Food Service Unit Leader III

About the role

Under general supervision, to direct a large number of food service employees and be responsible for food production, transport and services, including catering a wide variety of functions, for multiple sites on a large school campus.

Requirements

• Graduation from high school or its equivalent.
• Two years of food service work with one year experience in school food service or the equivalent.
• Knowledge of principles and methods of quantity food production or processing and merchandising foods in quantity; sanitation and safety procedures relating to unit operation, service and storage; state and federal program requirements.
• Ability to understand oral and written instructions.
• Keep accurate records and prepare detailed written reports, including reports from point of sale system.
• Prepare or merchandise high quality and nutritious foods in quantity utilizing standard recipes and nutrition specifications.
• Establish and maintain cooperative relationships.
• Perform moderately heavy manual tasks.
• Know and train others in the operation and maintenance of all food service equipment.
• Work calmly and accurately under pressure and with frequent interruptions.
• Possess Certified Food Handler Certificate.
• Possess valid California driver license.

Desirable qualifications

• Additional courses in school food service management, dietetics and business.
• Knowledge of principles and techniques of supervision including the instruction and assignment of personnel and menu planning procedures.
• Ability to communicate in Spanish.

Responsibilities

• Prepare food according to designated recipes, as well as portioning and packaging prepared food.
• Assist in the serving of food during breakfast, lunch and snack periods and general kitchen clean up after each serving period.
• Operate some or all food service equipment, which may include slicer, mixer, tilt skillet, convection oven, range, warmer, refrigerator and freezer, wrapping machine, sectionizer, coffee maker, steam table, mobile cruiser cart, and speed line equipment.
• Perform cashiering tasks, such as taking money and checking names off roster, compiling daily bank deposits, and operating point of sales equipment.
• Maintain and compile records, such as production worksheets, student charges, student rosters, etc.
• Retrieve information from computer terminal.
• Drive district vehicles and be responsible for pack-out, delivery and serving to a food service facility.
• Direct co-workers in specific tasks and maintain safety and sanitation standards for assigned area.
• Inventory food and equipment.
• Receive food and supplies as well as store foods in walk-in refrigerators and freezers.
• Assist in training substitute food service workers.
• Maintain proper care of equipment.
• Organize and direct the preparation and serving of food at a food service facility following established procedures.
• Responsible for daily accounting of monies.
• Provide on-the-job training of school food service personnel, which includes transporting procedures and regular safety meetings.
• Establish daily duties and assignments for assigned site personnel.
• May participate in the selection and assignment of food service personnel.
• Run the computer for point of sales and e-mails.
• Develop and maintain high standards of food preparation, service, sanitation and safety procedures.
• Order all foods for lunch program, breakfast program and snack items.
• Maintain cost-effective and safe operational procedures.
• Coordinate catering for special events.

Physical requirements

• Ability to stand for extended periods of time.
• Ability to stand and circulate.
• Ability to ascend and descend steps.
• Ability to see and read, with or without vision aids.
• Ability to hear and understand speech at normal levels.
• Ability to communicate so others will clearly understand normal conversation.
• Capability to lift boxes of food stuffs weighing 40 pounds and food pans, pots, and trays weighing 30 pounds regularly throughout the workday.
• Ability to reach in all directions.
• Physical dexterity in limbs and digits to operate equipment such as slicer, tilt skillet, convection oven, range, warmers, wrapping machine, sectionizers, coffee maker, steam table, refrigerators and freezers, district vehicles, mobile cruiser carts and speed line equipment, as well as computer keyboard and calculator.
• Ability to load district vehicles with food carts and transport containers which may require operating lift gate and secure in vehicle.
• Ability to push/pull a food cruiser on uneven ground.
• Ability to be outdoors for extended periods of time in all kinds of weather, i.e. hot, cold, windy.
• Ability to work in refrigerator or freezer for various periods of time.

Mental requirements

• Able to concentrate on a single task for more than two (2) hours at a time.
• Able to learn quickly and adapt to a variety of machinery, instructions, and task methods.
• Able to meet deadlines in terms of work assignment schedules.

Schedule

196 days (Student days + 4 days) – 196 Day Work Year Calendar, Monday–Friday, 8 hours/day, 6:00 a.m.–2:30 p.m.

Pay

Salary range 24, placement $23.94 to $30.55 hourly; prorated based on start date and prior experience.