Nutrition Lead Worker

Nutrition Lead Worker

Reports To:

Directly responsible to School Nutrition Services Manager and/or Assistant Manager, District School Nutrition Services Supervisor and/or School Nutrition Services Operations Specialist, if assigned by the Supervisor. Responsible to Building Principal for building related matters.

Supervises:
In cooperation with the School Nutrition Services Manager and/or Assistant Manager, coordinates the activities of the School Nutrition personnel within his/her assigned kitchen.

POSITION OVERVIEW:

Under direction of the School Nutrition Services Manager and/or Assistant Manager, the School Nutrition General Worker participates in food preparation in any area, serving of food, setting up counters, cashiering (if assigned by immediate supervisor), food temperature monitoring, operating dish machine, and clean-up of kitchen facilities and serving area. Organizes and sets up equipment and workstations. Performs duties following health, food service, government, and other regulations.

Demonstrates proper cleaning and equipment operation skills.

SALARY RANGE:
The salary range for this role can be found in the provided link:
Salary Scales

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Shall be able to perform the regular duties of a general worker and cook. Shall maintain employee attendance sheets, as applicable, and HACCP log sheets for the manager and/or assistant manager. Shall be responsible for accurate completion of all production records on-line using Health-E Pro system. Shall be responsible for any received, issued, and/or stored School Nutrition food and supplies in accordance with proper standards and procedures.

Shall advise the manager/assistant manager of food, supplies, equipment, repairs and services needed. Shall maintain high standards of health, sanitation and safety as required by the State Board of Health and district HACCP guidelines. Shall be responsible for food temperature monitoring and appropriate corrective action(s) needed through the use of the Smart Temps and Smart Sense monitoring systems. Shall participate in maintaining the physical appearance and cleanliness of entire kitchen and food service areas.

In cooperation with the assigned manager/assistant manager, shall advise part-time personnel in the safe, proper, and efficient operation, care and maintenance of equipment; as well as any other departmental related issues. Shall be familiar/responsible for all aspects of the operation of the Quik Lunch Revenue Control System. (Includes both knowledge of cash register and computer related office duties.) Shall be participatory in the I3 Inventory System by maintaining an accurate inventory and providing appropriate information to the manager/assistant manager regarding this.

Shall assist the manager/assistant manager in the provision of an orientation/overview of the work area and primary responsibilities to each new employee within his/her assigned kitchen. Shall report cafeteria sick leave and personal days using Data Service Center and the Google Absence/Sub shared folder in a timely fashion. Shall keep the School Nutrition Manager/Assistant Manager updated and follow up with the appropriate paperwork as needed.

Responsible for daily cash deposit and appropriate financial reports using ASD Pay Schools at assigned school. Assures that the deposit is reconciled with paperwork and ready for deposit by the designated manager/assistant manager. Demonstrates understanding of the USDA Professional Standards requirements for this position and acquires the appropriate annual professional training to meet this standard. Shall establish, in the interest of good public relations, a healthy, cooperative relationship with the building principal, staff, students and all to whom or from whom services are rendered or received.

Shall be knowledgeable of and shall uphold all School Nutrition and District policies and procedures. Shall perform such other tasks and assume such other duties as needed or as the School Nutrition Services Manager, Assistant Manager, Supervisor or Specialist may assign.

MINIMUM QUALIFICATIONS:

Below are the qualifications for this position:
Completion of four units of State School Food Service training under the sponsorship of the Department of Education Knowledge of necessary sanitation precautions, and procedures during food preparation and storage, including HACCP guidelines;
Serv Safe. Certification, or willingness to obtain such, required for State Board of Health and District compliance. Knowledge of requirements for USDA School Meal Patterns, as specified by the USDA Child Nutrition Program. Demonstrated skill in personnel relations and aptitude for successful performance of the above duties. Previous school food service experience required. Able to follow verbal and written instructions, observe and take initiative where help is needed.

Cooperative attitude in working with students, school personnel, co-workers, management, and administration. Personal…