Nutrition Services Site Lead - School Year 2025/2026

Nutrition Services Site LeadLocation(s): Lemon Grove Academy MiddleLemon Grove Academy Middle7:00am-3:30pm, Monday-FridayWork Year: 205 paid days per yearJOB SUMMARY: Under the direction of the Nutrition Services Supervisor or designee, performs duties in a satellite serving kitchen for the purposes of coordinating a child nutrition services operation and related activities involving preparation and serving of high quality, nutritious meals that meet the mandated nutritional standard of the National School Lunch, Breakfast and Supper programs; provides training and guidance to assigned personnel; maintains facilities in a safe and sanitary condition.ESSENTIAL DUTIES: Communicates with site administrators, staff, parents, and others in order to provide information regarding Nutrition Services operations. Confers with the supervisor regarding department needs, conditions, and menu changes in order to maintain established food quality standards related to taste, appearance, and good nutrition, and federal/state standards. Coordinates and participates in food service operations including the preparation, reheating, baking, serving, and selling of food items to meet student needs at an assigned school site(s); assures kitchen, cafeteria, and serving functions comply with safety and sanitation regulations and established policies and procedures. Orders food and supplies, and monitors inventory to ensure the availability of items. Trains and communicates work assignments to assigned personnel; supports employee duties and oversees work to assure accuracy, completeness, and compliance with established requirements; and provides input. Maintains daily nutritional (e.g., menu production) and cash records. Coordinates activities and guides personnel to assure food service facilities, equipment, and utensils are maintained in a clean and sanitary condition; inspects and reviews all foods, supplies, food preparation, and serving areas to assure compliance with health and safety standards. NON-ESSENTIAL FUNCTIONS: Attends meetings (i.e., in-service training, CNS meetings, etc.) in order to receive and/or convey information. Performs other job related duties as assigned. JOB REQUIREMENTS: KNOWLEDGE OF: Methods of preparing, cooking, baking, and serving foods in large quantities. Methods of adjusting and extending recipes and proper substitutions. Sanitation and safety practices related to preparing, handling, and serving food. Quality and portion control techniques. General nutrition, food values, food combinations, economical substitutions, and menu planning. Oral and written communication skills. Principles of training. Applicable laws, codes, regulations, policies, and procedures. Operation of a computer and assigned software. Inventory practices and procedures including storage and rotation of perishable food. Mathematic calculations and cashiering skills. Record-keeping and report preparation. ABILITY TO: Prepare attractive, appetizing, and nutritious meals for students and staff. Follow and assure compliance with health and sanitation requirements including HACCP. Assure food service facilities, equipment and utensils are maintained in a clean and sanitary condition. Operate standard kitchen equipment safely and efficiently. Conduct daily inventories and order appropriate amounts of food items and supplies. Meet deadlines by setting priorities, coordinating work, and adapting to constant changes and interruptions in a given time. Perform basic math, including calculations using fractions, percentages, and/or ratios. Determine appropriate quantities of food items to meet student needs. Oversee food service cashiering functions and account for related transactions. Accept change and direction. Work independently with little direction. Establish and maintain cooperative and effective working relationships with others. Apply and explain laws, rules, regulations, policies, and procedures. Operate standard office equipment including assigned software applications. Work amicably with the public, administration, teachers, pupils, and fellow employees. Train and communicate work assignments to assigned staff. Make independent judgments based on common sense. Maintain and prepare accurate records. Understand and carry out oral and written instructions. Maintain student confidentiality. Ability to communicate effectively and carry out oral and written instructions. EDUCATION AND EXPERIENCE: Any combination equivalent to graduation from high school and one year of increasingly responsible experience in the preparation, cooking, and serving of food in large quantities. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Food Manager's Certificate. Criminal Justice Fingerprint Clearance. Pre-Employment Physical and Drug Screen. Negative TB test result. CONTINUING EDUCATION/TRAINING: Maintain Certification(s). State mandated training, as required. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Extreme temperature fluctuations. PHYSICAL DEMANDS: With or without reasonable accommodations Dexterity of hands and fingers to operate kitchen utensils and equipment. Vision to see within the normal range. Frequently bending at the waist, kneeling, or crouching. Frequently reaching overhead, above the shoulders, and horizontally. Standing and walking for extended periods of time. Individually lifting a maximum of 30 lbs; greater than 30 lbs requires assisted lifting from other staff member. Frequent stooping, kneeling, crouching, and/or crawling. Hearing and speaking to exchange information. HAZARDS: Exposure to cleaning chemicals, fumes, and hazardous materials. Exposure to knives, slicers, and other sharp objects. Exposure to very hot foods, equipment, and metal objects. Board Approved: October 10, 2023