Food Service Lead (25-26 School Year)

This position is atFort Osage High School and works in a team including a manager for each school. Pay begins at $15.44 but previous experience working in food service or at Fort Osage may determine placement.

The position is 7 hours a day 5 days a week working 179 days each year. Health benefits and retirement contributions eligible for this position.

Purpose Statement

The job of Food Service Lead is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for food preparation activities at an assigned location cooking food items that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel in performing their functions.

This job reports to theFood Service Manager.

Essential Functions

• Assumes day to day responsibilities of the kitchen operation in the event of the managers absence for the purpose of maintaining kitchen operations in an efficient and timely manner.
• Cleans utensils equipment and storage food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Cooks food prepared and/or from scratch using approved recipes for the purpose of meeting mandated nutritional and projected meal requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Evaluates prepared food for flavor appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Inspects food items for the purpose of verifying quantity quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
• Inventories food condiments supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment storage food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Oversees assigned personnel in the absence of theFood Service Manager for the purpose of assisting them in performing their functions in a safe and efficient manner.
• Participates in unit meetings inservice training workshops etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other nutritional services positions as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares documentation (e.g. inventory and supply lists etc.) for the purpose of providing written support and/or conveying information.
• Preps food items for breakfast and lunch for the purpose of ensuring items are available for cooking and/or serving.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Sets up and maintains serving line for the purpose of ensuring food items are available for serving.
• Stocks food condiments and supplies for the purpose of maintaining adequate quantities and security of items.

SKILLS are required to perform single technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math including calculations using fractions percents and/or ratios; read a variety of manuals write documents following prescribed formats and/or present information to others; and understand complex multistep written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities meetings and/or events; gather collate and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of types of jobrelated equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. Utilization of some resources from other work units may be required to perform the jobs functions. There is a continual opportunity to impact the organizations services.

Working Environment

The usual and customary methods of performing the jobs functions require the following physical demands: significant lifting carrying pushing and/or pulling some climbing and balancing some stooping kneeling crouching and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting 25% walking and 70% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.