Church Lane Elementary School Cafeteria Lead

BCPS•Randallstown, MD

5d•Onsite

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About The Position

Supervises an elementary school kitchen that serves up to 400 meals per day. Performs other duties as assigned.

Requirements

High school diploma or appropriate equivalent.
Two (2) years' experience in the field of food service.
Certified Food Service Manager-Level 1 certification.
Basic knowledge of point-of-sale systems.
Knowledge of food preparation, service, and storage practices.
Knowledge of personal computers and software needed to prepare required reports.
Skill in handling cash and preparing daily deposits.
Skill in the use of food service equipment.
Skill and ability to organize, plan, and execute work with minimal supervision.
Ability to establish and maintain effective working relationships.
Ability to properly maintain confidential information.
Ability to direct the work of others.
Ability to communicate effectively orally and in writing.
Ability to operate a computer and use appropriate software as determined by Baltimore County Public Schools.
Ability to multitask.
Ability to lift up to 50 pounds.
Ability to bend and kneel on a regular basis.
Ability to stand for three hours or more consecutively.
Ability to withstand extreme temperatures of hot and cold.

Nice To Haves

BCPS Office of Food and Nutrition Services Cafeteria Lead Training preferred.
BCPS food service experience preferred.

Responsibilities

Assists the cafeteria manager by assuming responsibility for the successful operation of a satellite food service operation at a receiving school.
Oversees serving up to 400 meals per day.
Serves as liaison person between the local school staff and the manager of the base complex.
Assists the complex manager in marketing the food service programs and works with school administrative staff to encourage and maximize participation by all students.
Assumes responsibility for and assists as needed in the setup and preparation of the food service program on a daily basis.
Responsible for food preparation based on planned menu.
Checks quantities, records temperatures, and notes the condition of food at time of arrival in accordance with established sanitation, health, and Office of Food and Nutrition Services (OFNS) standards.
Trains and directs other food service employees working in the satellite kitchen.
Assures operation is in compliance with Hazard Analysis and Critical Control Point (HACCP) procedures and food safety standards.
Washes, sanitizes, and stores equipment and supplies.
Scrubs counters, tables, chairs; mops/scrubs floors; and disposes of waste properly.
Stores food and supplies in accordance with HACCP procedures, takes inventories, and orders food and supplies.
Follows OFNS cash handling procedures to prepare and verify cash receipts on the cashier daily report, prepare daily bank deposit, verify cash receipts, and deliver the deposit to the bank.
Reviews daily transactions, compares operating reports, and investigates and documents discrepancies.
Adheres to all policies and procedures for the School Nutrition Accountability Program to include use of the point-of-sale system.
Maintains accountability of free and reduced-priced meal transactions.
Assures that the students are served in the most effective and efficient manner.
Assumes responsibility for transporting supplies from the base kitchen to the satellite schools, if required.
Attends monthly meetings conducted by the base kitchen manager.
Attends in-service trainings as well as scheduled professional development programs.
Reports to any site in the base complex as assigned.
Attends school-related functions and provides support to the total school operation.