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AGREEMENT BETWEEN THE
WAYLAND SCHOOL COMMITTEE
AND THE
WAYLAND FOOD SERVICES ASSOCIATION
JULY 1, 2007–
JUNE 30, 2010
Rev 01/08
|
1. General
- For the purpose of this Agreement, employees who are hired to work twenty (20) or more hours per week on a permanent basis are considered full-time employees. Employees hired to work less than twenty (20) hours per week on a permanent basis are considered part-time employees.
2. Personal Days
- All full-time employees who work twenty (20 hours or more per week will be allowed up to three (3) paid personal days per year. These personal days are allowed only for business which cannot be conducted at any other time. A two-week written notice, whenever possible, is required, and written approval by the Manager, Food Service Director, and School Business Administrator is required for all personal days.
- Paid personal days will not be granted the day before or after a school vacation or school holiday to extend an employee’s vacation. Personal days requested the day before or after a school vacation or school holiday must be requested in writing to the Food Service Director no later than two (2) weeks prior to the date requested.
3. Other Leaves
- Time-off days are days without pay and allowed under special circumstances with prior written approval of the Food Services Director and the School Business Administrator.
4. Bereavement Days
- Employees are allowed three (3) consecutive paid days of bereavement leave upon the death of spouses, parents, siblings, children, grandparents, or other members of the immediate family who are residing with the employee at the time of their death.
5. Sick Days
- All full-time employees who work twenty (20) or more hours a week will earn sick days at the rate of one (1) per month for ten (10) months. One (1) day will be credited at the beginning of each month.
- Sick leave may only be used by an employee for his/her own illness, not to attend the bedside illness of a child or other family member.
- Sick leave on a Friday, Monday or day before or after a holiday or school vacation may require written proof of said illness, said proof being necessary to qualify for sick pay for the day in question.
- Absences of more than five (5) consecutive work days shall be certified by the employee’s physician to ensure the employee’s fitness to return to work. The School Committee may, in those circumstances when it determines that an employee’s physician has failed to provide sufficient information, require certification by a school department physician, at the Committee’s expense, for absences of more than five (5) days.
- Sick days not used are cumulative from one year to the next. A yearly report on cumulative sick leave will be given to employees each June.
6. Pension and Retirement
- All permanent employees who work seventeen and one-half (17½) hours or more per week must join the Middlesex County Retirement System. Employee must complete an enrollment form and present a birth certificate with the form. Employees are eligible for retirement under the County Retirement System if they are at least fifty-five (55) years of age and have ten (10) years creditable services.
- Individuals who are employed by the Town of Wayland at the time of their retirement under the Middlesex County Retirement Plan are entitled, upon retirement, to receive a sick leave buy-back benefit equal to 25% of the value of unused accumulated sick days, not to exceed $1,250.00
- In the event of the death of an employee covered by this Agreement, the employee’s designated beneficiary or, if none, his/her estate, shall receive a lump-sum payment to be computed by multiplying the number of the employee’s unused accumulated sick leave days by 25% of the employee’s daily wage, but not to exceed $1,250.00.
7. Health Insurance
- All full-time employees who work twenty (20) or more hours per week are eligible to join a health insurance plan as offered by the Town of Wayland. Employee responsibility for the balance of the premium depends upon the plan that is chosen, the cost of which will vary from year to year.
8. Social Security
- New employees hired after April 1, 1986 will have 1.45% deducted from their biweekly paychecks for Social Security health benefits.
9. Lunch and Breaks
- Employees are entitled to lunch every day that they work.
10. Paid Holidays
- All full-time employees who work twenty (20) or more hours per week will be paid for the following holidays:
- The day before Thanksgiving
- Thanksgiving
- Christmas
- New Year’s Day
11. Uniform Allowance
- A uniform allowance of $100.00 per permanent employee per year shall be provided on a reimbursement basis, providing that such clothing is in accordance with the dress code established by the Food Service Director.
- Reimbursement for uniform purchases shall be paid upon presentation to the Food Service Director of receipts confirming the purchase of said clothing and shall be paid in the form of an expense check and will not be subject to withholding or other deductions.
12. Credit Union
- Employees covered under this Agreement may join the credit union. Forms for payroll deductions are available and must be completed and returned to the Wayland Public Schools Business Office for processing.
13. Other Compensation - Longevity
- Longevity pay is a Town ruling set up for the Town of Wayland. To receive longevity pay, employees must attain the following:
Minimum of
Five (5) Years 6,006 hours = $100.00
Ten (10) Years 12,010 hours = $150.00
Fifteen (15) Years 18,015 hours = $200.0
Twenty (20) Years 24,020 hours = $250.00
Twenty-Five (25) Years 30,025 hours = $300.00
Thirty (30) Years 36,030 hours = $350.00
- Thirty (30) years is the maximum. Once the thirty (30) year mark has been reached, the employee’s longevity pay will stay at this amount no matter how many more years of service are accumulated.
- One-half (1/2) of the yearly amount of longevity will be paid twice a year. One-half (1/2) will be paid the last pay period in November, and the other half will be paid the last pay period in May.
13. Other Compensation - Extra Money
- Any member of the Wayland Food Service Association who supervises a kitchen beyond the required program is to be compensated at a rate of $20.00 per hour and a minimum of three (3) hours is required.
- Any member of the Wayland Food Service Association who performs preparation work for catering services beyond his/her regular work day shall be compensated for catering work at an hourly rate of $1.00 more per hour than his/her base hourly wage.
- Catering work to be performed beyond the regular work day shall be offered to employees on a voluntary basis as follows:
The Food Services Director shall notify managers of the need for catering services. Preference shall be given first to those employees permanently assigned to the building in which the catering is to be done, or, in the case of catering to a location not in a school building, to “floating” employees who are not permanently assigned to any one building. If no such employees volunteer, then the work shall be offered to permanent employees in other buildings, and then to substitute or other temporary employees.
14. Bank Deposits
- Employees wishing to be considered for the responsibility of bank deposits should contact the Manager in writing and so specify. These jobs are opened only when the person who has been responsible for them decides not to continue, or if the Food Services Director determines that the job has been performed in an unsatisfactory manner.
- Bank deposits must be done every day that school is in session.
- A stipend of $360.00 per year will be paid for elementary school bank deposits, and a stipend of $470.00 per year will be paid for middle school and high school bank deposits. These stipends will be included in the employee’s bimonthly paycheck.
15. Salary Information
- Employees’ annual salary is based on 180 school days. Annual salary is the rate per hour multiplied by the hours per day worked multiplied by 180 school days. (Rate x hours x days) This is divided into 22 or 26 equal paychecks.
- Employees must elect in writing to be paid in either 22 or 26 pay periods at the time of hire, or no later than September 1 of each year for continuing employees if they elect to change the method of distribution.
- An employee’s salary is subject to deductions which are required by law or regulation or have been so specified at the time of employment or by employee selection or so specified in this contract.
- Permanent employees who substitute for a Cook/Manager and perform all the duties of the Kitchen Manager for two (2) or more consecutive working days shall receive the Kitchen Manager’s rate of pay upon the second (2nd ) consecutive day and for any additional consecutive days substituting for the Kitchen Manager. The Kitchen Manager’s rate of pay that applies shall be at the same step as the employee’s permanent step on the wage scale.
Title of Position |
2007-2008 |
2008-2009 |
2009-2010 |
Substitutes |
11.22 |
11.56 |
11.85 |
Food Service Worker – Elementary Schools & Middle School |
Step 1 (1st year) |
11.22 |
11.56 |
11.85 |
Step 2 (2nd to 5th year) |
13.05 |
13.44 |
13.78 |
Step 3 (6th to 10th year) |
13.32 |
13.72 |
14.06 |
Step 4 (11th & subsequent years) |
14.08 |
14.50 |
14.86 |
Food Service Worker – High School |
Step 1 (1st year) |
11.47 |
11.81 |
12.10 |
Step 2 (2nd to 5th year) |
13.30 |
13.69 |
14.03 |
Step 3 (6th to 10th year) |
13.57 |
13.97 |
14.31 |
Step 4 (11th & subsequent years) |
14.33 |
14.75 |
15.11 |
Elementary Kitchen Manager |
Step 1 (1st year) |
13.39 |
13.79 |
14.13 |
Step 2 (2nd to 5th year) |
15.27 |
15.73 |
16.12 |
Step 3 (6th to 10th year) |
16.12 |
16.60 |
17.02 |
Step 4 (11th & subsequent years) |
16.88 |
17.38 |
17.82 |
Middle School Kitchen Manager |
Step 1 (1st year) |
16.42 |
16.92 |
17.34 |
Step 2 (2nd to 5th year) |
17.55 |
18.08 |
18.53 |
Step 3 (6th to 10th year) |
18.53 |
19.09 |
19.57 |
Step 4 (11th & subsequent years) |
19.29 |
19.87 |
20.37 |
High School Kitchen Manager |
Step 1 (1st year) |
16.92 |
17.42 |
17.84 |
Step 2 (2nd to 5th year) |
18.05 |
18.58 |
19.03 |
Step 3 (6th to 10th year) |
19.03 |
19.59 |
20.07 |
Step 4 (11th & subsequent years) |
19.79 |
20.37 |
20.87 |
16. Evaluations
- New employees will be hired on a sixty (60) working day probationary basis. Probationary employees will be evaluated after thirty (30) working days and again after sixty (60) working days.
- All non-probationary employees will be evaluated at least once each year.
- Employees will receive an annual evaluation report by June 30.
- Managers will evaluate the staff members assigned to their buildings. The Food Services Director will be the primary evaluator of the Kitchen Managers. Building principals will be contributing evaluators for all staff assigned to their building.
17. Termination of Employment
- In the event that the Superintendent of Schools determines that a reduction in the workforce is in the best interests of the Wayland Public Schools, the Food Services Director will recommend the non-reemployment or termination of employment of those individuals who have the least satisfactory performance evaluations over the most recent two (2) years.
- The School System reserves the right to dismiss any employee for any valid cause. Such dismissal will be based upon the evaluation and the recommendation of the Food Services Director and must be approved by the Superintendent of Schools.
18. Duration
- This Agreement is effective from September 1, 2007 to June 30, 2010 or until such time as a successor Agreement has been negotiated.
This document constitutes the entire Agreement between the parties for the term hereof as to all matters subject to collective bargaining under the laws of the Commonwealth of Massachusetts.
This agreement having been duly ratified, the parties hereto affix their signatures:
FOR THE WAYLAND SCHOOL COMMITTEE:
Barbara Fletcher, Chairperson
FOR THE WAYLAND FOOD SERVICE ASSOCIATION
Gail Bonica, President
JOB DESCRIPTION – KITCHEN MANAGER
QUALIFICATIONS:
- Have at least five (5) years working experience in food service
- Have a valid ServeSafe certification
- Be qualified to do all types of quantity cooking
- Be knowledgeable of all food preparation
- Be knowledgeable of food service record-keeping
- Be in good physical health
- Present a neat and clean appearance
- Be able to lift and reach
- Be able to supervise employees
DUTIES:
- Under the supervision of the Food Service Director
- Responsible for:
- Overseeing, instructing and assisting in all food preparation
- Compliance with the HACCP program
- Weekly food ordering
- Completion of work assignments
- Reporting monthly inventories
- Keeping daily milk/lunch count records
- Ensuring all deliveries are checked in and signed for at the Manager’s school
- Preparation of Daily Potential Income Sheets
- Preparation of Daily Meal Production Sheets
- Preparation of Weekly Income Sheets with stamped deposit slips
HOURS:
- Hours will range from 30 hours per week to 40 hours per week.
In addition to the above, Secondary Level Kitchen Managers will be required to do the following:
- Run an extensive a la carte program, separate from the lunch lines
- Run a separate breakfast program daily
- Maintain the Free/Reduced/Prepaid Roster
- Setup and supervise the daily menu, as specified, a fast food lunch line, a soup and sandwich line and a salad line
- Oversee vending sales and maintain vending equipment; order product; take daily readings; prepare deposits
- At the high school level only, manage the daily operation of a separate teacher’s line
JOB DESCRIPTION – FOOD SERVICE WORKER
QUALIFICATIONS:
- Be in good physical health
- Present a neat and clean appearance
- Be able to lift and reach
- Experience in food service is desirable, but not a necessity
DUTIES:
- Food Service Workers will be under the supervision of the Kitchen Manager of the kitchen to which they are assigned.
- Food Service Workers will rotate and be knowledgeable in the following:
- Preparing raw and cooked foods
- Preparing and heating foods to be served
- Preparing simple desserts
- Preparing salads of all types
- Proper serving of all types of foods
- Knowledgeable of all sandwich making
- Operate all equipment in kitchen
- Know all set-ups required for lunch
- Cashiering
- Sanitation standards
- Assist in all parts of daily clean-up
- Location and use of fire equipment
- Compliance with HACCP Program
- Food Service Workers will be expected to work cooperatively with supervisors, co-workers, students, teachers and other staff members.
HOURS:
- Hours will vary, depending upon the school to which the Food Service Worker is assigned. Hours will range from 15 hours per week to 35 hours per week.
JOB DESCRIPTION – FOOD SERVICE WORKER: SALAD BAR/FLOATER
QUALIFICATIONS:
- Be in good physical health
- Present a neat and clean appearance
- Be able to lift and reach
- Be flexible with scheduling
- Experience in food service is desirable, but not a necessity
DUTIES:
- Salad Bar/Floater Food Service Workers will be under the supervision of the Kitchen Manager of the kitchen to which they are assigned.
- Salad Bar/Floater Food Service Workers will rotate and be knowledgeable in the following:
- Preparing raw and cooked foods
- Compliance with HACCP Program
- Preparing and heating foods to be served
- Preparing simple desserts
- Preparing salads of all types
- Proper serving of all foods
- Knowledgeable of all sandwich making
- Operate all equipment in kitchen
- Know all set-ups required for lunch
- Cashiering
- Sanitation standards
- Assist in all parts of daily clean-up
- Location and use of fire equipment
- Salad Bar/Floater Food Service Workers will be expected to perform the following tasks:
- Prepare all food items for the salad bar
- Set up and breakdown the salad bar
- Work in different schools, as assigned, under the direction of each Kitchen Manager
- Prepare food for functions as needed at various times throughout the school year
- Salad Bar/Floater Food Service Workers will be expected to work cooperatively with supervisors, co-workers, students, teachers and other staff members.
HOURS:
- Hours will vary, depending upon the school to which the Salad Bar/Floater Food Service Worker is assigned. Hours will range from 20 hours per week to 35 hours per week.
JOB DESCRIPTION – SUBSTITUTE
- Substitutes are people who are hired to fill in when regular employees are absent.
- Substitutes receive no benefits, except a free lunch on the days that they work.
- Retired employees can be rehired as substitutes into the Food Service program as long as they do not exceed the maximum number of hours they are allowed to work under their pension plan. These employees will not assume any managerial positions, but will work in the capacity of regular cafeteria
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