Department:  Nutrition Services Services

Accountable To: Nutrition Services Manager   

FLSA Status:  Non-Exempt      

Grade: 4345

      

 

Creation/Revision Date:   July 10, 2019

 

Summary: The Nutrition Services Unit Leader's responsibilities, under the direction of the Kitchen Manager, is to oversee operations of the production kitchen including food preparation, coordinating the work of the kitchen staff, and completing daily paperwork.

 

 

Essential Functions:

 

• Follows standardized operating procedures, standardized recipes, menu notes, and production plans.
• Performs cleanup to include, but not limited to, dishwashing, cleaning tables and preparation areas, cleaning equipment and appliances, taking apart and reassembling equipment, and disposing of unsalvageable food, and removing garbage from the kitchen.  
• Practices safe food handling according to HACCP, Maricopa County Health Department, and WESD Nutrition Services Standard Operating Procedures.
• Completes production records, HACCP logs, and equipment temperature logs daily.
• Assists food service managers in various tasks such as taking inventory and assisting in putting away weekly food deliveries.
• Obtains the required hours of Professional Standard training as required by USDA for National School Meal Programs.
• Performs other duties of a similar nature or level.

Required Qualifications:

 

To be eligible for this position, an applicant must meet the following required qualifications.  Verification of these required qualifications is necessary.

 

• Valid Food Employee Certificate
• High School Diploma or equivalent (G.E.D.)

 

Preferred Qualifications:

 

It is preferred that the applicant possesses the following preferred qualifications; however, the following qualifications are not required to be eligible for this position.

 

• One year of Food Service experience

 

Knowledge and Skills Required:

 

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily.  The qualifications for this job description 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. 

 

Skills required, but not limited to, for this position include:

 

• Knowing appropriate food preparation techniques;
• Working rapidly and efficiently in performing job duties;
• Understanding use and care of food service equipment;
• Computing basic mathematics including money and food measurement conversions;
• Read and write in English
• Knowing National school meal requirements;
• Knowing food safety and HACCP procedures;
• Engaging and encouraging communication skills while interacting with supervisors, staff, students, etc. to exchange information.

 

 

Physical Requirements: 

 

The physical requirements 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.

 

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms; stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 100 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception, and the Ability to adjust focus.

 

Working Conditions: 

 

The working environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this Job, the employee is regularly exposed to wet or humid conditions (non-weather) and toxic or caustic chemicals. The employee is frequently exposed to work near moving mechanical parts; fumes or airborne particles; extreme cold (non-weather); extreme heat (non-weather) and risk of electrical shock. The employee is occasionally exposed to work in high, precarious places and outdoor weather conditions.  The noise level in the work environment is usually loud.