Child Nutrition Assistant Team Lead

Daily rate position with a pay grade of MT3. 178 duty days, varying with school instructional days.

About the Role

Assist with on-site leadership of campus child nutrition operations. Ensure compliance with all rules, regulations, and record-keeping requirements of the National School Lunch and Breakfast programs. Ensure proper sanitation and safety standards are met for compliance with all applicable federal, state, and local agency requirements.

Responsibilities

• Assist manager to supervise the preparation and service of high-quality food for students and staff while promoting and providing excellent customer service.
• Assist in training and supervising proper food preparation, service, food handling, and portion control while promoting a positive and pleasant work environment, employee growth, efficiency, and teamwork.
• Assist in supervising the use of commercial kitchen equipment for optimal operating conditions and safety. Recommend action on equipment repairs.
• Assist with food and supply orders, receiving, and monthly inventory.
• Assist with cashiering and cash accounting procedures, including deposits and balancing cash.
• Assist in preparing and completing accurate food production records to verify reimbursement claims for meal programs.
• Assist in compiling, maintaining, and submitting reports including invoices, accident reports, absence reports, and all other reports in a timely manner.
• Maintain effective communication among Child Nutrition employees, teachers, administrators, and the community.
• Assist in recommending employees for promotion, transfer, and disciplinary action.
• Perform related duties as assigned.

Requirements

• High School diploma or GED required.
• Certified Food Safety Manager certification.
• At least two years of food service experience.

Skills

• Ability to manage personnel.
• Ability to read, comprehend, and carry out instructions in written and oral form.
• Basic computer skills required for food ordering, food production, inventory, and record keeping.
• Skilled in the use of point-of-sale systems, spreadsheets, and email.
• Working knowledge of quantity food production, commercial kitchen equipment, and procurement of food and non-food supplies.

Equipment Used

• Large and small kitchen equipment, including but not limited to: large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, electric slicer, sharp cutting tools, cutting board, scales, food and utility carts, mops, and brooms.
• Desktop computer (Windows-based), computerized point-of-sale workstation, and 10-key calculator.

Working Conditions

Physical Demands

• Continual standing and walking; pushing and pulling, moderate lifting and carrying (10-45 pounds).
• Reaching, overhead reaching, stooping, bending, twisting, kneeling, and squatting most of the day.
• Maintain emotional control under stress.

Environmental Factors

• Moderate exposure to extreme hot and/or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment.
• Working around machinery with moving parts.
• Work with hands in water.
• Work with feet on slippery surfaces.
• Work with frequent interruptions.

Pay

Minimum hourly rate: $16.79. Pay grade midpoint: $19.99.