SCHOOL FOOD SVC ASST LEAD FOR PRAIRIE LAKE ELEMENTARY

Overview

Under direction, the purpose of the position is to serve in a lead capacity and perform skilled food preparation, service and clean up tasks for an assigned school of the district;

as well as assisting the food service manager by performing quasi-supervisory duties. Employees in this classification possess previous vocational training and / or experience in hospitality or industrial school food preparation and service, and demonstrate a high degree of knowledge, skills and abilities in the field.

Incumbents will provide training, instruction and guidance to team members as well as the above food service related duties.

Functional areas include, but are not necessarily limited to, snack bar, salad bar, cashiering, vegetable and fruit preparation, baking, cooking, set up, cleaning and head cook.

Daily duties are accomplished through the collaborative work effort of all lunchroom staff. Work objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established serving schedules and regulatory standards governing the food service industry.

Performs related work as directed.

Responsibilities and Qualifications

EXAMPLES OF ESSENTIAL FUNCTIONS

Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.

Assigns, reviews, plans and coordinates at the direction of the School Food Service Manager.

May also temporarily assign and review work for other school food service personnel in the absence of the manager, but under the manager’s direction.

Communicates performance expectations and behavior standards to team members.

Provides feedback to the manager regarding team members’ work performance, employee issues, recognition, discipline, etc.

Trains new and current employees and may request other school food service assistants to explain a work procedure, as needed.

May assist the manager in communicating current or new / revised departmental policies.

Maintains a neat personal appearance.

Observes and monitors staff member’s compliance with uniform and grooming standards

Demonstrates active listening and effective questioning techniques, when obtaining information in order to identify options to anticipate and satisfy needs of students and staff members.

Monitors break and lunch compliance for all staff members; assigns and reassigns staff members during these periods to provide consistency in work coverage as directed by School Food Service Manager.

Ensures that students and staff receive prompt, friendly and personalized service.

Assists School Food Service Manager in maintaining standards by reporting problems in the cafeteria.

Ensures point of sale procedures are implemented and conducted in accordance with F&NS approved policies and procedures.

Participates in decisions with regards to implementing changes in the school(s)

Performs planning activities, i.e., reviewing menus for item availability, ordering required menu inventories, ordering materials and supplies.

Assists manager, as required, in daily accounting, receipts balancing, and inventory and ordering tasks.

Accountable for the documentation and recording of all meals served.

May serve as the lead in a satellite school reporting to the base school food service manager.

Performs food preparation, service and clean up duties in one (1) or more functional areas, i.e., snack bar, salad bar, cashiering, food preparation, baking, cooking, set up, clean up.

Performs set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, retrieving stock.

Performs food preparation activities, i.e., assembling recipe / menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients.

Performs cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes.

Performs serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures.

Interprets recipes and makes necessary adjustments, as needed.

Assists the manager in ensuring that all required reports and paperwork are accurately completed in a timely manner.

Assists manager in coping with emergencies.

Performs clean-up activities, i.e., washing and cleaning equipment, sweeping and mopping floors, wiping down surface and service areas, recycling cans and cardboard, clean trays and food pans.

Keeps the cafeteria neat, clean, organized, and free of debris.

Performs closing activities, i.e., returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment and food pans, dismantling carts and salad bars.

Operates various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders.

Understands and actively participates in the Health and Safety responsibilities by following established FNS policy, procedures, training, and team member involvement activities.

Ensures that proper safety and sanitation is followed.

Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.

Must be able to use Material Safety Data Sheets (MSDS) during the executive of job duties.

Works collaboratively with other lunchroom staff to ensure daily food service responsibilities adhere to established schedules.

Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS.

With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.

Responsible for timely and accurate information they maintain as part of their job responsibilities.

May perform other School Lunchroom Assistant job duties as needed.

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification.

It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

MARGINAL FUNCTIONS

While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members.

Performs related duties as directed.

MINIMUM TRAINING AND EXPERIENCE

High school diploma or GED; supplemented by minimum five (5) years progressively knowledgeable and skilled school food service or hospitality industry experience, with ability to fulfill the physical requirements of the work.

Florida State certified (or equivalent) food service training in Nutrition, Foundations, Baking, Quality Cooking, Equipment, highly preferred.

Must have the ability to acquire ServSafe Certification accredited by the National Restaurant Association within 60 days of obtaining the position.

Incumbent will be required to pass a course in Organization and Management, Culinary II, and Purchasing and Costing within six months of the course availability to maintain his / her lead position.

Effective July 1, 2007, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS);

previous incumbents holding this position without a break in service are not required to have this screening.

PERFORMANCE APTITUDES

Data Utilization : Requires the ability to calculate, compute, summate, and / or tabulate data and / or information. Includes performing subsequent actions in relation to these computational operations.

Human Interaction : Requires the ability to provide guidance, assistance, and / or interpretation to others on how to apply procedures and standards to specific situations.

Equipment, Machinery, Tools, and Materials Utilization : Requires the ability to operate, maneuver and / or control the actions of manual and electrically powered food preparation equipment, and hand-held supplies and cooking tools, including knives.

Verbal Aptitude : Requires the ability to utilize a wide variety of reference, descriptive, and advisory data and information.

• Mathematical Aptitude : Requires the ability to perform addition, subtraction, multiplication and division; ability to calculate decimals and percentages;
• may include ability to perform mathematical operations with fractions; may include ability to compute discount, interest, profit and loss, ratio and proportion;

may include ability to calculate surface areas, volumes, weights, and measures.

Functional Reasoning : Requires ability to apply principles of rational systems. Ability to interpret instructions furnished in written, oral, diagrammatic, or schedule form.

Ability to exercise independent judgment to adopt or modify methods and standards to meet variations in assigned objectives.

Situational Reasoning : Requires the ability to exercise the judgment, decisiveness and creativity in situations involving a variety of generally pre-defined duties which are often characterized by frequent change.

ADA COMPLIANCE

Physical Ability : Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and / or pulling of objects and materials of medium weight (20-35 pounds).

Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.

Sensory Requirements : Some tasks require the ability to perceive and discriminate odors. Some tasks require the ability to perceive and discriminate tastes.

Some tasks require oral communications ability. Most tasks require visual perception and discrimination.

Environmental Factors : Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic / poisonous agents.

Must be able to use Material Safety Data Sheets (MSDS) during execution of job duties.

The Orange County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.