SCHOOL FOOD SVC ASST LEAD - SCHOOL BASED & FLOATING LEAD

Orange County Public Schools•Pine Castle, FL

1d•Onsite

About The Position

Under direction, the School Food Service Assistant Lead serves in a lead capacity while performing skilled food preparation, service, and cleanup tasks at an assigned district school. The position also assists the School Food Service Manager with quasi-supervisory duties. The employee provides training, instruction, and guidance to team members and may work across functional areas such as snack bar, salad bar, cashiering, produce preparation, baking, cooking, setup, cleaning, and head cook duties. The collaborative work of lunchroom staff supports the provision of nutritionally balanced and environmentally safe meals in accordance with established serving schedules and food-service regulations. The role supports daily operations by coordinating and reviewing work as directed by the manager, helping with staffing coverage, menu and inventory planning, ordering, records, reports, and accounting tasks. It also performs food preparation, cooking, serving, setup, and cleanup; maintains safety and sanitation standards; and uses manual and powered industrial food-preparation equipment. The position may serve as lead at a satellite school and may perform other School Lunchroom Assistant duties as needed. Employees must meet the position’s physical requirements and follow established health, safety, sanitation, PPE, and MSDS procedures. New hires effective July 1, 2007, must successfully complete the Industrial Physical Capability Screening; incumbents who have held the position continuously are exempt. The district will provide reasonable accommodations to qualified individuals with disabilities upon request.

Requirements

High school diploma or GED.
At least five years of progressively knowledgeable and skilled experience in school food service or the hospitality industry.
Ability to fulfill the physical requirements of the work, including light physical effort and occasional handling of objects weighing 20–35 pounds.
Ability to acquire ServSafe Certification accredited by the National Restaurant Association within 60 days of obtaining the position.
Must pass Organization and Management, Culinary II, and Purchasing and Costing courses within six months of course availability to maintain the lead position.
Effective July 1, 2007, new hires must successfully complete the Industrial Physical Capability Screening (IPCS); continuous incumbents are exempt.
Ability to perform basic calculations and interpret written, oral, diagrammatic, and schedule-based instructions.
Ability to guide others in applying procedures and standards, exercise independent judgment, and adapt methods to changing situations.
Ability to operate manual and powered food-preparation equipment and hand-held supplies and tools, including knives.
Ability to perceive and discriminate odors and tastes; oral communication and visual perception abilities.
Ability to use Personal Protective Equipment (PPE) and Material Safety Data Sheets (MSDS).

Nice To Haves

Florida State-certified (or equivalent) food-service training in Nutrition, Foundations, Baking, Quality Cooking, and Equipment is highly preferred.

Responsibilities

Respond to internal and external customers in a timely, accurate, courteous, and empathetic manner.
Assign, review, plan, and coordinate work at the direction of the School Food Service Manager; temporarily assign and review work for other food-service personnel in the manager’s absence, under the manager’s direction.
Communicate performance expectations and behavior standards, train new and current employees, and provide the manager with feedback about team performance and employee matters.
Monitor uniform and grooming standards, breaks, lunch compliance, and staffing coverage as directed by the manager.
Provide prompt, friendly, personalized service to students and staff and report cafeteria problems to the manager.
Ensure point-of-sale procedures comply with approved policies and procedures.
Participate in decisions about operational changes at assigned schools.
Review menus and item availability; order menu inventory, materials, and supplies; and assist with daily accounting, receipt balancing, inventory, and ordering.
Document and record all meals served and assist with required reports and paperwork.
Perform food setup, preparation, cooking, baking, serving, and cleanup in one or more functional areas.
Interpret recipes and make adjustments as needed; monitor serving quantities and food temperatures.
Maintain cafeteria cleanliness and organization, store food and leftovers properly, and put away equipment and supplies during closing.
Operate manual and electrically powered industrial food-preparation equipment and hand-held cooking tools.
Follow health, safety, and sanitation policies and procedures; use required PPE and MSDS; and assist the manager in responding to emergencies.
Work collaboratively with lunchroom staff to meet established food-service schedules.
Keep current with job-appropriate technology and attend district-supported training as needed.
Maintain timely and accurate job-related information and perform related duties as directed.