Job Description

Under the supervision of the Food Services Manager, the lead assistant is responsible for all the phases of food preparation and serving. The Lead Assistant assumes the duties of the Food Services Manager in his/her absence.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

· Prepares and serves food

· Assists in maintaining sanitation of the kitchen

· Follows rules of safety and safe food handling

· Establishes and maintains cordial relations with co-workers, students, and staff.

· Works in an efficient, sanitary, and safe manner

· Measures ingredients, mixes, slices, grinds, chops, and grates a variety of foods

· Operates commercial type of food service equipment, such as mixers, meat slicers, steamers, and ovens

· Participates in menu planning as needed

· Assists in inventory control and the ordering of foods, supplies, and materials

· Maintains confidentiality of food service and school related information

· Washes and scours pots, pans, and other equipment, and stores cooking utensils, cleans preparation surfaces, kitchen equipment, and floors

· Oversees and participates in the wrapping, packaging, and counting of food portions.

· Assists in the daily business operation of receiving, storing, and recordkeeping of prepared food to students and staff

· Maintains records and prepares reports as required

· Ability to carry out oral and written directions

· Assists in the maintenance of the food service facility and any related work

· Performs other job related duties as assigned

Supervisory Responsibilities

None

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

· Minimum educational level is a high school diploma of a GED certificate

· Some experience in food preparation

· A minimum of 2 years experience in the elementary/high school food service industry

· Knowledge of methods of preparing and cooking foods in large quantities

· Knowledge of the principles and methods of quantity food preparation, serving, and storage.

· Care and use of standard food service appliances.

· Knowledge of sanitation and safety procedures related to food service and kitchen maintenance.

· Knowledge and understanding of Ohio Department of Education food preparation and nutrition guidelines.

· National School Lunch Program Basic Training Certificate

Working Conditions

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

· Can tolerate continuous standing, walking, bending and moderate lifting

· Is physically able to lift up to 50 pounds occasionally

· Possess the physical stamina to withstand temperature variances common to food service facilities

· Dexterity of hands and fingers to operate food service appliances

Work Environment

· Food service facility/kitchen

Job Type: Full-time

Pay: $16.00 - $18.00 per hour

Shift:

• 8 hour shift
• Morning shift

Work Location: In person

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