Floating Kitchen Lead

Our Floating Kitchen leads help oversee and participate in food service operations including the preparation, serving and selling of food items to meet students' needs at their assigned school site. They assist in maintaining records and must be able to operate a computer and assigned software. A schedule will be established as their location can depend on the staffing needs of the department on any given day.

Shift Days / Hours: Monday - Friday - 6:00 - 2:30

Position reports to: Nutrition Director

Hourly Rate: $19.47 - $21.27 (Based on Experience)

Essential Functions

• Capable of leading staff in preparation, serving and cooking all food based on set menusEstimates food preparation amounts and adjusts recipes, if required for the purpose of meeting projected meal requirements and minimizing waste
• Ensures that prepared foods meet the flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff
• Inspects food items, work areas, etc. (e.g. personal hygiene, proper food temperatures, etc.) for the purpose of preventing cross contamination of food borne illnesses
• Loads carts, food warmers, trays, etc. for the purpose of ensuring that food and/or beverage items are available for transporting to other sites if needed
• Maintains inventory of dry storage, refrigerated and frozen food, condiments, etc. for the purpose of ensuring availability of items
• Orders food and supplies from vendors for the purpose of ensuring the availability of product for serving customers
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions
• Assist in reconciling student/staff payments for food items
• Oversee kitchen staff and working environment for the purpose of ensuring safe, efficient and sanitary working conditions
• Prepares cafeteria food items and/or catering items (including cooking and/or baking) for on-site or remote locations for the purpose of ensuring availability of food service at alternate sites and/or activities when requested by the Nutrition Director
• Prepares documentation and/or reports (e.g. daily meal counts, Menu-Production Worksheets, Transport Sheets, inventory, etc.) for the purpose of providing an up-to-date reference and audit trail for compliance
• Checks in all food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements
• Serves a la carte food and beverage items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel
• Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others
• Assists other personnel for the purpose of supporting them in the completion of their work activities
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or directing to other

AA/EOE