What are the responsibilities and job description for the Roving Nutrition Helper Lead position at Tempe Elementary School District No. 3?
Title: Nutrition Helper Lead
JOB DESCRIPTION:
Assist in overseeing and participating in the planning, preparation and distribution of food. Act in place of manager when needed.
QUALIFICATIONS:
- Education and/or experience equivalent to a High School Diploma or GED
- One (1) year high volume food service or related experience (Preferred)
- Serve Safe Food Manager Certification (Required)
- Valid Arizona Driver’s License (Required)
- State of Arizona Identity Verified (IVP) Fingerprint Clearance Card
ESSENTIAL FUNCTIONS:
(Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)
DUTIES AND RESPONSIBILITIES:
- Oversee all kitchen operations in manager's absence.
- Assist in managing staff duties and schedules.
- Responsible for understanding and completing daily production records.
- Complete and interpret end of day reports.
- Adjust and print shipping lists for site distribution.
- Consolidate and place orders.
- Prepare hot and cold food for serving students and staff.
- Ensure proper food handling techniques and temperature controls are used.
- Arrange food carts and other items for shipment to satellite schools and ensure accurate quantity and high quality of food that is served.
- Serve as cashier, tabulate/record totals, and make deposits.
- Count money at shift end and verify other cashier’s accounts as required.
- Assist and participate in sanitizing and cleaning all areas.
- Operate a district delivery vehicle.
- Perform other duties as assigned.
KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:
- Knowledge of USDA requirements for meal patterns
- Knowledge of appropriate food handling methods and techniques
- Knowledge of district food service policies and procedures
- Knowledge of food service operations including sanitation standards and food preparation
- Knowledge of food service equipment
- Knowledge of cash handling and basic accounting
- Skill establishing and maintaining effective working relationships
- Skill supervising and leading the work of others
- Ability to effectively communicate
- Ability to perform basic mathematical computations
- Skill utilizing cash register
WORKING CONDITIONS:
Work is performed around dangerous machinery
Exposure to infectious disease
May be exposed to hazardous chemicals
PHYSICAL EFFORT:
Frequently, bend, stoop and lift up to 45 lbs.
Work in various temperature environments; kitchen and refrigerator/freezer units
Periods of prolonged standing.
CATEGORY: Classified
WORK YEAR: 190 Days
DEPARTMENT/SCHOOL: Nutrition Services
GRADE: 40
REPORTS TO: Nutrition Services Manager
EVALUATION: Classified Personnel Evaluation
SUPERVISES: Nutrition workers as required
Salary : $17
