NS Elementary/Charter School Kitchen Lead

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Classification:

Nutrition Services

Reports to:

Building principal or designee

Supervises:

Student volunteers

Range:

8

Hours:

5.0-7.0 hours per day

Contract Days:

174-177 days per year

Position Summary:

Responsible for the general direction of the school kitchen. Oversees the preparation, cooking, baking, and serving of foods in quantity and completion of other related tasks as required. Performance of assigned activities in such a way as to provide high quality nutrition services in a safe, sanitary and hospitable environment for students and staff of the school district.

Essential Functions:

1. Follows directions of Nutrition Services Supervisor.

2. Prepares food according to planned elementary/charter school menu and uniform recipes while following all safety procedures.

3. Orders and tracks meals according to student count and preference to ensure minimal waste and ample meal options using appropriate software.

4. Adheres to federal and state laws governing the National School Lunch and National School Breakfast programs.

5. Ensures the proper storage of such supplies and goods that are needed for on-site service.

6. Reports monthly inventory of food and supplies in accordance with Nutrition Services requirements.

7. Determine that reimbursable lunch requirements are met.

8. Assist in taking daily counts and record such information as required by the Nutrition Services Supervisor.

9. Communicates in a timely manner and with accuracy to the Base Kitchen Manager as to product needs.

10. Maintains accurate accounting procedures and records.

11. Assists in training of new or replacement staff in the kitchen when requested.

12. Maintains a safe work environment in the kitchen; reports any and all safety incidents in this area to Building Principal and Nutrition Services office on the day of any occurrence.

13. Ensures that meals are ready to be served at prescribed times, including a la carte and special dietary needs where applicable.

14. Oversees and participates in the daily clean-up of kitchen and service areas.

15. Reports to Nutrition Services office all absences in a timely manner.

16. Supervises student workers where applicable.

17. Maintain regular attendance and punctuality.

18. Perform other related duties as needed and designated by Nutrition Services Supervisor.

Knowledge, Skills, and Abilities:

1. Thorough knowledge of quantity food production and kitchen equipment. Elementary/Charter School Kitchen Lead (Rev 10/13/23) 1

2. Thorough knowledge of federal and state laws governing school lunches, including food handling and meal planning.

3. Ability to interpret and follow recipes and other instructions.

4. Ability to exercise some independent judgment while adhering to prescribed policies and procedures and perform the essential functions of the position with minimal supervision.

5. Ability to establish and maintain effective professional relationships and work in partnership with supervisors, other staff, students, and the general public.

6. Ability to maintain confidentiality at all times.

7. Ability to follow district policies and procedures at all times.

Minimum Qualifications:

1. High school diploma or equivalent.

2. At least six months of experience in quantity food preparation and service.

3. Valid Food Handler’s Card.

4. Ability to perform basic clerical duties related to recordkeeping and/or handling of cash.

5. Knowledge of basic requirements of reimbursable school lunch program; safe and proper methods of food preparation, cooking and serving, and safe operation of kitchen equipment and appliances; standard liquid and dry measurements; and principles of training and supervision.

6. Demonstrated ability to prepare neat, accurate, and understandable written reports related to food service duties.

7. Skills necessary to perform essential functions with minimal supervision.

8. Basic technology skills, including email, word processing and spreadsheets.

9. Successful completion of criminal history records check, as required by law.

Preferred Qualifications:

1. Courses of training in menu planning, quantity cooking, safety, sanitation, and other related areas.

2. Paid or volunteer experience in a school kitchen.

3. Paid or volunteer experience involving overseeing other workers.

4. Bilingual in Spanish or other high need language as designated by the District.

PHYSICAL REQUIREMENTS:

The physical demands listed here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

In an eight (8) hour workday, this job requires:

R – Rarely (Less than .5 hr per day) O – Occasionally (.5-2.5 hrs per day)

F – Frequently (2.5-5.5 hrs per day) C – Continuously (5.5-8 hrs per day)

NA – Not Applicable