FRANKLIN-MCKINLEY ELEMENTARY SCHOOL DISTRICT CLASS TITLE: FOOD SERVICE LEAD BASIC FUNCTION: Under the direction of the Food Service Manager, prepare, oversee and perform skilled food preparation and production work; cook, bake and serve a variety of foods in quantity for various school sites; train and provide work direction to other food service staff; assure facilities and equipment are in a clean and sanitary condition. REPRESENTATIVE DUTIES: Oversee and perform skilled food preparation and production work; coordinate the site preparation of breakfasts and lunches. E Cook and bake a variety of meals, side dishes, desserts and other items in large quantities; assist in determining appropriate quantity of food items for cooking and baking; calculate, adjust and extend recipes as needed; monitor temperatures of food to assure safety and quality standards are met. E Train and provide work direction to other food service staff and student workers; assign work and monitor the performance of staff in production, preparation and serving activities. E Receive, approve, copy, and file applications for free or reduced lunches; enter related data into appropriate computer system. E Assure compliance with kitchen sanitation and safety procedures and regulations; maintain food quality standards including appearance, and nutritional requirements. E Conduct inventories; order, receive and store food products, equipment and supplies as needed. E Operate a variety of standard kitchen utensils and equipment as assigned; assure proper operation of appliances and equipment; arrange for repairs as needed. E Prepare and maintain records related to assigned activities; plan and review menus and supplies. E Coordinate the storage of unused food and supplies and disposal of unusable leftovers; utilize proper methods of handling foods to be stored. E Oversee the collection, counting and depositing of food service monies; prepare cash handling and sales reports. E Attend staff and safety meetings as assigned. Assist with coordinating food service operations for special events and other activities as assigned. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: Knowledge of: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Record-keeping techniques. Principles of training and providing work direction. Ability to: Prepare, oversee and perform skilled food preparation and production work. Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Calculate, adjust and extend recipes. Train and provide work direction to assigned staff. Perform mathematical calculations. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Maintain records and prepare reports. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Maintain regular attendance. EDUCATION AND EXPERIENCE: Any combination equivalent to: graduation from high school and three years experience in food preparation including cooking. WORKING CONDITIONS: Environment: Food services environment. Heat from ovens, cold from walk-in refrigerators and freezers. Physical demands: Hearing and speaking to exchange information. Standing for extended periods of time. Seeing to prepare food. Stooping and bending at the waist. Dexterity of hands and fingers to operate various kitchen equipment and utensils. Reaching overhead, above the shoulders and horizontally to store food and related materials. Lifting, pushing or pulling moderately heavy objects. Hazards: Exposure to sharp knives and slicers.