary: $13.00/Hr

    Closing Date: Until Filled

    An Equal Opportunity Employer