Cafeteria Lead Helper

Worcester Public Schools•Worcester, MA

56d•Onsite

About The Position

The School Lead Cafeteria Helper will assist with all aspects of cafeteria operations, including overseeing food preparation, maintaining food safety standards, managing inventory, training and supervising staff, and ensuring meal compliance. This position also requires strong leadership skills to ensure efficient cafeteria operations, including food ordering, report completion, and adherence to health and safety regulations. Lead Cafeteria Helpers must hold and maintain certifications in CPR, Food Allergen Awareness, and ServSafe Manager.

Requirements

Current CPR certification
Current Food Allergen certification
Current ServSafe Manager certification
Prior experience in food service, school cafeteria, or related environments.
Ability to safely use kitchen equipment and tools, including knives, slicers, and other food preparation devices.
Knowledge of food safety standards and the ability to follow ServSafe, HACCP, and school district guidelines.
Strong organizational and leadership skills, with the ability to train and manage a team effectively.
Ability to lift up to 40 lbs. and perform physically demanding tasks, including lifting, bending, and reaching.
Ability to stand or walk for 95% of the workday.
Ability to work efficiently and responsibly in a fast-paced environment.
Excellent customer service and communication skills to interact with students, staff, and coworkers.
Ability to follow written and verbal instructions.
Ability to manage and prioritize multiple tasks effectively.
Must be available to work at any school site within the city as designated, with respect to the contractual bidding process.

Nice To Haves

Prior experience in a supervisory or lead role.

Responsibilities

Food Preparation & Cooking: Oversee and participate in meal preparation by cutting, chopping, cooking, and assembling ingredients for daily meals. Safely use knives and kitchen equipment (e.g., mixers, slicers) to prepare food according to school menu guidelines.
Serving Food: Oversee and participate in serving meals to students and staff during breakfast and lunch periods, ensuring food portions are accurate and that food safety procedures are followed.
Supervise & Train Helpers: Lead, train, and support cafeteria helpers in daily tasks, including food prep, food storage, serving, and maintaining cleanliness. Provide guidance to ensure staff adhere to food safety and operational standards.
Food Safety & Compliance: Monitor all food prior to service for taste, appearance, temperature, volume and portion size. Monitor food quality and maintain accurate food temperature logs. Prepare and serve food following HACCP guidelines. Ensure that all meals are in compliance with reimbursable meal requirements.
Food Ordering & Inventory: Order food, produce, and supplies in a timely manner, and ensure proper storage and rotation of inventory. Follow proper labeling and dating procedures for all food items and ensure adherence to FIFO (First-In, First-Out) method to reduce waste. Meet all necessary deadlines.
Production & Compliance Reporting: Complete production reports and maintain records of food temperatures, inventory, and other necessary documentation. Ensure compliance with all ServSafe, HACCP, DESE, USDA and district regulations.
Equipment Maintenance: Monitor kitchen equipment and report any maintenance or repair needs to the Cafeteria Supervisor. Ensure equipment is in working order and used safely.
Timesheets & Staff Scheduling: Complete timesheets for all cafeteria staff and manage staff schedules based on operational needs. Ensure adequate staffing during meal periods.
Cleaning & Sanitation: Oversee and participate in maintaining cleanliness in all areas of the cafeteria, including tables, serving lines, prep tables, walk-in fridge/freezer, and floors. Supervise sweeping, mopping, and cleaning duties. Maintain a cleaning schedule for kitchen and production work areas, including all equipment in a safe and sanitary manner.
Dishwashing: Oversee dishwashing operations, ensuring that dishes, trays, utensils, and other kitchen tools are sanitized and ready for use.
POS/Register Operation: Operate the Point of Sale (POS) register, processing transactions, and handling cash as needed.
Food Allergen Management: Ensure proper food allergen management and training for staff to minimize cross-contact and to adhere to food allergen safety procedures.
Other Duties: Perform any other related duties as requested by the Director of Nutrition Services or the leadership team.