What are the responsibilities and job description for the Child Nutrition School Site Lead-Central Kitchen Pos#10326352 position at CHILD NUTRITION SERVICES?
DEFINITION Under direction of the Director of Food Services, organize, coordinate, and support school site staff in providing student nutrition services; prepare and maintain a variety of records and reports; train and provide work direction to assigned personnel.
DISTINGUISHING CHARACTERISTICS
School Site Lead oversees all aspects of the school site operation including coordinating the preparation and service of food and monitoring and adjusting various aspects of the school food service operation.
EXAMPLES OF DUTIES
1. Coordinate, organize, and oversee the preparation and service of food items at the school sites.
2. Determine the number of lunches and quantities of supplies needed by school kitchens.
3. Receive and compile daily production sheets from assigned schools / programs.
4. Assure compliance with health and safety regulations and standards of sanitation at school sites.
5. Recommend changes in routine and equipment to improve the overall school site operation.
6. Assure that foods meet government standards of nutrition at school sites.
7. Prepare, maintain and reconcile records related to the National School Lunch Program.
8. Communicate with site personnel in monitoring and adjusting, as necessary all phases of the schools food services operation.
9. Travel to school sites to observe operations, provide assistance and work to resolve problems.
10. Assure that food service personnel at school sites possess valid Food Handler's Certificates.
11. Work with and around hazardous materials.
12. May be required to participate in emergency clean-up of hazardous material spills.
13. Train and provide work direction to others.
14. Maintain accurate records and prepare reports for assigned schools / programs.
15. Oversees service of assigned special programs and needs.
16. Assist with special events and projects as assigned.
17. Provide input to performance evaluations as needed for school site staff.
18. Perform related duties as assigned.
QUALIFICATIONS GUIDE
Knowledge of:
1. Procedures, methods, techniques and equipment used in preparing, cooking and serving large quantities of food.
2. Laws and regulations relating to the preparation, serving and storage of food in educational institutions.
3. Principles of organizing and systematizing food preparation in large quantities to meet the needs of individual school site schedules.
3. Operation and minor maintenance of commercial kitchen equipment.
4. Recordkeeping techniques.
5. Rules, regulations and eligibility requirements of the National School Lunch Program.
6. Sanitation and safety regulations related to quantity food preparation in California.
7. Principles of training and providing work direction.
8. Proper handling techniques of hazardous materials.
Ability to:
1. Coordinate all activities related to the serving of a wide variety of foods in large quantities at school sites.
2. Train and provide work direction to others.
3. Maintain accurate records and prepare reports;
4. Understand, carry out and give oral and written instructions.
5. Establish and maintain cooperative and effective working relationships with others.
6. Assure compliance with a variety of rules, regulations, requirements and restrictions related to health, safety and sanitation in a school food service program
7. Lift objects weighing up to 40 pounds.
8. Work independently with minimum supervision following established procedures.
Training and Experience:
Any combination equivalent to graduation from high school supplemented by completion of college-level courses in supervision, nutrition, health and safety and food management and three years of food service experience in quantity food preparation.
Licenses:
Possession of a valid Food Handler's Managers Certificate approved by the County Department of Health. Possession of a valid California driver's license; ability to meet and maintain qualification for district vehicle insurance coverage.
Working Conditions:
Kitchen environment; subject to temperature extremes, standing for long periods, heavy lifting, loud noises and subject to travel from site to site to conduct work.
ATTACHMENTS: MUST UPLOAD REQUIRED FOOD HANDLER'S MANAGER'S CERTIFICATION AND/OR LICENSES FOR APPLICATION TO BE CONSIDERED COMPLETE.
Work Year
8.0 hour/9-month
6:30 am-3:00 pm
Salary Classification:27
Click HERE to review all Classified Non-Management Salary Classifications and Salary Schedule