TSS/193 day contract
Monday-Friday
8 hours daily
Pay Column M: $20.31/hourly
Job Description
Laramie County School District #1
Production Lead
Purpose Statement
The job of Production Lead is done for the purpose/s of providing support to the food service activities at assigned location(s) with specific responsibilities for overseeing food service production in order to meet the mandated nutritional needs of students; ensuring proper transport and availability of food service items to a variety of sites; providing written support to convey information; and complying with mandated health standards.
This Job reports to Assigned Supervisor
Essential Functions
Coordinates staff schedules for the purpose of ensuring adequate staff coverage for both the production kitchen and satellite kitchens.
Directs the transport and delivery of hot and cold food items for the purpose of ensuring availability of food items in accordance with site requirements.
Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste of food items.
Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
Participates in department meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Prepares a variety of documentation (e.g. transportation logs, meal counts by site, reconciliation reports, time sheets, etc.) for the purpose of providing written support, conveying information, and/or ensuring adherence to local, state, and federal regulations.
Trains assigned staff (e.g. food preparation, health standards, sanitation, methods, etc.) for the purpose of addressing nutritional service requirements in compliance with established guidelines.
Other Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge and Abilities
SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a wide diversity of individuals; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; leading, guiding, and/or coordinating others; monitoring food orders . Utilization of some resources from other work units may be required to perform the job''s functions. There is a continual opportunity to impact the organization's services.
Work Environment
The usual and customary methods of performing the job''s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 20% sitting, 30% walking, 50% standing. The job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness.
Experience: Job related experience with increasing levels of responsibility is required.
Education: Targeted, job related education with study in job-related area.
Clearances: Criminal Background Clearance
Required Testing: None Specified
Certificates and Licenses: ServSafe certificate within 3 months of employment.
Continuing Education./Training: Maintains Certificates and/or Licenses
FLSA Status: Non Exempt
Salary Grade M