Lead Catering - Special Diets

Nutrition Services Lead

Lead staff are responsible for monitoring and reporting the safe, sanitary, quality, economic food preparation, packing, loading, delivery and serving of meals according to National School Lunch program guidelines, Health Department rules and Nutrition Services Department protocol. May take catering orders, schedule catering based on available work force, equipment. May monitor and deliver catering.

Essential duties and responsibilities include the following. This list is meant to be representative, not exhaustive. Some incumbents may not perform all the duties listed while in other cases related duties may also be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Work as a team with other Leads in the department and with kitchen managers to assure procedures for quality, safe and sanitary meals are followed in all areas of the department.

2. Prepare special diets according to diet orders of students. As directed by Supervisor, train selected staff in the preparation and service of special diets to students.

3. Receive, write up, schedule and check on catering orders to schools. May conduct site visits for caterings. Responsible to check caterings schedule and arrangements.

4. Complete simple computer repairs at schools.

5. As directed by Supervisor, complete school site visits for adherence to department procedures, health department requirements and National School Lunch Program Regulations. Inform and train school kitchen managers about proper procedures.

6. Monitor temperature controls of school and central kitchen paperwork on a daily basis. Call schools regarding temperature control issues and report to Supervisor.

7. Assist and monitor the assembly of all types of meals using time and temperature controls. Utilize menus, production sheets, time and temperature control sheets and any forms requiring monitoring of procedures within the kitchens of the district.

8. Follow verbal instructions. Monitor food as it is being produced for appearance, temperature, packaging at regular intervals and for quality control of product such as portion control and quality on general basis.

9. Answer department phone.

10. Complete special projects of the Director of Nutrition Services, such as monitoring food consumption at schools, meal consumption times of students and other assignments.

11. At school start assist in the approval process of free and reduced lunch applications.

12. Make student meal cards and other school supplies.

13. May be required to shop for department at grocery stores.

14. Authority to stop production if food appearance, safety or sanitation standards concerns are raised about food product and call in supervisor for direction.

15. Operate foodservice equipment and cleaning equipment.

16. In a team model, delegate, instruct, and inspect others' work, as well as assuming an actual portion of the work.

17. Communicate effectively with staff, students and schools.

18. Work and assist with all phases of food staging, assembly, loading and clean up in schools and central kitchen as needed.

19. Attend and participate in regular (often weekly) meetings.

20. Practice safety and secure meal practices.

21. Requires regular and punctual attendance.

Required qualifications: Education and experience high school diploma or equivalent.

Additional requirements: Possess and maintain a valid and current Food Handler's Permit and WSNA certification. Have a history of positive evaluations.

Preferred qualifications: Serv Safe certificate required, HACCP certification. Demonstrated completed coursework in quantity foodservice, institutional management, nutrition. Experience in a production facility, working in a foodservice industry in a leadership role. National School Lunch Program experience. Member SNA, WSNA.

Condition of employment: Washington State Driver's License. Criminal background check. Current ASFSA certification. Work scheduled hours on a consistent basis.

Knowledge of: State of Washington and King County Department of Health food code. National School Lunch Program Regulations. Basic computer applications. Meal production.

Ability to: Demonstrated working knowledge of Excel and Word. Function in a calm, efficient, courteous and professional manner with staff, students and others. Work collaboratively with District staff and promote teamwork with co-workers. Direct staff and monitor time of belt and perform job responsibilities with little or no supervision. Possess good working knowledge of basic mathematics and reading. Organize and establish priorities to complete job responsibilities to meet deadlines. Demonstrate efficient meal production and monitoring staff. Direct and lead others to perform their job responsibilities at a high standard. Demonstrate the skills, knowledge and ability to meet job responsibilities and be willing to continue professional growth. Demonstrate ability to interact positively with a wide-range of temperaments and personalities. Communicate effectively verbally and in writing with supervisors, peers, students, parents and patrons in a multicultural and multiracial community. Operate a variety of modern office equipment including microcomputers and related software. Exercise good judgment and maintain confidentiality. Meet responsibilities in a punctual and reliable manner. Comply with school board policies and follow administrative procedures. Practice effective safety and security within individual work routines. Develop and maintain positive customer relations with staff and service providers. Practice ethical and professional standards of conduct including the requirements of confidentiality. Perform job responsibilities with or without reasonable accommodations.

Required knowledge, skills and abilities related to cultural competence and equity: Knowledge/awareness of own cultural identity and how this influences behavior, and desire to learn about the cultural identity of others. Ability to establish and nurture an environment that promotes cultural competence and equitable treatment of staff, students, and patrons of the District. Ability to understand and hold self and others accountable for promoting the Federal Way Public Schools' commitment to "Each Scholar: A Voice. A Dream. A Bright Future." Ability to recognize that each person is a unique individual even as we celebrate their group cultural heritage.

Physical demands: The physical demands 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 will regularly stand and walk, bend neck and back, use hands for repetitive grasping and pushing/pulling. The employee will regularly sit and use a computer screen and keyboard. The employee will occasionally be required to squat, kneel, and use hands for fine manipulation, climb stairs/ladder, lift and reach overhead, and lift/carry. The employee must constantly lift/carry up to 10 pounds and must frequently lift /carry up to 40 pounds. The employee will occasionally lift/carry a maximum of 50 lbs. The employee is occasionally required to push/pull a maximum weight of 400 pounds.

Work environment: The work 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. Position requires ability to work in low temperature environments such as walk in refrigerators or freezers, or work with food that is in a frozen or very hot state. Must have ability to maneuver self, carts and food/supplies within constrained kitchen environment with heavy equipment, tables and carts. Must be able to operate freight elevator. This position is exposure to angry, frustrated, or aggressive individuals. Position experiences inflexible deadlines and interruptions.

Work schedule: Work schedules typically involve a variety of report times from early morning hour production to late afternoon, and shifts of 8 hours per day, with occasional overtime.

Reporting relationship: This position reports to, and is evaluated by, Central Kitchen Supervisor.

Representation: Public School Employees of Washington (PSE).

Level of compensation: Nutrition Services Department on the PSE Salary schedule at Level 5.

Classification history: Created July 2018.

Disclaimer: The preceding list is not exhaustive and may be supplemented as necessary. The statements contained herein reflect general details as necessary to describe the principal functions of this job, the scope of responsibility and the level of knowledge and skills typically required, but should not be considered an all-inclusive listing of work requirements, skills or duties so classified. All personnel may be required to perform duties outside their normal responsibilities from time to time as needed. All employment open positions are made available on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or veteran status. Job descriptions are written as a representative list of the ADA essential duties performed by the entire classification. They cannot include, and are not intended to include, every possible activity and task performed by every specific employee.