Kitchen Operator II

Job Description: Satellite Kitchen Operator II

ELOP Program

Work Year: 10 months (traditonal School Calendar)

Hours: 9am- 5:30 daily

(Schedule may be adjusted to meet progam needs)

Salary Information: Range 18

Basic Functions: To prepare a large quantity and wide variety of convenience menu items and fresh foods for the day-to- day operations of a satellite kitchen facility at the assigned school site. Employees in this classification receive general to indirect supervision from the assigned Food Service Supervisor and within a framework of standard policies and procedures. Employees in this classification may oversee and coordinate the work of others. This job class is responsible for providing specialized technical functions and/or lead work to other food service employees and functions quite independently.

• Opens and closes satellite kitchen; checking all appliances and equipment to ensure proper working conditions are met
• Maintains and prepares records related to assigned satellite food program including selling and recording meals served
• Maintains daily production log
• Keeps facility clean and orderly; maintaining adequate inventory of all necessary supplies
• Communicates supply and food needs to supervising Food Service Supervisor in a timely manner
• Sets up clean orderly and attractive food service area for the serving of all foods to both students and staff
• Keeps accurate inventory of all supplies and foods and maintaining adequate supplies with appropriate rotation of stock
• Prepares bank deposit for monies collected; bundling bills rolling coins stamping checks and filling out deposit slips
• Reviews applications for fee/reduced meal program checking accuracy and completeness of information and determining eligibility within well established guidelines
• Prepares and delivers lunches for serving; keeping hot foods hot/cold foods cold; dishing up individual portions of fruits and salads etc.
  
• Sells lunch tickets and calls in daily lunch count to assigned main kitchen facility and upon arrival of foods sets up serving and appropriate storage of foods
• Ability to prepare a variety of convenience menu items according to appropriate preparation instructions
• Ability to prepare a variety of foods as assigned and ability to adapt in an emergency situation within the assigned established policies and procedures

• Knowledge of the basic principles and methods of quantity food preparation serving and storage
• Knowledge of proper sanitation and safety procedures associated with institutional food service functions
• Knowledge of the safe use and operation of food preparation and serving equipment and related utensils
• Ability to understand and follow both oral and written instructions
• Ability to perform routine mathematical calculations accurately
• Ability to make change accurately
• Ability to safely and effectively operate food preparation and serving equipment
• Ability to prepare serve and package food items as assigned
• Ability to maintain accurate records
• Ability to meet the physical requirements necessary to safely and effectively perform assigned duties
• Ability to direct the work of student helpers and assigned personnel
• Ability to establish and maintain effective work relationships with those contacted in the performance of required duties
• Ability to obtain and maintain Food Safety Certification

• Skill to prepare large quantities of foods
• Skill to understand and follow directions in an independent manner
• Skill to read and write at a sufficient level to perform required duties successfully
• Skill to maintain records and prepare routine reports
• Skill to perform basic mathematical computations accurately
• Skill to perform and maintain assigned food service equipment and appliances in a safe and sanitary manner

Job Description: Satellite Kitchen Operator II

Basic Functions: To prepare a large quantity and wide variety of convenience menu items and fresh foods for the day-to- day operations of a satellite kitchen facility at the assigned school site. Employees in this classification receive general to indirect supervision from the assigned Food Service Supervisor and within a framework of standard policies and procedures. Employees in this classification may oversee and coordinate the work of others. This job class is responsible for providing specialized technical functions and/or lead work to other food service employees and functions quite independently.

• Opens and closes satellite kitchen; checking all appliances and equipment to ensure proper working conditions are met
• Maintains and prepares records related to assigned satellite food program including selling and recording meals served
• Maintains daily production log
• Keeps facility clean and orderly; maintaining adequate inventory of all necessary supplies
• Communicates supply and food needs to supervising Food Service Supervisor in a timely manner
• Sets up clean orderly and attractive food service area for the serving of all foods to both students and staff
• Keeps accurate inventory of all supplies and foods and maintaining adequate supplies with appropriate rotation of stock
• Prepares bank deposit for monies collected; bundling bills rolling coins stamping checks and filling out deposit slips
• Reviews applications for fee/reduced meal program checking accuracy and completeness of information and determining eligibility within well established guidelines
• Prepares and delivers lunches for serving; keeping hot foods hot/cold foods cold; dishing up individual portions of fruits and salads etc.
  
• Sells lunch tickets and calls in daily lunch count to assigned main kitchen facility and upon arrival of foods sets up serving and appropriate storage of foods
• Ability to prepare a variety of convenience menu items according to appropriate preparation instructions
• Ability to prepare a variety of foods as assigned and ability to adapt in an emergency situation within the assigned established policies and procedures

• Knowledge of the basic principles and methods of quantity food preparation serving and storage
• Knowledge of proper sanitation and safety procedures associated with institutional food service functions
• Knowledge of the safe use and operation of food preparation and serving equipment and related utensils
• Ability to understand and follow both oral and written instructions
• Ability to perform routine mathematical calculations accurately
• Ability to make change accurately
• Ability to safely and effectively operate food preparation and serving equipment
• Ability to prepare serve and package food items as assigned
• Ability to maintain accurate records
• Ability to meet the physical requirements necessary to safely and effectively perform assigned duties
• Ability to direct the work of student helpers and assigned personnel
• Ability to establish and maintain effective work relationships with those contacted in the performance of required duties
• Ability to obtain and maintain Food Safety Certification

• Skill to prepare large quantities of foods
• Skill to understand and follow directions in an independent manner
• Skill to read and write at a sufficient level to perform required duties successfully
• Skill to maintain records and prepare routine reports
• Skill to perform basic mathematical computations accurately
• Skill to perform and maintain assigned food service equipment and appliances in a safe and sanitary manner

Required Experience:

IC