FINGERPRINTING AND BACKGROUND SCREENING PROCEDURES:
A. The School Board of Alachua County is required to conduct background screening of persons who have
contracted or sub-contracted to provide services to the School Board (go to www.sbac.edu for fingerprinting
and Level 2 screening procedures). Background screening consists of submission of Contractor’s (to include
employees, agents, and subcontractors) fingerprints to the FDLE and FBI. The standard to be applied for the
screening depends on the nature of the work for which the Contractor is contracted.
B. If Contractor’s performance of the contract is not anticipated to result in direct contact with students, the
screening standard is that Contractor may not have been convicted of any of the following offenses: Any
offense listed in s. 943.0435(1)(a)1., relating to the registration of an individual as a sexual offender; Section
393.135, relating to sexual misconduct with certain developmentally disabled clients and the reporting of such
sexual misconduct; Section 394.4593, relating to sexual misconduct with certain mental health patients and
the reporting of such sexual misconduct; Section 775.30, relating to terrorism; Section 782.04, relating to
murder; Section 787.01, relating to kidnapping; Any offense under chapter 800, relating to lewdness and
indecent exposure; Section 826.04, relating to incest; Section 827.03, relating to child abuse, aggravated
child abuse, or neglect of a child. (Use form labeled 1012.467)
C. If Contractor’s performance is anticipated to result in direct contact with students, then the screening
standard is that Contractor may not have been convicted of a crime involving moral turpitude. The School
Board has defined “crimes involving moral turpitude” to include, but not be limited to the following: felony
sexual-related crimes, felony child abuse crimes, murder, lewd and lascivious crimes, indecent exposure (if
sexual in nature), and felony distribution or sale of controlled substances. (Use form labeled 1012.465)
D. "Convicted" means that there has been a determination of guilt as a result of a trial or the entry of a plea of
guilty or nolo contendere, regardless of whether adjudication is withheld. Conviction of a similar offense
includes, but is not limited to, a conviction by a federal or military tribunal, including courts-martial conducted
by the Armed Forces of the United States, and includes a conviction or entry of a plea of guilty or nolo
contendere resulting in a sanction in any state of the United States or other jurisdiction. A sanction includes,
but is not limited to, a fine, probation, community control, parole, conditional release, control release, or
incarceration in a state prison, federal prison, private correctional facility, or local detention facility.
E. Exemptions from fingerprint based background screening: If Contractor is a non-instructional contractor
with the School Board (or sub-contractor), Contractor may be exempt from the background screening
requirements above if Contractor meets one of the following criteria: (Use form labeled 1012.468)
1. Contractor is under the direct supervision of a School Board employee or contractor or Contractor employee
who has had a criminal history check and meets the screening requirements under s. 1012.32, s. 1012.465, s.
1012.467, or s. 1012.56. "Direct supervision" means that a School Board employee or contractor or Contractor
employee is physically present with Contractor when Contractor has access to a student and the access
remains in the School Board employee's or the contractor's or the Contractor’s line of sight;
2. Contractor is required by law to undergo a level 2 background screening pursuant to s. 435.04 for licensure,
certification, employment, or other purposes and Contractor submits evidence of meeting the following
criteria: a) Contractor meets the screening standards in s. 435.04, b) Contractor’s license or certificate is
active and in good standing, if Contractor is a licensee or certificate-holder, c) Contractor has completed the
criminal history check within 5 years prior to seeking access to school grounds when students are present
3. Contractor is a law enforcement officer, as defined in s. 943.10, who is assigned or dispatched to school
grounds by Contractor’s employer;
4. Contractor is an employee or medical director of an ambulance provider, licensed pursuant to chapter 401, who
is providing medical transport-tion services;
5. Contractor remains at a site where students are not permitted if the site is separated from the remainder of
the school grounds by a single chain-link fence of 6 feet in height;
6. Contractor provides pick-up or delivery services and those services involve brief visits on school grounds when
students are present.
F. Even if Contractor is an exempt non-instructional contractor, Contractor will be subject to a search of
Contractor’s name against the registration information regarding sexual predators and sexual offenders
maintained by the FDLE under s. 943.043 and the national sex offender public registry maintained by the U.S.
Department of Justice. There is no charge for this search.
G. All Contractors must have their backgrounds checked by SBAC prior to starting any project. Contractors
must be electronically fingerprinted through the School Board of Alachua County, Department of Personnel
Services, located in the west wing of the Kirby-Smith Center, 620 East University Avenue. The cost of
fingerprinting is $81.25 per person. Payment may be by money order payable to Fingerprinting Services, LLC
or by Visa or MasterCard Personal checks will not be accepted.
H. Contractors that have been fingerprinted and cleared will be issued a photo id card with their name, company
name, photograph, issue date, and expiration date. Contractors that have been fingerprinted and cleared
by other Florida school districts must come to the fingerprint office for verification of the clearance.
SBAC will issue them an id card to go along with any ID issued by another district. There is no charge
for verification of this clearance from another district.
I. The schedule for fingerprinting is 8 a.m. to 4 p.m., Tuesday through Thursday. The individual being
fingerprinted must present his/her driver’s license or photo I.D. and fee payment. Each individual shall
complete the “Contractor/Vendor Employee Fingerprinting Information” and “Affirmation of Contractual
Personnel” forms as part of the fingerprinting process. These forms are available online at
http://www.sbac.edu/. The individual shall bring the completed forms with them to the fingerprinting station.
J. Individuals who have been cleared through Level 2 screening will be mailed an identification card. The
photo I.D. must be visibly displayed on their person at all times when on School Board property.
Individuals with criminal history may be required to provide court documents to the District Security Chief.
Criminal records will be reviewed in accordance with the School Board of Alachua County background screening
guidelines.
K. The District Security Chief will contact the contractor by phone and /or mail if an employee’s clearance
is delayed pending the receipt and review of requested documents. An individual who is awaiting clearance by
the District Security Chief is not permitted access to school grounds while students are present, have direct
contact with students, or have access to or control of school funds.
L. Individuals who are not cleared through Level 2 screening will be mailed a notification letter and a copy
will be mailed to their employer. Contractors will be required to notify the School Board of Alachua County
when fingerprinted employees terminate employment with their company.
M. Certification: By executing this Agreement, Contractor swears and affirms under penalty of perjury
that all of its employees, agents, and subcontractors will comply with these procedures and the requirements
of the Jessica Lunsford Act. Failure to comply with these procedures or the Act shall constitute a material
breach of the contract, and SBAC may avail itself of all remedies pursuant to law. Contractor agrees to
indemnify and hold harmless the School Board, its officers, employees, and agents, from and against any and
all claims or causes of action, including without limitation those for personal injury, death, property damages,
and attorney fees, arising out of or relating to Contractor's failure to comply with one or more of the
requirements of this form, the Jessica Lunsford Act, SBAC’s fingerprinting procedures, and the laws of the
State of Florida.
Probationary Period *
Upon employment, all education support personnel shall normally serve a six (6) month
probationary period; all professional/technical support personnel shall normally serve a one
(1) year probationary period.
During the probationary period, employees may be terminated with or without cause.
At the conclusion of the probationary period, the Worksite Supervisor is responsible for
completing an “Evaluation of Education Support Professionals” (see Form PER 078.014).
If the employee receives an overall “satisfactory” rating, he/she will become a
regular employee.
Employees who receive a “Needs Improvement” or “Unsatisfactory” in any category
may have their probationary status extended for an additional six (6) months so
that his/her supervisor may evaluate their performance further. The evaluation
MUST document that the probation has been extended.
If the Worksite Supervisor fails to complete an evaluation of the employee at the
end of his/her probationary period, it is assumed that the employee’s performance
has been satisfactory and the employee becomes a regular employee*.
The Worksite Supervisor is encouraged to discuss any deficiencies in the employee’s
performance well before the end of the employee’s probationary period. Should a
Worksite Supervisor make a decision to terminate a probationary employee prior to
the expiration of the probationary period, the Supervisor should contact Will Calsam,
Employee Relations Manager, at 955-7713 to facilitate a meeting. The Worksite
Supervisor will provide the employee with a notice of meeting which should be
coordinated with the Employee Relations Manager’s calendar. A “Separation from
Service” form (see Form PER 078.008) will be completed for the employee’s
signature and the employee will be asked to relinquish any and all keys, uniforms, and
School Board identification at the conclusion of the meeting which will be recorded
on an “Employee Exit Property Return” Form (see PER 089.020). The original
paperwork will be processed at the county office via the Employee Relations
Manager.
Employees hired for specific time-limited positions shall not be eligible to receive
credit toward regular employee status for service in the time-limited position.
* Regular employee is defined as any employee who is not in a substitute, temporary, or probationary
capacity.
For additional information on probation, refer to ARTICLE XII. EMPLOYEE PERFORMANCE
EVALUATION, Section 3. Probation, page 13 of the “13-16 Collective Bargaining Agreement between
The School Board of Alachua County and The Alachua County Education Association for Education
Support Professionals” dated April 5, 2016.
School Board of Alachua County
EMPLOYEE PROBATION AND EVALUATION INFORMATION
Teachers
Pursuant to Florida statutes, a teacher’s initial contract shall include a 97-day probationary
period. For this purpose, a day is defined as a work day. During the probationary period,
the teacher may be dismissed without cause or may resign from the contractual position
without breach of contract. Teachers will be evaluated in accordance with the Collective
Bargaining Agreement between the School Board of Alachua County and the Alachua County
Education Association for Teachers.
Education Support Professionals
In accordance with the Collective Bargaining Agreement between the School Board of
Alachua County and the Alachua County Education Association for Educational Support
Professionals, all employees shall serve a six-month probationary period. For this purpose,
the six-month period is defined as the employee’s normal work months. During the
probationary period, employees may be terminated with or without cause. At the conclusion
of a successful probationary period, an evaluation will be completed by the worksite
supervisor or administrative designee. An employee’s probationary period may be extended
for six months. After successful completion of the probationary period, employees will be
evaluated annually or when deemed necessary.
Professional/Technical Employees
In accordance with School Board of Alachua County Policy, professional/technical employees
shall serve a one-year probationary period. During the probationary period, employees may
be dismissed without cause. The Superintendent or designee may determine if an additional
probationary period is needed. Employees will be evaluated annually by the worksite
supervisor.
Administrators
Pursuant the Florida statutes, the first ninety-seven (97) days of a school principal’s or
school supervisor’s initial contract is a probationary period. During the probationary period,
these certificated employees may be dismissed without cause or may resign from the
contractual position without breach of contract.
In accordance with the School Board of Alachua County Policy, district-based
administrators who are not required to hold a Florida Educator’s Certificate shall serve a
one-year probationary period. During the probationary period, these employees may be
dismissed without cause or may resign from the contractual position without breach of
contract.
All administrators will be evaluated annually by the immediate supervisor.
Division of Human Resources
MEMORANDUM
DATE:
TO: EMPLOYEE’S NAME
FROM: PRINCIPAL/SUPERVISOR
SCHOOL/WORK LOCATION
SUBJECT: 24-HOUR MEETING NOTIFICATION
You are hereby directed to report for a meeting with on , 20
(LOCATION) .
a.m./p.m. at
The purpose of this meeting will be to discuss your:
Attendance
Criminal History
Drug Test Results
Job Performance
Misconduct
Progressive Discipline
Other:
Your future employment status with the School Board of Alachua County or any disciplinary action to be
taken against you may also be discussed. You have the right to have union representation at this
meeting. It is your responsibility to contact your representative and to have him/her present at the
meeting. Failure to attend this meeting will be considered an act of insubordination, which is
grounds for termination.
EMPLOYEE’S SIGNATURE (Indicates Receipt Only)
DATE RECEIVED
Copies to:
Form No.: PER-314-010 / 24-Hour Meeting Notification / HR / 24-Hour
Revised Date: 12/16/13
EXTRA HOURS
Hours worked beyond the employees normal assigned work hours, but less than
40 hours in a work week, must be filled in on an Extra Hours form (see attached).
OVERTIME
No employee shall be required, an employee shall be paid at a rate of one and
one-half (1 ½) times his/her regular hourly rate for each hour in excess of forty
(40) hours per week. Hours worked on a designated paid holiday shall be paid at
one and one half (1 ½) times the regular hourly rate in addition to the employee’s
regular pay.
Except in emergencies, overtime work will be distributed among employees in the
same classification within the worksite on an equal basis by rotating such work
through the appropriate seniority list. This does not preclude the administration
from selecting a specific employee to perform tasks which require that employee’s
special expertise.
An employee may refuse overtime except in emergency situation or when the
employee’s specific expertise is required.
Note: Additional information on overtime can be found in the
Collective Bargaining Agreement (Union Contract) on pages 16 & 17,
Article X Employee Working Conditions, section 2, Overtime.
School Board of Alachu
Business Services Di
COMPENSATORY TIME
Name: Reason Hou
Employee Earn
Number:
Date Comp Time
Earned
Immediate D
Supervisor:
Form No. FIN 956.006
Revised Date: 5/19/00
Alachua County
vices Division
RY TIME REPORT
Location:
Job Title:
Hours Comp Hours Hours
Earned Time
Rate Available Used Date Used Remaining
Hours to be Paid:
Date:
Alachua County Public Schools
School Food and Nutrition Services
Extra Hours
L2(Payroll): ON
Employee Name:
Work Number (#):
Employee ID:
* Please use example below as a guide for filling out form
Monday Tuesday Wednesday Thursday Friday
8/28/2012 8/29/2012 8/30/2012 8/31/2012
Date of extra hours 8/27/2012 EXAMPLE
0.50 0.25 0.50 0.75
Number of hours 0.25
Hours should be in decimal form and
increments of .15 minutes.
15 min = .25
30 min = .50
45 min = .75
Date of extra hours Monday Tuesday Wednesday Thursday Friday
Number of hours _________ _________ _________ _________ _________
Date of extra hours _________ _________ _________ _________ _________
Number of hours
Monday Tuesday Wednesday Thursday Friday
Reason for extra hours: _________ _________ _________ _________ _________
_________ _________ _________ _________ _________
Total Hours:
Employee’s Signature Date
Manager’s Signature Date
Director of Food Service or Designee Signature Date
Form No. FNS 011.013 – Extra Hours Form / Food Service Distribution: Food and Nutrition Office
Revised Date: 7/24/13 Employee
APPLICATION FOR LEAVE
L2: ON Date: August 30, 2014
Employee ID No.: SUE12340 Job Title: Assistant I, Food & Nutrition Services
EMPLOYEE NAME: SUE, SALLY Work Location No: 0021
(Please print firmly—Last name first)
_________________________________________________________________________________________________________
VACATION LEAVE (Requires worksite approval only)
I hereby apply for vacation leave on the following date(s):
Total number of days: and Total number of work hours:
_________________________________________________________________________________________________________
SICK LEAVE [PAID] (Requires worksite approval only)
Please consider my application for approved leave. Date(s) of absence: August 29, 2014
Sick: X Personal: Maternity:
Total number of days: 1 and Total number of work hours: 4.0
_________________________________________________________________________________________________________
TEMPORARY DUTY ELSEWHERE [TDE] (Requires budget location approval)
I hereby apply for leave to begin through
Total number of days: and Total number of work hours:
Assignment to:
Purpose or reason:
Expenses requested: Yes No If yes, specify source of funds:
Substitute requested: Yes No If yes, specify source of funds:
_________________________________________________________________________________________________________
MISCELLANEOUS LEAVE (Requires District or Board approval)
(Employee may be responsible for the cost of insurance. Contact Benefits Office for questions.)
UNPAID: Personal Leave PAID: Administrative Leave with Pay
40 Professional Leave 60 Sabbatical
41 Illness 61 A.C.E.A. (forward to Deputy Supt. for Plan/Budget)
45 Maternity Leave 62 Military (attach official papers)
46 Child Rearing 63 Court (see policy – attach subpoena)
47 Family Medical Leave Act 64 Other (specify)
49 Administrative Leave without Pay 68
50 Military (attach official papers)
51 _____ Suspension without Pay
52 _____ Other (specify)
58
I hereby apply for leave to begin through
Total number of days: and Total number of work hours:
Signature of Employee ___
Federal or Department Head (if applicable)
Signature of Principal/Supervisor
Personnel Use - Entered: ________________________________ ___
Form No.: PER 089.018 – Application for Leave / HR / Current Employees Asst. Supt. for Human Resources/Designee
Revised Date: 9/5/13
APPLICATION FOR LEAVE
L2: ON Date: August 30, 2014
Employee ID No.: SUE12340 Job Title: Assistant I, Food & Nutrition Services
EMPLOYEE NAME: SUE, SALLY Work Location No: 0021
(Please print firmly—Last name first)
_________________________________________________________________________________________________________
VACATION LEAVE (Requires worksite approval only)
I hereby apply for vacation leave on the following date(s):
Total number of days: and Total number of work hours:
_________________________________________________________________________________________________________
SICK LEAVE [PAID] (Requires worksite approval only)
Please consider my application for approved leave. Date(s) of absence: September 2-3, 2014
Sick: Personal: X Maternity:
Total number of days: 2 and Total number of work hours: 8.0
_________________________________________________________________________________________________________
TEMPORARY DUTY ELSEWHERE [TDE] (Requires budget location approval)
I hereby apply for leave to begin through
Total number of days: and Total number of work hours:
Assignment to:
Purpose or reason:
Expenses requested: Yes No If yes, specify source of funds:
Substitute requested: Yes No If yes, specify source of funds:
_________________________________________________________________________________________________________
MISCELLANEOUS LEAVE (Requires District or Board approval)
(Employee may be responsible for the cost of insurance. Contact Benefits Office for questions.)
UNPAID: Personal Leave PAID: Administrative Leave with Pay
40 Professional Leave 60 Sabbatical
41 Illness 61 A.C.E.A. (forward to Deputy Supt. for Plan/Budget)
45 Maternity Leave 62 Military (attach official papers)
46 Child Rearing 63 Court (see policy – attach subpoena)
47 Family Medical Leave Act 64 Other (specify)
49 Administrative Leave without Pay 68
50 Military (attach official papers)
51 _____ Suspension without Pay
52 _____ Other (specify)
58
I hereby apply for leave to begin through
Total number of days: and Total number of work hours:
Signature of Employee ___
Federal or Department Head (if applicable)
Signature of Principal/Supervisor
Personnel Use - Entered: ________________________________ ___
Form No.: PER 089.018 – Application for Leave / HR / Current Employees Asst. Supt. for Human Resources/Designee
Revised Date: 9/5/13
E-22
SCHOOL DISTRICT OF ALACHUA COUNTY
ASSISTANT I -- FOOD AND NUTRITION SERVICES
JOB DESCRIPTION
FLSA: Non-Exempt BARGAINING UNIT ELIGIBILITY: Yes
22
PAY SALARY SCHEDULE: Education Support Professionals
GRADE:
QUALIFICATIONS:
(1) High School Diploma or GED.
(2) Successful experience in food service, preferred.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of sanitation and work safety procedures following the ServSafe® guidelines.
Knowledge of food preparation procedures. Ability to follow instructions and complete
responsibilities guided by established practices. Ability to establish and maintain effective
working relationships with students, parents, staff, and administrators. Ability to provide
professional and cordial service to customers. Ability to operate a computer terminal. Ability to
communicate effectively both orally and in writing.
REPORTS TO:
Manager -- Food and Nutrition Services
JOB GOAL
To assist in providing a safe and efficient school food and nutrition service
program in compliance with local, state, and federal regulations.
SUPERVISES:
N/A
PERFORMANCE RESPONSIBILITIES:
*(1) Perform work in the school food service facility in accordance with regulations, policies
and procedures.
*(2) Operate computer terminal for cashiering activities.
*(3) Prepare and serve food as assigned.
*(4) Perform custodial, dish room, and/or storeroom duties as assigned.
*(5) Maintain high standards of sanitation and work safety.
*(6) Operate and maintain food service equipment in a safe and skillful manner.
*(7) Maintain effective working relationship with manager and other employees.
*(8) Provide cordial and professional service to students and others.
*(9) Maintain records and reports as required by manager.
*(10) Operate computer based point-of-sale system.
*(11) Serve on school/district committees as required or appropriate.
*(12) Adhere to applicable safety standards.
*(13) Attend all staff meetings and workshops.
*(14) Be knowledgeable of and adhere to Board policies and departmental procedures.
E-22
ASSISTANT I -- FOOD AND NUTRITION SERVICES (Continued)
*(15) Communicate effectively with the public, staff members, students, parents,
administrators and other contact persons using tact and good judgment.
*(16) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(17) Demonstrate initiative in the performance of assigned responsibilities.
*(18) Demonstrate support for the school district and its goals and priorities.
*(19) Exhibit interpersonal skills to work as an effective team member.
*(20) Follow attendance, punctuality and proper dress rules.
*(21) Maintain confidentiality regarding school/workplace matters.
*(22) Maintain expertise in assigned area.
*(23) Manage time efficiently.
*(24) Model and maintain high ethical standards.
*(25) Participate in cross-training activities as required.
*(26) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(27) Prepare all required reports and maintain updated and accurate records.
*(28) Represent the District in a positive and professional manner.
*(29) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(30) May be required to work beyond the 40-hour week.
*(31)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 8/2/11
E-23
SCHOOL DISTRICT OF ALACHUA COUNTY
ASSISTANT II -- FOOD AND NUTRITION SERVICES
JOB DESCRIPTION
FLSA: Non-Exempt BARGAINING UNIT ELIGIBILITY: Yes
22
PAY SALARY SCHEDULE: Education Support Professionals
GRADE:
QUALIFICATIONS:
(1) High School Diploma or GED.
(2) Minimum of one (1) year successful experience in food service.
(3) Completion of Phase I of the SBAC Food and Nutrition Services Career Ladder.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of sanitation and work safety procedures following the ServSafe® guidelines.
Knowledge of food preparation procedures. Ability to follow instructions and complete
responsibilities guided by established practices. Ability to establish and maintain effective
working relationships with students, parents, staff, and administrators. Ability to provide
professional and cordial service to customers. Ability to operate a computer terminal. Ability to
communicate effectively both orally and in writing.
REPORTS TO:
Manager -- Food and Nutrition Services
JOB GOAL
To assist in providing a safe and efficient school food and nutrition service
program in compliance with local, state, and federal regulations.
SUPERVISES:
N/A
PERFORMANCE RESPONSIBILITIES:
*(1) Perform work in the school food service facility in accordance with regulations, policies
and procedures.
*(2) Operate computer terminal for cashiering activities.
*(3) Prepare and serve food as assigned.
*(4) Perform custodial, dish room, and/or storeroom duties as assigned.
*(5) Maintain high standards of sanitation and work safety.
*(6) Operate and maintain food service equipment in a safe and skillful manner.
*(7) Maintain effective working relationship with manager and other employees.
*(8) Provide cordial and professional service to students and others.
*(9) Assume any position in the department as directed by the manager.
*(10) Assume responsibility for function of the department in the absence of the manager.
E-23
ASSISTANT II -- FOOD AND NUTRITION SERVICES (Continued)
*(11) Lead work of others as assigned by manager.
*(12) Maintain records and reports as required by manager.
*(13) Operate computer based point-of-sale system.
*(14) Serve on school/district committees as required or appropriate.
*(15) Adhere to applicable safety standards.
*(16) Attend all staff meetings and workshops.
*(17) Assist with maintaining a clean and orderly environment.
*(18) Be knowledgeable of and adhere to Board policies departmental procedures.
*(19) Communicate effectively with the public, staff members, students, parents,
administrators and other contact persons using tact and good judgment.
*(20) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(21) Demonstrate initiative in the performance of assigned responsibilities.
*(22) Demonstrate support for the school district and its goals and priorities.
*(23) Exhibit interpersonal skills to work as an effective team member.
*(24) Follow attendance, punctuality and proper dress rules.
*(25) Maintain confidentiality regarding school/workplace matters.
*(26) Maintain expertise in assigned area.
*(27) Manage time efficiently.
*(28) Model and maintain high ethical standards.
*(29) Participate in cross-training activities as required.
*(30) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(31) Prepare all required reports and maintain updated and accurate records.
*(32) Represent the District in a positive and professional manner.
*(33) Respond to inquiries and concerns in a timely manner.
(34) Perform other duties as assigned.
*(35) May be required to work beyond the 40-hour week.
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 8/2/11
P-36
SCHOOL DISTRICT OF ALACHUA COUNTY
MANAGER, INTERN I-- FOOD AND NUTRITION SERVICES
JOB DESCRIPTION
FLSA: Non-Exempt BARGAINING UNIT ELIGIBILITY: No
24
PAY SALARY SCHEDULE: Professional/Technical
GRADE:
QUALIFICATIONS:
(1) High school diploma or GED.
(2) Minimum of one (1) year of successful experience in large-scale institutional food service
operation. Supervisory or management experience preferred.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of the planning and method used in preparation and service of a variety of foods.
Knowledge of food values and nutrition; sanitation and safety practices; and the purchase and
storage of food and non-food supplies. Knowledge of food service computer software
applications. Ability to plan economical, nutritious and attractive meals which appeal to school-
age children. Ability to train and supervise staff. Ability to establish and maintain effective
working relationship with teachers, school and district staff and vendors. Ability to
communicate effectively both orally and in writing. Ability to travel to any school in the District.
REPORTS TO:
Supervisor I -- Food and Nutrition Services or Coordinator -- Food and Nutrition Services
JOB GOAL
To effectively and efficiently manage the school food and nutrition services
program to meet nutritional needs of students and staff in accordance with federal, state
and local regulations.
SUPERVISES:
N/A
PERFORMANCE RESPONSIBILITIES:
*(1) Participate in structured training with all phases of food production planning and
service, personnel management, record keeping, reporting, and overall management of
the school food service department.
*(2) Assume the responsibility for the management of any Food and Nutrition Services
department within the district for any given period of time, as assigned.
*(3) Assist in planning, developing, and the utilization of the school food and nutrition
services program.
*(4) Supervise assigned personnel, conduct annual performance appraisals and make
recommendations for appropriate employment actions, as assigned.
*(5) Maintain high standards of sanitation and safety.
P-36
MANAGER, INERN I -- FOOD AND NUTRITION SERVICES (Continued)
*(6) Prepare all required reports and maintain updated and accurate records.
*(7) Maintain a required system for proper control of cash, food, supplies, equipment and
personnel and manage computer point-of-sale system at school level.
*(8) Instruct employees in regulations and procedures and conduct continuous on-the-job-
training for food service personnel.
*(9) Manage labor, food, and non-food costs.
*(10) Plan and direct the production, merchandising and nutrition education for school food
and nutrition services program.
*(11) Order and maintain inventory of food and supplies according to established
specifications as determined by menu, volume and student needs.
*(12) Recommend purchase of equipment.
*(13) Adhere to applicable safety standards.
*(14) Attend all staff meetings and workshops.
*(15) Assist with maintaining a clean and orderly environment.
*(16) Be knowledgeable of and adhere to Board policies and departmental procedures.
*(17) Communicate effectively with the public, manager, staff members, parents, students,
administrators and other contact persons using tact and good judgment.
*(18) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(19) Demonstrate initiative in the performance of assigned responsibilities.
*(20) Demonstrate support for the school district and its goals and priorities.
*(21) Exhibit interpersonal skills to work as an effective team member.
*(22) Follow attendance, punctuality and proper dress rules.
*(23) Maintain confidentiality regarding school/workplace matters.
*(24) Maintain expertise in assigned area.
*(25) Manage time efficiently.
*(26) Model and maintain high ethical standards.
*(27) Participate in cross-training activities as required.
*(28) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(29) Represent the District in a positive and professional manner.
*(30) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(31) May be required to work beyond the 40-hour week.
*(32)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
P-36
MANAGER, INERN I -- FOOD AND NUTRITION SERVICES (Continued)
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 10/19/10
P-37
SCHOOL DISTRICT OF ALACHUA COUNTY
MANAGER, INTERN II -- FOOD AND NUTRITION SERVICES
JOB DESCRIPTION
FLSA: Non-Exempt BARGAINING UNIT ELIGIBILITY: No
25
PAY SALARY SCHEDULE: Professional/Technical
GRADE:
QUALIFICATIONS:
(1) High school diploma or GED.
(2) Minimum of one (1) year of successful experience in school food service, including
supervisory or management work.
KNOWLEDGE, SKILLS AND ABILITIES:
Extensive knowledge of the planning and methods used in preparation and service of a variety of
foods. Ability to recognize nutritional value in different foods. Knowledge of food values and
nutrition; sanitation and safety practices; and the purchase and storage of food and non-food
supplies. Knowledge of food service computer software applications. Ability to plan
economical, nutritious and attractive meals which appeal to school-age children. Ability to train
and supervise staff. Ability to prepare and maintain records and reports. Ability to establish and
maintain effective working relationships with teachers, school and District staff and vendors.
Ability to travel to any school in the District. Ability to communicate effectively both orally and
in writing.
REPORTS TO:
Supervisor I -- Food and Nutrition Services or Coordinator -- Food and Nutrition Services
JOB GOAL
To learn how to manage a food service program at school level in an efficient and
effective manner to meet the nutritional needs and program acceptability of students
and staff in accordance with federal, state and local regulations.
SUPERVISES:
N/A
PERFORMANCE RESPONSIBILITIES:
*(1) Participate in structured training with all phases of food production planning and
service, personnel management, record keeping, reporting, and overall management of
the school food service department.
*(2) Assume the responsibility for the management of any department within the district for
any given period of time, as assigned.
*(3) Work cooperatively with entire school and district staff.
*(4) Assist with planning and implementation of school level inservice training activities.
*(5) Serve as resource person for school level health and nutrition education activities when
required.
P-37
MANAGER, INERN II -- FOOD AND NUTRITION SERVICES (Continued)
*(6) Operate computer board and manual accountability and point-of-sale system.
*(7) Adhere to applicable safety standards.
*(8) Attend all staff meetings and workshops.
*(9) Assist with maintaining a clean and orderly environment.
*(10) Be knowledgeable of and adhere to Board policies and departmental procedures.
*(11) Communicate effectively with the public, manager, staff members, parents, students,
administrators and other contact persons using tact and good judgment.
*(12) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(13) Demonstrate initiative in the performance of assigned responsibilities.
*(14) Demonstrate support for the school district and its goals and priorities.
*(15) Exhibit interpersonal skills to work as an effective team member.
*(16) Follow attendance, punctuality and proper dress rules.
*(17) Maintain confidentiality regarding school/workplace matters.
*(18) Maintain expertise in assigned area.
*(19) Manage time efficiently.
*(20) Model and maintain high ethical standards.
*(21) Participate in cross-training activities as required.
*(22) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(23) Prepare all required reports and maintain updated and accurate records.
*(24) Represent the District in a positive and professional manner.
*(25) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(26) May be required to work beyond the 40-hour week.
*(27)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 10/19/10
P-31
SCHOOL DISTRICT OF ALACHUA COUNTY
MANAGER I -- FOOD AND NUTRTION SERVICES,
ELEMENTARY SCHOOL
JOB DESCRIPTION
FLSA: Exempt BARGAINING UNIT ELIGIBILITY: No
26
SALARY Professional/Technical PAY GRADE:
SCHEDULE:
QUALIFICATIONS:
(1) High School Diploma or GED.
(2) Previous experience as an Assistant Food and Nutrition Services Manager or Assistant
Food and Nutrition Services Manager Intern with the Alachua County Public Schools.
KNOWLEDGE, SKILLS AND ABILITIES:
Extensive knowledge in the planning of and methods used in preparation and service of a variety
of foods. Thorough knowledge of food values and nutrition; sanitation and safety practices; and
the purchase and storage of food and non-food supplies. Knowledge of food service computer
software applications. Ability to plan economical, nutritious and attractive meals which appeal
to school-age children. Ability to train and supervise staff. Ability to establish and maintain
effective working relationship with teachers, school and district staff and vendors. Ability to
communicate effectively both orally and in writing.
REPORTS TO:
Principal and Supervisor I -- Food and Nutrition Services/Coordinator -- Food and Nutrition Services
JOB GOAL
To effectively and efficiently manage a Food and Nutrition Services program at
the elementary school level to meet nutritional needs of students and staff in accordance
with federal, state and local regulations.
SUPERVISES:
Assigned Personnel
PERFORMANCE RESPONSIBILITIES:
*(1) Assist in planning, developing, and the utilization of the school food and nutrition
services program.
*(2) Supervise assigned personnel, conduct annual performance appraisals and make
recommendations for appropriate employment actions.
*(3) Maintain high standards of sanitation and safety.
*(4) Prepare all required reports and maintain updated and accurate records.
*(5) Maintain a required system for proper control of cash, food, supplies, equipment and
personnel and manage computer point-of-sale system at school level.
*(6) Instruct employees in regulations and procedures and conduct continuous on-the-job-
training and cross-training for food service personnel.
*(7) Manage labor, food, and non-food costs.
P-31
MANAER I -- FOOD AND NUTRITION SERVICES, ELEMENTARY SCHOOL (Continued)
*(8) Plan and direct the production, merchandising and nutrition education for school food
and nutrition services program.
*(9) Order and maintain inventory of food and supplies according to established
specifications as determined by menu, volume and student needs.
*(10) Recommend purchase of equipment.
*(11) Adhere to applicable safety standards.
*(12) Attend all staff meetings and workshops.
*(13) Assist with maintaining a clean and orderly environment.
*(14) Be knowledgeable of and adhere to Board policies and departmental procedures.
*(15) Communicate effectively with the staff members, students, parents, administrators and
other contact persons using tact and good judgment.
*(16) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Follow attendance, punctuality and proper dress rules.
*(17) Demonstrate initiative in the performance of assigned responsibilities.
*(18) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(19) Demonstrate support for the school district and its goals and priorities.
*(20) Exhibit interpersonal skills to work as an effective team member.
*(21) Keep supervisor informed of potential problems or unusual events.
*(22) Maintain confidentiality regarding school/workplace matters.
*(23) Maintain expertise in assigned area.
*(24) Manage time efficiently.
*(25) Model and maintain high ethical standards.
*(26) Participate in cross-training activities as required.
*(27) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(29) Represent the District in a positive and professional manner.
*(30) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(31)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 10/19/10
P-32
SCHOOL DISTRICT OF ALACHUA COUNTY
MANAGER II -- FOOD AND NUTRITION SERVICES,
MIDDLE SCHOOL
JOB DESCRIPTION
FLSA: Exempt BARGAINING UNIT ELIGIBILITY: No
27
PAY SALARY SCHEDULE: Professional/Technical
GRADE:
QUALIFICATIONS:
(1) High School Diploma or GED.
(2) Previous experience as an Assistant Food and Nutrition Services Manager or Assistant
Food and Nutrition Services Manager Intern with the Alachua County Public Schools.
KNOWLEDGE, SKILLS AND ABILITIES:
Extensive knowledge in the planning of and methods used in preparation and service of a variety
of foods. Thorough knowledge of food values and nutrition; sanitation and safety practices; and
the purchase and storage of food and non-food supplies. Knowledge of food service computer
software applications. Ability to plan economical, nutritious and attractive meals which appeal
to school-age children. Ability to train and supervise staff. Ability to establish and maintain
effective working relationship with teachers, school and district staff and vendors. Ability to
communicate effectively both orally and in writing.
REPORTS TO:
Principal and Supervisor I -- Food and Nutrition Services/Coordinator -- Food and Nutrition Services
JOB GOAL
To effectively and efficiently manage a Food and Nutrition Services program at
the middle school level to meet nutritional needs of students and staff in accordance
with federal, state and local regulations.
SUPERVISES:
Assigned Personnel
PERFORMANCE RESPONSIBILITIES:
*(1) Assist in planning, developing, and the utilization of the school food and nutrition
services program.
*(2) Supervise assigned personnel, conduct annual performance appraisals and make
recommendations for appropriate employment actions.
*(3) Maintain high standards of sanitation and safety.
*(4) Prepare all required reports and maintain updated and accurate records.
*(5) Maintain a required system for proper control of cash, food, supplies, equipment and
personnel and manage computer point-of-sale system at school level.
*(6) Instruct employees in regulations and procedures and conduct continuous on-the-job-
training and cross-training for food service personnel.
*(7) Manage labor, food, and non-food costs.
P-32
MANAGER II -- FOOD AND NUTRITION SERVICES, MIDDLE SCHOOL (Continued)
*(8) Plan and direct the production, merchandising and nutrition education for school food
and nutrition services program.
*(9) Order and maintain inventory of foods and supplies according to established
specifications as determined by menu, volume and student needs.
*(10) Recommend purchase of equipment.
*(11) Adhere to applicable safety standards.
*(12) Attend all staff meetings and workshops.
*(13) Assist with maintaining a clean and orderly environment.
*(14) Be knowledgeable of and adhere to Board policies and departmental procedures.
*(15) Communicate effectively with the staff members, students, parents, administrators and
other contact persons using tact and good judgment.
*(16) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(17) Demonstrate initiative in the performance of assigned responsibilities.
*(18) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(19) Demonstrate support for the school district and its goals and priorities.
*(20) Exhibit interpersonal skills to work as an effective team member.
*(21) Follow attendance, punctuality and proper dress rules.
*(22) Maintain confidentiality regarding school/workplace matters.
*(23) Maintain expertise in assigned area.
*(24) Manage time efficiently.
*(25) Model and maintain high ethical standards.
*(26) Participate in cross-training activities as required.
*(27) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(29) Represent the District in a positive and professional manner.
*(29) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(30)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 10/19/10
P-33
SCHOOL DISTRICT OF ALACHUA COUNTY
MANAGER III -- FOOD AND NUTRITION SERVICES,
HIGH SCHOOL/PRODUCTION CENTER
JOB DESCRIPTION
FLSA: Exempt BARGAINING UNIT ELIGIBILITY: No
27
PAY SALARY SCHEDULE: Professional/Technical
GRADE:
QUALIFICATIONS:
(1) High School Diploma or GED.
(2) Previous experience as an Assistant Food and Nutrition Services Manager or Assistant
Food and Nutrition Services Manager Intern with the Alachua County Public Schools.
KNOWLEDGE, SKILLS AND ABILITIES:
Extensive knowledge in the planning of and methods used in preparation and service of a variety
of foods. Thorough knowledge of food values and nutrition; sanitation and safety practices; and
the purchase and storage of food and non-food supplies. Knowledge of food service computer
software applications. Ability to plan economical, nutritious and attractive meals which appeal
to school-age children. Ability to train and supervise staff. Ability to establish and maintain
effective working relationship with teachers, school and district staff and vendors. Ability to
communicate effectively both orally and in writing.
REPORTS TO:
Principal and Supervisor I -- Food and Nutrition Services/Coordinator -- Food and Nutrition Services
JOB GOAL
To effectively and efficiently manage a Food and Nutrition Services program at
the high school/production center level to meet nutritional needs of students and staff in
accordance with federal, state and local regulations.
SUPERVISES:
Assigned Personnel
PERFORMANCE RESPONSIBILITIES:
*(1) Assist in planning, developing, and the utilization of the school food and nutrition
services program.
*(2) Supervise assigned personnel, conduct annual performance appraisals and make
recommendations for appropriate employment actions.
*(3) Maintain high standards of sanitation and safety.
*(4) Prepare all required reports and maintain updated and accurate records.
*(5) Maintain a required system for proper control of cash, food, supplies, equipment and
personnel and manage computer point-of-sale system at school level.
*(6) Instruct employees in regulations and procedures and conduct continuous on-the-job-
training and cross-training for food service personnel.
*(7) Manage labor, food and non-food costs.
P-33
MANAGER III -- FOOD AND NUTRITION SERVICES,
HIGH SCHOOL/PRODUCTION CENTER (Continued)
*(8) Plan and direct the production, merchandising and nutrition education for school food
and nutrition services program.
*(9) Order and maintain inventory of food and supplies according to established
specifications as determined by menu, volume and student needs.
*(10) Recommend purchase of equipment.
*(11) Adhere to applicable safety standards.
*(12) Attend all staff meetings and workshops.
*(13) Assist with maintaining a clean and orderly environment.
*(14) Be knowledgeable of and adhere to Board policies and departmental procedures.
*(15) Communicate effectively with the staff members, students, parents, administrators and
other contact persons using tact and good judgment.
*(16) Demonstrate initiative in identifying potential problems or opportunities for
improvement. Keep supervisor informed of potential problems or unusual events.
*(17) Demonstrate initiative in the performance of assigned responsibilities.
*(18) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(19) Demonstrate support for the school district and its goals and priorities.
*(20) Exhibit interpersonal skills to work as an effective team member.
*(21) Follow attendance, punctuality and proper dress rules.
*(22) Maintain confidentiality regarding school/workplace matters.
*(23) Maintain expertise in assigned area.
*(24) Manage time efficiently.
*(25) Model and maintain high ethical standards.
*(26) Participate in cross-training activities as required.
*(27) Participate successfully in the training programs offered to increase skill and proficiency
related to assignment.
*(28) Represent the District in a positive and professional manner.
*(29) Respond to inquiries and concerns in a timely manner.
Perform other duties as assigned.
(30)
*Essential Performance Responsibilities
PHYSICAL REQUIREMENTS:
Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force
frequently and/or up to 20 pounds of force as needed to move objects.
TERMS OF EMPLOYMENT:
• Salary and benefits shall be paid consistent with the Board’s approved salary schedule.
• Length of the work year and hours of employment shall be those established by the Board.
EVALUATION:
Performance of this job will be evaluated in accordance with provisions of the Board’s policy on
evaluation of personnel.
Job Description Addendum No. 09
Adopted 10/19/10
7:00-7:30 SAMPLE INDIVIDUAL WORK SCHEDULE
FOOD SERVICE ASSISTANT
7:30-8:00
8:00-8:30 -Wash hands
8:30-8:45 -Read breakfast production schedule
8:45-11:00 -Ready equipment for breakfast meal
11:00-11:30
11:30-12:45 -Turn on heat to steam table, if needed
12:45-1:15 -Obtain required serving utensils and put into position for use
1:15-2:30 -Fill milk cooler
-Check napkins, straws, silverware, plates, and replenish if necessary
2:30
-Open cafeteria doors for breakfast service
-Serve on cafeteria line as assigned by manager
-Keep counters clean, wipe up spilled food
-Turn off heating element in steam table
-Count and/or measure leftovers and record
-Break down serving line and return leftover foods to refrigerator and cook’s area as
directed by manager
-BREAK
-Complete after-breakfast cleaning. Clean equipment, steam table, and serving counters
-Assist cook in lunch preparation
-Wash pots and pans as needed
-Perform special cleaning assignments as time permits
-Ready equipment for lunch meal
-Turn on heat to steam table
-Obtain required serving utensils and put into position for use
-Fill milk cooler
-Check napkins, straws, silverware, plates, and replenish if necessary
-Open Cafeteria doors for lunch service
-Serve on cafeteria line as assigned by manager
-Keep counters clean, wipe up spilled food
-LUNCH BREAK
-Turn off heating element in steam table
-Count and/or measure leftovers and record
-Break down serving line and return leftover foods to refrigerators and cook’s area as
directed by manager
-Clean equipment, steam table, serving counters, and warmers. Assist in cleaning tables,
chairs, sweeping, and mopping the dining room and kitchen floors. Clean mop and bucket.
-Perform special cleaning assignments
-Record milk cooler, refrigerator, and freezer temperatures. Report to manager if
temperatures are unacceptable.
-Participate in Daily Production Meeting
-OFF DUTY
EVALUATION OF EDUCATION SUPPORT PROFESSIONALS
Probationary Evaluation Probation Extended for Six (6) Months
Interim Evaluation From _________________ To _________________
Annual Evaluation
Name: Position: School/Dept No.:
(Last, First) Location: Date of
Evaluation:
Employee Period of
ID No.: Evaluation:
JOB KNOWLEDGE/WORK HABITS Meets **Does Not Meet N/A
Expectations Expectations
Demonstrates efficient use of time, planning, and organizational skills
Demonstrates ability to work with little or no supervision
Demonstrates an ability to learn new skills and adapts to change
Demonstrates proficiency in job knowledge and performs accordingly
Demonstrates a positive attitude toward job/tasks
Demonstrates good judgment in performing assigned duties
ATTENDANCE
INTERPERSONAL SKILLS
Demonstrates appropriate interaction and awareness to the needs of staff,
students, and/or parents
Demonstrates appropriate communication skills and interactions with supervisors
and peers
**Success Plan Attached
Evaluator Comments:
Employee Comments:
I acknowledge that I have received a copy of this evaluation This report is based on my observations, knowledge of
and have had an opportunity to discuss it with my employee’s performance, and review of applicable
administrator. information. It represents my best judgment of
employee’s performance.
_______________________________________________ _____________________________________________
Employee’s Signature Date Evaluator’s Signature Date
(Signature does not imply agreement with evaluation, only receipt.
The employee has ten (10) days to submit written response.)
Form Number: PER 213.011 – Evaluation of Education Support Professionals / HR / Performance Appraisals
New Date: 7/21/15
FOOD SERVICE ASSISTANT MANAGER AND MANAGER INTERN
PERFORMANCE EVALUATION
(Please Type or Print)
Check Type of Evaluation: Interim Evaluation Annual Evaluation
EMPLOYEE NAME: EMPLOYEE ID NO. or
SOCIAL SECURITY NO.:
School: Period of Evaluation:
RATING SCALE: AS = Above Satisfactory S = Satisfactory NI = Needs Improvement US = Unsatisfactory
RATING CATEGORIES COMMENTS
Management Skills and Efficiency:
• Shows initiative and interest in learning managerial
skills
• Demonstrates good communication skills and uses
good judgment
• Has shown ability to lead and delegate
• Is flexible to change if needed
Program Administration:
• Is positive, flexible, and considerate when working
with others, including students, parents, faculty,
and staff
• Communicates effectively with students, faculty,
administration, and parents
Accountability:
• Applies all appropriate local and state policies and
procedures to job responsibilities
• Completes assigned tasks and records in a neat,
accurate, and timely fashion
• Attendance is regular and punctual at work site and
all required workshops and meetings
Sanitation and Safety:
• Assists in maintaining safe and sanitary regulations
• Maintains good grooming, follows the food service
dress code, and sets examples for employees
OVERALL PERFORMANCE RATING Date of Conference:_____________________________
COMMENTS:
I have read and discussed this evaluation with my evaluator:
Employee’s Signature (Signature does not imply agreement with evaluation, only receipt)
Manager’s Signature (for Assistant Manager positions) District Food Service Administrator’s Signature
(for Intern Manager positions)
Form No.: PER 910.003 – Food Service Assistnat Manager nad Manager Intern Performance Evaluation / HR / Performance Appraisals
New Date: 2/4/10
Food and Nutrition Services Manager Performance Evaluation
Mark Type of Evaluation: Interim Evaluation Annual Evaluation
Employee Name: Employee ID:
School: Period of Evaluation:
(Rating Scale: AS = Above Satisfactory S = Satisfactory NI = Needs Improvement US = Unsatisfactory)
Principal:
Rating Categories Comments
Program Administration:
____ * Uses good judgment & effective supervision
____ * Demonstrates initiative & leadership to staff
____ * Encourages participation through positive attitude, good
service & implementation of new programs
____ * Is positive, flexible & considerate when working with others,
including students, parents, faculty & staff
____ * Keeps principal informed
____ * Communicates effectively with students, faculty,
administration & parents
Food Service Department:
Rating Categories Comments
Management Skills & Efficiency:
____ * Manages time, employees, & resources productively
____ * Uses effective supervision, good communication skills &
judgment
____ * Demonstrates initiative & leadership
____ * Flexible to change if needed
Accountability:
____ * Applies all appropriate local & state policies & procedures to
job responsibilities
____ * Completes tasks & records in a neat, accurate & timely
fashion
____ * Makes an effort to meet food, labor, and supplies
benchmarks
____ * Attendance is regular & punctual at work site & all required
workshops and meetings
Sanitation and Safety:
____ * Implements and maintains safety & sanitation regulations;
department is clean and orderly
____ * Maintains good grooming, follows the food service dress
code & sets examples for employees
Marketing:
____ * Encourages food service participation through positive
attitude, good service & new programs
____ * Participates in county food service promotion program
_______ Overall On-Site Program Review Score
_______ Overall Performance Rating
Comments:
I have read and discussed this evaluation with my evaluator:
Manager Date of Conference
Principal District Food Service Administrator
Form No.: PER 910.002 – Food Service Manager Performance Evaluation / HR / Performance Appraisals
Revised Date: 04/29/14
Interview Guidelines
The manager is responsible for the creation of a calm and respectful atmosphere in which
the applicant never feels threatened – an atmosphere conducive to information giving and
information gathering.
The three main objectives of the employment interview are:
1) To assess the applicant
2) To describe the job and working conditions
3) To choose the best candidate
Important steps to having a successful interview:
1) Be prepared before going into an interview.
2) Pick the right time for the interview.
3) Arrange a comfortable setting for the applicant and yourself.
4) Ensure privacy for the interview.
5) Make sure you allow equal time for each applicant and that you ask
everyone the same questions.
6) Establish yourself as the manager of the interview.
7) Make certain you identify yourself by name and title.
8) Relax the applicant as much as possible.
9) Tell the person that you will be taking notes during the interview.
10) Watch your body language. Your expressions and gestures may be taken a
different way than you anticipated.
11) Describe the job, listing duties and guidelines, include the jobs pluses and
minuses.
12) Ask open-ended questions, which require more talking from the applicant.
13) Make certain applicant does most of the talking.
14) Know when to stop talking. Don’t let the interview drag on.
Ending the Interview:
1) If you are interested in the applicant, allow time for him/her to ask questions.
2) Thank the applicant for the time spent on the interview.
3) Never make an offer at the interview.
4) Leave a way out for yourself regarding possible rejection by explaining that
other applicants are being considered and Personnel will be contacting them
either way.
5) When an applicant is turned down make sure you make a note of the reason.
Applicant Screening
Interview Questions – Do’s and Don’ts
When interviewing applicants for positions, be sure that the questions you ask are related to the job. Here is a
chart that indicates some categories of information that might be open to charges of discrimination. The chart
also includes typical questions that should NOT be asked and (when available) more acceptable ways of finding out
job related information.
Category DON’T ASK Acceptable
Age How old are you? What is your date Do you meet the minimum age
of birth? requirement for the job?
Arrests/Convictions Have you ever been arrested? Have you ever been convicted of a
crime? (Background checks
Availability for work/travel Can you work Saturdays and permissible if stated on application
Sundays? Do you have children? form)
Birthplace/citizenship What are your child care The hours of work are ___.
Clubs/associations arrangements? (or) Our work sometimes requires
Where were you born? overtime. Can you work such a
Disabilities schedule?
To what organizations do you Are you legally authorized to work in
Economic Status belong? the U.S.?
Do you want to provide any
Military Service Do you have a disability? Do you additional information that relates
Name have any health problems? to your ability to perform the job
Have you ever filed for workers’ (professional and other
Nation Origin compensation? organizations that are directly job
Physical Characteristics Have you ever had your wages related)?
garnished? Do you own your own Can you perform the essential
home? Have you ever filed for functions of the job for which you
bankruptcy? are applying?
What type of discharge did you
receive? Have you served in the NO QUESTIONS
armed forces of another country?
Have you ever had your name Are you a U.S. veteran? List
changed? What is your maiden experience and special education
name? received in the military.
Is there any additional information
What color skin (hair, eyes) do you we need about your name to verify
have? Requesting a photograph your employment/education record?
before meeting with the applicant. NO QUESTIONS
Questions about height and weight
are only permitted if job related.
No photographs until after hiring.
Relatives Who is the relative to be notified in Is there someone we should notify in
case of emergency? case of an emergency? Do you have
Religion any relatives that work for this
Union Membership company?
NO QUESTIONS
NO QUESTIONS
The employer should clearly and accurately define the skills, education, experience, and essential job functions for
a position before beginning the advertising and interviewing process.
Career Service Candidate Interview Sheet
Name of Applicant: ____________________________ Date: ____________
Questions for applicant:
1. Why do you want to work for School Food Service?
2. How do you keep yourself organized at home, work or school?
3. Explain your duties and responsibilities at your current job or previous job.
4. Tell me about your last job.
What did you like best about it?
What did you like least about it?
5. Do you have reliable transportation to and from work?
6. If I asked your previous employer what would he/she say are your primary strengths?
7. What do you feel is your biggest accomplishment at your last job or something you did
that you are proud of?
8. How do you keep a clean kitchen?
9. A customer brings back something that you served and said it doesn’t taste right.
What do you do and say?
10. Do you have computer skills? If yes, please explain.
11. Why should I hire you? What will you contribute to our department?
Revised July 2016
12. Everybody missed work sometimes: what are some legitimate reasons to miss work?
13. How do you handle working with a co-worker you are not fond of?
14. What do you feel is an acceptable amount of days to be absent in a school year, if the
school year was 180 working days?
15. Think about the last time a manager critiqued your work. What was the critique and how
did you respond?
Revised July 2016
How to Select and Retain Good Employees
(ref. Consultant Magazine Summer 1997 Article by: Jim Laube)
How to select winners: Know what you are looking for!
Many managers make hiring mistakes because they haven’t specifically identified what they are
looking for in a new employee. It is critical to know what you want in terms of skills, experience and
even personality, values and attitude.
To give you some ideas in this area, consider the findings of a study conducted by a commercial
food service company a few years ago. The goal was to identify the common qualities and characteristics
found in the company’s highest performing employees to help in the interviewing and selection process.
They found that the following four traits were consistent in their best employees:
1) Extroversion: Extroverts are people oriented and have good social skills. They exist well
with co-workers regardless of the other person’s personality type and are basically team oriented.
Extroverted people have a strong desire to be liked by others and have the ability to favorably impress
people they’ve never met.
2) Pride: Employees with pride view their work as important and are very particular about
doing their job. They strive not just to do it correctly but in the best possible way. Their performance is
not based on whether someone is looking or how much they like the manager. People with pride need to
be part of a successful undertaking and make a personal investment in the success of your operation.
3) Responsibility: Responsible people follow through on commitments they make. They’re
dependable and aren’t prone to always having an excuse for whatever goes wrong. They also feel
accountable for producing a quality effort while “on the clock.”
4) Energy: Food service is fast paced, stressful and requires people with high energy levels.
Employees with high energy levels tend to be able to move quickly and appropriately under pressure.
High-energy people are likely to accomplish more in less time and with a higher degree of accuracy than
low-energy people.
The Interview:
Most managers don’t enjoy conducting interviews. Try to change your way of looking at the
interview process by recognizing that it’s one of the best opportunities you have for improving the quality
of your staff (even your life). It’s a fact that companies and mangers that take the time to do a good,
thorough job in the interview process make better hiring decisions. It boils down to this: You can hire
easy and manage tough or hire tough and manage easy. Take your pick.
Keep in mind that everything in the interview process is a test. Did the candidate show up on
time? Is his dress appropriate and neat? Are her grooming standards up to yours? Always remember,
what you see in the interview is the best you’re going to get.
*If you would like a copy of this article in its entirety please call Maria Eunice at 955-7538 x226.
ALACHUA COUNTY PUBLIC SCHOOLS
PERSONNEL SERVICES PHONE REFERENCE QUESTIONAIRE
Applicant’s Name: ____________________________________________SSN#______________________________
Name of Reference__________________________________ position & title________________________________
Agency____________________________________________ phone # _______________cell #__________________
Applicant’s Name______________________________________________applied for a ______________________
__________________________________________________position with the Alachua County Public Schools
Food and Nutrition Services and listed your name as a reference. Please tell me if the applicant:
1. Plans, organizes and performs assigned job duties Yes________No_________
Comments:
2. Works well under stress and pressure? Yes ________No_________
Comments:
3. Was punctual (arrival to work, reports, etc?) Yes_________No ________
Comments:
4. Was there a problem with absenteeism? Were they significant? Yes_________No_________
Comments:
5. Communicates fluently: thoughts are clear/organized Yes_________No ________
Comments:
6. Is flexible/adapts to changes in routine? Yes _________No _______
Comments:
7. Gets along with colleagues, administrators and others? Yes _________No________
Comments:
How long have you known the applicant? Years/months_______________. In what capacity?_______________
_______________________________________________________________________________________________
Has there been any disciplinary action or investigations concerning unprofessional conduct, incompetence,
insubordination or immorality? Yes ___No ___ Comments:_____________________________________________
What do you consider the applicant’s primary strength? _______________________________________________
Primary area for further development:
_______________________________________________________________________________________________
Would you rehire the applicant if given a chance? Yes___________________________No___________________
Comments: _____________________________________________________________________________________
____________________________________________________ ______________________
Reference Verified/Completed by (Signature) Date
C:\Sarah\Interview Packet\Personnel Phone References[1].docx
Section 4
Training
New Employee Orientation Checklist
Name: ________________________________ Date hired: ___________________
Each time an area is complete both the manager and employee are to sign in spaces provided. Once the sheet
is complete send a copy to Food Service Supervisor at the Food Service Office.
When an employee first reports for work:
employee: manager:
_______ _______ 1) Read welcome letter and customer service policy.*
_______ _______ 2) Complete necessary personnel forms and attend 1) personnel orientation for all employees and 2) food
service employees orientation.
_______ _______ 3) Food service personnel introduction and kitchen tour.
_______ _______ 4) Show employee where to put their personal belongings.
_______ _______ 5) Show employee how to keep their time records.*
_______ _______ 6) Explain to employee how they fit into the organizational chart.*
_______ _______ 7) Review rate of pay, hours, pay periods, leave time, attendance and fringe benefits (p. 7-10 EHB ).*
_______ _______ 8) Explain procedures regarding meals, coffee breaks and smoking (7 & 14 EHB).
_______ _______ 9) Explain uniforms, hairnets, shoes and general appearance (p.11 & 12 EHB & p. 117-122 PM).*
_______ _______ 10) Location of towels and aprons.
_______ _______ 11) Explain parking, etc.
_______ _______ 12) Advise employee of procedures against taking food from the premises.*
_______ _______ 13) Review safety and sanitation procedures (p.100-110 PM).*
_______ _______ 14) Explain work duties.
_______ _______ 15) Review job description and have them sign (give them a copy and put a copy in their file).*
_______ _______ 16) Review the work schedules and daily and weekly cleaning schedules.*
_______ _______ 17) Discuss the importance of good public relations between Food Service employees, students and
faculty (p. 123-125 PM).*
_______ _______ 18) Give employee Food Service Personnel Handbook to take home to read and sign (keep the signed
page from the back of the book at your school in the employees file).*
During first week of employment:
_______ _______ 1) Explain production sheets and how to completely and correctly fill them out.
_______ _______ 2) Review the proper procedures for the daily withdrawal form.*
_______ _______ 3) Explain evaluation procedure/criteria (p.115-117 PM).*
_______ _______ 4) Review quality, presentation and serving etiquette with employee.
_______ _______ 5) Explain fire and evacuation procedures (see front office).
_______ _______ 6) Explain portion control (chart from USDA recipe book).*
_______ _______ 7) Explain procedures to be followed if employee must be absent (p.8 EHB).
_______ _______ 8) Explain procedures for dealing with an upset customer/problem student.*
During first month of employment:
_______ _______ 1) Explain offer versus serve.*
_______ _______ 2) Explain the breakfast and lunch meal patterns.*
_______ _______ 3) Explain meal accountability (p.50-78 PM).
_______ _______ 4) Explain advancement opportunities and training program (Career Ladder (see application)Intern
program).*
_______ _______ 5) Explain about the association and certification.*
_______ _______ 6) Give a copy of the School Food Service Professional Training (FSPT) self-study video handout.*
EHB = Employee Handbook PM = Procedures Manual * = Handout in packet
Classes/ Trainings Offered from the FNS Department
for the 2017-18 School Year
Mandatory for Staff:
New Hire Orientation – Each new hire for our department must attend a
new hire orientation within 2 weeks of hire. This orientation is for all new hires;
management and staff. This is a separate orientation from the general
orientation given at Kirby-Smith. This new hire orientation focuses on FNS
policies and procedures. New hires are introduced to district office staff and
their roles. New Hires are given a food service employee handbook with basic
information concerning payroll, working hours, meals/breaks, attendance, leave
time, dress code, safety, performance evaluations, and customer service.
Blake schedules the class, ensures payment for attending, and teaches the class.
Foundations Class – This class is designed to give staff new hires a basic
understanding of food safety, sanitation, customer service, menu planning and
nutrition. Each new hire staff member must attend this 8 hour course within
the first 6 months of employment to maintain employment. IT IS THE
RESPONSIBILITY OF THE STAFF MEMBER TO ATTEND THE CLASS. THE
MANAGER IS RESPONSIBLE TO ENSURING THE STAFF MEMBER IS
GIVEN ALL RELEVANT INFORMATION TO ATTEND THE CLASS (DATES,
TIMES). Generally, the class is broken up into two - 4 hour sessions, given after
normal work hours in the afternoon. This class is taught by Eunshil and Blake.
Blake schedules the classes, ensures payment for attending, and presents staff
members with a certificate after completing the course.
Culinary Education Class - This class is designed to meet the USDA
requirements for all FNS staff for annual training. Class topics will vary each
year. The
Cyber Security Training - This is an annual training that all FNS employees
must complete. The training is held on-line, with each FNS employee logging in
and completing modules to improve cyber security. Each staff member should
complete these modules
Optional for Staff:
Career Ladder Class - This is a series of classes offered during the school year
for existing staff for professional development. The class is designed for FSA I’s,
who by their own initiative desire to improve their food service skills. It is
completely voluntary. Staff wanting to participate in the class must possess a
High School Diploma or GED equivalent, a satisfactory rating on their last
performance evaluation and have one year of food service experience. Topics
include, but are not limited to; customer service, food safety and sanitation, first
aid, etc.
The classes are generally, scheduled in the afternoons. There are five classes
and each class is two hours in length. There are tests on the material covered in
class. At the end of the classes the staff member must complete two workbooks.
Both tests and workbooks are graded and the staff member must pass both to be
promoted.
If the staff member completes the courses and required workbooks, they can
then be promoted from FSA I to a FSA II. Blake schedules and teaches all
classes.
Mandatory for New Manager Interns:
Intern Classes – This is a series of classes offered during the school year for
current manager interns. The classes are meant to continue in school training,
but in an atmosphere that is conducive to training and learning more complex
skills. A copy of intern classes will be provided to all interns. If any manager
would like to a copy of the schedule please ask Blake.
Any assistant manager hired that was not first a Manager Intern or did not
attend all classes will be required to attend all classes or finish remaining
classes. Any manager wishing to join the class may do so as well. Please let
Blake know you will be attending so we will have enough materials.
The classes are taught by district office staff.
Manager Training:
MPP/Baseline Workshops – This is a workshop designed to allow managers
to feel more comfortable using both programs as they were designed. The
workshops are designed to work with a small group in a one on one setting to
review basics of both programs. Also covered in the workshop is the YC Menu
website and Manager Resources. Managers, Assistant Managers and Manager
Interns are encouraged to attend at least one class offered during the course of
the school year. Managers and Assistant Managers can attend more than once,
however the same material will be taught at each class, so it may be more helpful
to ask for one on one help.
Blake schedules the classes, ensures payment for attending. The classes are
taught by Blake and Moss.
ServeSafe Certification Training – These trainings are schedule
periodically based on availability of trainers. These classes are designed to
review the ServeSafe book and provide the class attendees the materials to
complete, and pass the ServSafe test. The test is given at the end of the training
day. Managers, Assistant Managers, and Manager Interns are encouraged to
attend and maintain their ServSafe certification. These classes are open to staff
members if there are available seats, space is limited. Classes are usually held
on teacher workdays. All FNS employees are paid to attend.
Blake schedules the class, ensures payment for attending.
Leadership Academy – These trainings will require Managers and Assistant
Managers to focus on specific leadership skills and necessary attributes to
become high effective leaders of their staff. This training is done yearly with
each Manager and Assistant Manager attending the class once during the school
year. The training is conducted to help others understand their individual
strengths and weaknesses in managing people, and understanding the
difference between management and leadership.
Blake schedules the class, ensures payment for attending and coordinates the
teachers.
Department of Agriculture Sponsored Trainings - These trainings are
schedule periodically based on availability or needed topics. When these
trainings are available Blake will communicate the training opportunity, the
topic and logistics.
Alachua County Food and Nutrition Services
Career Ladder
The School Food Service Career Ladder Program will consist of defined levels of
training and a “career path” by which employees may advance to higher levels of
responsibility and compensation. Steps and progression in the ladder will consist of:
Assistant I, Assistant II, Manager Intern I, Manager Intern II, Assistant Manager,
Manager.
An application is required to be filled out by each interested employee for each
phase of the Career Ladder program. Employees need to have a satisfactory evaluation in
order to apply. The application will serve as a means of proof of the requirements to move
up the Career Ladder.
Employees will be required to pass specific after-hours training activities/courses in
order to advance to the next level. New employees will be provided with the appropriate
orientation as part of on-the-job training. Once this training is completed, Assistant I’s
have the opportunity to move to the Assistant II level by completing basic training
activities, two of the three workbooks, and obtaining a high school diploma or equivalent.
Assistant II’s have the opportunity to progress through the Professional Practices
training courses. A supplement may be paid for a designated time frame as an incentive to
the employees that successfully progress to this level. After the designated time frame the
employee has the opportunity to take additional classes in order to re-new the supplement.
Once the Assistant II successfully progresses through the Professional Practices
training courses, the employee may qualify to become a Manager Intern I. Manager Intern
I’s are required to complete a series of courses and work with the “Team Leader Managers”
to gain on-the-job experience.
The Team Leader Managers will be a rotated group selected by the Director. Team
Leader Managers will have in addition to their current managerial responsibilities the
training and accountability of the Manager Interns (as outlined in the Team Leader job
description).
After successfully completing the intern program with the experience of one school
year and a satisfactory evaluation, the Manager Intern I’s have the opportunity to apply for
an Assistant Manager position. In the second year if no positions are available or they are
not hired as an Assistant Manager, the Manager Intern I’s become Manager Intern II’s.
Employees hired into Assistant Manager positions may qualify to apply for the
position of Manager after one year of successful work experience.
A cap will be placed on the number of employees going through the program each
year, as well as the number per classes (maximum 25 employees). The Career Ladder
program does not interfere with the Certification supplement and therefore does not count
toward certification credit.
Alachua County Food and Nutrition Services
Career Ladder
Phase I
(Assistant I to Assistant II)
The first phase in implementing the Food Service Career ladder
consists of the in-service activities required to qualify an Assistant I for an
Assistant II position. This phase will require an Assistant I to have or obtain
a high school diploma or equivalent prior to being accepted into the phase I
program. The second requirement is for an Assistant I to successfully pass
an after-hours course. This course will consist of five, two-hour in-service
components of basic training.
The classes will be as follows:
Class 1 Sanitation & Safety (Personal hygiene, “danger zone”, safe
food preparation, safe re-heating and cooling, preventing cross
contamination, proper thawing procedures, proper handling of
knives, proper lifting, procedures, burn, slip and fall prevention,
chemical safety, fire prevention, First Aid, Heimlach Maneuver,
CPR)
Class 2 Portion Control, Meal Patterns and Offer versus Serve
(importance of portion control, tables and charts of portion
control, breakfast and lunch meal patterns, offer verses serve)
Class 3 Nutrition (
Class 4 Work Simplification (
Class 5 Marketing & Promotion (Courtesy, attitude, customer
satisfaction, how to handle customer complaints, positive
versus negative attitude, increasing participation)
Any employee missing a maximum of one of the five classes will be
able to make up the class when the series is offered again. If two or more
classes are missed by an employee, they are required to retake the series of
classes in order to qualify for the Assistant II position. All classes must be
attended before an Assistant I can move to the Assistant II position. Each of
the five classes will have a test and the participants must make an average of
70% or better for the entire course. Failure to do so will result in the
employee retaking the series of classes until they pass with an average of
70% or greater.
The third requirement when moving from an Assistant I to an
Assistant II position is in the area of practical experience. After successfully
completing the required course work, Assistant I’s will be required to choose
two of the three broad areas of practical experience: cooking, baking or
cashiering. While learning two of the areas, the employee will be working
in that section of the kitchen, demonstrating understanding and completing
practical activities in a workbook.
This workbook is designed to show competencies for each of the
specific areas. The Manager will be required to sign off on each of the
competencies, showing comprehension.
Once the third requirement is satisfied, the employee is signed off by
the Manager/Specialist/Director, promoted to an Assistant II position and is
awarded a certificate of completion.
A cap will be placed on the number of employees going through the
program each year, as well as the number per classes (minimum of 5 and a
maximum 20 employees).
The Career Ladder program is separate from the American School
Food Service Association Certification program and does not count toward
certification credit.
I have read and I understand the above Career Ladder guidelines for Phase I:
________________________________
Employee’s Signature
Checklist for Manager Interns
Instructions – This checklist is designed for Manager Interns to keep with them at
all times and check off and have signed off, as they move to various sites. An area
is not to be signed off on until the Intern and the person initialing feels comfortable
that the area is mastered.
Classroom Training: _____Special Food Service
Complete all Manager Intern Training classes: _____Interpersonal Skills and
_____Orientation Communication
_____Computers and Reports _____Personnel Procedures
_____Menu Planning _____Budgets and Costing
_____Preparation and Standards _____Leadership Skills
_____Payroll and Meal Accountability _____Equipment Care
_____Purchasing _____Customer Relations
_____Sanitation _____First Aid
_____Safety _____Management
_____Production Records and Staffing _____Merchandising and Branding
_____Meal Pattern, Portion Control and
_____Snack change form
Offer vs. Serve _____A la carte
_____Time Management _____Fast food
Paperwork:
Complete each of the following productions records properly:
_____Breakfast
_____Lunch
_____Snack
_____Salad Bar
Run and understand how to verify accuracy of:
_____End of day
_____End of month
_____End of year
Fill out the following reports:
_____A la carte line report
_____Clinic Request for Food Supplies
_____Daily Withdrawal Form
_____Deliming Dishmachine Record
_____Dishmachine Temperature Log
_____Manager Self-Inspection Checklist
_____Quality Control Report
_____Requisition for Home Economics Department
_____Temperature Charts
_____Transfer/Spoilage/Adjustment
_____Weekly Invoice Listing
Computer/Money Handling:
_____Know how to make change
_____Complete a bank deposits correctly
_____Complete an armored car invoice
_____Complete a Line Cash Report
_____Complete a Daily Cash Summary Report and understand how to verify for accuracy (2 signatures
required on each report per school)
_____Verify on a Cash and Meal Service Report that adults are NOT charging meals
_____Give a refund and verify that the Cash and Meal Service Reports are showing refund and not
adjustment
_____Run an Edit Report
_____Know how to cashier
_____Enter a prepayment
_____Know how to read end of day reports and find problems and correct them
_____Complete a Meal Count Change Report
_____Complete a Notification of Last Prepayment
_____Complete a Plate Count Report
_____Add and Delete an item from the breakfast and lunch display
Equipment:
In the area of equipment: knows how to demonstrate correct operation of, correct use of each piece and all
attachments, approved cleaning and maintenance procedures, and where to locate all equipment manuals for
the following pieces of equipment:
_____Dishmachine _____Robot Coupe
_____Can opener _____Hood filters
_____Ovens _____Range
_____Combi. _____Kettle/braising pan
_____Microwave _____Mixer
_____Ice machine _____Slicer
_____Deep Fat Fryer _____Steamer
Menu:
_____Convert a recipe into a different factor than it is currently in
_____Substitute like items on a menu , get Ann Lucas to approve change
_____Follow a standardized recipe
Free and Reduced:
_____Be able to enter students in the computer and change a meal status.
_____Understand what to do with the free and reduced application and the notification letters.
_____Understand the free and reduced application process.
_____Understand the verification process and the managers role in the process.
Ordering:
_____Place a commodity order
_____Place a purchased order
_____Place an order for supplies through Bi-tech
_____Place a milk order
_____Place a juice order
_____Place a bread order
_____Place a ice cream order
_____Place a produce order
_____Place a Warehouse order
_____Know where to find order schedule
_____Know how to make changes to orders
_____Know who to contact for ordering questions
Payroll:
_____Enter sick, personal and unpaid leave on an employee
_____Know when to enter leave into the computer (see payroll calendar for time entry cut off dates)
_____Know how to read and verify time entry reports
_____Complete a status form on a new employee
_____Complete a status form on an employees transferring from another school
_____Complete a status form on an employee working for the summer (extended year)
_____Complete an extra hours form on an employee
_____Know how to file payroll records properly
Work Schedules:
_____Complete work schedules for each worker in the kitchen in 15 minute increments
_____Complete a Daily Cleaning Schedule
_____Complete a Weekly Cleaning Schedule
Safety:
_____Complete a Notice of Injury Report
_____Send copies of the Notice of Injury Report to the proper departments
_____Know where to send employees that have been hurt on the job
_____Complete a Chemical Safety Training Form on employees at the beginning of the school year
_____Be familiar with the Health Inspection Report and process of inspections
_____Fill up a three compartment sink and have a supervisor check it
_____Demonstrate that you know how to calibrate a thermometer
After School:
_____Use an After School Snack Schedule to plan a month of snacks
_____Know where to locate the approved and unapproved snacks for the after school snack program
_____Enter in the computer an Area-eligible snack
_____Complete a Snack Change Form, for one week, for an Area-eligible school
_____Obtain a monthly listing of the Non-Area-eligible snacks by status
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