Zionsville Community Schools

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Zionsville Community Schools

• Food Service Orientation

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Welcome

• Were happy you are here!

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Mission Statement

• To operate a high quality meal service program,
  which emphasizes nutritional awareness customer
  preference safe and sanitary work practices and
  efficient utilization of resources

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Major Requirements
Please bring the following __Smile __Enthusiasm _
_Care and concern for the students here at
Zionsville Community Schools. __A knowledge of
expectations.
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Things you should know

• Expectations
• Dress Code
• Attendance Policy

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Expectations

• Be Professional

Be Responsible
Be Accountable
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Professional

• Wearing the correct attire
• Displaying courtesy to employees and customers
• Using appropriate language

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Dress Code

• Required
• Hairnet
• Khaki colored pants/skirt, capris, or shorts
• Dark green colored T-shirt (2 provided at no
  charge)
• Non-skid, clean (closed toe) shoes
• Name badge
• Facial hair must be trimmed

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Safety

• Common kitchen injuries include cuts, burns, and
  falls
• Avoid the following
• Rushing
• Working in unsafe conditions
• Operating machinery without training
• Horseplay in the kitchen

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Sanitation

• Hand washing should be practiced frequently
• Fingernails should be short and without polish
• Consumption of food and beverages are restricted
  to appropriate areas
• No gum chewing allowed
• Hairnets must be worn at all times
• Tongs and plastic gloves should be utilized when
  handling food

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Time and Attendance

• Each staff member should
• Always clock himself or herself in to and out of
  work
• Be ready to work at the start of the scheduled
  shift
• Report to cafeteria manager if unable to work

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Time and attendance (cont)

• Provide written medical documentation if missing
  work because of illness or surgery
• Request time off in writing and give to manager
  in a timely fashion
• Work the first and last day of the school year
• Failure to report to work will be considered
  grounds for termination

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Sick Leave

• Can be used after 90 days of employment
• May be used to be absent from work for illness in
  the immediate family, or the birth of a child
• 5 days of sick leave are provided a year. Working
  less than a year will earn a pro-rated amount of
  sick leave

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Family Medical Leave Act

• What is FMLA?
• Leave without pay for
• Birth/care of a child
• Child adoption
• Care for a spouse, son, daughter, or parent due
  to a serious health condition
• A serious health condition which causes the
  employee to not be able to perform his/her job
  functions

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Just a reminder
Pay day is every other Friday Automatic deposit
is required The pay cycle is every 2 weeks See
manager for details
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Possible Employment Locations

• ZIONSVILLE HIGH SCHOOL
• ZIONSVILLE HIGH SCHOOL FRESHMAN CENTER
• ZIONSVILLE MIDDLE SCHOOL
• ZIONSVILLE WEST MIDDLE SCHOOL
• PLEASANT VIEW UPPER ELEMENTARY
• PLEASANT VIEW LOWER ELEMENTARY
• EAGLE ELEMENTARY
• UNION ELEMENTARY
• STONEGATE ELEMENTARY

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Hours

• Usually 3-6 hour work days
• Most shifts are from 930-130 (This may vary
  depending on your position)
• Most lunches run from 1100-130 (This may vary
  depending on location)

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Food Service Positions

• Food Service Cook
• Food Service Cashier
• Assistant Food Service Manager
• Food Service Manager
• Food Service Operations Manager
• Food Service Director

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Who Moved My Cheese
A book that is required to be read by all new
employees about change in the workplace. Ask Jan
for details
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Come join the fun!
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Hands on Knowledge !!!
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What do I need to know in a Kitchen?

• Basic Utensils and Appliances
• Safety
• Hygiene

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Basic Utensils and Appliances
Fry Pan
Spoodle
Ladle
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Basic Utensils and Appliances
Fry Basket
Can Opener
Sauce Pan
Disher
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Basic Utensils and Appliances
Paddle
Scale
Spoons
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Basic Utensils and Appliances
Tongs
Stock Pot
Thermometer
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Basic Utensils and Appliances
Gas Kettle
Fryer
Convection Oven
Combi Oven
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Common Food Service Accidents

• Fires
• Burns
• Cuts
• Falls

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Fires

• Grease
• The grease fire occurs when oil or grease type
  foods are heated and ignite. If grease or oil in
  the pan ignites, smother the fire with a lid or
  baking soda and turn off the stove. Never use
  water, which causes grease fires to spread.
• Oven
• Occurs inside the oven. Leave the oven or
  microwave door shut and turn off the heat. If the
  flames dont go out right away, leave immediately
  and telephone the fire department.
• Electrical
• Caused by a shortage in a wire or plug. Never
  use water on this kind of fire. Turn off the
  power or unplug the device. If possible, use a
  chemical fire extinguisher to put out the fire or
  call 911.

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Burns

• Caused by
• Spills
• Reaching over hot surfaces
• Misuse of cleaners and chemicals
• Steam

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Things to do to avoid burning yourself !

• Turn pot handles in. Never let them stick out
  over the
• edge of the stove where they could be bumped
  or
• pulled over.
• Don't leave spoons or other utensils in pots
  while
• cooking.
• Turn off burners and ovens when they're not in
  use.
• Step away from steamer and oven doors when
• opening.

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Things to do to avoid burning yourself (cont)

• Keep plenty of dry pot holders or oven mitts near
  your cooking area.
• Do not toss wet foods into deep-fat fryers or
  frying pans containing hot grease. The violent
  reaction between the fat and water will splatter
  hot oil.
• Wear tight-fitting sleeves when cooking to reduce
  the risk of catching your clothing on fire.
• Do not leave oven mitts on top of hot objects.
  They
• may catch on fire if left there.

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Avoiding Cuts

• Use proper cutting techniques
• Never leave knives lying in water as it can
  injure an unsuspecting dishwasher
• Lay knives flat and away from counter edges
• Always return clean knives to their proper
  storage areas when done working with them

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Preventing Falls

• Always clean up messes and spills to prevent
  falls
• Close cabinet doors and drawers when done
• Use a sturdy step ladder to reach for things
• Do not step on objects that are unstable
• Wear non-slip shoes while in the kitchen

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More Questions ???

• Visit http//www.zcs.k12.in.us/cafe/generalinfo.ht
  m
• Ask a manager
• Look at the handbook

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• Developed by Amy Kirsch, Dietetic Intern
• June 2006