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GENERAL STATEMENT OF JOB
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Under the general supervision of the Food Service Program Manager, the Food Service Worker Lead is responsible for overseeing the daily operations of the cafeteria, including the preparation and serving of meals to students and staff, maintaining a clean and sanitary work environment, handling cash transactions, and stocking inventory and supplies.
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SPECIFIC DUTIES AND RESPONSIBILITIES
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Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out but may be considered incidental in the performance of this job.
- Upholds the highest standards of safety, cleanliness, and sanitation in all aspects of food preparation and service.
- Supervises daily cafeteria operations, including oversight of food service staff and coordination of meal preparation and service.
- Manages the preparation and serving of meals to ensure compliance with approved menus, nutritional standards, and meal program guidelines.
- Handles and stores food safely, including checking and maintaining proper temperatures in accordance with food safety regulations.
- Operates and maintains food warmers, serving stations, and other kitchen equipment, ensuring compliance with temperature and sanitation standards.
- Monitors the condition of food service equipment and reports required maintenance or necessary repairs to supervisor.
- Ensures proper sanitation and cleanliness of the kitchen, cafeteria, serving areas, and equipment in accordance with safety regulations.
- Sets up and cleans the cafeteria and serving areas before and after meal periods.
- Cleans and sanitizes dishes, appliances, and all areas within the food service area.
- Orders, stores and maintains inventory of food and supplies; restocks inventory as needed to provide daily meals.
- Operates the point-of-sale system, checks students out, accurately handles cash transactions, prepares daily deposits for money collected, and manages student meal accounts.
- Assists the Food Service Manager with preparing reports and completing spreadsheets; reviews and updates the calorie guide.
- Attends vocational classes, seminars, and related in service training opportunities as assigned.
- Communicates effectively with students, staff, and supervisors to ensure smooth daily operations and a positive dining experience.
- Provides leadership and support to Food Service Workers, promoting efficient workflow and adherence to established procedures.
- Performs other duties as required.
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MINIMUM QUALIFICATIONS
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Alternatives to the minimum qualifications can be made by the Board as they find appropriate and acceptable. Education:
- High School Diploma or GED equivalent.
Experience:
- One(1) year of food service experience.
Licenses and Certifications:
- Florida Department of Law Enforcement (FDLE) background check.
- Food Safety Certification; Food Safety Professional preferred.
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ADDITIONAL MINIMUM QUALIFICATIONS REQUIRED: KNOWLEDGE, SKILLS, AND ABILITIES
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- Knowledge of and ability to utilize Food Service Computer Software.
- Ability to interact positively with students and perform duties with consistent courtesy and tact
- Working knowledge of the English language.
- Ability to communicate effectively.
- Ability to understand and follow oral and written instructions.
- Knowledge of the methods, supplies, equipment, and operating procedures related to food service.
- Knowledge of safety precautions applicable to food handling and storage.
- Ability to use independent judgement in relatively routine and stable situations.
- Ability to work with and lead diverse groups of people.
- Ability to work under stressful conditions as necessary.
- Ability to establish and maintain effective working relationships with students, colleagues, and others.
- General knowledge of reporting and record keeping principles and techniques.
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