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.
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
• Oversee and participate in the operation of the satellite kitchen at an assigned elementary school site; determine appropriate quantities of food items to meet student needs; assure related food service activities comply with established safety and sanitation requirements
• Prepare and serve hot and cold food items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; heat, arrange and distribute food items according to established procedures and portion control standards
• Oversee and participate in maintaining satellite kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, food containers and food service equipment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned; observe and enforce health and sanitation requirements
• 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; order, pick up, inspect, receive, store and rotate food items and supplies as directed; stock bins with food supplies; conduct daily inventories as directed, and arrange for adjustments in deliveries if necessary
• 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
OTHER DUTIES:
Perform related duties as assigned