Lead Food Service Worker II-Middle Floater (35 hr/wk)

Under general supervision of the, plan, organize and coordinate the operation of a satellite-school cafeteria; perform skilled functions in the heating and serving of a variety of prepared hot dishes, and prepare and serve salads, baked goods and desserts; requisition, receive and store foodstuffs and supplies; maintain a variety of records and prepare reports; and do other related work as required.

Duties and Responsibilities

The duties listed below are intended only as illustrations of the various types of work that might be performed.  The omission of specific statements of duties does not exclude them if the work is similar, related or a logical assignment to the position.

• Plan, schedule, lead and participate in the heating and preparation of a variety of meat and vegetable dishes and baked goods
• May assist in the planning and preparation of banquets and catering type meals
• Lead and participate in the serving of foods
• Supervise employee work schedules
• Maintain simple inventory and storeroom records; requisition foodstuffs and supplies
• Receive, inspect and confirm the quantity and quality of items delivered
• Take monthly inventories of foods and supplies
• Review quality and portion control and the wrapping, arranging and storage of food to ensure the efficient use of foodstuffs and supplies
• Assist in the orientation and in-service training of food service personnel
• Maintain the food service facility and equipment in a clean, safe and sanitary condition
• Collect monies and prepare receipts and bank deposits
• Provide technical input into the performance appraisal of food service workers

QUALIFICATIONS

Knowledge of:

• Methods, procedures and techniques for preparing, heating, and serving foods in large quantities
• Sanitation and safety practices and procedures
• Standard cafeteria appliances and equipment
• Menu planning, nutrition and Offer vs. Serve type lunch program requirements
• Basic arithmetic, record keeping and money handling procedures
• Methods and procedures for requisitioning, receiving, and storing foodstuffs and supplies
• Personnel training, motivation methods and supervision techniques
• Organization and operation of a school cafeteria
• Inventory control and record keeping
• Proper methods for serving and selling food

Ability to:

• Prepare and serve a variety of nutritionally sound and attractive foods in large quantities
• Increase or decrease food quantities appropriately
• Effectively organize, schedule and lead food service personnel
• Standing on feet for prolonged periods
• Adhere to Offer vs. Serve type lunch program guidelines and requirements
• Perform simple arithmetical calculations
• Maintain complete, accurate, clear and concise reports
• Understand and carry out oral and written directions
• Establish and maintain cooperative working relationships
• Use new equipment and technology as it becomes required to perform this job
• Lead and supervise a school cafeteria program
• Operate standard equipment and appliances found in a cafeteria
• Work independently with little direction
• Lift and transport food and supplies
• Train and supervise assigned employees
• Occasionally upgrade skills in order to meet changing job conditions
• Attend monthly manager/lead meetings

Salary : $3,259 - $4,063