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.