Roving Nutrition Helper Lead
Roving Nutrition Helper Lead
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Job Description
Title:Nutrition Helper Lead
JOB DESCRIPTION:
Assist in overseeing and participating in the planning preparation and distribution of food. Act in place of manager when needed.
QUALIFICATIONS:
- Education and/or experience equivalent to a High School Diploma or GED
- One 1 year high volume food service or related experience (Preferred)
- Serve Safe Food Manager Certification (Required)
- Valid Arizona Drivers License (Required)
- State of Arizona Identity Verified (IVP) Fingerprint Clearance Card
ESSENTIAL FUNCTIONS:
(Essential functions as defined under the Americans with Disabilities Act may include any of the following tasks knowledge skills and other characteristics. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.
DUTIES AND RESPONSIBILITIES:
- Oversee all kitchen operations in managers absence.
- Assist in managing staff duties and schedules.
- Responsible for understanding and completing daily production records.
- Complete and interpret end of day reports.
- Adjust and print shipping lists for site distribution.
- Consolidate and place orders.
- Prepare hot and cold food for serving students and staff.
- Ensure proper food handling techniques and temperature controls are used.
- Arrange food carts and other items for shipment to satellite schools and ensure accurate quantity and high quality of food that is served.
- Serve as cashier tabulate/record totals and make deposits.
- Count money at shift end and verify other cashiers accounts as required.
- Assist and participate in sanitizing and cleaning all areas.
- Operate a district delivery vehicle.
- Perform other duties as assigned.
KNOWLEDGE SKILLS AND OTHER CHARACTERISTICS:
- Knowledge of USDA requirements for meal patterns
- Knowledge of appropriate food handling methods and techniques
- Knowledge of district food service policies and procedures
- Knowledge of food service operations including sanitation standards and food preparation
- Knowledge of food service equipment
- Knowledge of cash handling and basic accounting
- Skill establishing and maintaining effective working relationships
- Skill supervising and leading the work of others
- Ability to effectively communicate
- Ability to perform basic mathematical computations
- Skill utilizing cash register
WORKING CONDITIONS:
Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals
PHYSICAL EFFORT:
Frequently bend stoop and lift up to 45 lbs.
Work in various temperature environments; kitchen and refrigerator/freezer units
Periods of prolonged standing.
CATEGORY: Classified
WORK YEAR: 190 Days
DEPARTMENT/SCHOOL: Nutrition Services
GRADE: 40
REPORTS TO: Nutrition Services Manager
EVALUATION: Classified Personnel Evaluation
SUPERVISES: Nutrition workers as required
Employment Type
Full-Time
