Lead Cafeteria Assistant (7 HR Full-Time Position) 26-27 SY

PRIMARY PURPOSE:

Responsible for the supervision training and management of the campus Child Nutrition operation; Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by the school menu requirements established by the Central Office and meet health codes issued by city and state agencies.

QUALIFICATIONS:

Minimum Education/Certification:

High School Diploma or GED

Food Manager Certification

Special Knowledge/Skills:

Knowledge of methods materials equipment and appliances used in food preparation

Ability to manage personnel and finances

Knowledge of health regulations and safety codes as set forth by city and state agencies

Effective planning and organizational skills

Proficiency in math and writing skills

Strong communication and interpersonal skills

Minimum Experience:

Complete a sanitation course either before or during first year as a manager.

Three years of experience in institutional food service operations.

Must be able to pass the Food Managers Examination administered by the Child Nutrition Department

MAJOR RESPONSIBILITIES AND DUTIES:

1. Produce and maintain work schedules and production records.
2. Direct daily activities in the kitchen and cafeteria.
3. Maintain food production that ensures the safety and quality of food procedures and department requirements.
4. Ensure that food items are stored in a safe and hazard-free environment.
5. Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures.
6. Establish and enforce standards of cleanliness health and safety following health and safety codes and regulations.
7. Understand and utilize the HACCP system to insure food safety.
8. Maintain accurate reports of daily and monthly financial production and activity records.
9. Supervise and train employees at the campus promoting efficiency employee morale teamwork and professional appearance.
10. Monitor inventory production and storeroom procedures to insure items are adequately protected from theft.
11. Order adequate quantities of appropriate food items to meet daily menu requirements.
12. Follow daily menu as set forth by Child Nutrition department.
13. Monitor employees production techniques to insure that recipes are followed and that batch cooking is used wherever applicable.
14. Regular attendance. Must be willing and able to report to work to designated assigned work site on regular daily basis according to established work schedule
15. Maintain a safe and hazard-free working environment.
16. Promote a pleasant and supportive environment including a positive image which conveys concern for the welfare of others.
17. Be committed to providing high quality nutritious meals to the students and customers at each campus.
18. Attend training classes and summer workshops as assigned.
19. Must be able to perform all responsibilities and duties of the job.
20. Perform other duties and responsibilities as assigned by the Director of Child Nutrition and Child Nutrition Supervisor.

EQUIPMENT USED:

Use large and small kitchen equipment to include electric slicer mixer pressure steamer sharp cutting tools oven dishwasher and food and utility cart

WORKING CONDITIONS:

Mental Conditions:

Reading; ability to communicate effectively (verbal and written); maintain emotional control in stressful situations; able to meet deadlines

Physical Demands/Environment Factors:

Frequent standing walking pushing and pulling; moderate lifting and carrying up to 40lbs; some stooping bending and kneeling; limited exposure extreme hot and cold temperatures and exposure to humidity; occasional in-district and out of district travel in personal vehicle as assigned.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities duties and skills that may be required.

Required Experience:

Junior IC