Nutrition Services Satellite Operator I (10 MONTH/SCHOOL YEAR)

Berkeley Unified School District•Berkeley, CA

17h•Onsite

About The Position

Under the direction of an assigned supervisor, oversee and participate in the operation of the satellite kitchen at an assigned elementary or middle school site. This role involves preparing and serving hot and cold food items, maintaining kitchen facilities and equipment in a clean and sanitary condition, and performing cashiering duties. The position also includes leading, training, and providing work direction and guidance to Nutrition Services staff. Additionally, incumbents may work in the central kitchen to assist in preparing and packaging meals for transport to assigned satellite locations. This is a 10-month position, operating during the school year.

Requirements

Graduation from high school and two years of increasingly responsible experience in the preparation and serving of food in large quantities, including work with inventory functions.
Valid and appropriate ServSafe food service certification obtained through a proctored exam.
Knowledge of school food service operations.
Knowledge of quantity food preparation, including assembling and heating food items and ingredients.
Knowledge of sanitation and safety practices related to preparing, handling, and serving food.
Knowledge of methods, equipment, and techniques used in large-quantity food assembly.
Knowledge of oral and written communication skills.
Knowledge of interpersonal skills using tact, patience, and courtesy.
Knowledge of principles of training and providing work direction.
Knowledge of health and safety regulations.
Knowledge of inventory practices and procedures.
Knowledge of portion control techniques.
Knowledge of storage and rotation of perishable food.
Knowledge of mathematic calculations and cashiering skills.
Knowledge of proper lifting techniques.
Knowledge of record-keeping techniques.
Ability to oversee and participate in the operation of the satellite kitchen at an assigned school site.
Ability to prepare and serve hot and cold food items to students and staff.
Ability to maintain satellite facilities and equipment in a clean and sanitary condition.
Ability to perform cashiering duties and make change accurately.
Ability to lead, train, and provide work direction and guidance to assigned Nutrition Services staff.
Ability to determine appropriate quantities of food items to meet student needs.
Ability to operate standard kitchen equipment safely and efficiently.
Ability to follow and assure compliance with health and sanitation requirements.
Ability to store and rotate food supplies in storage areas according to established procedures.
Ability to conduct daily inventories and order appropriate amounts of food items and supplies.
Ability to communicate effectively both orally and in writing.
Ability to establish and maintain cooperative and effective working relationships with others.
Ability to meet schedules and time lines.
Ability to work independently with little direction or supervision.
Ability to add, subtract, multiply, and divide quickly and accurately.
Ability to maintain various records related to work performed.
Standing for extended periods of time.
Hearing and speaking to exchange information.
Lifting, carrying, pushing, or pulling objects typically weighing up to 50 and up to 60 pounds with assistance.
Dexterity of hands and fingers to operate food service equipment and perform tasks requiring repetitive motion.
Reaching overhead, above shoulders, and horizontally.
Bending at the waist, kneeling, or squatting.
Seeing to monitor food quality and quantity and to read small print.

Responsibilities

Oversee and participate in the operation of the satellite kitchen at an assigned elementary school site, determining appropriate quantities of food items to meet student needs and ensuring food service activities comply with established safety and sanitation requirements.
Prepare and serve hot and cold food items, observing quality and quantity according to established procedures, ensuring proper food temperatures, and arranging and distributing food items according to established procedures and portion control standards.
Oversee and participate in maintaining satellite kitchen facilities and equipment in a clean and sanitary condition, cleaning serving counters, food containers, and food service equipment, operating dishwashers, and washing serving equipment as assigned, while observing and enforcing health and sanitation requirements.
Lead, train, and provide work direction and guidance to Nutrition Services staff, assigning duties and reviewing work for accuracy and completeness.
Prepare food and beverages for sale, count and set up plates, trays, and utensils, stock condiments, food items, and paper goods, and order, pick up, inspect, receive, store, and rotate food items and supplies as directed.
Perform cashiering duties, including counting money, making correct change, preparing, balancing, and verifying cash drawers, reviewing and verifying receipts, and preparing bank deposits as directed.
Operate standard food service equipment such as ovens, warmers, and food service machines.
Communicate with students, staff, and supervisors to exchange information and resolve issues or concerns.
Serve food to students and staff according to specified time schedules.
Maintain a variety of records related to food items, inventory, sales, and assigned activities, and prepare routine food service reports.
Conduct daily inventories as directed and arrange for adjustments in deliveries if necessary.
Stock bins with food supplies.