Food Service - Lead Main Dish

Description: Lead Main Dish. Class 1, 6.5 hrs./day, 176 days/yr.

QUALIFICATIONS

Requires the following (or equivalent qualifications): Must possess a high school diploma or GED Completion of or ability to complete Short Course I Completion of or ability to complete Sanitation Course One year experience in home cooking or institutional cooking POSITION PURPOSE Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness.

To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees DEMONSTRATED SKILLS AND ABILITIES Ability to follow oral and/or written directions or instructions Ability to relate with students, public, and other employees in a positive manner Ability to operate tools and equipment as assigned Ability to keep tools and equipment clean and in working order Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks Ability to read and follow standardized recipes and perform calculations for recipes Ability to maintain routine records, prepare routine reports, and perform mathematical calculations Knowledge of weights and measures and ability to properly measure ingredients Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations PERFORMANCE ACCOUNTABILITIES Maintain strict confidentiality while performing position duties in an ethical manner.

Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations. Maintain safety regulations at all times. Maintain work area in a clean and sanitary manner following approved procedures. Maintain records as necessary to forecast quantities needed.

Organize work so production schedule is met. Prepare main dish and other items including soups following standardized recipes. Monitor temperature of food on serving lines. Maintain proper temperature of food at all times. Maintain data and records necessary for production records. Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes.

Supply serving lines during serving periods. Properly store leftover food and assist with storage of supplies. Work in pots and pans area as assigned. Notify manager of supplies needed. Notify manager when equipment needs maintenance or repair. Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment.

Perform other duties as assigned.