Hybrid Food Service Unit Leader II bei Lucia Mar Unified School District

 

POSITION(S): Food Service Unit Leader II

 

Site: Paulding Middle School 

REQUIREMENTS:

 

• Graduation from high school or its equivalent.

 

• Two years of food service work with one year experience in school food service or the equivalent.

• Knowledge of principles and methods of quantity food production or processing and merchandising foods in quantity; sanitation and safety procedures relating to unit operation, service and storage; state and federal program requirements.

• Possess Certified Food Handler Certificate.

• Possess valid California Driver License.

• See job description for additional requirements.

 

WORK DAYS: 195  days (Student days + 4 days) - 195 Day Work Year Calendar

 

Monday through Friday, 8 hours/day, 6:15 a.m. - 2:45 p.m.

SALARY: Range 20,  $20.64 to $28.82 hourly rate 

 

Salary prorated based on start date and prior experience or additional skills.

 

• Classified Salary Schedule

 

HEALTH BENEFITS: • Classified Health Plans & Rates

PROCEDURE FOR APPLICATIONS:

 

• All interested current employees may apply as an internal applicant.

 

• All interested outside applicants may apply as an external applicant.

APPLICATION DEADLINE: Applications must be submitted on or before TUESDAY, AUGUST 26, 2025 at 4:30 p.m.

 

The provisions of this Notice of Vacancy do not constitute a contract expressed or implied and any of the provisions contained herein may be modified or revoked without notice.

 

 

 

The Lucia Mar Unified School District prohibits unlawful discrimination, intimidation, harassment (including sex-based harassment) or bullying based on a person’s actual or perceived race; color; ancestry; nationality; national origin; immigration status; ethnic group identification; ethnicity; age; religion; pregnancy, childbirth, termination of pregnancy, or lactation, including related medical conditions and recovery;  parental, family, or marital status; reproductive health decision making;  physical or mental disability; medical condition; sex; sex stereotypes; sex characteristics; sexual orientation; gender; gender identity; gender expression; veteran or military status; or genetic information; or association with a person or group with one or more of these actual or perceived characteristics. For questions or complaints, contact Equity Compliance Officer and Title IX Coordinator: Jennifer Handy, Assistant Superintendent of Human Resources at 602 Orchard Street, Arroyo Grande, California, 93420. Phone: 805-474-3000 ext. 1190  Email: [email protected]

 

AN EQUAL OPPORTUNITY EMPLOYER

 

 

 

 

 

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REVISED DATE:      March 21, 2023

 

TITLE:                      FOOD SERVICE UNIT LEADER II 

 

SALARY RANGE:   20

 

JOB SUMMARY

 

Under general supervision, to be responsible for food production, transport and services at a food production center and directs multiple school sites.

 

QUALIFICATIONS  

 

a. Required:

 

1. Graduation from high school or its equivalent.

 

2. Two years of food service work with one year experience in school food service or the equivalent.

 

3. Knowledge of principles and methods of quantity food production or processing and merchandising foods in quantity; sanitation and safety procedures relating to unit operation, service and storage; state and federal program requirements.

 

4. Ability to understand oral and written instructions.

 

5. Keep accurate records and prepare detailed written reports, including reports from point of sale system.

 

6. Prepare or merchandise high quality and nutritious foods in quantity utilizing standard recipes and nutrition specifications.

 

7. Establish and maintain cooperative relationships.

 

8. Perform moderately heavy manual tasks.

 

9. Know and train others in the operation and maintenance of all food service equipment.

 

10. Work calmly and accurately under pressure and with frequent interruptions.

 

11. Possess Certified Food Handler Certificate.

 

12. Possess valid California driver license.

 

 

 

b. Desirable:

 

1. Additional courses in school food service management, dietetics and business.

 

2. Knowledge of principles and techniques of supervision including the instruction and assignment of personnel and menu planning procedures.

 

3. Ability to communicate in Spanish.

 

ESSENTIAL FUNCTIONS 

 

   1. Prepare food according to designated recipes, as well as portioning and packaging prepared food.

 

   2. Assist in the serving of food during breakfast, lunch and snack periods and general kitchen clean up after each serving period.

 

   3. May be required to operate some or all food service equipment, which may include slicer, mixer, tilt skillet, convection oven, range, warmer, refrigerator and freezer, wrapping machine, sectionizer, coffee maker, steam table, mobile cruiser cart, and speed line equipment.

 

   4. Cashiering tasks, such as taking money and checking names off roster, compiling daily bank deposits, and operating point of sales equipment.

 

   5. Maintain and compile records, such as production worksheets, student charges, student rosters, etc.

 

   6. Retrieve information from computer terminal.

 

   7. Drive district vehicles and be responsible for pack-out, delivery and serving to a food service facility.

 

   8. May direct co-workers in specific tasks and maintain safety and sanitation standards for assigned area.

 

   9. Inventory food and equipment.

 

 10. Receive food and supplies as well as store foods in walk-in refrigerators and freezers.

 

 11. Assist in training substitute food service workers.

 

 12. Maintain proper care of equipment.

 

 13. Organize and direct the preparation and serving of food at a food service facility following established procedures.

 

 14. Responsible for daily accounting of monies.

 

 15. Provide on-the-job training of school food service personnel, which includes transporting procedures and regular safety meetings.

 

 16. Establish daily duties and assignments for assigned site personnel.

 

17. May participate in the selection and assignment of food service personnel.

 

18. Run the computer for point of sales and e-mails.

 

19. Develop and maintain high standards of food preparation, service, sanitation and safety procedures.

 

20. Order all foods for lunch program, breakfast program and snack items.

 

21. Maintain cost-effective and safe operational procedures.

 

22. Provide occasional catering for special functions.

 

23. Perform other related duties as required.

 

OTHER ESSENTIAL JOB FUNCTIONS:

 

A. Physical Requirements:

 

 1. Ability to stand for extended periods of time.

 

 2. Ability to stand and circulate.

 

 3. Ability to ascend and descend steps.

 

 4. Ability to see and read, with or without vision aids. 

 

 5. Ability to hear and understand speech at normal levels. 

 

 6. Ability to communicate so others will clearly understand normal conversation. 

 

 7. Capability to lift boxes of food stuff weighing 40 pounds and food pans, pots, and trays weighing 30 pounds regularly throughout the workday.  Lifting will include bending, squatting, reaching, pushing, pulling, holding, and carrying the items.  Boxes of food stuff must be lifted from a variety of levels to chest heights.  Food trays must be lifted from inside ovens, refrigerators, stove tops, and serving lines requiring additional bending, squatting, and reaching.  Employees may be required to lift over 40 pounds with assistance.

 

 8. Ability to reach in all directions. 

 

 9. Physical dexterity in limbs and digits to operate equipment such as slicer, tilt skillet, convection oven, range, warmers, wrapping machine, sectionizers, coffee maker, steam table, refrigerators and freezers, district vehicles, mobile cruiser carts and speed line equipment, as well as computer keyboard and calculator.

 

10. Ability to load district vehicles with food carts and transport containers which may require operating liftgate and secure in vehicle.

 

11. Ability to push/pull a food cruiser on uneven ground.

 

12. Ability to be outdoors for extended periods of time in all kinds of weather, i.e. hot, cold, windy.

 

13. Ability to work in refrigerator or freezer for various periods of time.

 

B. Mental Requirements:

 

      1. Able to concentrate on a single task for more than two (2) hours at a time.

 

      2. Able to learn quickly and adapt to a variety of machinery, instructions, and task methods.

 

      3. Able to meet deadlines in terms of work assignment schedules.

 

C. Social Requirements:

 

1. Interact daily in person with other members of the school district, school staff, parents, and students, and possess comfortable interpersonal skills and cooperative attitudes.

2. Because of the time urgent nature of duties and because work product of position is interdependent with that of other staff, consistent attendance is required.

3. Convey an understanding, patient attitude toward other staff.

4. Maintain the privacy of confidential information.

 

 

 

NOTE: This list of essential functions and of physical requirements is not exhaustive and may be supplemented as necessary in accordance with the requirements of the job.

 

SUPERVISION

 

The Food Service Unit Leader II is under the general supervision of the Director, Food Services.