1. Report for work on time. Be at work everyday (exception: sickness and excused absences).

2. Work quietly and efficiently, saving time and energy by adopting recommended procedures.

3. Give Food Service Director a two week notice when terminating employment.

4.  Report any injury to Director immediately.

5.  Keep work surfaces clean and neat. Follow sanitary food handling procedures.

6. Notify Food Service Director of change of address and telephone number.

7.  Assume responsibility for seeing a task through to its completion.

8. Use language appropriate to overall school atmosphere.

9. Cooperate with others in the kitchen. Work together as a team, each one working with the others to make a smooth running operation.

10. Guard constantly against waste of any kind - food, supplies, laundry and time.

11. Accept willingly supervision and direction from those in charge.

12. Work out solution to difficulties in conference with building supervisor or director.

13. Good appearance - Keep person clean and clothing neat. Shoes should be clean and polished. See page 9 for specifies on the uniform policy.

14. Have a cheerful, cooperative attitude and enjoy children. Always be kind and pleasant to students, teachers and coworkers.

15. Talk with director, not with people outside the schools, about problems that arise about which you are concerned.

16. No food or goods, including leftover food, are to be carried away from the school. Lunches furnished by the school must be eaten on the school premises and no part of them taken home.

Illness policy

To assure that work schedules are complete, achieved in the most economical manner and that absence by reason of sickness is not abused.

1.   All staff must call their respective kitchen by 7:00 a.m. to report any absence.

2.   A doctor’s excuse may be required at any time.

Uniform Policy:

Basic hygienic practices are to be conformed to while on duty. An acceptable uniform shall be worn at all times when on duty.

Procedure:

1. A uniform shall consist of:

1. white uniform pants only, no jean or denim material

2. no Sweaters should be Worn

3. white collared shirt, maroon apron

2. White uniform shoes which should be kept clean and used for work purposes only. No canvas tennis shoes. Must have rubber soles.

3. Nylons or white socks are to be worn.

4. No print underclothing; shall be the same color or lighter than the uniform.

5. Hairnets are required by state law and must cover the entire hair.

6. Added accessories such as watches, jewelry, or scarves are

7. prohibited. Only wedding rings and small earrings can be worn.

8. No finger nail polish is to be worn while on duty. Clean hands and nails are a must. .

9. If exceptions to the policy are necessary, they should be presented to the Director of Food Service; A doctor’s statement may be requested for any medical problem.

Part-Time Substitutes:

1. Must conform to the uniform policy upon employment with exception of the white uniform shoes.

2. Rubber-soled shoes must be worn.

3. After three months of employment, the substitute employee shall conform to the entire uniform policy.