Production Crew Leader

Production Crew Leader

Administrate the established procedures to insure a quality operation to service all client groups. Ensure that all Federal and State School Meal Program regulations are followed. Supervise all Food Service employees at the site. Prepare menu items in quantities needed using approved recipes and procedures. Follow HACCP principles and maintain a clean and organized work area. Forecast, order and control inventory of food and supplies.

Essential Duties and Responsibilities:

• Supervises the preparation of menu items in quantities required.
• Uses approved recipes and procedures to insure food quality and safety. Adjusts recipes as needed for proper batch size.
• Supervises and trains food preparation and serving employees to insure food quality and safety guidelines are met.
• Supervises and trains dish room employees to ensure proper cleanliness of pans and dishes.
• Supervises Head Cashier and cashiers in accurate transactions and money handling.
• Ensures accurate cash register transactions and principles of Offer vs Served are followed.
• Maintains food preparation work areas and equipment to ensure HACCP regulations are met.
• Forecasts the quantities of food needed to produce the desired quantity, following portion control guidelines.
• Requisitions needed food and supply items from the warehouse in a timely fashion using proper procedures.
• Assures that high standards of food quality, service, appearance, temperature and nutritional value are maintained.
• Keeps foods properly stored and at proper temperatures prior and during use.
• Inventories on hand product and uses in an appropriate manner to prevent excess inventory and waste.
• Maintains clean coolers, freezers and dry storage ensuring proper food storage and rotation.
• Uses utensils and equipment correctly and safely.
• Uses approved procedures for the proper care, storage and use of leftover foods.
• Maintain safe working conditions and report any injury or accident immediately using the proper paperwork.
• Appropriately fills out production reports for all items produced.
• Interacts with students, government agencies, parents and school staff in a professional manner.
• Works with other food service employees to ensure necessary communication.
• Works special functions as requested.
• Makes suggestions for improved service and food quality, including new products and recipes.
• Accepts additional duties assigned by the supervisor, which are consistent with the function of the position.

Qualification Requirements:

• Minimum 3 years in the food service industry in a supervisory role.
• High School Graduate or GED.
• Must be able to do basic mathematics including culinary measurements and recipe conversion.
• Must be able to read, convert and follow a recipe.
• Must have or be able to obtain sanitation certification within 60 days.
• Must have data entry and word processing computer skills.
• Must be able to communicate effectively, written and oral.
• Willingness to improve and/or develop job-related skills.
• Must be able to complete on the job culinary certification within 90 days.
• Must have a valid driver's license and excellent driving record.
• Excellent work habits, attendance record and successfully complete and pass all criminal history and child abuse clearances.
• Shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation.

Physical Ability ~ Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job: While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, stoop, kneel, crouch or crawl, talk, and hear. The employee must be able to lift and/or move up to 30 pounds.

Sensory Requirements ~ Most tasks require visual perception and discrimination. All tasks require oral communications ability.

Environmental Factors ~ Work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: When duties and responsibilities change and develop the job description will be reviewed and subject to changes of business necessity. The Penn-Harris-Madison School Corporation will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.