SCHOOL FOOD SVC ASST LEAD FOR LOCKHART MIDDLE SCHOOL

Salary Schedule

About the Role

Under direction, this position serves in a lead capacity performing skilled food preparation, service, and clean-up tasks for an assigned school within the district. Employees in this classification possess 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 objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established serving schedules and regulatory standards.

Responsibilities

• Respond to internal and external customers in a timely, accurate, courteous, and empathetic manner, representing OCPS positively.
• Assign, review, plan, and coordinate work at the direction of the School Food Service Manager; may temporarily assign and review work for other personnel in the manager’s absence.
• Communicate performance expectations and behavior standards to team members; provide feedback to the manager regarding work performance, employee issues, recognition, and discipline.
• Train new and current employees; explain work procedures as needed.
• Assist the manager in communicating current or new/revised departmental policies.
• Maintain a neat personal appearance and monitor staff compliance with uniform and grooming standards.
• Demonstrate active listening and effective questioning techniques to identify and satisfy the needs of students and staff.
• Monitor break and lunch compliance for staff; assign and reassign staff to ensure consistent work coverage.
• Ensure students and staff receive prompt, friendly, and personalized service.
• Assist the School Food Service Manager in maintaining standards by reporting cafeteria problems.
• Ensure point-of-sale procedures are implemented according to F&NS-approved policies.
• Participate in decisions regarding implementing changes in the school(s).
• Perform planning activities, such as reviewing menus, ordering inventories, materials, and supplies.
• Assist the manager with daily accounting, receipts balancing, inventory, and ordering tasks.
• Document and record all meals served; may serve as the lead in a satellite school reporting to the base school food service manager.
• Perform food preparation, service, and clean-up duties in functional areas such as snack bar, salad bar, cashiering, vegetable and fruit preparation, baking, cooking, set-up, and clean-up.
• Perform set-up activities, including assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, and retrieving stock.
• Perform 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.
• Perform cooking activities, including baking breads and desserts, steaming vegetables, and baking meats and main dishes.
• Perform serving activities, such as filling serving trays, measuring and monitoring quantities, and maintaining temperatures.
• Interpret recipes and make necessary adjustments as needed.
• Assist the manager in ensuring all required reports and paperwork are accurately completed in a timely manner.
• Assist the manager in coping with emergencies.
• Perform clean-up activities, including washing and cleaning equipment, sweeping and mopping floors, wiping down surfaces, recycling cans and cardboard, and cleaning trays and food pans.
• Keep the cafeteria neat, clean, organized, and free of debris.
• Perform closing activities, such as returning food to stock, refrigerating or freezing foods, storing leftovers, putting away equipment, and dismantling carts and salad bars.
• Operate various manual and electrically powered industrial food preparation equipment, such as steam kettles, stack and convection ovens, food slicers and choppers, mixers, and grinders.
• Follow established FNS policies and procedures for health and safety; ensure proper safety and sanitation practices.
• Use Personal Protective Equipment (PPE) and Material Safety Data Sheets (MSDS) during job duties.
• Work collaboratively with lunchroom staff to ensure daily food service responsibilities adhere to established schedules.
• Stay up to date on current technology used by OCPS; attend training to maintain required skill levels.
• Perform other School Lunchroom Assistant duties as needed.

Requirements

• High school diploma or GED.
• Minimum of five years of progressively knowledgeable and skilled experience in school food service or the hospitality industry, 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.
• Must complete 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; perform subsequent actions related to these operations.
• Human Interaction: Ability to provide guidance, assistance, and interpretation to others on procedures and standards.
• Equipment, Machinery, Tools, and Materials Utilization: Ability to operate 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, fractions, discounts, interest, profit and loss, ratios, proportions, and measurements.
• Functional Reasoning: Ability to apply principles of rational systems; interpret instructions in written, oral, diagrammatic, or schedule form; exercise independent judgment to modify methods and standards.
• 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).
• Sensory Requirements: Ability to perceive and discriminate odors, tastes, and visual details; oral communication ability.
• Environmental Factors: Tasks are regularly performed with potential exposure to adverse conditions, such as strong odors, wetness, humidity, machinery, temperature extremes, noise, and toxic/poisonous agents.