SCHOOL FOOD SVC ASST LEAD - HAMLIN MS

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 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

• 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 food service personnel in the manager’s absence.
• Communicates performance expectations and behavior standards to team members; provides feedback to the manager regarding work performance, employee issues, recognition, or discipline.
• Trains new and current employees and may request other food service assistants to explain work procedures.
• 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; assigns and reassigns staff to ensure consistent work coverage.
• Ensures students and staff receive prompt, friendly, and personalized service; assists in maintaining standards by reporting cafeteria problems.
• Ensures point-of-sale procedures are implemented according to F&NS-approved policies and procedures.
• 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 with daily accounting, receipts balancing, inventory, and ordering tasks.
• Documents and records all meals served; 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).
• Follows Health and Safety responsibilities by adhering to FNS policies, procedures, and training; ensures proper safety and sanitation.
• Uses Personal Protective Equipment (PPE) and Material Safety Data Sheets (MSDS) during job duties.
• Works collaboratively with lunchroom staff to ensure daily food service responsibilities adhere to established schedules.
• Stays up to date on current technology used by OCPS; 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 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 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.
• Human Interaction: Ability to provide guidance, assistance, and interpretation to others on procedures and standards.
• Equipment Utilization: Ability to operate, maneuver, and control manual and electrically powered food preparation equipment and tools, including knives.
• 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 fractions; may include computing 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; 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

• Ability to exert very moderate physical effort in light work, including stooping, kneeling, crouching, and crawling.
• Ability to lift, carry, push, and/or pull objects and materials weighing 20-35 pounds.
• Must effectively use Personal Protective Equipment (PPE) during job duties.
• Sensory requirements include the ability to perceive and discriminate odors, tastes, and oral communications; most tasks require visual perception and discrimination.
• Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents.
• Must be able to use Material Safety Data Sheets (MSDS) during job duties.