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CHILD NUTRITION SERVICES Performance Evaluation Site Supervisor Name:
Employee ID #:
School:
Date: STANDARDS OF PERFORMANCE D-MEETS DISTRICT STANDARDS M-MUST IMPROVE N-NEEDS IMPROVEMENT
D
N
M
N/A 1.0
N/A-NOT APPLICABLE OR APPROPRIATELYNOT OBSERVED (Please check appropriate box) GENERAL KNOWLEDGE BASE
Knowledge Of: 1.1 Meal production planning and scheduling. 1.2 Applicable district, federal and state laws, rules and regulations related to food service. 1.3 Quantity food preparation and food merchandising. 1.4 Nutrition, sanitation and operation regulations and requirements. 1.5 Use and care of institutional equipment and utensils. 1.6 Procedures used in ordering, receiving, storing and inventorying food and supplies. 1.7 Health and safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations. 1.8 Budget preparation and control. 1.9 Record-keeping techniques. 1.10 Principles and practices of supervision and training 1.11 Oral and written communication skills. 1.12 Interpersonal skills using tact, patience and courtesy 1.13 Inventory methods and practices. D
N
M
N/A 2.0
ESSENTIAL JOB FUNCTIONS
Ability To: 2.1 Manage and coordinate the day-to-day food service operation at an assigned school site. 2.2 Assure compliance with District, State and federal requirement. 2.3 Plan well-balanced, nutritional and appetizing menus within a fixed budget. 2.4 Train others in the preparation and serving of food in large quantities.
CNS-F015, Rev. A, 11-Mar-11
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2.5 Read, interpret, apply and explain rules, regulations, policies and procedures. 2.6 Schedule, supervise and evaluate staff. 2.7 Analyze situations accurately and adopt an effective course of action. D
N
M
N/A
3.0
PERFORMANCE RESPONSIBILITIES
Food Production and Service 3.1 Follows school lunch and school breakfast menus according to meal pattern requirements and recommendations from the CNS Director. 3.2 Works with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, appearance, and student acceptance in accordance with school district standards. 3.3 Plans maximum use of USDA donated foods.
3.4 Maintains a standard recipe file and ensures the use of standardized recipes in food preparation. 3.5 Calculates standardized recipes as needed to yield desired quantity.
3.6 Directs the use of accepted procedures in the preparation of all foods to ensure the proper nutrient content.
3.7 Ensures the use of recommended methods in measuring and weighing
ingredients. 3.8 Supervises food production and meal service to assure that emergency substitutes comply with meal pattern requirements. 3.9 Monitors production and service to comply with local and state Health Department sanitation regulations. 3.10 Thaws, cooks, and serves, and maintains foods at correct temperatures.
3.11 Promotes effective merchandising techniques. 3.12 Maintains menu and production records according to procedures established by the state agency and school district policies 3.13 Plans effective use of leftover foods.
3.14 Organizes banquets/special meal services as needed. Purchasing Procedures 3.15 Uses school district's standard procedures, records, and forms to requisition and/or purchase food, supplies, and equipment.
3.16 Receives food and non-food supplies in accordance with school district
policies and checks invoices against original orders and bid price sheets. 3.17 Follows school district's procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
Storage and Inventory 3.18 Supervises proper storage of purchased foods, USDA donated foods and
non-food supplies in accordance with storage requirements. 3.19 Promotes effective merchandising techniques. Implements and supervises the appropriate inventory procedures for purchased foods, USDA donated foods, supplies, and equipment as established by the school district and state agencies. CNS-F015, Rev. A, 11-Mar-11
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Personnel Management and Supervision 3.20 Supervises the activities of cafeteria workers.
3.21 Organizes work assignments and schedules for all cafeteria workers and supervises the implementation of these assignments. Finance and Record Keeping 3.22 Maintains a financially sound program.
3.23 Follows all assigned financial management procedures. 3.24 Completes all assigned daily records and reports accurately and submits all required reports to the district central office on a timely basis. Facility and Equipment Management 3.25 Requests repairs and replacement of equipment as needed.
3.26 Inspects refrigeration and freezer units on a regular basis. 3.27 Supervises the use of basic procedures required for the cleaning and sanitizing of work areas, utensils, and equipment. 3.28 Establishes a routine cleaning schedule and checkup system.
3.29 Works with insect and rodent control plan according to school district procedures.
3.30 Develops an effective method of garbage and refuse disposal. 3.31 Identifies potentially hazardous areas and takes appropriate preventive measures. 3.32 Follows school district's first aid procedures.
3.33 Knows procedures for the use and operation of fire extinguishers for each
type of fire. 3.34 Reports accidents and refers potential safety hazards to the district CNS Director. Nutrition Education and Community Services 3.35 Promotes a program of nutrition education and cooperates with teachers in carrying out the district-wide Nutrition Education Plan. 3.36 Works with students, parents, and teachers in fulfilling the school district's student and parent involvement program. 3.37 Keeps students, teachers, and parents informed of daily/weekly menus and the services provided by the CNS program. Professional Growth 3.38 Participates in the district in-service meetings and training programs for school food service personnel. 3.39 Participates in area, state, and national workshops and other professional growth activities as opportunities are made available. 3.40 Participates in professional association activities. 3.41 Demonstrates loyalty and dedication to the purposes and goals of the Dougherty County School System. 3.42 Assumes and carries out such other tasks as may be assigned by the principal and/or school food service director. CNS-F015, Rev. A, 11-Mar-11
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SUMMARY: A.
Comments by Evaluator:
B. Comments by Employee:
IMPROVEMENT PLAN: A. Goals, objectives and activities for improvement.
I have had an opportunity to discuss this appraisal with my evaluator. I understand that it is my privilege to file written comments concerning this appraisal with the Director of CNS.
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Signature of Employee
Signature of Evaluator
Date
Date
Any employee disagreeing with any evaluation or part thereof may have attached to the evaluation a written statement expressing disagreement.
CNS-F015, Rev. A, 11-Mar-11
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