Substitute Lead Food Service Worker

Job PostingThis posting is to create a pool of qualified applicants for the current and/or upcoming academic year. While the department may not be actively recruiting at this time, applicants who meet all minimum qualifications and have submitted complete application materials will be contacted if a substitute position becomes available.Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job; however, any additional duties will be reasonably related to this class.SUMMARY DESCRIPTIONPerforms the more difficult and responsible types of work in addition to a variety of routine tasks in the efficient operation of the food service program.DISTINGUISHING CHARACTERISTICSThe Lead Food Service Worker classification is distinguished from the Food Service Worker Classification by the level of responsibility assumed and additional duties assigned. Employees perform the most difficult and responsible types of duties such as processing refunds, discounts and security of petty cash.SUPERVISION RECEIVED AND EXERCISEDReceives limited direction from appropriate supervisor; refers only unusual decisions to supervisor. May provide technical and functional direction to assigned student workers. Coordinates, oversees, and provides support for the assignments of Food Service Workers.REPRESENTATIVE DUTIESThe following duties are typical for this classification.Leads, plans, assists, and reviews the work of staff responsible for performing a variety of tasks in the efficient operation of the food service program including setting up serving areas, setting up steam tables and ice trays, and setting out food and beverages; plans, organizes, and implements activities of assigned food service area; adjusts assignments.Provides lead support to employees in their areas of work including proper food service methods, procedures, and techniques; instructs others in food preparation.Oversees the use, care, and operation of food service equipment including grinders and slicers.Verifies the work of assigned employees for accuracy, proper work methods, techniques, and compliance with applicable standards and specifications; ensures adherence to safe work practices and procedures.Assists in the opening and closing of assigned area; turns on lights and starts ovens as assigned.Operates and/or oversees the operation of the computerized point of sale system (POS), trains others in cash register procedures and operation; accounts for register receipts; counts money; opens and/or closes register.Oversees and participates in preparing and serving a variety of foods; maintains food service facility in accordance with health and sanitation standards.Maintains and/or ensures work areas are maintained in a sanitary manner; removes and stacks dirty dishes; washes and cleans steam tables; cleans sink and eating surfaces; sweeps and mops; cleans and stores utensils, pots, coffee urns, trays and kitchen equipment,Operates a variety of modern kitchen equipment including slicer, grinder, grills, deep fryer, dishwashers, and related equipment.Prepares food for special events; sets up delivery trays for special events.Maintains inventory of food and supplies; informs manager when inventory is low; places orders through main office or directly to vendor; inspects foods for standards of quality.Maintains a variety of records and reports including inventories, sales reports, invoices, and purchase orders.Responds to inquiries in a courteous manner; provides information within the area of assignment; resolves complaints in an efficient and timely manner.Perform other duties related to the primary job duties.The following generally describes the knowledge and ability required to enter the job and/or be learned within a short period of time in order to successfully perform the assigned duties.CORE COMPETENCIES:Environmental Exposure TolerancePerforming under physically demanding conditionsAccepts and endures the necessity of working in unpleasant or physically demanding conditionsShows established adaptation and performance under unpleasant or physically demanding conditionsSafety FocusShowing vigilance and care in identifying and addressing health risks and safety hazardsMaintains high level of conscientious safety practiceGeneral Physical AbilityUsing strength, endurance, flexibility, balance and coordinationApplying motor and perceptual abilities requiring no specific technique, training or conditioningProfessional and Technical ExpertiseApplying technical subject matter to the jobKnows the rudimentary concepts of performing the essential technical operationsAdaptabilityResponding positively to change and modifying behavior as the situation requiresAccept and adjust to changes and the unfamiliarInnovationImagining and devising new and better ways of doing thingsFix what is broken; find solutions and fixes with resources at handFinds new approaches to performing familiar tasksCreate and invent new ideas; envision the unexpected, unexplored, untriedCritical ThinkingAnalytically and logically evaluates information to resolve problemsFollow guide, SOP or other step by step procedures for locating the source of a problem and fixing itMay detect ambiguous, incomplete, or conflicting information or instructionsInformingProactively obtaining and sharing informationMechanical InsightChooses the right tool for the jobApplies principles of mechanical advantage to get the work doneFollows step-by-step assembly procedures, troubleshooting guides, and simple diagramsCustomer FocusAttending to the needs and expectations of customerSeeks information about the immediate and longer term needs of the customerAnticipates what the customer may want or expect in a product or serviceWorks across organizational boundaries to meet customer needsAttention to DetailFocusing on the details of work contentShows care and thoroughness in adhering to process and procedures that assure qualityApplies knowledge and skill in recognizing and evaluating details of workApplies skilled final touches on productsUsing TechnologyWorking with electronic hardware and software applicationsUsing basic features and functions of software and hardwareValuing DiversityShows acceptance of individual differencesWelcomes input and inclusion of others who may be different from oneselfShows understanding and empathy for the challenges of groups seeking inclusion or dealing with perceived discrimination**Lead, Advanced or Senior Level PositionsQualificationsEducation/Training: Equivalent to the completion of high school.Experience: One (1) year of experience in food preparation and/or food services.License or Certificate: Possession of, or ability to obtain, a Food Handlers Certification.Physical Demands and Working EnvironmentThe conditions herein 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 job functions.Environment: Work is performed primarily in a food cafeteria setting; exposure to sharp knives and slicers, very hot foods, equipment, and metal objects used in food services. Incumbents may be required to work evenings.Physical: Primary functions require sufficient physical ability and mobility to work in a food cafeteria setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, grasp, and twist; to frequently lift, carry, push, and/or pull light to moderate