Common use of KNOWLEDGE OF JOB Clause in Contracts

KNOWLEDGE OF JOB. The employee understands what tasks need to be completed in the job they perform. The employee follows food service policies pertaining to that job. Employee asks for clarification if they are unclear on how to perform their job. For FS2 Positions: The Employee follows all Sanitation and Safety codes and laws as presented to them in class or from the local health department. The employee questions regarding temperature oar disposal procedures of product if unsure. Level of Performance: Evidence: Food Temperature & Presentation: The employee makes sure that the food is served hot/cold as needed for each food item. They take temperatures and records them on the production sheet. Employee makes sure that the presentation is appealing to the students. Level of Performance: Evidence: Menu service and item availability: Employee is sure that the food on the menu is what is being served. They are sure that the food listed on the menu is available for all meal periods and until the end of all meal periods. The employee checks and restocks the lines between classes or meal periods to ensure a continuous flow during service. Level of Performance: Evidence: Problem Solving: Employee takes the initiative to solve problems and then keeps the management informed on what action they took. The employee anticipates what the needs will be for the next day and in some cases beyond. If the employee cannot solve the problem, they bring the problem and potential solution to management in a timely manner. Level of Performance: Evidence: Work Habits The employee gets their work completed in the number of hours allotted to the position. The employee works in steps that allow the work to be completed within the timeframe and does not interfere with other staff completing their work. The employee is aware of how their work habits impact the school. Level of Performance: Evidence: Work Area Upkeep and Cleaning: Employee keeps their work area clean and puts their utensils in their proper place when finished. The employee follows all food service department policies regarding sanitation. The employee keeps all shelves in the storeroom and under the work area tables free of dust and dirt and are straightened so product is easy to find. Level of Performance: Evidence: Communication Skills: The employee passes information to food service staff in a way that can be understood. The employee provides input and feedback on job tasks, promotions, customer concerns and work related needs. The employee addresses problems and concerns in a timely manner with the person or people involved in the situation. They also listen to the addressed concerns that are brought to him/her. Level of Performance: Evidence:

KNOWLEDGE OF JOB. The employee understands what tasks need to be completed in the job they perform. The employee follows food service policies pertaining to that job. Employee asks for clarification if they are unclear on how to perform their job. For FS2 Positions: The Employee follows all Sanitation and Safety codes and laws as presented to them in class or from the local health department. The employee questions regarding temperature oar disposal procedures of product if unsure. Level of Performance: Evidence: Food Temperature & Presentation: The employee makes sure that the food is served hot/cold as needed for each food item. They take Temperature temperatures and records them on the production sheet. Employee makes sure that the presentation & Presentation: is appealing to the students. Level of Performance: Evidence: Menu service and item availability: Employee is sure that the food on the menu is what is being served. They are sure that the food listed on the menu is available for all meal periods and until the end of all meal periods. The employee checks and restocks the lines between classes or meal periods to ensure a continuous flow during service. Level of Performance: Evidence: Problem Solving: Employee takes the initiative to solve problems and then keeps the management informed on what action they took. The employee anticipates what the needs will be for the next day and in some cases beyond. If the employee cannot solve the problem, they bring the problem and potential solution to management in a timely manner. Level of Performance: Evidence: Work Habits The employee gets their work completed in the number of hours allotted to the position. The employee works in steps that allow the work to be completed within the timeframe and does not interfere with other staff completing their work. The employee is aware of how their work habits impact the school. Level of Performance: Evidence: Work Area Upkeep and Cleaning: Employee keeps their work area clean and puts their utensils in their proper place when finished. The Upkeep employee follows all food service department policies regarding sanitation. The employee keeps all and shelves in the storeroom and under the work area tables free of dust and dirt and are straightened so Cleaning: product is easy to find. Level of Performance: Evidence: Communication Skills: The employee passes information to food service staff in a way that can be understood. The employee provides input and feedback on job tasks, promotions, customer concerns and work work- related needs. The employee addresses problems and concerns in a timely manner with the person or people involved in the situation. They also listen to the addressed concerns that are brought to him/her. Level of Performance: Evidence: Teamwork: The employee recognizes that they are part of a team in their school, and they show cooperative work habits that help the team to get the job done. The employee knows the other members of the food service team and has developed a productive work relationship with them. Level of Performance: Evidence: