Lead Server-CV9/IAM

Lead Server High School

Coordinates, leads, and participates in serving food in a district school building in order to insure that food safety, sanitation, and quality standards are met. Leads and monitors the daily operations of the kitchen by providing leadership to kitchen staff; planning the daily operational activities, insuring food service functions comply with USDA policy, food service department policy and State of Michigan regulations; ordering food items and supplies and maintaining proper inventories; cash out the register drawer and prepare deposit; and responding to parent concerns and questions. Complete daily food production records.

Principal Duties and Responsibilities:

• Leads and participates in serving food to students in order to ensure that school lunches comply with school district and state of Michigan food safety, sanitation, and quality standards.
• Oversees the preparation, cooking, setup and serving of food and beverage items for the purpose of meeting mandated nutritional and health requirements.
• Places orders from the central kitchen for food items and supplies; plans for and insures that the following day's needs are accounted for each day.
• Monitors food temperatures and makes corrective adjustments as necessary.
• Responds to quality concerns from parents and students and implements corrective actions when necessary to maintain a quality food service program as directed by Supervisor.
• Leads and participates in processing the receipt, stocking, and storage of daily school food orders received from the central kitchen.
• Accounts for cash and checks received and reconciles daily receipts.
• Serves as a cashier to calculate and account for student and adult sales while insuring that proper meal requirements are being met.
• Processes and completes required forms and documentation to maintain food production records, purchase orders, food safety records annual inventory reports, etc.
• Participates in training new employees on proper and safe food handling methods and techniques, monitors and evaluates their progress, and provides appropriate feedback and instruction.
• Prepares daily work schedules and provides leadership and supervision over the work of the food service staff.
• Reports equipment malfunction for the purpose of maintaining equipment in safe working order.
• Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others.

Performs other related duties as directed by supervisor.

The above statements are intended to describe the general nature and level of work being performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed by such a person.

Education, Experiences, Knowledge, Skills and Abilities:

(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

Must be 18 years of age or older.

Education:

This position requires a high school diploma or general education degree (G.E.D.).

Experience:

• Two years of related work experience in food service and/or safe food handling, required.
• Previous work experience in a leadership role, preferred.
• Previous work experience in K-12 food service, preferred.

Certificates, Licenses, or Registrations:

ServSafe Certification preferred; required to obtain ServSafe certification within 90 days of hire.

Knowledge:

• Knowledge of basic math to count change, prepare deposits, and reconcile receipts, required.
• Knowledge of basic accounting, required.
• Knowledge required to satisfactorily perform the functions of the job such as but not limited to quantity cooking methods, pertinent codes, policies, regulation and/or laws; food safety and sanitation requirements, required.
• Knowledge of methods, materials, tools, equipment, occupational hazards, and safety precautions related to food service, required.
• Knowledge of proper handling and storage of food, required.
• Knowledge of proper serving techniques and portion control, required.
• Knowledge of food conversions, required.

Abilities:

• Ability to read and interpret district policies, guidelines, handbook, and government regulations, required.
• Ability to read and comprehend safety rules, operating and maintenance instructions, and procedure manuals, required.
• Ability to lead and train food service staff, required.
• Ability to write simple correspondence, required.
• Ability to handle cash and complete records requiring basic math and accounting skills, required.
• Ability and willingness to participate and successfully complete State of Michigan required professional development and obtain certification, required.
• Ability to communicate effectively using the English language in writing and verbally with students and school administrators and staff, required.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, required.
• Ability to solve practical problems involving several concrete variables in situations where only limited standardization exists, required.
• Ability to effectively use basic computer software applications, required.
• Ability to handle general clean up duties, required.
• Ability to perform job duties using various types of equipment including but not limited to; convection ovens, microwave ovens, range tops, steam kettles, deep fryers, refrigerators, freezers, garbage disposals, kitchen carts, and other commercial food service utensils and equipment
• Ability to perform job duties using a variety of cleaning chemicals, required.
• Ability to work with others and build relationships, required.

Skills:

• Good verbal and written communication skills, required.
• Basic computer skills, required.
• Basic Math skills, required.
• Multitasking, required

Physical Demands:

The physical demands described here and above are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to climb, push/pull, lift, bend, walk, stand, sit, twist, turn, stoop, kneel, crouch, crawl, reach, use hands to finger, handle, or feel; talk and hear. The employee must occasionally lift and/or move up to 35 pounds. Specific vision abilities required by this job include vision, and ability to adjust focus, especially due to concentration when reading instructions, ingredients, and menus.

Work Environment:

The noise level in the work environment is usually moderate to loud.

The qualifications listed above are guidelines for selection purposes; alternative qualifications may be substituted if sufficient to perform the duties of the job.