Lead Food Service Worker II, 8.0 Hours Per Day

Lead Food Service Worker II Range 26 Work Year: 10 month Hours: 8 per day DEFINITION: Under general supervision to plan, organize, coordinate, lead, and participate in a school food service operation; to plan, organize, coordinate, requisition, receive and store foodstuffs, materials and supplies; to maintain records and prepare reports concerning the food service operation; and to do other related work as required.

EXAMPLE OF DUTIES: • Plan, organize, coordinate and lead food service personnel in the cooking, baking and serving of foods in a school cafeteria • Perform cooking, baking, and food preparation tasks as necessary • Review, inspect and taste food to determine quality, appearance and edibility • Implements and maintains quality and portion control procedures • Organize and coordinate the preparation of hot and cold food storage equipment for delivery to other food service units • Inspect and review the food preparation and serving areas to ensure that appropriate cleanliness and sanitation standards are maintained • Estimate, requisition and orders appropriate quantities of foodstuffs, supplies and materials • Receive, inspect, organize and lead in preparation of foodstuffs, supplies and materials for storage • Establish a systematized procedure for the use of foodstuffs, supplies and materials to ensure adherence to appropriate shelf-life standards • Assist in the orientation and in-service training of food service personnel • Establish and maintain a variety of operational records, and prepares reports and summaries as required • Participate in the selection of food service personnel • Provide technical input into the performance evaluation of food service personnel • Perform operational analysis and recommends function improvements QUALIFICATIONS: Knowledge of: • Principle, methods, procedures and techniques of preparing, cooking, baking and serving foods in large quantities • Sanitation and safety practices and procedures • Standard cafeteria appliances and equipment • Menu planning, cost determination, nutrition, and Type A lunch and breakfast program requirements • Basic record keeping, money handling and banking procedures • Methods and operational procedures pertaining to the requisitioning, receiving and storing of foodstuffs, supplies and materials • Personnel motivation, and planning and organization techniques Ability to: • Effectively lead food service personnel in the cooking, baking and serving of nutritionally sound and attractive foods • Determine and recommend alternative food substitutes • Adhere to Type A lunch and breakfast program requirements • Perform arithmetical calculations with speed and accuracy • Maintain complete and accurate inventory control and other operational records • Understand and carry out oral and written directions • Establish and maintain cooperative working relationships EDUCATION: High School Diploma or equivalent to the completion of the twelfth grade.

Supplemented by training or coursework in nutrition, dietetics, menu planning, quantity food preparation methods and procedures, or closely related areas. EXPERIENCE: Three years of experience in quantity food preparation, service and facility maintenance in a commercial, institutional or school food service setting, preferably two years in a lead capacity.

Requirements / Qualifications

Requirements / Qualifications