Substitute Cafeteria Lead

District: Roseville City School District.

Substitute Cafeteria Lead

Purpose Statement

The job of Central Kitchen Lead was established for the purpose/s of cooking and distributing food items; providing complete and accurate documentation and audit trail for meals served; maintaining facilities in a sanitary condition and overseeing and/or assisting assigned food service personnel in food preparation.

This job is distinguished from similar jobs by the following characteristics: assignments require knowledge of quantity cooking, food substitution and food handling regulations. Incumbents must be aware and comply with safety and sanitation laws, policies and procedures and are frequently required to give work direction to other Cafeteria Workers. Incumbents may be requested to perform the duties of the Food Service Manager in his/her absence.

This job reports to Director of Food Services or Designee

Essential Functions

• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.

• Collects payments for food items from students and staff for the purpose of completing transactions and/or securing funds for reimbursement of costs.

• Delivers food and/or supplies to school sites when food shortages occur for the purpose of ensuring the availability of items as required.

• Estimates food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste.

• Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff.

• Inspects food items, work areas,etc. (e.g. personal hygiene, proper food temperatures, etc.) for the purpose of preventing cross-contamination of food borne illnesses.

• Loads carts, food warmers, trays, etc. for the purpose of ensuring that food and/or beverage items are available for transporting to other sites.

• Maintains inventory of dry storage, refrigerated and frozen food, condiments, etc. for the purpose of ensuring availability of items.

• Orders food and supplies from vendors and Central Warehouse for the purpose of ensuring the availability of product for serving customers.

• Oversees kitchen staff and working environment for the purpose of ensuring safe, efficient and sanitary working conditions.

• Prepares cafeteria food items and/or catering items (including cooking and/or baking) for on-site or remote locations for the purpose of ensuring availability of food service at alternate sites and/or activities.

• Prepares documentation and/or reports (e.g. daily meal counts, Menu-Production Worksheets, Transport Sheets, inventory, etc.) for the purpose of providing an up-to-date reference and audit trail for compliance.

• Receives food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.

• Serves a la carte food and beverage items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

• Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others.

Other Functions

• Assists other personnel for the purpose of supporting them in the completion of their work activities.

• Responds to inquiries of students, staff and the public for the purpose of providing information and/or directing to others.

Qualifications

Job Requirements: Minimum Qualifications:

Skills, Knowledge and Abilities:

• SKILLS are required to perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions
• Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating equipment used in school cafeteria maintaining accurate records
• providing customer services
• and using pertinent software applications
• KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios
• read a variety of manuals, write documents following prescribed formats, and/or present information to others
• and analyze situations to define issues and draw conclusions
• Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: quantity cooking methods
• pertinent codes, policies, regulations and/or laws
• food safety and sanitation requirements
• and basic kitchen utensils and equipment
• ABILITY is required to schedule a significant number of activities, meetings, and/or events
• routinely gather, collate, and/or classify data
• and consider a variety of factors when using equipment
• Flexibility is required to work with others in a wide variety of circumstances
• analyze data utilizing defined but different processes
• and operate equipment using a variety of processes
• Ability is also required to work with a diversity of individuals and/or groups
• work with data of varied types and/or purposes
• and utilize a wide variety of types of job-related equipment
• Problem solving is required to analyze issues and create action plans
• Problem solving with data frequently requires independent interpretation of guidelines
• and problem solving with equipment is moderate to significant
• Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team
• meeting deadlines and schedules
• and working with children

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Responsibility:

• Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives
• managing multiple departments
• and monitoring budget expenditures
• Utilization of significant resources from other work units is routinely required to perform the job's functions
• There is a continual opportunity to significantly impact the organization's services

Working Environment:

• The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling
• some climbing and balancing
• frequent stooping, kneeling, crouching, and/or crawling
• and significant fine finger dexterity
• Generally the job requires 5% sitting, 45% walking, and 50% standing
• The job is performed under temperature extremes and in a generally hazard free environment

Experience:

Job related experience with increasing levels of responsibility is desired.:

Education:

High School diploma or equivalent.:

Equivalency:

None Specified:

Required Testing:

Pre-employment Medical Examination:

Pre-employment Proficiency Test:

Continuing Educ. / Training:

As Needed:

FLSA Status:

Non Exempt:

Certificates & Licenses:

Food Handler's Certificate:

Clearances:

Criminal Justice/Fingerprint Clearance:

TB Clearance:

Qualifications:

• High school diploma or equivalent
• A.A. degree, 48 units beyond the high school diploma, or passage of district county test in reading, math, writing per the federal No Child Left Behind Act.
• TB test clearance
• Department of Justice background check

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