POSITION TITLE

3321 FNS LEAD ASSOCIATE 10 MONTH                                                             

GENERAL DEFINITION AND CONDITIONS OF WORK

This position assists the School Nutrition Manager in overseeing the daily operations of the kitchen and cafeteria to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel; managing daily cash register operations and deposits to the bank; completing daily reports; and conducting inventories.

Work environment is primarily inside, where the noise and temperature levels are moderate. The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance. Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.

ESSENTIAL FUNCTIONS/TYPICAL TASKS

This position description is not intended to be an exhaustive list of all duties, knowledge or skills associated with 

• Prepares breakfast, lunch and snacks items for students, according to recipes.


• Serves meals and operates the register.


• Ability to enter Bulk Entry in Titan.


• Ability to enter Inventory in Titan.


• Oversees the cleanliness of the kitchen.


• Counts money and completes paper work for bank deposits and production records.


• Orders food, produce, and milk online.


• Cleans and restocks supplies.


• Organizes the kitchen, stock room, freezer and refrigerator.


• Interacts with teachers, students and parents.


• Assists teachers, parents and children with lunch accounts, as needed.


• Assists kitchen staff, giving advice and assistance, as needed.


• Assists the Nutrition Menu Planner and manages staff, as needed.


• Responsible for general office duties, including but not limited to bookkeeping, daily

            deposit, phone calls, etc.

• Maintains a clean and neat appearance, appropriate to position.


• Adheres to guidelines of confidentiality as outlined in federal and state laws and School


• Board Policies and Procedures.


• Maintains a record of appropriate attendance and punctuality of 95% or higher.


• Serves as an optimal role model for students, colleagues and the general public.


• Works in close harmony with colleagues, supervisors, and co-workers.


• Complies with all District and School policies and regulations.


• Pursues professional growth activities.


• Performs other related duties as required/assigned.

Note:  The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of institutional food service procedures, practices and equipment.


• Knowledge of food quality, values and special dietary requirements.


• Knowledge of kitchen sanitation and safety measures.


• Knowledge of computer skills (Windows, Excel, Google Products and Word Processing)

            and accounting skills and experience.

• Ability to demonstrate effective time management and organizational skills.


• Ability to use oral and written communication skills and thorough knowledge of

            grammar and usage.

• Ability to adapt to change and maintain flexibility.


• Ability to address criticism in an appropriate manner and develop constructive

            outcomes.

• Ability to assume leadership in pursuing the goals of the School Nutrition Department.


• Ability to establish and maintain positive relationships with colleagues, students, and

            other school staff.

• Ability to operate and train staff on all kitchen, point of sale and office equipment.

EDUCATION AND EXPERIENCE

High School Diploma or its equivalent required. Preferred two (2) years of professional job related experience. Possession of a ServSafe Certification required, or ability to obtain.

FLSA STATUS

Non-Exempt

AA/EOE STATEMENT

This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, or national origin.