Lead Production School Nutrition

School Nutrition Lead Production

Under the direct supervision of the School Nutrition Manager with guidance from the Area Supervisor and School Nutrition Department. The School Nutrition Lead Production is responsible for supervising and managing the day to day functions of the kitchen as well as the food assistant staff.

The incumbent must be able to satisfactorily perform each essential function of the position. When appropriate, reasonable accommodations will be provided to afford persons with disabilities an opportunity to perform the essential functions of the position.

Assist the SN Manager with supervising and training school nutrition personnel to ensure adherence to local, state, and federal guidelines.

Supervises meal preparation and service.

Communicate inventory and equipment needs to the SN Manager

Responsible for food quality and safety.

Responsible for department sanitation.

Must be proficient in operation of all kitchen equipment.

Responsible for the back-up cooking during meal service periods.

Must be familiar with all SOP's, HACCP, and Health Department regulations.

Will act as the person in charge (PIC) in the event of the manager's absence.

Responsible for completing all annual training requirements as assigned.

May require:

Knowledge of personnel management and training; nutrition and nutritional value of foods; food handling and preparation; customer service; safety and sanitation; cash management; and all other related and established policies and procedures.

Skills in effective oral, written and interpersonal communication; food preparation and disposal; inventory and ordering of food service supplies; identification of equipment problems; submitting service requests; time management; record keeping; basic mathematical skills Ability to use or learn technology for a variety of purposes; demonstrate proficiency in: Google Drive, Microsoft Office and email as well as navigate online platforms; establish and/or implement sanitary practices for food handling; general cleanliness and maintenance of kitchen and dining areas; meet and follow all safety regulations; maintain confidentiality; prioritize assignments; multitask; read and follow directions; lift 40lbs; stand for long periods of time (4 hours or more) without breaks.

High school diploma or GED equivalent required.

Preferred 1 year of experience in food service program.

Must maintain a current ServSafe Certification.

Must complete 6 hours of training annually.

Should have previously completed the ONE (Orientation for Nutrition Employees) course or complete it within 1 year of hire.