SCHOOL FOOD SVC ASST LEAD FOR EAST LAKE ELEMENTARY

Salary Schedule

About the Role

Under direction, this position serves in a lead capacity and performs skilled food preparation, service, and clean-up tasks for an assigned school of the district. Employees in this classification possess previous vocational training and/or experience in hospitality or industrial school food preparation and service, demonstrating a high degree of knowledge, skills, and abilities. Incumbents provide training, instruction, and guidance to team members while performing food service duties. The work objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established serving schedules and regulatory standards governing the food service industry.

Responsibilities

• Responds to internal and external customers in a timely, accurate, courteous, and empathetic manner, representing OCPS positively.
• Assigns, reviews, plans, and coordinates work at the direction of the School Food Service Manager. May temporarily assign and review work for other school food service personnel in the manager’s absence.
• Communicates performance expectations and behavior standards to team members and provides feedback to the manager regarding work performance, employee issues, recognition, or discipline.
• Trains new and current employees and may request other school food service assistants to explain work procedures as needed.
• Assists the manager in communicating current or new/revised departmental policies.
• Maintains a neat personal appearance and monitors staff compliance with uniform and grooming standards.
• Demonstrates active listening and effective questioning techniques to identify and satisfy the needs of students and staff.
• Monitors break and lunch compliance for staff and assigns or reassigns staff to ensure consistent work coverage.
• Ensures students and staff receive prompt, friendly, and personalized service.
• Assists the School Food Service Manager in maintaining standards by reporting cafeteria problems.
• Ensures point-of-sale procedures are implemented in accordance with F&NS-approved policies.
• Participates in decisions regarding implementing changes in the school(s).
• Performs planning activities, such as reviewing menus, ordering inventories, materials, and supplies.
• Assists the manager in daily accounting, receipts balancing, inventory, and ordering tasks.
• Documents and records all meals served and may serve as the lead in a satellite school reporting to the base school food service manager.
• Performs food preparation, service, and clean-up duties in one or more functional areas (e.g., snack bar, salad bar, cashiering, food preparation, baking, cooking, set-up, clean-up).
• Performs set-up activities, such as assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, and retrieving stock.
• Performs food preparation activities, such as assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, and mixing ingredients.
• Performs cooking activities, such as baking breads and desserts, steaming vegetables, and baking meats and main dishes.
• Performs serving activities, such as filling serving trays, measuring and monitoring quantities, and maintaining temperatures.
• Interprets recipes and makes necessary adjustments as needed.
• Assists the manager in ensuring all required reports and paperwork are accurately completed in a timely manner.
• Assists the manager in coping with emergencies.
• Performs clean-up activities, such as washing and cleaning equipment, sweeping and mopping floors, wiping down surfaces, recycling cans and cardboard, and cleaning trays and food pans.
• Keeps the cafeteria neat, clean, organized, and free of debris.
• Performs closing activities, such as returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment, and dismantling carts and salad bars.
• Operates various manual and electrically powered industrial food preparation equipment (e.g., steam kettles, stack and convection ovens, food slicers and choppers, mixers, and grinders).
• Actively participates in health and safety responsibilities by following established FNS policies, procedures, and training.
• Ensures proper safety and sanitation practices are followed.
• Uses Personal Protective Equipment (PPE) and Material Safety Data Sheets (MSDS) during job duties.
• Works collaboratively with other lunchroom staff to ensure daily food service responsibilities adhere to established schedules.
• Keeps up to date on current technology used by OCPS and attends training to maintain required skill levels.
• Ensures timely and accurate information maintenance as part of job responsibilities.
• May perform other School Lunchroom Assistant duties as needed.

Requirements

• High school diploma or GED.
• Minimum of five years of progressively knowledgeable and skilled school food service or hospitality industry experience, with the ability to fulfill the physical requirements of the work.
• Florida State certified (or equivalent) food service training in Nutrition, Foundations, Baking, Quality Cooking, and Equipment is highly preferred.
• Ability to acquire ServSafe Certification accredited by the National Restaurant Association within 60 days of obtaining the position.
• Required to pass courses in Organization and Management, Culinary II, and Purchasing and Costing within six months of course availability to maintain the lead position.
• Effective July 1, 2007, all new hires must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents without a break in service are exempt.

Skills

• Data Utilization: Ability to calculate, compute, summate, and tabulate data and perform subsequent actions related to these operations.
• Human Interaction: Ability to provide guidance, assistance, and interpretation to others on applying procedures and standards to specific situations.
• Equipment, Machinery, Tools, and Materials Utilization: Ability to operate, maneuver, and control manual and electrically powered food preparation equipment and hand-held tools.
• Verbal Aptitude: Ability to utilize a wide variety of reference, descriptive, and advisory data and information.
• Mathematical Aptitude: Ability to perform addition, subtraction, multiplication, division, calculate decimals, percentages, and, if needed, fractions, discounts, interest, profit and loss, ratios, proportions, surface areas, volumes, weights, and measures.
• Functional Reasoning: Ability to apply principles of rational systems, interpret instructions in written, oral, diagrammatic, or schedule form, and exercise independent judgment to modify methods and standards for assigned objectives.
• Situational Reasoning: Ability to exercise judgment, decisiveness, and creativity in situations involving frequent change.

Physical Demands and Work Environment

• Physical Ability: Tasks involve moderate physical effort in light work, including stooping, kneeling, crouching, crawling, and lifting, carrying, pushing, or pulling objects and materials of medium weight (20-35 pounds). Must effectively use Personal Protective Equipment (PPE).
• Sensory Requirements: Tasks require the ability to perceive and discriminate odors, tastes, and oral communications. Most tasks require visual perception and discrimination.
• Environmental Factors: Tasks are regularly performed with potential exposure to adverse conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents. Must use Material Safety Data Sheets (MSDS) during job duties.

The Orange County School District will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when requested.