Position: Food Services Satellite Leader I, II, III

Position Summary:

The Food Services Satellite Leader performs the day to day food services operation in a school satellite facility. The Leader performs work under the general supervision of the Food Services Manager of the assigned support school. Work includes transporting of food and supplies between the support and satellite facility.

Duties and Responsibilities:

• Picks up food and supplies a minimum of one hour prior to first scheduled lunch period; prepares food as menued daily;
• Maintains high standards of sanitation as required by departmental procedures and Health Department requirements; performs sanitation self-inspection weekly according to procedures manual;
• Supervises and trains employees on assigned duties; oversees the daily completion of time sheets, reviews payroll report, leave slips, and Additional Hours Authorization forms with the Manager prior to submitting payroll;
• Accounts for all meals served in compliance with approved collection procedures and State and Federal guidelines; completes daily production records to include all required monitoring steps of temperature and accurate usage;
• Orders food and supplies under the guidance and supervision of the Food Services Manager;
• Deposits money in bank daily; delivers completed records and invoices to Food Services Manager daily; and completes end of the month reports for Manager, i.e. special program tally sheets and mileage reimbursement sheets;
• Reports to Food Services Manager all issues relating to equipment needs and problems, food and vendor problems and customer concerns;
• Works closely with custodial staff to assure clean up support is being provided; and
• Performs related work as required.

Qualifications:

• Possession of an appropriate Motor Vehicle Operator’s License and a reliable vehicle;
• Good knowledge of food production and nutrition;
• Must meet the annual education/training requirements for the United States Department of Agriculture (USDA) for School Nutrition Employees;
• Working knowledge of the methods and procedures of school food services operations;
• Ability to operate and determine the maintenance needs of equipment;
• Ability to plan, train, oversee and evaluate the work of others;
• Ability to keep records and make reports;
• Ability to establish good relations with students, teaching staff, school administrators and the general public;
• Sufficient physical strength to handle stocking of food and supplies;
• Basic computer skills to operate electronic point of sale and electronic equipment; and
• Good oral and communication skills; and good math and reading skills.

Education and/or Experience Requirements:

High school diploma or equivalent required.  Minimum two (2) years of experience in a food service position required.

Certification:

Possession of a National Restaurants Association ServSafe Certification and Prince George’s County Food Service Manager Certification Card.

Supervisory Responsibilities:

Oversees Food Service Assistants.

Physical Demands:

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.

Working Environment:

The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.

Additional Information:

None.