1 jobs found

BASIC FUNCTION: Under the direction of an assigned supervisor, oversee and participate in the operation of the satellite kitchen at an assigned elementary or middle school site; prepare and serve hot and cold food items; maintain satellite kitchen facilities and equipment in a clean and sanitary condition; perform cashiering duties; lead, train, and provide work direction and guidance to Nutrition Services staff; may also work in the central kitchen to assist in preparing and packaging meals for transport to assigned satellite location(s). DISTINGUISHING CHARACTERISTICS: Incumbents in the Nutrition Services Satellite Operator I classification are responsible for the operations, food service, and staff assigned to an elementary and middle school serving kitchen site. Incumbents in the Nutrition Services Satellite Operator II operate a high school serving kitchen requiring food cooking and preparation with a more diverse menu and a larger staff. ESSENTIAL DUTIES: • Oversee and participate in the operation of the satellite kitchen at an assigned elementary school site • Prepare and serve hot and cold food items • Oversee and participate in maintaining satellite kitchen facilities and equipment in a clean and sanitary condition • Lead, train, and provide work direction and guidance to Nutrition Services staff; assign staff duties and review work for accuracy and completeness; • Prepare food and beverages for sale; count and set up plates, trays, and utensils; stock condiments, food items, and paper goods, etc. • Perform cashiering duties; count money and make correct change; prepare, balance and verify cash drawers; review and verify receipts; prepare bank deposits as directed • Operate standard food service equipment such as ovens, warmers, and food service machines • Communicate with students and staff as well as supervisors to exchange information and resolve issues or concerns • Serve food to students and staff according to specified time schedules • Maintain a variety of records related to food items, inventory, sales, and assigned activities; prepare routine food service reports   KNOWLEDGE OF/ABILITY TO: School food service operations Quantity of food preparation including assembling and heating food items and ingredients Sanitation and safety practices related to preparing, handling, and serving food Methods, equipment, and techniques used in large-quantity food assembly Oral and written communication skills Interpersonal skills Principles of training and providing work direction Health and safety regulations Inventory practices and procedures Portion control techniques Storage and rotation of perishable food Mathematic calculations and cashiering skills Proper lifting techniques Record-keeping techniques