Baker l or ll

h2 id="job_meta" pLocation: Ashland,Montana,United States /p /h2 div id="job_description" divstrongBaker I or II/strong/divdivstrongSt. Labre Indian Catholic School/strongbrstrongPretty Eagle Catholic Academynbsp;nbsp; /strong/divdivstrongSt. Charles Mission School/strongbrstrongJob Description/strongbrnbsp;brstrongJob Title:/strongnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;strongBaker I or II/strongbrstrongDepartment:/strongnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Food ServicebrstrongReports To:/strongnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Food Service SupervisorbrstrongFLSA Status:/strongnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; Nonexempt ndash; 10 month positionbrstrongSalary Grade:/strongnbsp; nbsp; nbsp; nbsp; nbsp; nbsp; nbsp;3B ($10.91-$12.55-$14.19)/hour or 4B ($12.22-$14.06-$15.90)/hourbrstrongLocation:nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;/strongSt. Labre, Ashland MTnbsp;brstrongApproved Date:/strongnbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp; 11/15/2019brnbsp;brstrongSUMMARY/strongbrnbsp;brWorks to maintain efficient, clean, and safe operation of kitchen following the established policies/procedures of St. Labre Indian School and county, state, and federal guidelines, while preparing all bread and dessert items fornbsp; breakfast, lunch, after school snacks,nbsp;nbsp; requisitions from the school., according to recipe by performing the following duties.brnbsp;brstrongESSENTIAL DUTIES AND RESPONSIBILITIESnbsp;/stronginclude the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities.nbsp; Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.brnbsp;olliChecks production schedule and requisition board to determine variety and quantity of goods to bake for breakfast, lunch, dinner, and requisitions./liliMixes using a commercial mixer and following specified recipes, portions, and bakes all menu items needed for breakfast, lunch, snacks, or requisitioned items Portions bread or dessert items according to planned portions for each meal and takes to serving line.nbsp;/liliContinually monitors serving line and restocks as needed so server does not have to leave line./liliIf required to take count, observes studentsrsquo;nbsp;strongutrays at the end/u/strongnbsp;of the serving line, verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement, instructs the student to go back to the line to take another item and qualify the meal.nbsp;nbsp; If the student does not want to take the meal, charges the student a la carte price for all items they have taken.nbsp; Totals counts for all student and adult meals and compares to the servers count at the end of the meal.nbsp;nbsp; Determines and records the reason why if the count does not match.nbsp;nbsp;/liliIf required to serve, regularly monitors the temperature of foods on the serving line to insure all items are kept at a safe temperature (hot food hot, cold food cold) and records the time and temp on the production records or the servers portion amp; temperature guide.nbsp; Reports to Head Cook immediately if not the proper temperature and makes sure situation is corrected before serving the food/li/olGreets the students, staff, and guests with a smile. Serves food quickly, attractively and safely in correct, planned portions on trays or plates.brKeeps serving line clean and neat by wiping up spills and rearranging food items and milk as needed.brCompares the tray count plus the ldquo;to-gordquo; containers used with the count taken by the person at the end of the serving line after each meal.nbsp;nbsp; Determines and records the reason why if the count does not match.olli value="6"Helps to prepares fresh fruit and vegetable snack daily for K-8students and sometimes helps deliver snacks to classrooms./lili value="7"Helps Head Cook or Assistant Cooknbsp; prepare sack lunches, deli trays, and other requisitioned items. Delivers to other areas on campus or around the community as required./lili value="8"Helps in the dishroom by manually washing pots and pans and serving utensils in the three compartment sink.nbsp; Allows dishes to air dry and then helps put away clean dishes in appropriate place.nbsp;/li/olnbsp;olli value="9"Reviews menu and order guide and then submits a list of ingredients needed to the Head Cook for ordering./lili value="10"Cleans and sanitizes work area and equipment used for each meal. Cleans one oven each week or more often if needed. Deep cleans equipment or area assigned each week and during "no school" days and school vacations./lili value="11"Cleans, organizes, sweeps, and mops bakery area or area assigned by Head Cook/lili value="12"Records - on designated form- all food and nonfood supplies when used and submits the information to the Head Cook daily./lili value="13"Safely stores all chemicals away from food and food service supplies and food prep areas.nbsp;nbsp; Insures chemicals are not accessible to students. Constantly monitors bottles and other containers to insure chemicals are not put into unmarked containers.nbsp; Helps put away all incoming supplies by marking each item/unit with date received and stocking shelves in the storeroom and coolers, following the First In--First Out Policy./lili value="14"On the last working day of each month, physically counts and records all food and non-food supplies on hand in assigned area./lili value="15"Observes physical condition of equipment and facilities and makes sure any problems are reported and corrected immediately.nbsp; Follows up on work orders by notifying Head Cook or FS Directornbsp; if repair is not completed right away./lili value="16"Mops up all spills immediately./lili value="17"Immediately reportsnbsp;strongemual/ul/em/strongnbsp;accidents and personal injuries and any "near misses" to the Food Service Supervisor or Food Services Director./lili value="18"Helps with decorating (the cafeteria) for holidays and preparation and serving during other special events/lili value="19"Helps in the kitchen, serving line, or other areas as instructed by the Head Cook or FS Supervisor or FS Director.nbsp;nbsp;/lili value="20"Attends training which may require travel to Ashland or other towns and also may require staying over night for one or more nights.nbsp;nbsp;/lili value="21"Helps with the laundry./li/olnbsp;brstrongSUPERVISORY RESPONSIBILITIES/strongbrnbsp;brThis job has no supervisory responsibilitiesbrstrongQUALIFICATIONSnbsp;/strongbrnbsp;brTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.brnbsp;brstrongEDUCATION and/or EXPERIENCE/strongbrnbsp;brHigh school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.brHigh School Diploma or General Education Degree (GED) preferred; andbrOne to six months related experience and/or training preferredbrnbsp;brnbsp;brstrongKNOWLEDGE, SKILLS, AND ABILITIES/strongbrnbsp;olliBasic computer skills.nbsp;/liliExcellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, co-workers, students, staff, and sales/delivery people./liliWorking knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation./liliAbility to work independently with little supervision./liliAbility to read and write routine reports and correspondence./liliAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.nbsp;/liliAbility to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals.nbsp;/liliMust know the difference between weights and measures and be able to follow and adjust recipes./liliRespects the teachings of the gospel of Jesus Christ in private, personal, and public life./liliCommitment to the mission of the Roman Catholic Church in Native American education./liliSensitivity to, and appreciation of Native American people and their cultures./liliAbility to serve as an appropriate role model for students./li/olnbsp;brstrongCERTIFICATES, LICENSES, REGISTRATIONS/strongbrnbsp;brValid Montana driver's licensebr8 Hour Food Service Safety and Sanitation Certification (within the probation period).nbsp; Must renew every five years.nbsp;nbsp;brnbsp;brstrongPHYSICAL DEMANDSnbsp;/strongbrnbsp;brThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.brnbsp;brWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.nbsp; The employee frequently is required to talk or hear and taste or smell.nbsp; The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.nbsp; The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.nbsp; Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.brnbsp;brnbsp;brstrongWORK ENVIRONMENTnbsp;/strongbrnbsp;brThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.brnbsp;brWhile performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme heat, and risk of electrical shock.nbsp; The employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, and extreme cold and heat while working near the ovens and grills, and while going in and out of walk in freezers and coolers. Also, in the winter has to go outside when delivery meals or snacks or other fs orders. The employee is occasionally exposed to toxic or caustic chemicals.nbsp; The noise level in the work environment is usually loud.brnbsp;brbr clear="all"strongWORK HOURSnbsp;/strongbrnbsp;brRegular school year work schedule is one full week before the first day of teacher orientation and two full weeks after the last day of school;nbsp; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break.nbsp; Due to special functions, overtime is often required.nbsp; Work schedules and hours may be rotated or adjusted by the Head Cook or Food Services Director.nbsp; Summer employment in the cafeteria is not guaranteed.brnbsp;brstrongDRESS CODE, PERSONAL HYGIENE/strongbrnbsp;brBecause of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.brnbsp;brHair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all times while on duty.nbsp; Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work.nbsp; Uniforms will be laundered and stored at work.nbsp; Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets.brnbsp;brJewelry, artificial nails, sleeveless shirts, short shorts, short skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.brnbsp;brPreparing or serving food is prohibited when there is open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered.brWorking with or near food is also prohibited while experiencing a sore throat or flu-like systems.brnbsp;/divdiva title="Apply To Selected Position" aria-label="Apply To Selected Position"Apply Now!/a/div /div div id="how_to_apply" a href="https://stlabre.recruiterbox.com/jobs/fk0p8ex/?apply=true"Apply to this job/a /div