Food Service Lead (25-26 School Year)

Fort Osage•Independence, MO

2d•$17•Onsite

About The Position

This position is at Elm Grove Elementary and works in a team, including a manager for each school. Pay begins at $16.53, but previous experience working in food service or at Fort Osage may determine placement. The position is 7 hours a day, 5 days a week, working 179 days each year. Health benefits and retirement contributions eligible for this position. Purpose Statement The job of Food Service Lead is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for food preparation activities at an assigned location, cooking food items that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel in performing their functions. This job reports to the Food Service Manager. Essential Functions Assumes day to day responsibilities of the kitchen operation in the event of the manager's absence for the purpose of maintaining kitchen operations in an efficient and timely manner. Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions. Cooks food, prepared and/or from scratch using approved recipes, for the purpose of meeting mandated nutritional and projected meal requirements. Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items. Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff. Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards. Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Oversees assigned personnel in the absence of the Food Service Manager for the purpose of assisting them in performing their functions in a safe and efficient manner. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations. Prepares documentation (e.g. inventory and supply lists, etc.) for the purpose of providing written support and/or conveying information. Preps food items for breakfast and lunch for the purpose of ensuring items are available for cooking and/or serving. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order. Sets up and maintains serving line for the purpose of ensuring food items are available for serving. Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Requirements

SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; 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 understand complex, multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar 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 a variety of data; and utilize a variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data 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: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibilities

Assumes day to day responsibilities of the kitchen operation in the event of the manager's absence for the purpose of maintaining kitchen operations in an efficient and timely manner.
Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
Cooks food, prepared and/or from scratch using approved recipes, for the purpose of meeting mandated nutritional and projected meal requirements.
Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
Oversees assigned personnel in the absence of the Food Service Manager for the purpose of assisting them in performing their functions in a safe and efficient manner.
Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Prepares documentation (e.g. inventory and supply lists, etc.) for the purpose of providing written support and/or conveying information.
Preps food items for breakfast and lunch for the purpose of ensuring items are available for cooking and/or serving.
Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
Sets up and maintains serving line for the purpose of ensuring food items are available for serving.
Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.