Food Service - Lead Main Dish

Lead Main Dish

Class 1, 6.5 hrs./day, 176 days/yr.

Qualifications:

• Must possess a high school diploma or GED
• Completion of or ability to complete Short Course I
• Completion of or ability to complete Sanitation Course
• One year experience in home cooking or institutional cooking

Position Purpose:

Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness. To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees.

Demonstrated Skills and Abilities:

• Ability to follow oral and/or written directions or instructions
• Ability to relate with students, public, and other employees in a positive manner
• Ability to operate tools and equipment as assigned
• Ability to keep tools and equipment clean and in working order
• Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks
• Ability to read and follow standardized recipes and perform calculations for recipes
• Ability to maintain routine records, prepare routine reports, and perform mathematical calculations
• Knowledge of weights and measures and ability to properly measure ingredients
• Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations

Performance Accountabilities:

• Maintain strict confidentiality while performing position duties in an ethical manner.
• Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations.
• Maintain safety regulations at all times.
• Maintain work area in a clean and sanitary manner following approved procedures.
• Maintain records as necessary to forecast quantities needed.
• Organize work so production schedule is met.
• Prepare main dish and other items including soups following standardized recipes.
• Monitor temperature of food on serving lines.
• Maintain proper temperature of food at all times.
• Maintain data and records necessary for production records.
• Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes.
• Supply serving lines during serving periods.
• Properly store leftover food and assist with storage of supplies.
• Work in pots and pans area as assigned.
• Notify manager of supplies needed.
• Notify manager when equipment needs maintenance or repair.
• Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment.
• Perform other duties as assigned.