Primary Purpose:
Ride school vehicle and assist driver to ensure safe and orderly transportation of students with disabilities.
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Qualifications:
Education/Certification:
None specified
Special Knowledge/Skills:
Ability to understand written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math
Ability to understand and follow written or verbal instructions
Ability to communicate effectively with others
Ability to operate safety equipment and adaptive equipment
Ability to manage student behavior
Ability to work well with children with disabilities
Experience:
None
Major Responsibilities and Duties:
Student Management
- Assist students on and off the school vehicle according to their individual needs including lifting and carrying students with disabilities.
- Supervise students as they board and exit the school vehicle and cross the street following established safety procedures.
- Escort students into the building and deliver to their assigned destination.
- Instruct students on safe entering, exiting, and riding rules and regulations.
- Learn and adapt to each student’s special medical, physical, communicative, and emotional needs.
- Communicate with teachers and parents regarding student behavior while on school vehicle.
- Maintain discipline and use effective behavior management control over groups of students. Report student discipline problems to appropriate administrator and communicate with teachers and parents regarding student’s behavior when warranted.
- Perform emergency evacuation of students on vehicle when the situation warrants.
Routes and Schedules
- Complete and maintain accurate, updated, and timely records and reports including route sheet and daily non-notification forms.
Safety
- Operate equipment according to established safety procedures. Make sure that seat belts, harnesses, or car seats are used correctly and help students use safety devises when needed.
- Follow emergency procedures including evacuation of students as needed and assist driver to administer first aid, if necessary.
- Follow established procedures and techniques to perform job duties including lifting and assisting students.
Transportation Other
- Become familiar with and follow procedures established by transportation and special education offices.
- Assist driver keeping vehicle clean and performance of pre- and post-trip inspections.
Food Preparation and Serving
- Prepare quality food according to a planned menu of tested and uniform recipes.
- Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
- Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
Safety and Sanitation
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
- Maintain personal appearance and hygiene.
Cafeteria Other
- Handle and record cashier functions accurately.
- Help record food requisitions and order necessary supplies.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Complete annual continuing education requirements.
- Follow district safety protocols and emergency procedures.
Supervisory Responsibilities:
None.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Operate school vehicle; two-way radio; safety equipment including but not limited to flares, reflective signs, and fire extinguisher; specialized and adaptive equipment used by students;
Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged sitting; frequent standing and twisting; kneeling/squatting, bending, stooping, and pushing/pulling
Motion: Prolonged driving; continual walking; frequent climbing stairs/ladder, grasping/squeezing, wrist and shoulder flexion/extension, and reaching
Lifting: Frequent heavy lifting (45 pounds or over) and positioning of students with physical disabilities, controlling behavior through physical restraint, assisting nonambulatory students, and lifting and moving adaptive equipment on a daily basis
Environment: Frequent exposure to extreme hot and cold temperatures, noise, and vehicle fumes; exposure to biological hazards (bacteria, communicable diseases); work around moving vehicles; regularly work irregular hours, and occasionally work prolonged hours; Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Maintain emotional control under stress |