Common use of Food Service Personnel Clause in Contracts

Food Service Personnel. 1. The work year shall be nine (9) months, with one hundred eighty (180) working days. 2. There shall be a fifteen (15) minute break in the morning and another fifteen (15) minute break in the afternoon for food service personnel who work seven (7) hours or more. 3. Part time employment within each category is allowed, payable at the employee’s hourly rate. 4. Assignment of extra duty help will be by seniority. When there are temporary absences or additional hours available in the cafeteria, employees with five (5) hours or less will be given the opportunity to work those additional hours. Employees who are interested in working such extra hours will sign up on a monthly basis. Extra hours will be offered on a rotational basis to short-hour employees on the list. Employees will not be eligible for additional hours which would cause them to exceed 29 total hours of work in any given week. 5. When a food service employee calls off at 6:00 p.m. or later, the day prior to an absence, the Supervisor will call the first eligible person on the overtime list, referenced in paragraph 4, above, on a rotating seniority basis. Once the vacancy is filled by an employee on the overtime list, a substitute may be called to fill the resulting vacancy created by assignment of the eligible employee to cover the temporary vacancy. At the end of each month, interested employees will be provided the opportunity to indicate interest in working those additional hours. The supervisor or designee shall use this list to cover those contracted hours. 6. Any newly hired employee or current 2 1/2 hour employee on the effective date of this contract will be given a one (1) week training period. The purpose of the training will be to familiarize the employee with all the routines of the cafeteria and safety procedures. The training shall take place up to a three (3) month period. a. The training is to take place in the kitchen for which they have been hired and will be done by the employee currently assigned to the position which is being trained. b. The training shall include at least one (1) day on each of the designated jobs in the cafeteria. c. Any current employee who works four (4) hours or less and is given a new job assignment will also have this training for one (1) week. d. The training will consist of a session for each position: main dish, vegetable, baking, ala carte, dishwashing. The length of the session will be 2 1/2 hours for a five (5) hour position for which they are being trained. A three (3) hour session will be held if being trained for a seven (7) hour position. 7. All cafeteria employees will receive an annual reimbursement for required work shoes not to exceed fifty dollars ($50). Shoes must be primarily black, brown or white, closed-toe, with non-skid soles. For all employees who are employed at the start of the contract year, purchases must be made between July 1 and September 30 and all receipts must be turned in by October 1. The reimbursement shall be made payable to the employee by November 1. Those contracted employees hired after the start of the regular contract year shall be given thirty (30) days from the start of their employment to purchase the required work shoes and turn in the receipt. The reimbursement shall be made payable to the employee not later than June 15. The Head Cook shall receive an annual stipend of five hundred dollars ($500), payable at the end of the school year. 8. There shall be no subcontracting of work normally performed by food service personnel. 9. The Board shall provide paid time for all food service personnel to attend and receive required trainings.

Food Service Personnel. 1. The work year shall be nine (9) months, with one hundred eighty (180) working days. 2. There shall be a fifteen (15) minute break in the morning and another fifteen (15) minute break in the afternoon for food service personnel who work seven (7) hours or more. 3. Part time employment within each category is allowed, payable at the employee’s hourly rate. 4. Assignment of extra duty help will be by seniority. When there are temporary absences or additional hours available in the cafeteria, employees with five (5) hours or less will be given the opportunity to work those additional hours. Employees who are interested in working such extra hours will sign up on a monthly basis. Extra hours will be offered on a rotational basis to short-hour employees on the list. Employees will not be eligible for additional hours which would cause them to exceed 29 total hours of work in any given week. 5. When a food service employee calls off at 6:00 p.m. or later, the day prior to an absence, the Supervisor will call the first eligible person on the overtime list, referenced in paragraph 4, above, on a rotating seniority basis. Once the vacancy is filled by an employee on the overtime list, a substitute may be called to fill the resulting vacancy created by assignment of the eligible employee to cover the temporary vacancy. 6. At the end of each month, interested employees will be provided the opportunity to indicate interest in working those additional hours. The supervisor or designee shall use this list to cover those contracted hours. 67. Any newly hired employee or current 2 1/2 hour employee on the effective date of this contract will be given a one (1) week training period. The purpose of the training will be to familiarize the employee with all the routines of the cafeteria and safety procedures. The training shall take place up to a three (3) month period. a. The training is to take place in the kitchen for which they have been hired and will be done by the employee currently assigned to the position which is being trained. b. The training shall include at least one (1) day on each of the designated jobs in the cafeteria. c. Any current employee who works four (4) hours or less and is given a new job assignment will also have this training for one (1) week. d. The training will consist of a session for each position: main dish, vegetable, baking, ala carte, dishwashing. The length of the session will be 2 1/2 hours for a five (5) hour position for which they are being trained. A three (3) hour session will be held if being trained for a seven (7) hour position. 78. All cafeteria employees will receive an annual reimbursement for the purchase of one (1) or more pairs of required work shoes not to exceed fifty seventy-five ($75) for employees working less than seven (7) hours. Employees working seven (7) or more hours will be entitled to reimbursement, not to exceed one hundred dollars ($50100). Shoes must be primarily black, brown or white, closed-toe, with non-skid skid/slip-resistant soles. For all employees who are employed at the start of the contract year, purchases must be made between July 1 and September 30 and all receipts must be turned in by October 1. The reimbursement shall be made payable to the employee by November 1. If an additional pair(s) of shoes is needed, the employee may purchase shoes from December 1 to March 1 with the receipt turned in by April 1. The reimbursement shall be made payable to the employee by May 1. Those contracted employees hired after the start of the regular contract year shall be given thirty (30) days from the start of their employment to purchase the required work shoes and turn in the receipt. The reimbursement shall be made payable to the employee not later than June 15. The Head Cook shall receive an annual stipend receipt(s) must validate that the purchase(s) was for non-skid/slip-resistant work shoes and not shoes purchased for non-work related purposes. If the receipt does not reflect the nature of five hundred dollars ($500)work shoes purchased, payable at the end employee may submit a photograph of the school yearshoes purchased, which clearly shows the price tag, along with the receipt showing the matching price. 89. There shall be no subcontracting of work normally performed by food service personnel. 910. The Board shall provide paid time for all food service personnel to attend and receive required trainings.