CLASS TITLE:  NUTRITION SERVICES LEAD II

BASIC FUNCTION:

Under the direction of an assigned supervisor, oversee and participate in Central Kitchen production line activities or the heating, preparation and packaging of hot and cold menu items for delivery to District schools; maintain the kitchen and work areas in a safe, clean and orderly condition; requisition, receive and store food and supplies; train and provide work direction to assigned staff.

DISTINGUISHING CHARACTERISTICS:

The Nutrition Services Lead II classification is assigned to the Central Kitchen with a larger staff.  Incumbents perform responsible and varied food service preparation and production line activities in addition to training and providing work direction and guidance to staff.  The Nutrition Services Lead I classification is assigned to a designated school site.  Incumbents perform responsible and varied food service preparation activities in addition to training and providing work direction and guidance to staff as assigned by the position.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

Oversee and participate in Central Kitchen in the heating, preparation and packaging of hot and cold menu items for delivery to District schools in accordance with established procedures; assure compliance with safety and sanitation regulations.

 Oversee and participate in production line activities at the Central Kitchen as assigned by the position; operate an assembly line belt; place food items on plates or trays; inspect food for portion and quality control.

 Oversee quality and quantity of food prepared according to established procedures; assure proper temperature of foods.

 Train and provide work direction and guidance to assigned staff and student workers; provide input regarding reassignments and performance evaluations as requested.

 Maintain the kitchen and other work areas in a safe, clean and orderly condition; clean counters, tables, chairs, carts, food containers and other nutrition service equipment; wash trays, plates, utensils, and other equipment; discard trash.

 Operate a variety of standard central kitchen equipment such as a stove, oven, dishwasher, over-wrap machine and others.

 Oversee and participate in the loading of food carts and dollies for distribution to serving kitchens; monitor production system for safety.

 Estimate food and supplies needed for operation; requisition, receive and store food and supplies; prepare related records; verify food items received with meal counts; inventory and stock food supplies according to established procedures; communicate with vendors as appropriate.

 Participate in the coordination of a variety of catered special events as assigned; drive a vehicle to deliver food for special events as assigned by the position.

 OTHER DUTIES:

 Perform related duties as assigned.

 KNOWLEDGE AND ABILITIES:

 KNOWLEDGE OF:

Methods of preparing foods in large quantities.

Standard kitchen equipment and utensils.

Operation of a conveyor assembly line and automatic wrapping machine.

Methods, equipment and techniques used in large-quantity food assembly.

Sanitation practices related to the handling and preparing of food.

Record-keeping techniques.

Interpersonal skills using tact, patience and courtesy.

Proper lifting techniques.

Basic math skills.

Oral and written communication skills.

Principles of training and providing work direction.

Basic computer skills.

 ABILITY TO:

Oversee and participate in Central Kitchen production line activities or the heating, preparation and packaging of hot and cold menu items for delivery to District schools.

Observe health and sanitation regulations.

Maintain work areas and equipment in a clean, sanitary and safe condition.

Requisition, receive and store food and supplies.

Interpret, apply and explain applicable policies, procedures and regulations.

Train and provide work direction and guidance to others.

Meet schedules and time lines.

Plan and organize work.

Maintain records.

Identify reimbursable meals.

Make mathematical computations.

Communicate effectively both orally and in writing.

Establish and maintain cooperative and effective working relationships with others.

Operate standard kitchen utensils and equipment.

Work independently with little direction.

Use assigned software at an introductory level.

 EDUCATION AND EXPERIENCE:

Any combination equivalent to:  graduation from high school and three years of experience in the preparation of food in large quantities.

LICENSES AND OTHER REQUIREMENTS: 

Valid Serv-Safe certificate.

Some positions in this classification may require possession of a valid California driver’s license. 

WORKING CONDITIONS:

ENVIRONMENT:

Kitchen and cafeteria/indoor environment.

Subject to heat from ovens and cold from refrigerators or freezers.

PHYSICAL DEMANDS:

Standing for extended periods of time.

Lifting, carrying, pushing or pulling moderately heavy food trays, carts and supplies.

Dexterity of hands and fingers to operate nutrition service equipment.

Reaching overhead, above the shoulders and horizontally.

Bending at the waist, kneeling or crouching.

Hearing and speaking to exchange information.

Seeing to monitor food quality and quantity and count money.

HAZARDS:

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

Working around knives, slicers or other sharp objects.