Santa Barbara Unified School District

Classified Job Description

Title: Kitchen Lead

Salary Schedule Range: 36a

Starting pay rate (based on experience)
$26.94 - $29.37

Purpose of Position: To lead and participate in the food service operation at a large elementary school, junior high school or high school production kitchen and/or satellite locations or mobile facility.

Reporting: Reports to the Director of Food Services or other department manager

Employment Status: Full time, eight hours per day.

Months per Year: Ten months per year

Location: School site production kitchen or mobile facility

Essential Functions:

Participate in the preparation, service and storage of breakfast and lunch foods in accordance with established guidelines and procedures.

Coordinate meal service to students, teachers and other staff, at a large elementary school production kitchen, assigned junior high or high school, satellite service site, student store, vocational cafeteria, or mobile facility.

Assist with planning and preparation of catering operations.

Assure accuracy of daily cash receipts; sort and count money, prepare bank deposit slips.

Assure kitchen facilities are maintained in a clean, orderly and sanitary manner, and that all staff comply with established food handling procedures.

Produce and maintain a variety of reports, records, free and reduced meal counts, production records, inventories and bank deposits.

Operate a variety of food preparation equipment and machinery used in large scale food production, including, but not limited to, ovens, ranges, mixers, slicers, food processors, and grills.

Operate a mobile facility; monitor all onboard systems, including electrical power and propane tanks; oversee and facilitate proper waste water disposal and potable water intake in accordance with public health and safety codes.

Clean serving counters, tables, chairs, food containers, utensils, and other food service equipment.

Inventory supplies and maintain proper quantities; requisition food, consumable supplies, or equipment as needed.

Operate a computer and proprietary or contemporary mass market software programs such as MS Office or Google applications.

Establish and maintain cooperative working relationships with school staff, District staff and students.

Travel to and from satellite service sites.

Perform related duties as assigned.

Maintain punctual and consistent attendance.

Working Conditions & Physical Demands:

Inside work with no exposure to weather conditions. Some exposure to weather conditions when traveling between school locations.

Hearing and speaking to exchange information in person or on the telephone; seeing to read recipes, manuals or other documents; dexterity of hands and fingers to operate food service equipment and use knives and utensils; standing for extended periods of time, bending, stooping, kneeling or crouching; reaching overhead, above the shoulders or horizontally to store or retrieve materials; lifting heavy cartons of canned goods, boxes or sacks, weighing up to 25 pounds; carrying, pushing or pulling.

Potential exposure to heat from ovens, foods, and other equipment.

Potential exposure to fumes from cleaning chemicals.

Potential exposure to sharp knives, blades, or other sharp implements.

Knowledge, Skills and Abilities:

Knowledge of the operations of a school production kitchen or related large scale food production facility.

Knowledge of the principles and methods of quantity food service preparation, serving and storage.

Ability to operate standard institutional kitchen equipment, utensils, and implements.

Knowledge of the methods and techniques of menu planning in an institutional setting.

Ability to implement proper food handling and sanitation practices.

Ability to provide daily work direction to staff.

Working knowledge of Point-of-Sale systems, computer terminals and mass market software programs such as MS Office and Google applications.

Knowledge of basic record-keeping techniques.

Ability to use correct English usage, grammar, spelling, punctuation and vocabulary.

Ability to understand and follow verbal and written directions.

Ability to meet production schedules and timelines.

Ability to work with limited direct supervision; work collaboratively with others as needed.

Education, Training and Experience:

Graduation from high school and three (3) years of increasingly responsible experience in quantity food preparation, and at least one (1) year of experience at the level of a Food Service Site Coordinator I or higher.

Additional Requirements:

ServSafe Certification preferred.

Valid CA Driver’s License