Team Leader III

THIS POSTING IS FOR CURRENT NUTRITION SERVICES EMPLOYEES ONLY

Qualifications:

Required:

• High School Diploma or GED
• Demonstrated successful completion Cook/Baker training and Serve Safe or Serving it Safe 
• Demonstrated ability to pass District designated post offer screen lift test

Preferred:

• School Nutrition Association Certification
• Associate Degree in Culinary Arts or related field
• Demonstrate excellent oral and written skills
• Demonstrate excellent attention to detail
• Demonstrate excellent organizational skills
• Ability to perform math computations and basic book-keeping tasks
• Two years of successful experience being responsible for quantity food production
• Ability to perform basic computer skills including spreadsheet and MCS student accountability program
• Current Serve Safe or Serving it Safe Certification 
• Ability and willingness to interact with students and adults in a positive manner
• Identify a reimbursable breakfast and lunch meal

Contract Terms:

179 Days - 8 Hours

Nutrition Services Contract Benefit and Salary Schedule / Non-exempt Employee

Duties and Responsibilities:

1. Responsible for efficient, cost effective operation of school food programs
2. Monitors and participates in food production, service, and clean up
3. Ensure the HACCP standards of sanitation and safety are followed.  Make corrections as necessary
4. Must maintain the proper standards of personal hygiene and adhere to Nutrition Services dress policy
5. Ensure that meals served conform to planned menus, or that emergency substitutions comply with meal pattern requirements
6. Order, receive and inventory food, commodities, and non-food items.  Check cost and quantity/quality of food items received and return unacceptable deliveries according to established procedures
7. Store all food supplies properly
8. Ensure equipment is properly used and cared for.  Request repair and replacement as necessary
9. Interact with students and adults in a positive manner
10. Assist in scheduling personnel within their own kitchen
11. Prepare and maintain accurate records/reports while adhering to all financial procedures.  Submit accident reports and audit employee time cards
12. Prepare weekly catalog orders and monthly inventory
13. Coordinate nutrition education and marketing activities, as assigned
14. Monitor and aid in the cleaning of all kitchen equipment, utensils, and kitchen work areas
15. Coordinate decorating kitchen for all special occasions
16. Provide on-the-job training in equipment use/care, food production, sanitation, safety, storage, and record keeping
17. May collect, count, and/or deposit money
18. Work to increase school meal participation
19. Identify a reimbursable breakfast and lunch meal
20. Operate the quality and quantity control station
21. Maintain inventory control
22. Perform all MCS program functions
23. Perform other duties as assigned by the Multi-Unit Manager or Director of Nutrition Services

Technical Skills:

Skills required in performing math computations, basic bookkeeping tasks, using measuring devices, Kitchen equipment, and calculator. Must be able to follow oral and written instructions, including the HACCP standards of safety and sanitation procedures. Good management and communication skills required. Ability to use computer and spreadsheet.

Essential Functions:

Ability to perform work involving frequent lifting or moving of objects weighting up to 40 lbs. Constant standing, walking, bending, stooping, and occasional lifting of over 50 lbs

Physical Demands:

Standing  -  Constantly

Walking  -  Constantly

Sitting  -  Very little

Lifting up to 30 pounds  -  Continuous

Lifting 40-50 pounds  -  Occasionally

Pushing/Pulling  -  Frequently

Climbing  -  Occasionally

Stooping  -  Frequently

Kneeling  -  Occasionally

Crouching  -  Occasionally

Reaching  -  Frequently

Handling  -  Frequently

Application Procedure:
Apply online

Selection Procedure: