Title: Nutrition Helper Lead

JOB DESCRIPTION:

Assist in overseeing and participating in the planning, preparation and distribution of food. Act in place of manager when needed.

QUALIFICATIONS:

• Education and/or experience equivalent to a High School Diploma or GED
• One (1) year high volume food service or related experience (Preferred)
• Serve Safe Food Manager Certification (Required)
• Valid Arizona Driver’s License (Required)
• State of Arizona Identity Verified (IVP) Fingerprint Clearance Card

ESSENTIAL FUNCTIONS:

(Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

DUTIES AND RESPONSIBILITIES:

• Oversee all kitchen operations in manager's absence.
• Assist in managing staff duties and schedules.
• Responsible for understanding and completing daily production records.
• Complete and interpret end of day reports.
• Adjust and print shipping lists for site distribution.
• Consolidate and place orders.
• Prepare hot and cold food for serving students and staff.
• Ensure proper food handling techniques and temperature controls are used.
• Arrange food carts and other items for shipment to satellite schools and ensure accurate quantity and high quality of food that is served.
• Serve as cashier, tabulate/record totals, and make deposits.
• Count money at shift end and verify other cashier’s accounts as required.
• Assist and participate in sanitizing and cleaning all areas.
• Operate a district delivery vehicle.
• Perform other duties as assigned.

KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:

• Knowledge of USDA requirements for meal patterns
• Knowledge of appropriate food handling methods and techniques
• Knowledge of district food service policies and procedures
• Knowledge of food service operations including sanitation standards and food preparation
• Knowledge of food service equipment
• Knowledge of cash handling and basic accounting
• Skill establishing and maintaining effective working relationships
• Skill supervising and leading the work of others
• Ability to effectively communicate
• Ability to perform basic mathematical computations
• Skill utilizing cash register

WORKING CONDITIONS:

Work is performed around dangerous machinery

Exposure to infectious disease

May be exposed to hazardous chemicals

PHYSICAL EFFORT:

Frequently, bend, stoop and lift up to 45 lbs.

Work in various temperature environments; kitchen and refrigerator/freezer units

Periods of prolonged standing.

CATEGORY: Classified

WORK YEAR: 190 Days

DEPARTMENT/SCHOOL: Nutrition Services

GRADE: 40

REPORTS TO: Nutrition Services Manager

EVALUATION: Classified Personnel Evaluation

SUPERVISES: Nutrition workers as required