Lead Food Service Worker

Duties

• Assists Cook Manager and is responsible in the absence of Cook Manager for all of the following:
• Supervise and/or prepare/cook meals
• Follow menu, serving sizes, program policies (SBP, NSLP) and DOH
• Maintain all logs: ie: temperature and sick
• Order and receive all food and supplies
• Control Inventory and take monthly inventory
• Oversee daily cashiering and register reconciliation
• Complete all daily production records
• Communicate with office and building administration
• Supervise all kitchen staff
• Effective and appropriate communication with students and staff
• Must be able to step into any position in the kitchen if needed.
• Ex: snack area, cashiering, serving line and dishwashing
• Must be willing to travel within the district to another building if needed
• Must have good knowledge of the sanitary code and public health law provisions governing school lunch programs
• Plan and supervise the work of a small number of employees in a manner conducive to full performance and high morale
• A current Suffolk County Food Manager's Certificate is required for this position

Physical/Other Requirements

• Ability to stand and move on your feet for extended periods
• Ability to lift/move food cases weighing up to 40 pounds
• Work with exposure to varying temperatures (ie: ovens and freezers)
• Must be able to speak and understand English to ensure clear communication with students and staff, to provide safe and effective service in the school cafeteria
• Must participate in ongoing training required by FNS/USDA Professional Standards

Hours

7am - 2:30pm