Assistant to the Lunch Program Manager

Assistant to the Lunch Program Manager

Under the general direction and daily guidance of the Lunch Program Manager, the Lunch Cook/Server Assistant performs a variety of duties involved in the preparation, set-up and cooking of food. This position is expected to provide support and act as the back-up person in the absence of the Lunch Program Manager. Must have a working knowledge of the ordering of food and supplies from the foodservice as well as the ability to track lunch orders and manage student lunch cards in the absence of the Lunch Program Manager.

Tasks involved in fulfilling above duty/responsibility:

• Assist in the preparation and cooking of food products for daily menu needs.
• Cover, label, date and store food items appropriately.
• Follow district established procedures.
• Set up food items, condiments and supplies for food lines.
• Replenish food and supply items on food lines as needed.
• Keep serving lines running smoothly - including ensuring food is kept at proper temperatures.
• Replenish coolers with appropriate foods and beverages.
• Break down serving lines.
• Comply with expectations regarding appearance and personal hygiene.
• Follow proper procedures for handling various food items.
• Keep work surfaces, equipment, counters, tabletops, and sinks clean.
• Prepare used pans and utensils for transport to LTHS to be cleaned and sanitized.
• Dispose of boxes, cans and other waste items according to established procedures.
• Ensure that the kitchen meets health and safety laws and regulations.
• Ensure all sanitation rules and guidelines are adhered to and a log is kept for required sanitation inspections.
• Ensure all required certificates are displayed as required.
• Attend training sessions, district departmental meetings and in-services as requested.
• Train and learn other activities, functions and job assignments within food production operations as delegated by the Building Principal.
• May collect count and deposit food services program monies.
• Performs other related tasks as assigned.

Hours/Days: The typical work day is 5 hours (9:00 am-2:00 pm) per day, up to 174 days per school year. Times will vary depending on the school calendar and schedules for special events.

Essential knowledge and specialized subject knowledge required to perform the essential functions of the job:

• Fundamental knowledge of the ordering of food and supplies from the foodservice as well as the ability to track lunch orders and manage student lunch cards in the absence of the Lunch Program Manager.
• Fundamentals of food production and operations.
• Knowledge of laws, rules, regulations and requirements pertaining to food handling, sanitation and food production.
• Learning and assisting in food production reports, ordering and related reports/counts.
• Knowledge concerning the operation of food equipment.

Essential skills to perform the essential functions of the job:

• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.
• Customer relation skills in dealing appropriately with and interacting with children and staff.
• Storage of food items and rotation of food items.
• Serving and portioning of food items.
• Preparation, slicing, and set up of food items and materials for the lunch lines.
• Cleaning and sanitation of food areas, dispensers and equipment.
• Applying and following sanitation procedures and operations in accordance with foodservice operational procedures and rules.
• Operating kitchen equipment.
• Ability to read, understand, and follow safety procedures.
• Effective organizational and problem solving skills.
• Ability to maintain composure and perform responsibilities under pressure.
• Ability to establish and maintain cooperative working relationships with others contacted in the course of work.
• Ability to maintain confidentiality about students in accordance with applicable laws, regulations and district guidelines.

Physical and Mental Demands, Work Hazards Works in standard school environment and in outdoor weather. Chemicals used in performance of the job pose potential risks for inhalation of fumes, chemical burns and skin absorption. Heat generated by stoves, ovens, steam tables and equipment can pose the risk for burns and create warm working conditions. Tools/equipment (i.e. knives) used in the kitchen provide for the potential for injury. Repetitive motions of hands can lead to injury. Potential hazards and risks can be minimized through departmental procedures, training and risk management techniques employed by the school district.

Qualifications Profile Any combination of education and experience providing the required skill and knowledge for successful performance would be qualifying. Typical qualifications would be equivalent to:

• Certification/License: Motor Vehicle Operator's (DMV) License or ability to provide own transportation.
• Experience: Successful prior experience working as a lunch or food service aide, preferably in a school district or with children.
• FLSA Status: Nonexempt