DEFINITION
Under direction of the Director of Food Services, organize and coordinate the preparation and distribution of food items from the central kitchen to school sites; prepare and maintain a variety of records and reports; train and provide work direction to assigned personnel.
DISTINGUISHING CHARACTERISTICS
Child Nutrition Lead oversees all aspects of the organization, coordinates the preparation and distribution from the central kitchen and monitors the food service operation at the school sites.
EXAMPLES OF DUTIES
- Coordinate and organize the preparation and service of food items in Central Kitchen and school sites.
- Determine number of lunches and quantities of supplies needed by school kitchens.
- Place orders with vendors.
- Receive and compile daily production sheets from schools; reconcile meals served with food used.
- Assure compliance with health and safety regulations and standards of sanitation.
- Establish production schedules and assure that food and supply deliveries are made in a timely manner.
- Recommend changes in routine and equipment to improve the overall program.
- Assist in menu planning and developing recipes as requested.
- Assure that prepared foods met government standards of nutrition.
- Prepare, maintain and reconcile records related to the National School Lunch Program.
- Communicate with site personnel in monitoring all phases of the food services operation.
- Coordinate, schedule and assure delivery of meals and supplies according to time lines.
- Travel to school sites to observe operations, provide assistance and work to resolve problems.
- Assure that food service personnel possess valid Food Handler’s Certificates.
- Administer food handler’s examination.
- Establish and prepare efficient schedules in preparing, packaging, serving and delivering large quantities of food.
- Work with and around hazardous materials.
- May be required to participate in emergency clean up of hazardous material spills.
- Train and provide work direction to others.
- Maintain accurate records and prepare reports.
- Plan and coordinate meals for special programs.
- Assist with special events and projects as assigned.
- Provide input to performance evaluations as needed.
- Assist in the central kitchen as needed to meet production and transport schedules.
- Perform the duties of the Director of Food Service in the Director’s absence or as assigned.
- Perform related duties as assigned.
QUALIFICATIONS GUIDE
Knowledge of:
- Procedures, methods, techniques and equipment used in preparing, cooking and serving large quantities of food in a central facility.
- Laws and regulations relating to the preparation, serving and storage of food in educational institutions.
- Operation and minor maintenance of commercial kitchen equipment.
- Recordkeeping techniques.
- Rules, regulations and eligibility requirements of the National School Lunch Program.
- Menu planning and nutritional needs of school-aged children.
- Procedures, methods, techniques and equipment used in transporting bulk food from a central facility to satellite locations.
- Sanitation and safety regulations related to quantity food preparation in California.
- Principles of training and providing work direction.
10.Proper handling techniques of hazardous materials
Ability to:
- Establish and prepare efficient schedules in preparing, packaging, serving and delivering large quantities of food.
- Train and provide work direction to others.
- Maintain accurate records and prepare reports.
- Understand, carry out and give oral and written instructions.
- Establish and maintain cooperative and effective working relationships with others.
- Assure compliance with a variety of rules, regulations, requirements and restrictions related to health, safety and sanitation in a school food service program.
- Lift objects weighing up to 40 pounds
- Administer Food Handler’s Certificate.
- Work independently with minimum supervision following established procedures.
Training and Experience:
Any combination equivalent to graduation from high school supplemented by completion of college-level courses in supervision, nutrition, health and safety and food management and five years of food service experience in quantity food preparation.
Licenses:
Possession of a valid Food Handler’s Managers/Trainers Certificate issued by the County Department of Health. Possession of a valid California driver’s license.
Working Conditions:
Central Kitchen environment; subject to temperature extremes, standing for long periods, heavy lifting, loud noises and subject to travel from site to site to conduct work.
ATTACHMENTS: MUST UPLOAD REQUIRED FOOD HANDLER'S MANAGERS/TRAINERS CERTIFICATION AND/OR LICENSES FOR APPLICATION TO BE CONSIDERED COMPLETE.
Work Year
6:00 am-2:30 pm/8 hrs./12 months
Salary Classification: 28.5
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