Food Service Department Head Baker

Overview

The job of FS Department Head is to prepare food items that meet mandated requirements within nutrition, budget, safety constraints; some supervision of food service personnel in food preparation.

The job of FS Department Head is to prepare food items that meet mandated requirements within nutrition, budget, safety constraints; some supervision of food service personnel in food preparation.

• Creates a positive environment to provide quality customer service and retention of food service staff.
• Operates within defined budget, safety and meal regulations.
• Keeps food prep and storage areas in sanitary and organized condition.
• Accurately records required paperwork.
• Directs assigned personnel to assist them to perform their tasks in a safe efficient manner.
• Estimates food prep amounts to minimize waste, meet meal requirements and meet budget.
• Reports equipment malfunctions to the manager to maintain equipment in safe working order.
• Inspects food and supplies to verify quantity and quality are adequate.
• Assists other personnel as may be required to support them in the completion of their tasks.
• May be assigned additional duties at the discretion of the food service manager.
• Occasional after hours duties may be required.

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibilities.

• Use of Commercial kitchen equipment.
• Use of point of sale computer system.

• Ability to perform basic math skills.
• Ability to work with diverse groups of individuals.
• Ability to maintain confidentiality.
• Ability to establish and maintain cooperative working relationships.
• Ability to report orally or in writing to supervisor as required.
• Ability to direct others in their tasks.
• Ability to guide, teach, coordinate others.
• Ability to carry out instructions furnished in written or oral form.
• Ability to occasionally upgrade skills in order to meet changing job conditions.
• Ability to achieve results within time constraints and meet deadlines/schedules.
• Ability to work under direct and or minimal supervision.
• Ability to collect and report data.
• Problem solving skills required to recognize issues and formulate action plan.
• Ability to adapt to shifting work priorities.

Works in commercial kitchen setting. Job requires frequent lifting, carrying, pushing, pulling and occasional stooping, kneeling, crouching, crawling and significant finger dexterity. Repetitive motion required for stirring, kneading, cutting, use of hands and wrist. 0% sitting; 40% walking/lifting; 60% standing. Job is performed under some extreme temperature variations.

Job related experience

HS diploma or equivalent

Continuing education: 6 hrs professional development hours/year; HACCP Training yearly;
Civil Rights Training Yearly. School Nutrition Association membership desired

Less than 12 months. Benefits eligible. 8 hours/day, Hours are 6:30 a.m.

-2:00 p.m. Other conditions and stipulations as listed in the Classified Staff Handbook. Grade 8 Classified Staff Salary Matrix, Starting hourly rate placement: $ based on experience. An additional $1 per hour will be paid from referendum funds.

Hiring Manager:
Nancy Millspaugh -

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