SCHOOL FOOD SVC ASST LEAD - WINDERMERE HS

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. The role involves providing training, instruction, and guidance to team members while performing food service duties. Functional areas include snack bar, salad bar, cashiering, vegetable and fruit preparation, baking, cooking, set-up, cleaning, and head cook. The objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established 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 food service 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, or discipline.
• Train new and current employees; request other food service assistants to 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 as directed by the manager.
• 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 and procedures.
• Participate in decisions regarding implementing changes in the school(s).
• Perform planning activities, such as reviewing menus for item availability, 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 one or more functional areas (e.g., snack bar, salad bar, cashiering, food preparation, baking, cooking, set-up, clean-up).
• Perform set-up activities, such as 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, such as 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, such as 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, properly storing leftovers, putting away equipment and food pans, 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.
• Understand and actively participate in health and safety responsibilities by following established FNS policies, procedures, and training.
• Ensure proper safety and sanitation practices are followed.
• Use Personal Protective Equipment (PPE) and Material Safety Data Sheets (MSDS) during job duties.
• Work collaboratively with other lunchroom staff to ensure daily food service responsibilities adhere to established schedules.
• Stay up-to-date on current technology relevant to the position; attend training to maintain required skill levels.
• Maintain timely and accurate information as part of job responsibilities.
• 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.
• 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/or 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, 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, 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 adopt or modify methods and standards for assigned objectives.
• Situational Reasoning: Ability to exercise judgment, decisiveness, and creativity in situations involving frequent change and generally pre-defined duties.

ADA Compliance

• Physical Ability: Tasks involve exerting very moderate physical effort in light work, including stooping, kneeling, crouching, crawling, and lifting, carrying, pushing, or pulling objects and materials weighing 20-35 pounds. Must effectively use Personal Protective Equipment (PPE) during job duties.
• 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 be able to 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.