AREA: FOOD SERVICES Summary Class Code: 7232
LOCAL DISTRICT CLASSIFICATION PLAN
SUMMARY CLASS TITLE: LEAD FOOD SERVICE ASSISTANT I
BASIC FUNCTION:
Plan, organize and lead food service operation at an assigned school site; train, assign and provide work direction to assigned personnel.
DISTINGUISHING CHARACTERISTICS:
Lead Food Service Assistant I incumbents lead food services operations a single assigned school site. Lead Food Service Assistant II incumbents lead complex operations and activities of a central kitchen and plan food service transportation to District school sites or supervise the activities of a large school district food service operation.
REPRESENTATIVE DUTIES:
- Plan, organize and lead food service operations at an assigned school site; assure the serving and storage of food is in accordance with established guidelines and procedures.
- Oversee serving of meals to students, teachers and other staff; participate in food serving and preparation as needed; assure compliance with serving size requirements.
- Prepare work schedules and assign duties for assigned personnel; train and provide work direction.
- Operates point of service system to ensure accurate meal counting and claiming of meals.
- Assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.
- Prepare and maintain a variety of reports and records including inventory, requisitions, daily reports and production sheets.
- Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; utilize proper methods of storing foods.
- Confer with supervisor regarding cafeteria needs, conditions and menu changes.
- Operate a variety of equipment and machines used in a school cafeteria, including cash register, slicer, chopper, mixer, oven and others as required.
- Attend meetings related to food service operations and activities.
- Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits; prepare daily report of meals served.
- Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- Basic operations of a school cafeteria.
- Principles and methods of quantity food service preparation, serving and storage.
- Standard kitchen equipment, utensils and measurements.
- Methods of computing food quantities required by weekly or monthly menus.
- Sanitation and safety practices related to transporting and serving food.
- Principles of nutrition.
- Record-keeping techniques.
LEAD FOOD SERVICE ASSISTANT I – continued Page 2
KNOWLEDGE OF: continued
- Principles of and providing work direction.
- Interpersonal skills using tact, patience and courtesy.
ABILITY TO:
- Plan, organize and oversee food service operations at an assigned school site.
- Estimate food quantities and requisition proper amounts for economical food service.
- Prepare nutritious and appetizing food in quantity as necessary.
- Operate a computer if necessary.
- Operate standard cafeteria equipment and appliances.
- Maintain records and prepare reports.
- Add, subtract, multiply and divide quickly and accurately.
- Operate a cash register and make change accurately
- Understand and follow oral and written directions.
- Work independently with little direction.
- Establish and maintain cooperative and effective working relationships with others.
- Meet schedules and time lines.
- Train and provide work direction to others.
- Communicate effectively both orally and in writing.
- Lift heavy objects.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma, G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and two years food service experience.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.
|