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. Typical Duties:

• 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

Employment Standards:

• 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

Minimum Qualifications:

• 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