Virginia Staffing
Job Title
Under general supervision, this position is responsible for directing the preparation, cooking, and serving of nutritious meals for large groups. Reports directly to the School Nutrition Administrator. Essential Job Functions
Leads and participates in the preparation and cooking of meals in accordance with established menus, recipes, and USDA school nutrition program guidelines. Monitors food quality, presentation, and portions to ensure meals meet USDA school nutrition standards. Collaborates with the School Nutrition Administrator on menu planning. Supervises and trains kitchen staff, assigns duties, and ensures adherence to food safety, food preparation, cleaning, and serving and sanitation procedures. Schedules kitchen coverage to ensure proper staffing for meal service. Receives, inspects, verifies, and stocks food deliveries; ensures proper storage and inventory rotation. Orders food and kitchen supplies in accordance with program needs and assists in forecasting quantities and costs. Maintains accurate records of inventory, meal counts, and supply usage. Inspects equipment and work areas to ensure compliance with operational, cleanliness, and safety standards. Maintains safety and security of the kitchen area; restricts access to utensils and equipment; ensures all items are properly secured and accounted for at the end of each shift. Cleans and sanitizes kitchen surfaces, appliances, utensils, and dining areas in accordance with health department regulations. Performs other duties as assigned. Performance Standard
Employees at all levels are expected to effectively work together to meet the needs of the community and the organization through work behaviors demonstrating the City's Values. Employees are also expected to lead by example and demonstrate the highest level of ethics. Required Knowledge
Kitchen Management - Knowledge of food service operations, practices, procedures and administration. Knowledge of general kitchen equipment, following menus and recipes, and quality assurance methods in a high-volume kitchen. Cleaning and Sanitation - Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas. Customer Service Considerable knowledge of principles and processes for providing customer service. This includes setting and meeting quality standards for services, and evaluation of customer satisfaction. USDA School Lunch Program - General knowledge of USDA regulations pertaining to participation in the Federal school breakfast and lunch programs. Required Skills
Food Preparation - Prepares, cooks, and serves meals in large quantities while following established recipes, portion standards, and safety guidelines. Computer Skills - Utilizes a personal computer with word processing, spreadsheet, and related software to effectively complete a variety of administrative tasks with reasonable speed and accuracy. Interpersonal Relationships - Develops and maintains cooperative and professional relationships with employees and all levels of management to include representatives from other departments and organizations. Time Management - Plans and organizes daily work routine. Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Implements work activities in accordance with priorities and estimated schedules. Required Abilities
Training - Demonstrated ability to train on the preparation, cooking and serving of food. Judgment/Decision Making - Ability to use logic and reasoning to understand, analyze, and evaluate situations and exercise good judgment to make appropriate decisions. Communication - Ability to communicate ideas and proposals verbally and in writing effectively so others will understand, to include the preparation of detailed reports which include numerical information and statistics. Ability to listen and understand information and ideas being presented verbally and in writing. Critical Thinking - Ability to analyze and interpret information and data to ensure compliance with all applicable Federal, State, and Local laws. Accounting and Budgeting - Ability to perform arithmetic, algebraic, and statistical applications to perform purchasing and financial transactions. Education and Experience
Requires any combination of education and experience equivalent to a high school diploma and 2-3 years of responsible lead or supervisory experience in food service in an institutional setting. Additional Requirements
An acceptable comprehensive background investigation to include a local, state, and sex offender criminal history check as well as FBI Fingerprinting. This position requires pre-employment medical evaluation, PPD and substance abuse testing and is subject to random alcohol and controlled substance testing. Individuals in this job classification cannot be listed as having a founded child abuse or neglect complaint. Requires certification as a Food Service Handler within 30 days of employment. Physical Requirements
Requires the ability to exert light to moderate physical effort in light to moderate work. Some combination of climbing and balancing, stooping, kneeling, and crouching, as well as extended periods standing. Some lifting to include overhead lifting, carrying, pushing and/or pulling moderately heavy objects and materials (20-50 pounds). Tasks may involve extended periods of time at keyboard or workstation. Sensory Requirements
Some tasks require the ability to perceive and discriminate sounds and visual cues or signals. Some tasks require the ability to communicate orally. Environmental Exposures
Performance of essential functions may require exposure to adverse environmental conditions, such as, sharp objects, heat, potential food-born disease, use of heavy appliances, and use of cleaning chemicals.
Under general supervision, this position is responsible for directing the preparation, cooking, and serving of nutritious meals for large groups. Reports directly to the School Nutrition Administrator. Essential Job Functions
Leads and participates in the preparation and cooking of meals in accordance with established menus, recipes, and USDA school nutrition program guidelines. Monitors food quality, presentation, and portions to ensure meals meet USDA school nutrition standards. Collaborates with the School Nutrition Administrator on menu planning. Supervises and trains kitchen staff, assigns duties, and ensures adherence to food safety, food preparation, cleaning, and serving and sanitation procedures. Schedules kitchen coverage to ensure proper staffing for meal service. Receives, inspects, verifies, and stocks food deliveries; ensures proper storage and inventory rotation. Orders food and kitchen supplies in accordance with program needs and assists in forecasting quantities and costs. Maintains accurate records of inventory, meal counts, and supply usage. Inspects equipment and work areas to ensure compliance with operational, cleanliness, and safety standards. Maintains safety and security of the kitchen area; restricts access to utensils and equipment; ensures all items are properly secured and accounted for at the end of each shift. Cleans and sanitizes kitchen surfaces, appliances, utensils, and dining areas in accordance with health department regulations. Performs other duties as assigned. Performance Standard
Employees at all levels are expected to effectively work together to meet the needs of the community and the organization through work behaviors demonstrating the City's Values. Employees are also expected to lead by example and demonstrate the highest level of ethics. Required Knowledge
Kitchen Management - Knowledge of food service operations, practices, procedures and administration. Knowledge of general kitchen equipment, following menus and recipes, and quality assurance methods in a high-volume kitchen. Cleaning and Sanitation - Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas. Customer Service Considerable knowledge of principles and processes for providing customer service. This includes setting and meeting quality standards for services, and evaluation of customer satisfaction. USDA School Lunch Program - General knowledge of USDA regulations pertaining to participation in the Federal school breakfast and lunch programs. Required Skills
Food Preparation - Prepares, cooks, and serves meals in large quantities while following established recipes, portion standards, and safety guidelines. Computer Skills - Utilizes a personal computer with word processing, spreadsheet, and related software to effectively complete a variety of administrative tasks with reasonable speed and accuracy. Interpersonal Relationships - Develops and maintains cooperative and professional relationships with employees and all levels of management to include representatives from other departments and organizations. Time Management - Plans and organizes daily work routine. Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Implements work activities in accordance with priorities and estimated schedules. Required Abilities
Training - Demonstrated ability to train on the preparation, cooking and serving of food. Judgment/Decision Making - Ability to use logic and reasoning to understand, analyze, and evaluate situations and exercise good judgment to make appropriate decisions. Communication - Ability to communicate ideas and proposals verbally and in writing effectively so others will understand, to include the preparation of detailed reports which include numerical information and statistics. Ability to listen and understand information and ideas being presented verbally and in writing. Critical Thinking - Ability to analyze and interpret information and data to ensure compliance with all applicable Federal, State, and Local laws. Accounting and Budgeting - Ability to perform arithmetic, algebraic, and statistical applications to perform purchasing and financial transactions. Education and Experience
Requires any combination of education and experience equivalent to a high school diploma and 2-3 years of responsible lead or supervisory experience in food service in an institutional setting. Additional Requirements
An acceptable comprehensive background investigation to include a local, state, and sex offender criminal history check as well as FBI Fingerprinting. This position requires pre-employment medical evaluation, PPD and substance abuse testing and is subject to random alcohol and controlled substance testing. Individuals in this job classification cannot be listed as having a founded child abuse or neglect complaint. Requires certification as a Food Service Handler within 30 days of employment. Physical Requirements
Requires the ability to exert light to moderate physical effort in light to moderate work. Some combination of climbing and balancing, stooping, kneeling, and crouching, as well as extended periods standing. Some lifting to include overhead lifting, carrying, pushing and/or pulling moderately heavy objects and materials (20-50 pounds). Tasks may involve extended periods of time at keyboard or workstation. Sensory Requirements
Some tasks require the ability to perceive and discriminate sounds and visual cues or signals. Some tasks require the ability to communicate orally. Environmental Exposures
Performance of essential functions may require exposure to adverse environmental conditions, such as, sharp objects, heat, potential food-born disease, use of heavy appliances, and use of cleaning chemicals.