City and County of San Francisco

Under general direction, is responsible for coordinating Elementary or Secondary school lunchroom; leads and participates in meal preparation activities, including heating fully prepackaged meals, assembling and heating menu items not fully prepackaged and performing other phases of quantity food preparation according to approved menus; oversees maintenance of lunchroom and equipment; and performs related duties as required.

The Lead Student Nutrition Worker classification is responsible for coordinating Elementary or Secondary school lunchrooms, leading the work of 2615 Student Nutrition Workers and performing a variety of culinary activities in the areas of food preparation, lunchroom and equipment maintenance and providing services to staff, students and faculty. This class is distinguished from the lower class of 2615 Student Nutrition Worker in that this class has lead worker responsibilities in coordinating, delegating and assigning school lunchroom work activities.

Provides lead direction, guidance and oversight to 2615 Student Nutrition Worker.

According to Civil Service Commission Rule 109, the duties specified below are representative of the range of duties assigned to this job code/class and are not intended to be an inclusive list.

1. Assigns, instructs, and participates in the work of 2615 Student Nutrition Workers, in following prescribed menus to meet nutritional needs of children with modifications in allowable food quantities; assists in training regarding equipment use, food preparation, and point of sale computers as appropriate.

2. Maintains Student Nutrition Program compliance with all federal, state, and local guidelines. Follows the collection and recording procedures approved for point of service at the school. Identifies reimbursable meals on the serving line. Maintains confidentiality of students receiving free or reduced price meals.

3. Communicates with site staff, parents, students, and food services at assigned site; including distribution of student account information and written policies and procedures.

4. Provides food preparation and customer service needs for reimbursable meal menus, milk sales and all assigned site functions. Follows prescribed menus and recipes.

5. Maintains high quality food standards with emphasis on the goal that foods are appetizing, appealing, and high in nutritive value for assigned site.

6. Maintains high customer service and communication standards, including written, oral, and electronic communication via e-mail.

7. Maintains high food safety and sanitation standards.  Must utilize first-in-first-out (FIFO) inventory management system.

8. Closely monitors computer at meal times to ensure accuracy of all transactions.  Operates Point of Sale system, including: turning on computer/restarting as requested by technical support; opening foodservice software program and logging in; opening till for meal service; ensuring accuracy of all transactions; posting payments to student accounts; enter cash totals into computer; prepare cash for bank deposit and record in computer; enter items received into computer; run automated reports to tabulate meal totals; verify all computers have sent data to manager machine by running appropriate automated reports.  Secondary School assignments also maintain production and receiving records and accurate inventory in Point of Sale Terminal; including entering daily updates and results of monthly physical inventories.

9. Maintains accurate records in compliance with federal, state, and local regulations. Maintains and completes required forms and records accurately, as assigned by supervisor.

10. Attends and participates in meetings as required.

11. Monitors staffing needs at site and coordinates with central Student Nutrition Services.

12. Requisitions and monitors food and supplies for assigned site within the established guides for meeting district menu compliance and projected food costs.

13. Calls for substitutes when needed.

14. Performs related duties as assigned.

Knowledge of: Approved food handling practices, food preparation and use of cafeteria equipment; food and supply ordering, receiving and inventory control.Skills to operate: Basic office equipment including computer, peripherals, telephone.

Ability and Skill to: Do the various tasks of a kitchen as well as be able to oversee and train  2615 Student Nutrition Workers in doing required food service tasks; keep records as required; meet work schedules and time lines, and to work under pressure of deadlines and interruptions; work cooperatively with others; and understand and carry out oral and written directions.

Education:
Requires possession of high school diploma or equivalent.

Experience:
One (1) year of routine kitchen work experience including use of a computer and point of sales software. 

License and Certification: 
Requires possession and maintenance of a current Food Safety certification.

Must be able to lift 50 pounds.

All City and County of San Francisco employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the City requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker-related training as assigned, and to return to work as ordered in the event of an emergency.