Common use of WORK BY NON-BARGAINING UNIT EMPLOYEES Clause in Contracts

WORK BY NON-BARGAINING UNIT EMPLOYEES. With the exception of substitute employees, temporary employees and students who are trained and supervised by Student Nutrition personnel, as well as administrators and faculty for hands-on, on-the-job experience with students and for promotional purposes, there are to be no food service duties performed by non- Bargaining Unit employees. Such duties being the preparation and serving of foods, collection of all monies, cleaning, and sanitation in food preparation areas, as well as record keeping associated with these duties, e.g., order forms, tickets, charge slips as assigned, cash reconciliation, daily meal forms, evaluations (not including supervisory evaluations), inventories.

WORK BY NON-BARGAINING UNIT EMPLOYEES. With the exception of substitute employees, temporary employees and students who are trained and supervised by Student Nutrition personnel, as well as administrators and faculty for hands-on, on-the-job experience with students and for promotional purposes, there are to be no food service duties performed by non- non-Bargaining Unit employees. Such duties being the preparation and serving of foods, collection of all monies, cleaning, cleaning and sanitation in food preparation areas, as well as record keeping associated with these duties, e.g., order forms, tickets, charge slips as assigned, cash reconciliation, daily meal forms, evaluations (not including supervisory evaluations), inventories.

WORK BY NON-BARGAINING UNIT EMPLOYEES. With the exception of substitute employees, temporary employees and students who are trained and supervised by Student Nutrition personnel, as well as administrators and faculty for hands-on, on-the-job experience with students and for promotional purposes, there are to be no food service duties performed by non- non-Bargaining Unit employees. Such duties being the preparation and serving of foods, collection of all monies, cleaning, cleaning and sanitation in food preparation areas, as well as record keeping associated with these duties, e.g., order forms, tickets, charge slips as assigned, cash reconciliation, daily meal forms, evaluations (not including supervisory evaluations), inventories. 604 LUNCH PERIOD (CENTRAL KITCHEN STAFF).