About this role
Job Title: Elementary Food Service Lead
Reports To: Food Service Director or Field Operations Manager
FLSA Status: Non-Exempt
Prepared Date: 05/22/15
EXECUTIVE SUMMARY
Prepares food for students and staff. Serves food and responsible for cleanup following meal times. Records transactions on computer. Assists in balancing money each day. Must be able to work under heat and stress conditions. Must be able to lift up to 50 pounds and be on your feet for long periods of time.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned as needed.
Oversees onsite operation and employees, including policies/procedures.
This person will assume the role of Manager in the absence of the Manager.
Unload food and supplies from the truck and put away in the appropriate storage units. Handle hot/cold food items properly, maintaining temperatures according to HAACP guidelines.
Prepare food in proper manner to assure high quality product (where applicable).
Serve food in proper portions. Follow “offer vs. serve” standards. Hold hot/cold foods at proper temperatures during serving times.
Follow all sanitation and safety guidelines as directed.
Data entry on computer.
Maintain temperature records and production records.
Clean dining area and kitchen area, including sweeping, mopping, lifting/folding tables dishwashing and cleaning serving counters. Remove trash and recyclables during lunch and at the end of the workday.
Interact with students, faculty and co-workers in a friendly manner.
Assist in cleaning of all kitchen equipment (where applicable).
Assist in other areas as needed.
Work in all areas of the operation including the supervision in the dining area. Responsible for handling discipline as directed by Management.
Maintain personal hygiene, including wearing appropriate hair cover, approved slip resistant shoes and complete uniform. Follow and adhere to jewelry and fingernail policies.
Follow regulations according to the HAACP manual.
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, education and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
A High School diploma or GED is required. 2-3 years in the food service industry is preferred but not required. Computer and cashier experience is preferred.
COMMUNICATION SKILLS
Must possess the ability to communicate effectively with a variety of individuals and groups from all levels of the organization, including departmental staff, principals, and central administration, as well as students, parents, and community members. Individual must have effective listening skills. Must be willing to handle discipline as directed by Management and have a pleasant and positive attitude.
ORGANIZATIONAL SKILLS
Being punctual is a necessity. Complete duties in a timely manner. Must have the ability to multi-task.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to lift up to 50 pounds frequently and climb stairs carrying food and supplies. Employee will work in extreme heat and humidity and be able to stand and walk constantly.
Physical requirements
Never Occasional Frequent Constant
0% 1-32% 33-66% 67%+
- Standing X
- Walking X
- Sitting X
- Bending/stooping/reaching X
- Lifting 20-50 lbs. X
- Carrying 20+ feet X
- Manual dexterity X
- involving manual scrubbing of pots, pans, service and clean up.
OTHER DUTIES AS ASSIGNED
Will perform other duties as may be assigned by the superintendent or designee, necessary and appropriate to achievement of the program and/or District goals and objectives.