Food Production Lead, Full time

POSITION TITLE: Food Production Lead

LOCATIO N: Food Service/Food Production Center (FPC)

HOURS OF WORK: 8 Hour Daily/171 Calendar Days Yearly

STATUS: Classified – Non-Exempt, Full Time

POSITION SUMMARY:

The job of Production Lead was established for the purpose/s of providing support to the food service activities at assigned locations with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; ensuring proper transport and availability of food service items to a variety of sites; providing written support to convey information; and complying with mandated health standards.

This job reports to the Production Manager.

PRIMARY DUTIES/RESPONSIBILITIES:

Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.

Coordinates food service schedules for the purpose of providing coverage for special events (catering, promotional events, etc.).

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.

Organizes site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.

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 needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.

Prepares a variety of documentation (e.g. transportation logs, meal counts by site, reconciliation reports, time sheets, etc.) for the purpose of providing written support and/or conveying information.

Trains assigned staff (e.g. food preparation, health standards, sanitation, methods, etc.) for the purpose of producing food items in compliance with established guidelines.

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

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 analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; and sanitation practices.

ABILITY is required to schedule a number of 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 but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data frequently requires independent interpretation of guidelines; and problem solving with equipment is moderate. 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.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods and directing other persons within a small work unit. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the Organization's services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; some climbing and balancing; and significant fine finger dexterity. Generally, the job requires 10% sitting, 45% walking, and 45% standing. The job is performed under some temperature extremes.

Experience
Job related experience with increasing levels of responsibility is desired.

Education
High School diploma or equivalent.

Certificates/Licenses
Valid Driver's License

Clearances
Background Clearance; TB Test/Physical