SCHOOL FOOD SVC ASST LEAD - OVATION ELEMENTARY

Responsibilities

• Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
• Assigns, reviews, plans and coordinates at the direction of the School Food Service Manager.
• Maintains a neat personal appearance.
• Monitors break and lunch compliance for all staff members; assigns and reassigns staff members during these periods to provide consistency in work coverage as directed by School Food Service Manager.
• Ensures that students and staff receive prompt, friendly and personalized service.
• Assists School Food Service Manager in maintaining standards by reporting problems in the cafeteria.
• Ensures point of sale procedures are implemented and conducted in accordance with F&NS approved policies and procedures.
• Participates in decisions with regards to implementing changes in the school(s).
• Performs planning activities, i.e., reviewing menus for item availability, ordering required menu inventories, ordering materials and supplies.
• Assists manager, as required, in daily accounting, receipts balancing, and inventory and ordering tasks.
• Accountable for the documentation and recording of 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 (1) or more functional areas, i.e., snack bar, salad bar, cashiering, food preparation, baking, cooking, set up, clean up.
• Operates various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders.
• Understands and actively participates in the Health and Safety responsibilities by following established FNS policy, procedures, training, and team member involvement activities.

Qualifications

• High school diploma or GED; supplemented by minimum five (5) years progressively knowledgeable and skilled school food service or hospitality industry experience, with ability to fulfill the physical requirements of the work.
• Florida State certified (or equivalent) food service training in Nutrition, Foundations, Baking, Quality Cooking, Equipment, highly preferred.
• Must have the ability to acquire ServSafe Certification accredited by the National Restaurant Association within 60 days of obtaining the position.
• Incumbent will be required to pass a course in Organization and Management, Culinary II, and Purchasing and Costing within six months of the course availability to maintain his/her lead position.