Food Service Staff Lead (26-27 School Year)

Duties And Responsibilities

• Oversees, manages and performs a variety of food preparations and related food services tasks associated with the operation and maintenance of a school kitchen.
• Ensures food is of high quality for customers and meets federal and state meal requirements.
• Works collaboratively with all stakeholders in providing nutritious school meals and encouraging healthy choices to fuel successful learning.
• Safeguards a safe, clean, healthy food service environment by maintaining Hampton's Department of Health and Hazard Analysis Critical Control Point (HACCP) guidelines.
• Opens kitchen and sets up necessary equipment ensuring all serving lines are properly set according to daily menu.
• Assists in estimating and ordering food, supplies and beverages.
• Aids in counting and entering monthly inventory into the food service software.
• Completes production records on a daily basis.
• Receives and stocks food, supplies and beverages.
• Follows the daily menu and portion control standards for breakfast, lunch and snacks.
• May serve as cashier and/or server regularly.
• Prepares daily bank deposit and drops at bank or designated location.
• Understands the use of free and reduced meal eligibility roster for all students in emergencies.
• Attends all required meetings, workshops and/or school functions.
• Communicates with students, parents, and school personnel with courtesy, tact, patience, and consistency.
• Maintains overall professional personal appearance adhering to department guidelines.
• Affords assistance in the training of employees.
• Performs other duties as needed such as: operating dishwasher, mixer, chopper, slicer, steamer, and ovens; washing pots, pans, kettles and other cooking utensils; cleaning work surfaces, eating and food preparation area; sweeping and mopping, etc.

Job Requirements

• A high school diploma or equivalent is preferred.
• At least two years of experience in the food service industry are required.
• ServSafe Certification is required.
• Knowledge of food service, sanitation, safety, and HACCP requirements is necessary.
• Basic knowledge of current federal and state regulations related to school nutrition programs is required.
• Knowledge of and ability to use computer applications are essential.
• The ability to follow directions, both written and oral in English, to ensure safety of food preparation and service is necessary.
• The ability to manually move, shelve, stack, or raise from floor to table or serving area on, at times, a wet and slippery floor, heavy objects (pots, pans, trays, and food supplies) weighing up to 35 pounds is required.