Food Service Lead (7.25 hours)

Our Food Service program is seeking a Food Service Lead for our Black Creek Elementary and Middle School location. The hours are 7.25 hours per day. This position is per the school calendar.

Position Description:

The Food Service Lead must have a High School diploma or GED, food preparation service or training, and possess or be eligible to complete the ServSafe Certification and/or current Wisconsin Food Manager Certification.

The Food Service Lead is responsible for the daily operation of the kitchen, including food preparation, maintaining computerized meal/milk accounts, personnel management and verifying meal accountability at point of service. The Food Service Lead organizes and schedules tasks so that students are served nutritious, safe and aesthetically pleasing meals in a timely manner, and maintains a clean, safe work environment.

Hours/Benefits: The Food Service Lead works on all days that students are in session, and potentially some additional days of training or administrative work before/after the school year. They are eligible for health, dental, and life insurance and inclusion in the Wisconsin Retirement System on a prorated scale.

Performance Responsibilities:

• Follows work schedule established by the Director of Food Service. Integrates assigned food preparation, serving line set up, and/or cleaning tasks with point of service and computer responsibilities.
• Maintains high standards of food quality and appearance.
• Follows established portion control measures to control food costs and assures compliance with United States Department of Agriculture (USDA) requirements at the point of service.
• Completes work assignments in a timely manner.
• Follows Standards Of Safety in receiving, preparing, serving, cooling, and storing food. Complies with Wisconsin Food Code and Hazard Analysis Critical Control Points (HACCP) protocol.
• Maintains a clean and sanitary work station. Follows established schedule and standard procedures for cleaning equipment, utensils, and work area. Follows procedures to maintain effective insect and rodent control.
• Maintains high standards of personal hygiene, and follows dress code, glove, and hand washing protocol.
• Operates all equipment according to manufacturer's directions with emphasis given to safety guidelines. Notifies the Director of Food Service of any malfunction, damage, or loss of equipment. Check hot holding equipment, ovens, and microwaves to make sure equipment is empty before turning on.
• Ensures hot holding equipment, ovens, and microwaves are empty and turned off before leaving for the day.
• Controls food and supply inventory, including completing physical inventory as required, and dating and rotating stock. Dates and labels all food for storage according to HACCP protocol.
• Attends job-related training classes and workshops.
• Remains free of any alcohol or illegal substance in the workplace in compliance with Board policies throughout his/her employment in the District.
• Performs any other related duties as assigned by an administrator.