POSITION DESCRIPTION AND DUTY STATEMENT

Transcription

1 POSITION DESCRIPTION AND DUTY STATEMENT POSITION DESCRIPTION Position: Reporting to: Classification: Conditions: Function: Food Design Assistant Head of Food Design Lutheran School Officer Grade 2, relative to The Lutheran Schools SA Enterprise Agreement hours a week, over more than one day, during school terms The days and times will be negotiated with the Line Manager and to support the timetable. In consultation with the appropriate Food Design staff, the Food Design Assistant manages food orders, prepares ingredients for lessons, manages stock control and ensures that the Food Design Centre is kept in good order to support the department. DUTY STATEMENT 1 GENERAL The Food Design Assistant is expected to: 1.1 assist the Principal in fulfilling the aims and purposes of the College, and to support and maintain the philosophy and ethos of the College as summarised in the Mission Statement: Our mission is to provide a vibrant education, rich in opportunities, delivered within a caring, supportive environment and informed by the gospel of Jesus. Our learning community connects people, ideas and experiences allowing us to strive confidently to engage, achieve and serve. 1.2 cooperate fully with the Principal and other members of staff in keeping with the values and traditions of the College 1.3 understand and support the ethos of Lutheran schooling 1.4 actively support the strategic direction of Concordia College 1.5 demonstrates organisational, administrative and management practices appropriate to the position 1.6 support a vibrant learning environment within Concordia College 1.7 provide consistent public support both within and outside of Concordia College for schoolwide policy initiatives 1.8 work safely at all times and comply with WHS policies and practices 1.9 comply with legislative requirements and the Lutheran Schools SA Enterprise Agreement

2 1.10 perform duties according to College policies, particularly the Workplace Conduct Policy and Performance Feedback Policy 2 ROLE SPECIFIC The Food Design Assistant is expected to: 2.1 maintain classroom and food storage areas in a clean and organized manner 2.2 general ordering, purchasing and correct and safe storage of supplies if requested to do so 2.3 ensure appropriate stock rotation 2.4 set out ingredients for practical lessons 2.5 prepare demonstrations as required 2.6 assist teachers with maintaining a clean, safe working environment 2.7 ensure that consumables are replaced in a timely manner 2.8 maintain the waste recycling systems in place 2.9 launder items as required 2.10 assist with the collation of materials and displays 2.11 photocopy and assist with general administrative tasks as required 2.12 notify maintenance staff of maintenance issues 2.13 carry out other duties as required 3 USE OF KNOWLEDGE 3.1 demonstrate the effective use of Microsoft Office in carrying out duties 3.2 carry out a wide variety of duties usually without technical instruction 4 USE OF SKILLS AND PROBLEM SOLVING 4.1 accurately collate class orders 4.2 assist with food rotations 5 CONTROL, AUTHORITY AND DECISION MAKING 5.1 work independently on routine matters 5.2 have the ability to work under general supervision 5.3 take instructions as required for the position 5.4 work collaboratively with the other Food Technology Assistant 6 JUDGEMENT 6.1 prioritise jobs to support the needs of the Department 6.2 set up accurate orders using the information provided

3 7 WORKING RELATIONSHIPS 7.1 report to the Head of Food Design 7.2 work under general supervision 7.3 consult with the appropriate member/s of the Food Design Department where necessary 7.4 work in a team environment and work collaboratively with colleagues 7.5 ensure interpersonal skills are positive and effective 8 SPECIAL CONDITIONS 8.1 have flexibility in attitude towards work schedules and requirements 8.2 have a current driver s license and access to a car 9 STATEMENT OF KEY ACTIVITIES AND KEY OUTCOMES The role of the Food Design Assistant encompasses activities within the following Key Result Areas (KRAs): Infrastructure managing related and required information, practices, records and checklists ensuring that the store and equipment are in good order Technology appropriate technical support is provided and used to do food orders ensuring equipment is in good working order WHS tasks are carried out safely a high level of service and safety for students and teachers is provided ensuring that Legislative requirements are appropriately met Workplace Relations positive and supportive working relations with all staff appropriate and professional interactions with all staff solutions focused collaborative in approach

4 EMPLOYEE SPECIFICATION 1. Essential Characteristics 1.1 Educational/Vocational Qualifications completed secondary school 1.2 Personal Skills, Abilities and Aptitude Skills Skills The Food Design Assistant has demonstrated effective skills in: working in a changing environment organisation interpersonal relations oral and written communication skills excellence in service attitude and delivery constructive and positive interaction with students constructive and positive interactions with all staff and parents Abilities contributes positively and constructively to a team environment develops effective and collaborative working relationships with staff provides support to help others to effectively carry out their work ability to maintain the work area in a neat and professional state promotes collegial work practices prioritises workloads and meet required deadlines meets the objectives of meeting specified Key Performance Indicator (KPI) targets Aptitude is a lateral thinker and positive problem solver demonstrates the capacity to manage a number of tasks show professional judgement and initiative in the performance of duties associated with the role has a willingness to learn and follow instruction effectively display personal qualities that will enhance the standing of the school in the community 1.3 Experience worked in position requiring similar skills 1.4 Knowledge knowledge and experience appropriate to the role ability to use a range of equipment an understanding of Food Technology 4

5 Microsoft Office including Word and Excel An understanding of Food Hygiene requirements 1.5 Mandatory Requirements has a current DCSI clearance has a current RAN certificate 2. Desirable Characteristics Knowledge familiarity with a school environment November 2018 Job Description and Person Specification is Approved....../.../... Vera White on behalf of (Date) Paul Weinert, Principal Acknowledged by Person appointed:....../.../... Name (Date) 5