Student Nutrition Services Lead

Primary Purpose

Under the direction of the Student Nutrition Service Manager and Field Supervisor, the Lead Student Nutrition Assistant receives food and supplies at the school site; distributes food items for consumption; provides complete and accurate documentation and audit trail records for meals served; maintains food service and eating areas in a sanitary condition. This position also performs related cashier functions and is responsible for program compliance and implementation for the campus.

Qualifications

• Education/Certification: Food Service Handler Manager Certification required
• Experience: High School Diploma or equivalent and some job-related experience. Minimum 1- year experience in food service supervision preferred
• Required to complete at least 10 hours of CEU training in the school year

Major Responsibilities And Duties

• Receives, organizes, and stores food and beverage items when they are delivered to the school site; inspects for conformity; reports shortages, damages or other discrepancies.
• Prepares food service areas before breakfast and lunch service.
• Arranges food and beverage items (e.g. placements on tables, stocking serving containers, etc.) for the purpose of making the items available to students.
• Serves as point-of-sale clerk/cashiering duties, assisting students use of ID cards to accurately record food service records.
• Prepares Food Production Records as needed with guidance from the Manager and/or Field Supervisor.
• Tracks meals served through point-of-sale system; maintains point-of-sales files and/or records to meet requirements in accordance with TEA/TDA/USDA guidelines for Texas.
• Maintains inventory levels of food service supplies; may assist with placing food and supply orders, unloading, storing and rotating food items and supplies.
• Participates in regular and periodic inventory as directed; assists in assuring proper temperature of foods.
• Monitors work area for the purpose of ensuring a safe and clean working environment, report findings to Field Supervisor who will communicate with the Director.
• Responds to inquiries of students and staff for purpose of providing information on the meal program.
• Makes sure to follow established procedures in case of accidents, injuries and fire drills.
• Aid in kitchen functions.
• Reviews, verifies student meal applications on a daily basis to ensure accurate listing of students eligible for participation in free/reduced meal programs.
• Maintain and provide instruction to Student Nutrition Assistant.
• Prepare and deliver bi-weekly bank deposits, email bank deposit and cash report to Director SNS.
• Operate standard food service equipment.

Knowledge

• Understand and follow multi-step written and oral directions, procedures, regulations and communications
• Communicate effectively orally and in writing
• Basic bookkeeping procedures
• Basic math, including calculations using fractions, percents, and/or ratios
• Pertinent codes, policies, regulations and/or laws related to food service programs in schools

Personal Characteristics

• Personal computer, printer, fax machine, copier, and calculator.

Working Conditions

• Mental Demands/Physical Demands/Environmental Factors: Light to heavy physical effort; standing for extended periods of time; ability to reach in all directions; period lifting, loading and unloading of foodstuff (25-35 pounds)
• Repetitive hand motions; prolonged use of computer
• Hearing and speaking to exchange information
• Food Service Environment subject to heat from ovens and cold from freezers
• Bending at waist, kneeling or crouching
• Seeing to monitor food quality and quantity
• Moderate stress level, meet standards of physical and mental health
• Hazards Exposure to very hot foods, equipment, and metal objects
• Exposure to sharp objects (knives, slicers etc)
• Exposure to cleaning chemicals and fumes
• Work Schedule: Monday – Thursday 7:00 a.m. to 3:30 p.m. (30-minute lunch)