Kitchen Lead - Rover

FTE: 5.5 hrs per day

JOB TITLE: Nutrition Services Assistant Lead/Rover

REPORTS TO: Nutrition Services Lead/Nutrition Services Manager/Nutrition Services Supervisor

GENERAL DUTIES SUMMARY:

The Nutrition Services Assistant Lead/Rover covers for Nutrition Service 1, 2 and 3 positions in the Nutrition Services Department. They assist, direct, lead, organize, and plan the Nutrition Services program in both comprehensive secondary school (middle and high school), elementary schools, and alternative sites. They are responsible for ensuring quality in a food service operation that is cost-contained, healthy, and customer-friendly. They coordinate and facilitate workflow, problem-solve, and make independent decisions, while ensuring all District, State, and Federal policies and procedures are followed.

ESSENTIAL DUTIES and RESPONSIBILITIES:

Maintains efficient and smooth flow of service and works closely with coworkers to assure that students, staff and faculty have an excellent dining experience.

Responsible for the day-to-day supervision of a stand-alone kitchen (all sites)

Direct and lead the activities of Nutrition Services 1 and 2 employees.

Plans work schedules and coordinates daily work for efficient use of labor.

Follows and ensures that all staff follow Nutrition Services Department Hazard Analysis Critical Control Point (HACCP) standard operating procedures (SOPs) for food safety, handling and sanitation in the receiving and storage of supplies; in food preparation; in storage, disposal or donation of leftovers; in clearing and maintaining equipment.

Operates a variety of commercial kitchen equipment such as cash register, ovens, steamers, dishwasher, food warmer, steam-jacketed kettle, steam table, and other tools, following proper procedures and safe handling practices.

Orders all food and supplies on a weekly basis, while maintaining accurate inventory control measures, following proper receiving and inventory procedures.

Maintains required data and records for forecasting, ordering, production, inventory, meal and sales accounting, and all logs related to child nutrition programs including food safety, civil rights, sanitation, and others.

Set standards of efficiency and sanitation in food preparation.

Leads the preparation, assembly, service, sale, and presentation of meals according to District standardized recipes and adhering to USDA meal pattern guidelines.

Responsible for preparing District standardized recipes and accurately maintaining required USDA daily production records.

Provide information and/or advising others and maintain confidentiality concerning privileged information.

Maintain clean, sanitize, and orderly facilities, equipment, and dishes.

Maintain knowledge and proficiency in operation of POS meal accounting system.

Maintain a thorough knowledge of rules and regulations regarding sanitation, chemicals, MSDS, food preparation, and quantity food production.

Marginal Duties and Responsibilities:

Attend all required department meetings and training.

Responsible for the full routine of a computerized meal software program, including cashiering duties, deposits, and accounting of all funds.

Assist with training kitchen staff in daily operations.

Other duties as assigned.

QUALIFICATIONS:

Minimum:

Demonstrated ability to prepare, cook and store foods according to HACCP methods, following proper time and temperature protocols to ensure food safety.

Documented experience in quality food preparation, kitchen maintenance, and food service supervision

Skill in the use and maintenance of all commercial kitchen equipment and tools.

Demonstrate clear, effective interpersonal and leadership skills.

Demonstrated ability to prepare, cook and store foods according to HACCP methods, ensures timely service and presentation of meals.

Ability to effectively work and communicate with students, parents and school personnel from diverse cultures or backgrounds in English, Spanish or other languages related to the job.

Continually provide a harmonious, service-oriented attitude with students, school staff, and parents.

Cultivate and model a respectful working and learning environment .

Knowledge is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.

Specific knowledge is required to satisfactorily perform the job functions and comply with health standards and hazard, sanitation and safety practices and procedures.

Basic knowledge of computer systems, Microsoft Office and Excel is preferred. Basic training will be provided if necessary.

EDUCATION and EXPERIENCE:

A minimum of a high school diploma or its equivalent

Job related experience, which would provide the applicant with the desired skills, knowledge and ability required to perform the job. Prior food services and/or customer service leadership experience is preferred.

Must obtain and maintain a current food handler’s certificate.

WORKING CONDITIONS:

The physical demands described here 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.

Works in close proximity to others and interacts with co-workers, supervisors, school staff, students, outside vendors and visitors. Work is performed in school building food service work areas. Work areas are well lit, well ventilated and noise is quiet to moderate. Moderate exposure to dry and wet conditions, to fumes, cleaning solvents, vibration with some equipment and temperature changes between cooking and refrigeration areas. All school facilities and grounds are smoke-free environments.

PHYSICAL REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES

In 8-hour workday, this job requires:

R – Rarely (Less than .5 hr per day) O – Occasionally (.5 – 2.5 hrs per day)

F – Frequently (2.5 – 5.5 hrs per day) C – Continually (5.5 – 8 hrs per day) NA – Not Applicable

Physical Requirements

NA

R

O

F

C

Sitting

X

Stationary Standing

Walking (level surface)

Walking (uneven surface)

Crawling

Crouching (bend at knees)

Stooping (bend at waist)

Twisting (knees/waist/neck)

Turn/pivot

Climbing (stairs)

Climbing (ladder)

Reaching overhead

Reaching extension

Repetitive use arms

Repetitive use wrists

Repetitive use hands grasping

Repetitive use hands squeezing

Fine manipulation

Using foot control

*Pushing/Pulling Maximum weight: 75 lbs.

*Lifting/Carrying Maximum weight: 50 lbs.

WORKPLACE EXPECTATIONS:

Work effectively with and respond to people from diverse cultures or backgrounds

Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean, and appropriate professional manner for the assignment and work setting

Have regular and punctual attendance

Confer regularly with immediate supervisor

Follow all District policies, work procedures, and reasonable requests by proper authority

Maintain the integrity of confidential information relating to students, staff, and District patrons

Cultivate and model a respectful working and learning environment

Annually pass the District’s required online training by the District’s assigned due-date

Follow site and/or District protocol for reporting absences

Maintain current licenses and/or certificates required for the position

Utilize the District’s electronic systems and applications related to the job

EVALUATION

Performance of this job will be evaluated in accordance with the provisions in the Collective Bargaining Agreement between Tigard-Tualatin School District 23J and Oregon School Employees Association Chapter 51.

A new employee shall be allowed up to (4) four years experience on the salary schedule, based on actual years of experience on a job of like responsibilites and skills. The highest hourly rate for a new employee would be $22.98 per hour .