CHESHIRE FOOD & NUTRITION SERVICESJob DescriptionTITLEFill In Manager/Lead - General Food Service WorkerREPORTS TOKitchen Managers; Operations Manager; Director of Food & Nutrition Services
MINIMUM QUALIFICATIONS1. High School diploma or equivalent.2. Ability to successfully complete the performance responsibilities of theposition.3. Knowledge of routine duties related to the cooking, storage, preparation andserving of food, including cleaning of the kitchen area and cookingequipment.4. Knowledge of proper planning, organization and execution of breakfast andlunch meals for kitchen operations.5. Able to understand written/electronic material, rules, regulations, and applythe material to the position.6. Customer Service is a major component to ensure that all ofstudents/families/staff of Cheshire Public Schools are welcomed in a friendly,courteous and positive manner with a smile
JOB SUMMARYThis position is responsible for filling in for the manager when the manager is unable towork. During that time of coverage a $2.00 per hour shift pay will apply. The duties ofthis position include those of food preparation, cooking, serving and storage as well asfollowing all safety/sanitation procedures. Focus on the preparation of planning, cookingand serving multiple menu options for breakfast and lunch. Lead and assist in overall dayto day operations in a high volume kitchen for the Food & Nutrition Services Program.Performing all the duties directed by the manager and Director of Food & NutritionServices in order to operate a successful school cafeteria.
PERFORMANCE DUTIES & RESPONSIBILITIESIncluded but not limited to the following:1. This position fills in for the manager when the manager is out with a $2.00 perhour shift pay increase during that coverage time.2. Assists in preparation, production, cooking and serving of food and supplies to allcustomers according to department standards.3. Serves and cooks food as directed by the program requirements set by the USDAand CSDE to meet the recipe/menu specifications.4. Assists in the supervision of the children in the serving line.5. Cleans kitchen as needed/directed.6. Washes pots, pans and other utensils by hand using correct manual dishwashingtechniques. Cleans and sanitizes all prep work station tables and serving lineareas and equipment.7. Performs cashiering duties on a point of sale system. Including handling of cashand checks as instructed by department cash handling standards.
Kitchen Lead 1 of 2
- Support managers in ordering, inventory, receiving and storing of food andsupplies according to all department and HACCP standards.9. Restocking any and all items needed during meal service and in preparation forthe next meal service.10. Maintains and follows established departmental and district policies, procedures,objectives, quality assurance program, and health and safety standards, andHACCP standards.11. Understanding and filling out all required documentation necessary for schoolmeals programs including but not limited to production records, inventory, cashhandling and HACCP.12. Follow all safety and sanitation procedures at all times.13. Encourages and facilitates cooperation, pride, and trust in working with others toachieve goals.14. Assists with training and orientation of new staff as well as cross training anyexisting staff of job tasks and procedures in the school and department.15. Knowledge of what consists of a reimbursable meal for breakfast and lunch.16. Aids in receiving, storing and serving food as directed by the manager.17. Availability for additional training and/or catering outside of assigned hours perday and required for your position and required by USDA.18. Ability to fill out all electronic and paper documents required for your positionincluding but not limited to requests for time off in frontline, Vector OnlineTraining, reimbursement forms, mileage etc.19. Performs any other duties as assigned or requested by manager or director.
PHYSICAL DEMANDS:a. Standing: (Continuous) remain standing on one's feet on hard surfaces.b. Walking: (Frequent) moving from area to area.c. Lifting: (Frequent) Raising or lowering and objects up to 50 lbs.d. Pushing/Pulling (Frequent) Exerting force upon an object to move that object tothe desired location.e. Crouching/Squatting: (Frequent) to access food and materials from floor to waistlevel or counter.f. Carrying: (Frequent) transporting an object up to 50 lbs. by hand, arm, orshoulder. Items can be from storage to area to cart or from cart to prep table.g. Climbing: (Occasional) Stairs and footstools and storeroom laddersh. Reaching: (Frequent) extending the hands and arms in any direction.i. Coordination and Balance: Using Eye/Hand/foot coordination to balance.j. Grasping/Handling: (Continuous) seizing, holding, grasping, or otherwise workingwith one's hands.k. Bending: (Frequent) picking up items, washing pots and pans, etc.l. Exposure to Extreme Temperatures: (Frequent): Freezer, Cooler, Ovens, steamtable, etc.
Occasional: 6-33% of the time Frequent: 34 - 66% of the time Continuous: 67% - 100%
EVALUATION:Annually by the Director of Food & Nutrition with Input from the Kitchen Manager.
Kitchen Lead 2 of 2
This is a general listing of duties sufficient to provide an overview of the position. It isnot meant to be a complete or comprehensive listing of all duties for which thegeneral worker is responsible for.
Kitchen Lead 2 of 2