CAFETERIA LEAD WORKER I

Summary Of Duties

Serves as lead worker and participates in the operation of a serving kitchen that participates in school meal programs; assists in the preparation and serving of a variety of food; conducts inventory; maintains a variety of records and reports; requisitions food and supplies; cleans equipment and utensils and maintains food service facilities in a clean and sanitary condition.

Distinction Within The Job Family

The primary duties of incumbents in this class are to assist in the preparation and serving of food and to serve in a lead worker capacity providing assistance and direction to student workers and Food Service Assistants. Incumbents are expected to work independently and receive minimal supervision. While they follow established procedures, they exercise judgment on a regular basis such as in delegating work, requisitioning food and supplies, and providing input into the employee evaluation process for Food Service Assistants. Incumbents carefully plan and organize their work in order to ensure maximum efficiency, estimate the number of meals needed each day and maintain a variety of reports and records. Errors in this class can create poor public relations if good service is not provided to students and parents.

Employment Requirements

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Education & Experience

• Graduation from high school or equivalency is required.
• Two years of experience in large quantity food preparation and/or serving is required.

Licenses / Certifications / Training Requirements

• A valid and current Food Safety Manager Certificate, approved by the state of California is required and shall be obtained during the initial probationary period, and must be maintained during employment.
• A valid, Class C, California Driver License, a good driving record and use of a private automobile may be required and if so, must be maintained during employment.

Physical Requirements

• Lift, carry, push and pull up to 50 lbs. without assistance;
• Stand and walk for extended periods of time;
• Sit, stoop, bend at the waist;
• Use fingers, wrists and/or hands repetitively in a slicing or twisting motion or while applying pressure;
• Use both hands simultaneously;
• Dexterity of hands and fingers to operate kitchen equipment;
• Carry, push or pull food trays for pans, carts, materials and supplies;
• Reach overhead, above the shoulders and horizontally;
• Speak clearly;
• Hear normal conversation;
• See small details.

Exam Information

The Examination May Consist Of The Following Structured Interview and Performance Test

Supplemental Information

• Food Safety Manager Certification Information
• Locations to Obtain a Certificate
• Frequently Asked Questions
• Proof Of Education

Veterans Credit

• For entry level classes, veterans with thirty (30) days or more of active service (during a time of war or national emergency) who obtain a passing score shall be allowed an additional credit of five (5) points and disabled veterans receive ten (10) additional points.

Benefits

• Health Insurance
• Risk Management - Benefit Information
• Retirement