Food Service Lead

Position: Food Service Cook
Salary Schedule: $16.66 an hour, plus additional credit for related experience and education. 
Hours: Full-time; 7.5 Hrs/Day
FLSA Status: Non-Exempt
Benefits: Eligible, first of the month following date of hire
Evaluation: 90-day Probationary, then Annually
At Will Agreement: 10 Months, 195 Days
Reports to: Food Service Supervisor

Job Description

The Kitchen Lead works at the School Site and reports to the Food & Nutrition Supervisor overseeing the Food Service program and workers. The Kitchen Lead oversees the kitchen operations, ensures quality meals, promotes teamwork, and maintains a successful kitchen by performing the following duties.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School diploma or GED and one year of training or experience in large quantity food preparation and/or management
• Must have or be able to obtain an IVP Fingerprint Clearance Card, through the Arizona Department of Public Safety
• Must possess or be able to obtain Child Nutrition Programs Certification, Food Manager's Certificate and Arizona Food Handler's Card
• Must possess or be able to obtain CPR and First Aid Certification
• Knowledge of institutional kitchen equipment including operation and preventive maintenance procedures
• Knowledge of OSHA requirements and other District, Federal and State workplace safety requirements and ability to adhere to the guidelines and procedures
• Must be able to organize and direct the work of others and act as an effective team leader
• Must be able to accurately calculate figures and amounts such as measurements, proportions and percentages
• Must be able to use District computer software for cashier responsibilities, to maintain accurate records, write routine reports, correspondence and procedure manuals
• Must be able to read and interpret documents such as safety rules, spreadsheets, operating and maintenance instructions, and policy manuals
• Ability to assess concerns and complaints of students, staff and parents and proceed appropriately
• Must possess excellent communication skills and must be able to effectively present information and respond to questions from groups of supervisors, subordinates, other employees, parents and the general public
• LINQ school nutrition experience or training preferred

 
Essential Duties and Responsibilities include the following. Other duties may be assigned.

1. Maintains a variety of records and prepares reports, including daily cash report
2. Assists with Free/Reduced applications. May enter information in the computer and send correspondence
3. Prepares a variety of hot dishes for students and faculty
4. Coordinates entr�e cart, salad bar, and � la carte food preparation and service
5. Uses safe food handling and preparation practices in all aspects of serving meals
6. Makes sure the kitchen is maintained in a sanitary and safe condition
7. Prepares weekly inventory and consults with Food Services Supervisor
8. Review student accounts and ensure accuracy. Records information appropriately
9. Confers with Food Services Supervisor regarding quantities and adjusts recipes for proper amount
10. Orders milk and supplies as instructed
11. Displays and demonstrates thorough knowledge of food safety guidelines and procedures
12. Keeps temperature chart on walk-in freezer and dry storage
13. Checks the temperature of food to ensure proper holding temperatures
14. Checks in & puts away deliveries.  Ensures quality and quantity of orders
15. Cleans equipment, dishes, utensils, and work area
16. Attends seminars, workshops, and trainings as directed by Food Services Supervisor
17. Assists in finding recipes for utilizing commodities
18. Performs all duties in a safe and effective manner
19. Performs other duties as assigned

 
Supervisory Responsibilities

Supervises Food Service employees on site. Carries out supervisory responsibilities in accordance with District policy and applicable laws. Responsibilities may include interviewing, hiring and training employees; daily communication with Food Services Supervisor; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving pro