South Washington County Schools Nutrition Services Annual Performance Appraisal

Transcription

1 Revised 6/07 South Washington County Schools Nutrition Services Annual Performance Appraisal Name Dates of Performance Period Position Title Supervisor Food Service Worker Department (e.g. Name of School, Primary Job Assignment like A Line ), Cook Manager Job Summary Part time position responsible for providing support in all aspects of preparing and serving school meals, and ensuring Food Service policies, including sanitation and safety standards, are met and maintained. Provide assistance to the Manager as requested. Core responsibilities, include serving student meals, cleaning equipment, washing dishes and utensils, mopping floors, taking inventory or any other duty, which needs attention. Secondary Schools Only: Cashier: When functioning as a Cashier, responsible for cashiering and ensuring accountability of all money, record keeping, and program compliance requirements within the secondary school cafeteria. Refer to and follow the Cashier Manual as needed in completion of the duties and responsibilities of the Cashier position. May be frequently assigned to assume cashiering responsibilities. Back Up to the Lead Cashier: When functioning as a Lead Cashier, responsible for ensuring accountability of all money, record keeping, and program compliance requirements and overseeing these responsibilities with all Cashiers within a secondary school cafeteria. May be occasionally assigned to assume Lead Cashier responsibilities. 1

2 Employee Self Appraisal NAME: Nutrition Services Assess the performance level you attained during this Performance Appraisal Period for each one of the essential functions listed in the Food Service Worker Job Description.. Essential Functions N/A Assist in Meal Preparation 1. Assist in food preparation including such tasks as panning, slicing, cutting, etc. Assist the Manager in documenting the number of servings prepared and/or left over. Meets Serve Food In Correct Portions 1. Adhere to the nutritionally analyzed service menu and standardized recipes as found in the Production software. Unauthorized changes to the menus, recipes and portion sizes are not allowed. 2. Set up food on serving lines prior to the start of each meal service with the appropriate serving utensils according to the production sheet. Customer Service 1. Serve all customers with excellence including open, warm, friendly, accurate, efficient and expedient service. Communicate effectively with students on the students level. Interact with young children as appropriate to that child s developmental level and interact with older students with respect for that student s intelligence and developmental level. Make sure to convey respect for all customers and hold respectful and realistic expectations of how students of all ages appreciate being treated. Establish, promote and maintain positive interpersonal communication and relationships with all personnel within the kitchen and the building so that all employees experience a positive working atmosphere of mutual respect. 2. Maintain a calm, organized, and efficient manner when serving external customers. 3. Promote and maintain positive public relations with external customers so that the School Lunch Program is represented as a benefit to children. 4. Communicate with internal customers with open willingness to participate as a fully functioning member of the team. 5. When a problem evolves, directly address the issue with the person with whom you have a difference and/or that person s Manager in a manner that is rational and calm and in a problem solving mode before the situation evolves into a major difficulty. Ensure that you are discussing any difficulty you are having with another individual directly with that individual (with or without assistance from the Manager or the District Office) and not with others who are not involved in the situation. If you need assistance in presenting the difficulty to the person most directly involved, seek that assistance from either your Manager or from the District Office Assistant Director or Director. 2

3 6. When conflicts arise with external or internal customers: listen to the customer s perspective, repeat back to the customer what you understand to be his/her perspective and/or request, ask the customer for clarification if s/he doesn t think you understand the situation fully, indicate to the customer that you understand what s/he is asking and why this is important to the customer, offer your own perspective (including any policies established by the District regarding this matter) and the reasoning for that policy and/or viewpoint, and ask the customer if there is a way to both meet his/her wishes while honoring the policy and/or your perspective. If you cannot satisfy the customer s requests without breaking policy and/or dishonoring your perspective, take the issue to the Manager for assistance in resolving the matter. Continually assure the customer that you want to see if there is any way you can help him/her without breaking policy or ignoring your concerns. Maintain an open, warm, friendly and mutually respectful demeanor while discussing the issue with the customer. 7. Willingly listen to school personnel when presented with a request. Ensure you understand the request by asking questions before responding to the staff member. Work with the staff member to meet the school and the staff member s goals within the boundaries of the Food Service departmental policies. Understand that school personnel are not familiar with Food Service regulations and policies. If the staff member is asking for something that is not within Food Service policy, explain the policy and the reasons for the policy prior to responding negatively to the request. Seek guidance from your Manager and/or the District Office Assistant Director or Director prior to giving the school staff member a definitive answer. Build good relationships with school staff members even though you may not be able to fulfill those staff members requests as they would like. Marketing and Public Relations 1. Support and promote the Food and Nutrition Service meal program and a la carte program to assure a high participation rate and successful program completion by encouraging students to try new menu items and serving as a positive role model. Meets NA Sanitation, Health And Safety 1. Maintain sanitation and safety standards and regulations so that health standards are met including, but not limited to, hand washing, and sanitizing equipment, food contact surfaces, and flooring. Use the double bucket system to wash and sanitize all kitchen surfaces. 2. Under the direction of your Manager, learn and follow your school s Hazard Analysis Critical Control Points (HACCP) Plan. 3

4 3. Document the pasteurization temperatures of each food batch. Document the temperature of food left over at the end of the day. Inform the Manager of any temperature which is outside the range established for that food by our HACCP Plan. Meets NA 4. Store food and supplies in accordance with instructions. Ensure cold food is refrigerated, frozen food stays frozen and hot food is maintained at the appropriate temperature for serving and according to the HACCP Plan. 5. Wash, sanitize, and store dishes, tableware, and kitchen utensils according to District Food Service policies and process maps. Ensure the temperature of the automated dishwasher remains 160 degrees or above for the washing temperature and the sanitizing (final rinse) temperature remains 180 degrees or above. Document these temperatures according to the HACCP Plan. 6. Become familiar with and follow Fire Exit Procedures and Lock Down Procedures developed by the District in the event of a fire drill (consult with and follow the building Principal s instructions) or other emergency instructions at the school. 7. Be aware of and understand Employee Right to Know Act regarding hazardous chemicals and materials as found in the MSDS 3 ring binder. 8. Immediately report all accidents to the Manager regardless of how minor you may believe the accident to be. Ensure you complete and submit to the District Office a First Report of Injury form within 24 hours of the accident or injury. 9. When asked check in food products from vendors; check the dates and check the temperatures of the food before accepting it for the kitchen. Participate In Training And Continuing Education To Enhance Performance 1. Fully participate in training and meetings offered by South Washington County Schools Nutrition Services. Attend and pass Fundamentals I and II and Sanitation and Safety courses within one year of employment. 2. Attend the training provided by your Manager on your school's HACCP Food Safety System. Receive training in both the knowledge and demonstration of all HACCP criteria. General 1. In a spirit of cooperation and teamwork, perform any other duties assigned by the Nutrition Services Manager, Assistant Manager, Back Up to the Manager and/or the District Office personnel. Other duties may include, but are not limited to, Cashiering, washing & sanitizing coolers and/or freezers, filling condiments, beverage and a la carte items, assisting with inventory etc. 4

5 Meets 2. Comply with the Nutrition Services Uniform Policy. NA 3. Remain flexible in the tasks assigned by the Manager that are not assigned directly to you. Willingly assist others and voluntarily take on jobs when you observe they need to be done. Assist others in completing their assigned tasks when you are finished with the tasks assigned to you. 4. Perform all duties and responsibilities quickly with careful attention to detail. This is a very fast paced position. Ensure all assigned tasks are completed by the time designated by the Manager. 5. Using the computer, clock-in when you arrive at work no more than 7 minutes before your scheduled time and clock-out no more than 7 minutes after your scheduled time. (see Site Payroll process map), unless the Director approves differently. Ensure you clock in and clock out accurately as payroll corrections are time consuming and the number of acceptable corrections is limited. Ensure you begin work immediately after clocking in and leave the kitchen and cafeteria immediately after clocking out. 6. Provide feedback to the Manager, Nutrition Services Director/Assistant Director and the Involvement Team regarding any perceived improvements South Washington County Schools Nutrition Services Department could make to its training programs and/or strategies, practices, culture, administrative infrastructure, and/or employee relations environment. Computerized Cashiering 1. Communicate with students in an effort to maintain positive account balances and proper eligibility. 2. Assume full responsibility for the carry on and meal service receipt cash and checks in your POS drawer. 3. Multi task during meal periods by ensuring all lines flow smoothly, completing the following responsibilities very quickly and with accuracy: If working on the Reimbursable Lunch Line verifying: That the student s account being charged belongs to the student standing before you The eligibility of the student The presence of sufficient funds in the student s account The student has taken the required number of items for a reimbursable meal The student has not taken too many of any one component without incurring extra charges If working on an A La Carte Line: Verifying that the student s account being charged belongs to the student standing before you Verifying the presence of sufficient funds in the student s account Obtain and give to the student the A La Carte items the student is requesting 5

6 4. Ensure confidentiality of student and adult names, account information, Free and Reduced Eligibility and PIN numbers. 5. Accurately record any problems, questions, and any other issues which arise during meal service. Secure the location of these records to be resolved at the end of meal service. 6. At the direction of the Lead Cashier, either count the cash from the cash tray you used during meal service or leave the cash tray with the Lead Cashier to be counted by the Lead Cashier. 7. Clean and maintain the sanitation standards for the POS, keypads, and cart. 8. Follow all guidelines and policies relating to the storage and maintenance of money, equipment, and supplies. Secondary School Only: Back Up to the Lead Cashier 1. At least once per week perform the duties of the Lead Cashier. Also perform these duties when the Lead Cashier is not available. The Lead Cashier duties are listed in the Lead Cashier Job Description. 2. In the absence of the Lead Cashier, attend cashier workshops and meetings when scheduled. Meets NA Employee Comment on job performance overall, relationships with co-workers and Manager Goals or career aspirations you would like to attain in the upcoming year and beyond. 6

7 Employee Self Appraisal NAME: Nutrition Services Nutrition Services has determined the following competencies to be essential for all employees to contribute to the success of his/her team, department and to the mission of the organization. Rate your level of attainment for the following competencies. Attendance An allowance of 5 total occurrences per year for: Family illness Family Funeral Personal illness Personal issues Meets Dependability / Punctuality Demonstrates thoroughness in following through on assignments and instructions in a reliable, trustworthy and timely manner. Maintains good overall attendance and adherence to work schedules and office hours. Multi-Tasking Demonstrates the ability to pay attention to multiple details at the same time and respond to people and information simultaneously. Ability to quickly fulfill the responsibilities of the position and multi-task calmly and without undue stress. Flexibility Adaptable and responsive to change. Able to adequately respond to requests and demands under a tight timeline and without undue stress or malice. Team Playing Willingly collaborates and cooperates with others in the organization; possesses effective working relationships with all levels. Follow-Through Completes assignments and projects within timelines established. Commitment to Service Is responsive to the needs and requests of Nutrition Services employees, internal and external customers. Gets positive results in adverse situations. Extends courtesy, friendliness and overall respect to employees, internal and external customers. Maintains the confidence and trust of all. Works cooperatively with other employees in meeting the needs and expectations of all customers Initiative Demonstrates willingness to make significant contributions with little direction. Voluntarily starts projects. Attempts non-routine jobs and tasks of own volition. Devotes positive energy, enthusiasm and ingenuity to the position. Exercises good judgment and independent actions within the limits of authority. Is self starting and proactive. Professionalism Is positive and respectful in attitude, actions and work attire for the position. Maintains own work area in consideration of the needs of others. Demonstrates flexibility and a commitment to professional growth. Takes responsibility for his/her own actions. Requires little supervision. Inspires respect and confidence in others. Comments 7

8 Supervisor Appraisal Nutrition Services Assess the performance level this staff member attained during this Performance Appraisal Period for each one of the essential functions goals listed on the front page of this document. Essential Functions Assist in Meal Preparation 1. Assist in food preparation including such tasks as panning, slicing, cutting, etc. Assist the Manager in documenting the number of servings prepared and/or left over. Serve Food In Correct Portions 1. Adhere to the nutritionally analyzed service menu and standardized recipes as found in the Production software. Unauthorized changes to the menus, recipes and portion sizes are not allowed. 2. Set up food on serving lines prior to the start of each meal service with the appropriate serving utensils according to the production sheet. Customer Service 1. Serve all customers with excellence including open, warm, friendly, accurate, efficient and expedient service. Communicate effectively with students on the students level. Interact with young children as appropriate to that child s developmental level and interact with older students with respect for that student s intelligence and developmental level. Make sure to convey respect for all customers and hold respectful and realistic expectations of how students of all ages appreciate being treated. Establish, promote and maintain positive interpersonal communication and relationships with all personnel within the kitchen and the building so that all employees experience a positive working atmosphere of mutual respect. 2. Maintain a calm, organized, and efficient manner when serving external customers. 3. Promote and maintain positive public relations with external customers so that the School Lunch Program is represented as a benefit to children. 4. Communicate with internal customers with open willingness to participate as a fully functioning member of the team. 5. When a problem evolves, directly address the issue with the person with whom you have a difference and/or that person s Manager in a manner that is rational and calm and in a problem solving mode before the situation evolves into a major difficulty. Ensure that you are discussing any difficulty you are having with another individual directly with that individual (with or without assistance from the Manager or the District Office) and not with others who are not involved in the situation. If you need assistance in presenting the difficulty to the person most directly involved, seek that assistance from either your Manager or from the District Office Assistant Director or Director. Meets N/A 8

9 6. When conflicts arise with external or internal customers: listen to the customer s perspective, repeat back to the customer what you understand to be his/her perspective and/or request, ask the customer for clarification if s/he doesn t think you understand the situation fully, indicate to the customer that you understand what s/he is asking and why this is important to the customer, offer your own perspective (including any policies established by the District regarding this matter) and the reasoning for that policy and/or viewpoint, and ask the customer if there is a way to both meet his/her wishes while honoring the policy and/or your perspective. If you cannot satisfy the customer s requests without breaking policy and/or dishonoring your perspective, take the issue to the Manager for assistance in resolving the matter. Continually assure the customer that you want to see if there is any way you can help him/her without breaking policy or ignoring your concerns. Maintain an open, warm, friendly and mutually respectful demeanor while discussing the issue with the customer. 7. Willingly listen to school personnel when presented with a request. Ensure you understand the request by asking questions before responding to the staff member. Work with the staff member to meet the school and the staff member s goals within the boundaries of the Food Service departmental policies. Understand that school personnel are not familiar with Food Service regulations and policies. If the staff member is asking for something that is not within Food Service policy, explain the policy and the reasons for the policy prior to responding negatively to the request. Seek guidance from your Manager and/or the District Office Assistant Director or Director prior to giving the school staff member a definitive answer. Build good relationships with school staff members even though you may not be able to fulfill those staff members requests as they would like. Marketing and Public Relations 1. Support and promote the Food and Nutrition Service meal program and a la carte program to assure a high participation rate and successful program completion by encouraging students to try new menu items and serving as a positive role model. Meets N/A Sanitation, Health And Safety 1. Maintain sanitation and safety standards and regulations so that health standards are met including, but not limited to, hand washing, and sanitizing equipment, food contact surfaces, and flooring. Use the double bucket system to wash and sanitize all kitchen surfaces. 2. Under the direction of your Manager, learn and follow your school s Hazard Analysis Critical Control Points (HACCP) Plan. 9

10 3. Document the pasteurization temperatures of each food batch. Document the temperature of food left over at the end of the day. Inform the Manager of any temperature which is outside the range established for that food by our HACCP Plan. Meets NA 4. Store food and supplies in accordance with instructions. Ensure cold food is refrigerated, frozen food stays frozen and hot food is maintained at the appropriate temperature for serving and according to the HACCP Plan. 5. Wash, sanitize, and store dishes, tableware, and kitchen utensils according to District Food Service policies and process maps. Ensure the temperature of the automated dishwasher remains 160 degrees or above for the washing temperature and the sanitizing (final rinse) temperature remains 180 degrees or above. Document these temperatures according to the HACCP Plan. 6. Become familiar with and follow Fire Exit Procedures and Lock Down Procedures developed by the District in the event of a fire drill (consult with and follow the building Principal s instructions) or other emergency instructions at the school. 7. Be aware of and understand Employee Right to Know Act regarding hazardous chemicals and materials as found in the MSDS 3 ring binder. 8. Immediately report all accidents to the Manager regardless of how minor you may believe the accident to be. Ensure you complete and submit to the District Office a First Report of Injury form within 24 hours of the accident or injury. 9. When asked check in food products from vendors; check the dates and check the temperatures of the food before accepting it for the kitchen. Participate In Training And Continuing Education To Enhance Performance 1. Fully participate in training and meetings offered by South Washington County Schools Nutrition Services. Attend and pass Fundamentals I and II and Sanitation and Safety courses within one year of employment. 2. Attend the training provided by your Manager on your school's HACCP Food Safety System. Receive training in both the knowledge and demonstration of all HACCP criteria. General 1. In a spirit of cooperation and teamwork, perform any other duties assigned by the Nutrition Services Manager, Assistant Manager, Back Up to the Manager and/or the District Office personnel. Other duties may include, but are not limited to, Cashiering, washing & sanitizing coolers and/or freezers, filling condiments, beverage and a la carte items, assisting with inventory etc. 10

11 Meets 2. Comply with the Nutrition Services Uniform Policy. NA 3. Remain flexible in the tasks assigned by the Manager that are not assigned directly to you. Willingly assist others and voluntarily take on jobs when you observe they need to be done. Assist others in completing their assigned tasks when you are finished with the tasks assigned to you. 4. Perform all duties and responsibilities quickly with careful attention to detail. This is a very fast paced position. Ensure all assigned tasks are completed by the time designated by the Manager. 5. Using the computer, clock-in when you arrive at work no more than 7 minutes before your scheduled time and clock-out no more than 7 minutes after your scheduled time. (see Site Payroll process map), unless the Director approves differently. Ensure you clock in and clock out accurately as payroll corrections are time consuming and the number of acceptable corrections is limited. Ensure you begin work immediately after clocking in and leave the kitchen and cafeteria immediately after clocking out. 6. Provide feedback to the Manager, Nutrition Services Director/Assistant Director and the Involvement Team regarding any perceived improvements South Washington County Schools Nutrition Services Department could make to its training programs and/or strategies, practices, culture, administrative infrastructure, and/or employee relations environment. Computerized Cashiering 1. Communicate with students in an effort to maintain positive account balances and proper eligibility. 2. Assume full responsibility for the carry on and meal service receipt cash and checks in your POS drawer. 3. Multi task during meal periods by ensuring all lines flow smoothly, completing the following responsibilities very quickly and with accuracy: If working on the Reimbursable Lunch Line verifying: That the student s account being charged belongs to the student standing before you The eligibility of the student The presence of sufficient funds in the student s account The student has taken the required number of items for a reimbursable meal The student has not taken too many of any one component without incurring extra charges If working on an A La Carte Line: Verifying that the student s account being charged belongs to the student standing before you Verifying the presence of sufficient funds in the student s account Obtain and give to the student the A La Carte items the student is requesting 11

12 4. Ensure confidentiality of student and adult names, account information, Free and Reduced Eligibility and PIN numbers. 5. Accurately record any problems, questions, and any other issues which arise during meal service. Secure the location of these records to be resolved at the end of meal service. 6. At the direction of the Lead Cashier, either count the cash from the cash tray you used during meal service or leave the cash tray with the Lead Cashier to be counted by the Lead Cashier. 7. Clean and maintain the sanitation standards for the POS, keypads, and cart. 8. Follow all guidelines and policies relating to the storage and maintenance of money, equipment, and supplies. Secondary School Only: Back Up to the Lead Cashier 1. At least once per week perform the duties of the Lead Cashier. Also perform these duties when the Lead Cashier is not available. The Lead Cashier duties are listed in the Lead Cashier Job Description. 2. In the absence of the Lead Cashier, attend cashier workshops and meetings when scheduled. Meets NA Supervisor Appraisal Nutrition Services Nutrition Services has determined the following competencies to be essential for all employees to contribute to the success of his/her team, department and to the mission of the organization. Rate this staff member s level of attainment for the following competencies. Attendance An allowance of 5 total occurrences per year for: Family illness Family Funeral Personal illness Personal issues Meets Dependability / Punctuality Demonstrates thoroughness in following through on assignments and instructions in a reliable, trustworthy and timely manner. Maintains good overall attendance and adherence to work schedules and office hours. Multi-Tasking Demonstrates the ability to pay attention to multiple details at the same time and respond to people and information simultaneously. Ability to quickly fulfill the responsibilities of the position and multi-task calmly and without undue stress. 12

13 Flexibility Adaptable and responsive to change. Able to adequately respond to requests and demands under a tight timeline and without undue stress or malice. Team Playing Willingly collaborates and cooperates with others in the organization; possesses effective working relationships with all levels. Follow-Through Completes assignments and projects within timelines established. Commitment to Service Is responsive to the needs and requests of Nutrition Services employees, internal and external customers. Gets positive results in adverse situations. Extends courtesy, friendliness and overall respect to employees, internal and external customers. Maintains the confidence and trust of all. Works cooperatively with other employees in meeting the needs and expectations of all customers Initiative Demonstrates willingness to make significant contributions with little direction. Voluntarily starts projects. Attempts non-routine jobs and tasks of own volition. Devotes positive energy, enthusiasm and ingenuity to the position. Exercises good judgment and independent actions within the limits of authority. Is self starting and proactive. Professionalism Is positive and respectful in attitude, actions and work attire for the position. Maintains own work area in consideration of the needs of others. Demonstrates flexibility and a commitment to professional growth. Takes responsibility for his/her own actions. Requires little supervision. Inspires respect and confidence in others. Professional Development Goals Comments Nutrition Services Rating Supervisor: Considering the performance level attained by this employee in essential job functions as well as in essential competencies, his/her overall performance rating is: Meets Professional Development Goals: Employee and Supervisor: Reflect on the performance attained in the essential functions goals and throughout the essential competencies in this past year. Consider any new projects that will be emerging over the next year and/or desirable knowledge and skills for the future. Think about how this position and its job description may need to be revised due to the needs of the department. Discuss these issues together and list below the three to five Professional Development Goals most desirable for this position and the employee s professional growth. Along with each goal, list the Action Plan you will both engage in to help the employee attain these goals. 13

14 Goal: % Attained: Action Plan: Goal: % Attained: Action Plan: Comments & Signatures Nutrition Services Supervisor Summary Signatures Nutrition Services Supervisor Signature Date Employee Signature (does not indicate agreement with the comments or ratings included in this Performance Appraisal) Date Nutrition Services Director Signature Date Employee Comments (if any) 14