TITLE: Kitchen Lead

CLASSIFICATION: Classified - Hourly

REPORTS TO: Child Nutrition Services Manager and School Principal

SUMMARY: The Cafeteria Lead, under the direction of the Child Nutrition Services (CNS) Manager and School Principal, will manage efficient and effective food service for the provision of wholesome and nutritious food products for the student and staff.        

PERFORMANCE RESPONSIBILITIES:

1. Adhere to federal and state laws, regulations, local and state health ordinances, and district policies.
2. Follow district procedures and policies for sanitary preparation and serving of wholesome and nutritious food products, including appropriate storage, housekeeping, and cleaning procedures.
3. Comply with USDA, county health codes, OSHA, and District regulations pertinent to all preparation, serving and storage of products and the cleanliness of the cafeteria, kitchen and adjacent areas.
4. Supervise and schedule staff to meet operational needs.
5. Assist with the preparation and serving of food and with cleaning after each meal including but not limited to kitchen, cafeteria (trash and tables) and staff lounge.
6. Provide staff training on preparation, serving, record keeping and sanitation procedures.
7. Conduct performance evaluation sessions including providing performance feedback with CNS Manager.
8. Order food items, ingredients and supplies, put orders away/verify same.
9. Monitor received orders for accuracy and completeness.
10. Maintain accurate records of meals served, daily cash count report and inventories all meals served.
11. Conduct sales to students and adults as requested.
12. Perform cashiering functions in the completion of operations including meal benefit applications, roster and student name/bar code book, operation of register, computer or manual system.
13. Conduct product evaluations and make recommendations for changes and improvements in procedures, products, supplies and equipment. Recommendations for change need to be aligned to the school’s CIP, the departments DIP, Consolidated plan and feedback from School Principal, Manager, parents, students, and community members.
14. Encourage employee professional growth by actively participating in the School Nutrition Association of Arizona.
15. Maintain open communication with the School Principal and CNS Manager on issues that may affect the general operation of the food service program.
16. Demonstrate a cooperative spirit in working with the school staff and administration.
17. Ensure that meals are prepared and ready to serve to meet the schedule set by the School Principal.
18. Ensure that meals are served quickly and efficiently and that there are sufficient quantities to provide choices to all student and adult customers.
19. Ensure that all nutrition center staff maintains high standards of safety and sanitation as reflected in health inspections and district monitoring reports.
20. Use safe work practices in all functions.
21. Attend meetings, workshops and in-service training for continued professional development.
22. Perform any and all job related duties assigned by the Child Nutrition Services Manager and School Principal.

EDUCATION:

• High school diploma or equivalent

LICENSES OR CERTIFICATIONS:

• Ability to assume responsibility for all aspects of a school meals program.
• Valid Maricopa County Food Handler’s Card
• Maricopa County Manager’s Certificate
• School Nutrition Association Certification desirable
• A valid Fingerprint Clearance Card

EXPERIENCE:

• Two years of experience in school food service program or comparable institutional setting.

SKILLS/KNOLWEDGE/ABILITIES:

• Ability to assume responsibility for all aspects of a school meals program.
• Demonstrated strong leadership and interpersonal skills to interact effectively with students, teachers, administration and cafeteria staff.
• Demonstrated ability to make good decisions.
• Knowledge and ability to use commercial kitchen equipment safely.
• Ability to maintain a safe work environment for self and others.
• Proficiency in English and general communication skills (oral and written) for providing work direction, and interacting with staff, students and administration.
• Ability to lift and carry 50 pounds, push and pull up to 100 pounds using a cart with wheels, and ability to bend, reach, walk and stand for extended periods of time.

WORKING CONDITIONS:

• The working environment is in the cafeteria kitchen and dining room that includes exposure to noise and vibrations from kitchen equipment, fumes and odors from grease traps, and heat from stoves and ovens.

TERMS OF EMPLOYMENT:

• Nine-month, At-Will, hourly; benefits in accordance with Board policies.

EVALUATION:

• Performance to be evaluated in accordance with Board policy on evaluation of classified staff.

ACKNOWLEDGEMENT:

RESD believes that every individual makes a significant contribution to our success. That contribution is not limited to assigned responsibilities. Therefore, this position description is designed to describe the general nature and level of work performed by person assigned to this classification. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required of employees who hold this position. It is our expectation that every employee will offer his/her services wherever and whenever necessary to ensure the success of the District’s goals.