Lead Food Service Worker

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To perform a variety of food preparation activities in support of school or community initiatives.

Reports to an assigned supervisor.

School site production kitchen, satellite location, mobile café, or catering site.

• Cook or grill foods, meats; sandwiches, salads, soups, sauces and dressings.
• Plan and present main courses, side dishes, desserts or specialty foods for an evening supper program.
• Operate a satellite service cart or mobile café.
• Provide work direction and training to staff.
• Comply with food handling and safety practices and maintain sanitary working conditions.
• Clean serving counters, tables, chairs, food containers, utensils, and other food service equipment.
• Inventory supplies and maintain proper quantities.
• Perform cashiering as needed using a Point-of-Sale system; operate a computer and contemporary software programs such as MS Office and Google Suite.
• Complete Production Sheets And Other Records As Required.
• Establish and maintain cooperative working relationships with school staff, District staff and students, and the general public.
• Maintain punctual and consistent attendance.

Perform related duties as assigned.

• Inside work with no exposure to weather conditions.
• Hearing and speaking to exchange information in person or on the telephone; seeing to read recipes, manuals or other documents; dexterity of hands and fingers to operate food services equipment and use knives and utensils; standing for extended periods of time, bending, stooping, kneeling or crouching; reaching overhead, above the shoulders or horizontally to store or retrieve materials; lifting heavy cartons of canned goods, boxes or sacks, weighing up to 25 pounds.

• Knowledge and experience in quantity cooking, baking and serving, in an institutional setting or restaurant.
• Knowledge of food handling, safety and sanitation.
• Ability to operate a computer terminal, Point-of-Sale system and contemporary software platforms such as MS Office and Google Suite.
• Ability to read or interpret recipes or preparation instructions.
• Ability to maintain logs and basic production records.
• Ability to use appropriate English grammar, spelling, punctuation and vocabulary.
• Ability to understand and follow verbal and written directions.
• Ability to meet production schedules and timelines.
• Ability to work collaboratively with others or without immediate and direct supervision, as dictated by program needs.

Any combination equivalent to sufficient experience, training and/or education to demonstrate the knowledge and abilities listed above.

Serv Safe Certification preferred.

Entry level

Full-time

Management and Manufacturing

Education Administration Programs