Site Team Leader I (Cedarcreek Elementary)

Summary

Oversees and participates in food preparation, presentation, and service at school site kitchen. Performs baking, cooking, and a variety of food preparation duties according to planned menus, recipes, and the number of persons to be served. Maintains an inventory of food, determines quantity of food required, and makes the appropriate orders. Maintains food service records in compliance with state and federal requirements. Requires a current food service Safety/Sanitation Certificate authorizing incumbent to work in Child Nutrition programs at a school site and in contact with students.

Distinguishing Characteristics

The Nutrition Services Site Team Leader I is a working lead, requiring a demonstrated ability to lead a small team of Nutrition Assistants at an elementary school site, provide all required record keeping, and serve food items according to schedules and standards.

Essential Duties and Responsibilities

The following duties are examples of assignments performed by incumbents in this classification. It is not a comprehensive list of duties, nor is it restrictive regarding job assignments.

The Nutrition Services Site Team Leader I is capable of leading and performing work at a central food production facility, leading and participating in one or more production phases, or at a satellite kitchen, but will usually be assigned to one function:

School or Remote Site Kitchen

• Requires attendance at monthly site team leader meetings.

• Organizes and sequences food preparation and service that includes receiving of food items from a central kitchen, organizing and assigning heating and final prep to other team members, and coordinating service.

• Maintains HACCP food production records, inventory, and ordering documents.

• Maintains product and supplies in storage and service areas; retrieves food products from other sites when necessary.

• Prepares and maintains various records and reports on operations and activities including inventory, personnel, meals served, requisitions, daily reports, work schedules and production sheets.

• Sets up approved staffing levels to optimize service.

• Trains employees in work processes, documentation, safety and sanitation.

• Prepares and serves food items according to specified quantities and from established menus.

• Prepares and serves substitute food items to accommodate variances in student counts.

• Restocks food items in appropriate storage to ensure ability to re-serve.

• Arranges individually packaged and/or portioned food items along a service line so that students can make easy selection.

• Prepares certain food items such as, breads, after-school snacks, box lunches, and salad bar foods.

• Cuts fruits and vegetables and prepares serving trays.

• Operates miscellaneous kitchen equipment such as warmers and warming oven.

• Assists students with PIN numbers and appropriate choices.

• Monitors food products to ensure no outdated (expired) food is served.

• Protects food from contamination; records food temperatures at regular intervals during heating of food items.

• Enters student information onto databases used for school food service, entering data to established data entry screens including food allergies.

• Arranges and sells food items and accounts for student meal cards, and meal counts.

• Participates in nutrition education, merchandising, and promotion activities that include decorating food service areas, bulletin boards, contests, etc.

• Ability to professionally interact with school staff, parents, PTA and the community.

• Observes work habits of team members, offering suggestions to improve efficiency and enhance safe work methods.

• Assist in maintaining a clean work facility.

• Retrieves food products from other sites when necessary.

Other Duties:

• Performs other related duties as assigned.

Qualifications

Demonstrated knowledge of:

• Institutional quantity food preparation, methods, procedures, and service.

• Food storage and sanitation procedures.

• Kitchen/production facility safety and safe work procedures.

• Food production line processes.

• Arithmetic skills to compute weights, measures, counts, and portions.

• Reading skills to interpret menus, ingredient lists, and preparation instructions.

• Human relations skill to exhibit positive customer service and work as a productive member of a team.

Ability to:

• Perform the essential duties of the position.

• Independently maintain and monitor a kitchen or one or more production environments.

• Understand and follow District Food Service policies, procedures, rules and regulations.

• Orient and train food service staff and perform basic recordkeeping functions and complete routine food service reports.

• Operation of commercial kitchen equipment use for cooking and baking.

• Operate a variety of hardware, devices, software, and web-based applications.

• Sequence food preparation activity in order to serve a variety of food items at the same time.

• Follow oral and written instructions.

• Interpret menus and ingredient lists.

• Work varying shifts and locations.

Education and Experience

Education:

• The position requires a High School diploma plus formal training in meal planning, sanitation, record keeping, and general cafeteria management.

Experience:

• Three years of experience in institutional cooking in an education or equivalent setting.

License and Certificates

• Requires valid California Driver’s License and Insurability.

• Current certificate of completion of a food safety and sanitation manager course.

Working Environment

• Work is performed indoors and outdoors where significant health and safety considerations exist from physical labor and handling of sharp objects, equipment, and materials in conditions that vary in temperature and stability.

Hazards

• Heat from ovens.

• Cold from refrigerators and freezers.

• Exposure to very hot foods, equipment, and metal objects.

• Working around knives, slicers or other sharp objects.

• Exposure to cleaning chemicals and fumes.

Physical Requirements

The Physical Abilities and Other Conditions of Continued Employment and the Associated Tasks listed on this job description are representative of, but are not intended to provide an exhaustive list of Physical Abilities and Other Conditions of Continued Employment and Associated Tasks which may be required of positions in this class. The Santa Clarita Valley Food Services Agency encourages persons with disabilities who are interested in employment in this class and need reasonable accommodation of those disabilities to contact the Human Resources Department for further information.