BOULDER VALLEY SCHOOL DISTRICT
PERFORMANCE EVALUATION: FOOD SERVICES SATELLITE LEADEmployee: ________________________________________ Date: _________________ Building/Dept: ___________________________Evaluator: _______________________________ _____ Probationary Evaluation _____ Periodic Evaluation Probationary Recommendation: ____ Employee has satisfactorily completed the probationary period.____ Employee performance needs improvement. Extended probationary period approved for ____ working days.____ Unsatisfactory. Recommend dismissal to HRD.Standard I: The employee shall demonstrate knowledge and skill in the performance of job duties. CriteriaCOMMENTSA. Possesses knowledge of reheating, preparation and serving menu items. Able to follow recipes and reheat food correctly, focusing on quality. Tastes foods prior to serving.B. Serves correct food portions and utilizes correct portion tools as necessary. Substitutes appropriate food when necessary. Offers appropriate choices when applicable. C. Is able to correctly operate all Food Services equipment and can demonstrate proper use and safety to other staff members. Possesses knowledge of triple sink, dish machine, cleaning and chemical operations.D. Checks preparation and serving area for compliance with Health Department and Food Services guidelines. Maintains appropriate food time and temperature controls, completes daily HACCP, salad bar records and meal production records. Has complete knowledge of FS software processes required for satellite site.Data Sources and Specific Examples:Standard II: The employee shall demonstrate competency in valuing and promoting understanding of teamwork. Criteria COMMENTS A. Creates a safe and supportive work and learning environment. Conveys a professional attitude or demeanor. Interacts appropriately with students and staff. B. Communicates respectfully regardless of age, religion, ethnicity, race, SES, disability, gender, sexual orientation, or linguistic differences.C. Demonstrates and promotes teamwork daily.Data Sources and Specific Examples: Standard III: The employee shall demonstrate effective management of materials and resources. Criteria COMMENTSA. Accurately records and prepares requested reports for FS Department. Handles money, deposits, balances and invoices correctly. Keeps an accurate inventory record. Runs inventory value report. B. Correctly requisitions all food and supplies on a weekly basis from K-12 software.C. Utilizes food and supplies prudently. Minimizes waste. Manages inventory to reduce food costs. Data Sources and Specific Examples: Standard IV: The employee shall demonstrate commitment to the job. Criteria COMMENTSA. Consistent attendance and punctuality. Attends all meetings and professional development training sessions.B. Maintains appropriate dress and hygiene.Data Sources and Specific Examples: professional organization membership; job related reading and study: Standard V: The employee shall demonstrate effective interpersonal skills. Criteria COMMENTSA. Interacts with colleagues, staff, parents, and students to build supportive relationships. Communicates FS mission by promoting healthy food choices to students and staff.B. Demonstrates appropriate oral and written communication skills. Reads and responds to emails in a timely manner. Reads and follows weekly newsletter. Data Sources and Specific Examples: Areas for Continued Growth and Improvement Goals: This section contains a summary of the areas for professional growth from the five standards and criteria as identified in the non-licensed personnel evaluation form. Areas of continued professional growth are not indicative of an unsatisfactory level of performance.Employee’s Signature*________________________________________Date______________________Evaluator’s Signature_________________________________________ Date______________________Supervisor’s Signature________________________________________ Date______________________*This signature implies the employee has read and is familiar with the evaluation, but does not necessarily imply that the employee agrees with it. ................
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