Lead Food Service Assistant 2 # 781 - Pittman School (OPEN UNTIL FILLED)

About the role

SUSD is proud to offer a comprehensive benefit package (for qualifying employees only): -Paid Vacation days -Sick Leave Days -Floating Holiday

Job Summary

SUSD is proud to offer a comprehensive benefit package (for qualifying employees only): -Paid Vacation days -Sick Leave Days -Floating Holiday

Job Description / Essential Elements

• Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites.
• Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment.
• Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts.
• Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures.
• Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging.
• Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures.
• Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed.
• Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports.
• Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus.
• Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets.
• Assure proper temperature of foods; assure compliance with safety and sanitation regulations.
• Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns.
• Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities.
• Attend district meetings on meal planning, operations, and training.

Qualifications

• Knowledge of: Principles and methods of quantity food preparation, serving and storing; Sanitation and safety practices related to handling, cooking, baking and serving food; Operation of standard kitchen equipment, utensils and measurements; Principles of training and providing work direction; Methods of adjusting and extending recipes and proper substitutions; Proper methods of storing equipment, materials and supplies; Inventory methods and practices; Interpersonal skills using tact, patience and courtesy; Proper lifting techniques; Operation of a computer and assigned software; Basic math and cashiering skills; Oral and written communication skills; Record-keeping and report preparation techniques.
• Ability to: Plan, organize and participate in food service operations; Prepare, cook, bake and serve food in large quantities; Estimate quantities, requisition and order appropriate amounts of food and supplies; Train and provide work direction and guidance to assigned personnel; Maintain food service facilities, equipment and utensils in a clean and sanitary condition; Prepare attractive, appetizing and nutritious meals for students and staff; Follow, adjust and extend recipes; Operate kitchen equipment used in cooking and quantity food preparation; Follow health and sanitation requirements; Perform mathematical calculations; Maintain records and prepare reports.

Education and Experience

• Completion of twelfth grade or equivalent.
• Any combination of education, training and/or experience equivalent to two years of increasingly responsible experience in food preparation in a large public or commercial establishment, one year of which must have involved performing duties comparable to those of a Lead Food Service Assistant I in the Stockton Unified School District and completion of the twelfth grade.
• Completion of an approved Food Sanitation Course is required immediately after employment. Incumbents must complete Food Sanitation Refresher course annually as provided by the District.