Middle School Lead
Qualifications:
1. Must have 6 to 12 months of related experience.
2. Must have the ability to communicate with staff in a clear and appropriate manner.
3. Must have a thorough knowledge of quantity food production.
4. Must have the ability to interpret and follow recipes.
5. Must have knowledge of federal and state laws governing National School Lunch Program and National School Breakfast Program.
6. Must have thorough knowledge of federal and state laws governing sanitation and safety for school kitchen operations.
7. Must have the ability to demonstrate positive public relations.
8. Must have the ability to perform with accuracy basic clerical duties related to record keeping, audits and handling of cash, basic mathematical skills including adding, subtraction and multiplication.
9. Must have basic computer skills.
10. Must have a high school diploma or equivalent.
11. Must demonstrate excellent attendance and punctuality.
12. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
reports to:
Nutrition Services Supervisor
supervises:
None
Job Goal:
Responsible for preparation and serving of meals as directed by kitchen supervisors. 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.
Performance responsibilities:
1. Follows directions of supervisor, prepares food according to planned menu, uniform recipes and direction of supervisors in a manner that ensures the highest quality in flavor and appearance and following all safety procedures.
2. Adheres to federal and state laws governing the National School Lunch and National School Breakfast programs.
3. Assists in the proper storage of such supplies and goods that are needed for on-site service.
4. Assists in monthly inventory of food and supplies in accordance with Nutrition Services requirements.
5. Communicates in a timely manner and with accuracy to the kitchen managers as to product needs.
6. Assists kitchen managers in planning menus for elementary and high school, helping to produce accurate reports on meals produced and meals served as requested.
7. Maintains accurate accounting procedures and records.
8. Assists in training of new or replacement staff in the kitchen when requested.
9. Assists in maintaining a safe work environment in the kitchen; reports any and all incidents in this area to kitchen managers and Nutrition Services office on the day of any occurrence
10. Ensures that lunches are ready to be served at the prescribed time.
11. Assists in the daily clean-up of kitchen and service areas.
12. Reports to supervisors all absences in a timely manner.
13. Assists with catering projects as directed by kitchen managers.
14. Works with student help and building principal where applicable.
15. Performs any other tasks that are requested by the kitchen managers and District Nutrition Services Supervisor.
other requirements:
1. Adaptable, creative and flexible in dealing with changes in routine.
2. Ability to solve problems.
3. Ability to apply common sense understanding to carry out instructions furnished in written and oral form.
4. Ability to endure sufficient noise, either constant or intermittent, as is customary for kitchen operation.
5. Physical capabilities enable performance of essential tasks.
6. Neat and clean appearance.
7. Demonstrates familiarity with use of maintenance of commercial food preparation equipment.
physical demands:
Endurance – Overall Strength: Heavy work, ability to stand for extended periods of time with constant shifting of weight and performing repetitive motion tasks (refer to table below).
Ability to lift less than 1lb 100% of the time.
Ability to lift 1lb to 5lb 100% of the time.
Ability to lift 5lb to 10lb 75% of the time.
Ability to lift 10lb to 20lb 50% of the time.
Ability to lift 20lb to 35lb 30% of the time.
Ability to lift 35lb to 50lb 15% of the time.
Talking: Frequently (1/3 to 2/3 of the time)
Express or exchange ideas by means of the spoken word to impart oral information to students or to the public and convey detailed spoken instructions to fellow workers accurately, quickly and at appropriate levels so as to be heard.
Hearing: Frequently (1/3 to 2/3 of the time)
Perceive the nature of sounds by the ear.
Seeing: Constantly (100% of the time)
Obtain impressions through the eyes of the shape, size, distance, motion, color, or other characteristics of objects.
Temperature Changes: Occasionally (up to 1/3 of the time)
Endure variations in temperature that are sufficiently marked and abrupt to cause noticeable body reactions. Specific examples include, but not limited to, temperature changes between the kitchen with ovens and cooler-freezers.
terms of employment:
As agreed. Salary to be established by the labor agreement and ratified by the Board of Education.
evaluation:
Performance of this job will be evaluated annually by the building principal and the Nutrition Services Supervisor in accordance with the Board's policy on evaluation.