Mount Carmel Health System



Name:______________________________ Employee ID:___________

JobTitle:_____________________________ Location:______________________________

|Core Competencies |Method of Competency Validation |

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|Based upon job description, performance and regulatory standards. |

Evaluator:___________________________Title:__________________________Date:___________

Assessment Outcomes

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|( ___________________________ has not demonstrated the knowledge, skills, and ability to ensure their service to SPPS is satisfactory. |

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|( ___________________________ has successfully demonstrated the knowledge, skills, and ability to ensure their service to SPPS is satisfactory. |

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|( Additional needs identified during assessment period: |

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|Goals (includes identified competency and additional needs): |

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|Employee Signature_________________ Date________ Supervisor Signature _______________ Date ________ |

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Welcome

Welcome to Saint Paul Public Schools Nutrition Services (SPPS NS). This packet was developed to give you information about your orientation and ongoing training, along with an overview of the department and the services we provide.

▪ You have been assigned a supervisor and coordinator as resources throughout your orientation and training period.

▪ You will be provided a training packet outlining your job duties.

▪ You will have regularly scheduled orientation/training meetings with your supervisor. During these meetings, your progress will be reviewed and your learning needs assessed.

▪ Your coordinator and supervisor will help determine the length of your orientation/training based upon your own learning needs.

▪ After your temporary-to-permanent hire, two performance evaluations are given during the one-year probationary period. You must meet satisfactory standards in order to maintain employment at SPPS.

If you have questions, please direct them to your supervisor or coordinator. A list of other resources is also included in this packet.

Introduction and Overview

NS strives to fulfill our vision and mission by giving our team members the tools they need to be confident and perform their job. We use positive mentoring and continuing education to accomplish success. In addition, our team focuses on providing excellent service and nutritious foods to our customers. It is our goal to provide the highest quality meals under safe and sanitary conditions, as well as in a friendly, educational, and caring environment. To our customers -- first and foremost our scholars, along with their families, all SPPS staff, as well as surrounding community organizations -- we give you the Mission of the Nutrition Services Department.

Vision statement:

To eliminate hunger and provide every child with HOPE (Healthy Options & Positive Engagement) through exceptional food.

Mission statements:

• Create a positive culture through recruitment, hiring & training.​

• Provide dependable access to delicious no-cost meals to all children in Saint Paul.​

• Procure healthy, sustainable, high-quality food and supplies.​

• Nurture relationships with children, parents and community.​

• Support lifelong learning.​

Six Pillars of Partnership

1. We build and maintain a positive and respectful work environment.

2. We communicate openly, honestly, directly and respectfully at all times.

3. We are change agents who strive to be innovative, empathetic, and responsible.

4. We collaborate, share multiple perspectives, and support each other publically.

5. We are committed to the children of Saint Paul and their achievement.

6. We enjoy our work and each other.

The Six Pillars of Partnership represent our collective identity. These statements describe Saint Paul Public Schools Nutrition Services’ values, priorities, and expectations. Our pillars support an intentional, positive, and respectful culture in our workplace.

Purpose and Responsibility

This form helps supervisors and managers complete training in a timely manner. It also helps identify training needs, create performance improvement plans, and make hiring decisions.

It is your responsibility to ensure you discuss your progress with your supervisor, request assistance when you need help, and provide the completed document at each meeting.

Requirements

• Attendance is required at all Department trainings and meetings.

• Annual training consists of topics such as food safety, customer service, and/or task-specific competencies. Your skill and expertise is measured for the annual performance evaluation.

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Embodies the standards that are reflective of NS mission and vision |

|CARING COMPONENTS |

|Supports the core values of the NS mission and vision. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Able to demonstrate a working knowledge of the mission and vision of NS through daily work activities. |

|Makes full use of all available resources to carry out the mission and vision principals of the department. |

|CRITICAL THINKING COMPONENTS |

|Recognizes daily situations and provides accurate responses reflecting NS mission and vision. |

|Provide recommendations to be more effective when new initiatives are implemented. |

|References/Resources: NS website: Learning Center, NS Employee Handbook, Cafeteria Bulletin Board |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Practices good customer service to external customers |

|CARING COMPONENTS |

|Trusts and assumes goodness in intentions. |

|Promptly addresses concerns through proper chain of command. |

|Smiles and interacts pleasantly and courteously with others. |

|Uses POS information to build positive relationships with all customers. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Verbalizes knowledge of Six Pillars of Partnership. |

|Recognizes and identifies customer related issues and addresses them promptly. |

|CRITICAL THINKING COMPONENTS |

|Refers to policies and procedures when faced with an issue or concern. |

|Consistently applies customer recovery principles to resolve customer complaints. |

|References/Resources: NS website: Learning Center, NS Employee Handbook, New Employee Orientation |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Works collaboratively with all nutrition services staff |

|CARING COMPONENTS |

|Supports team members and is willing to help others. |

|Is fully present and available to assist coworkers at all times. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Takes initiative to stay current with all aspects of daily operations. |

|Demonstrates ability to guide, mentor, and support coworkers as needed. |

|CRITICAL THINKING COMPONENTS |

|Has the ability to anticipate and address challenges that arise in daily operations. |

|Knows when to seek help from superiors when situations warrant. |

|References/Resources: NS website: Learning Center |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Models language and behavior that is inclusive and supports SPPS equity standards |

|CARING COMPONENTS |

|Recognizes and respects cultural, customs, and traditional differences. |

|Shares personal experiences appropriately. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Seeks knowledge of others through empathy and compassion. |

|Engages and interacts respectfully with others through courageous conversations. |

|CRITICAL THINKING COMPONENTS |

|Has the innate ability to foster an inclusive, positive workplace. |

|References/Resources: SPPS website: Department of School Climate and Support; Center for Equity and Culture |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Meets established culinary standards |

|CARING COMPONENTS |

|Takes pride in providing the highest quality meals for our customers. |

|Understands the importance of time management in food preparation. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Follows recipes and food operational standards. |

|Utilizes batch cooking to ensure optimal food quality and minimize waste. |

|CRITICAL THINKING COMPONENTS |

|Request clarification when not able to meet the competency. |

|Has the ability to anticipate, adapt, and respond to food preparation issues. |

|References/Resources: Recipes from PrimeroEdge, Department’s Standard Operating Procedures |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Understands and can apply knowledge of Programs |

|CARING COMPONENTS |

|Understands the financial and nutritional impact of special diets standards and OVS standards. |

|Communicates clearly and respectfully with children and corrects any issues to ensure OVS regulations and requirements are being met. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Is able to identify a reimbursable meal for all meal patterns. |

|Is able to make special diet substitutions when necessary. |

|Locates and utilizes standard operating procedures. |

|CRITICAL THINKING COMPONENTS |

|Knows to offer all required components. |

|Is able to identify the minimum requirements for a reimbursable meal. |

|Communicates with supervisor to proactively plan special diet meals. |

|References/Resources: NS Website, NS Quick Guide |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

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|Independently and effectively manages food service environment for customers at point of service |

|CARING COMPONENTS |

|Understands the importance of operating the POS system properly to ensure all meals are accurately captured. |

|Promptly addresses errors through proper channels and/or department policy and procedure. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Utilizes the best practices to ensure meals are accurately accounted for claiming purposes. |

|Ability to recognize reimbursable meals and to keep the line moving in an expedient manner. |

|Ability to operate POS in Full or Express mode to ensure all meals are accounted for. |

|CRITICAL THINKING COMPONENTS |

|Possesses skills to recognize and react appropriately in the event of a system failure. |

|References/Resources: NS Website, NS Quick Guide |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Maintains accurate record keeping in timely manner |

|CARING COMPONENTS |

|Keeps all required reports on hand to ensure that all operational needs are met. |

|Clearly and consistently completes all assigned reports/ paperwork. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Verbalizes understanding of departmental, SPPS policies, procedures, and regulatory standards. |

|Utilizes available documents regularly to help accomplish daily tasks. |

|CRITICAL THINKING COMPONENTS |

|Requests clarification when provided information is insufficient or unclear. |

|Shares information with team members whenever it benefits the operation. |

|References/Resources: Department’s Standard Operating Procedures, NS website: Forms |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Demonstrates compliance with all food safety and sanitation regulations |

|CARING COMPONENTS |

|Rectifies all errors promptly to ensure that safety and sanitation standards are not compromised. |

|Participates in continuous learning to foster improvement and completes required trainings. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Understands and utilizes the HACCP principals to ensure complete food safety including dishroom. |

|Maintains accurate food safety documents as required by NS department and MDH. |

|Models good personal hygiene practices to meet department’s standards. |

|Locates and utilizes standard operating procedures. |

|CRITICAL THINKING COMPONENTS |

|Notifies direct report of potential problems and provides possible solutions. |

|Takes preventive measures to minimize risks in a work place. |

|References/Resources: NS Handbook, NS website: Learning Center, Department’s Standard Operating Procedures, SDS Sheets |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Meets Required Professional Development Standards |

|CARING COMPONENTS |

|Actively participates in all training sessions provided by the department. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Stays current with all required trainings and certifications prescribed by USDA/MDE. |

|Understands, utilizes and shares new learned information. |

|Successfully completes assigned learning modules and continuing education assignments. |

|CRITICAL THINKING COMPONENTS |

|Takes initiative and exhibits confidence when applying learned information. |

|References/Resources: MSNA (Minnesota School Nutrition Association), SNA(School Nutrition Association), ICN (Institute of Child Nutrition), FRAC (Food Research and|

|Action Center), MDE (Minnesota Department of Education), NS Website: Training/ Bi-Weekly Training |

|Saint Paul Public Schools Nutrition Services Department |

|Competencies-Based Assessment |

| |

|Able to use all available mediums of communication effectively and professionally |

|CARING COMPONENTS |

|Takes initiative to keep informed of district and NS communication mediums. |

|KNOWLEDGE AND SKILL COMPONENTS |

|Is proficient and professional while using resources such as SPPS email, work phone, PeopleSoft. |

|Stays current with all inter departmental communication. |

|CRITICAL THINKING COMPONENTS |

|Refers to information sent via all District communication channels. |

|References/Resources: NS website: Web email, IT Help Desk, Quick Guide, |

 

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