Senior Cafeteria Lead - Sussex Elementary School

DEFINITION

: Supervises an elementary school kitchen that serves over 400 meals per day. Performs other duties as assigned.

EXAMPLES OF DUTIES:

Assists the cafeteria manager by assuming responsibility for the successful operation of a satellite food service operation at a receiving school. Oversees serving over 400 meals per day.

Serves as liaison person between the local school staff and the manager of the base complex. Assists the complex manager in marketing the food service programs and works with school administrative staff to encourage and maximize participation by all students.

Assumes responsibility for and assists as needed in the setup and preparation of the food service program on a daily basis.

Responsible for food preparation based on planned menu. Checks quantities, records temperatures, and notes the condition of food at time of arrival in accordance with established sanitation, health, and Office of Food and Nutrition Services (OFNS) standards.

Trains and directs other food service employees working in the satellite kitchen. Assures operation is in compliance with Hazard Analysis and Critical Control Point (HACCP) procedures and food safety standards.

Washes, sanitizes, and stores equipment and supplies. Scrubs counters, tables, chairs; mops/scrubs floors; and disposes of waste properly. Stores food and supplies in accordance with HACCP procedures, takes inventories, and orders food and supplies.

Follows OFNS cash handling procedures to prepare and verify cash receipts on the cashier daily report, prepare daily bank deposit, verify cash receipts, and deliver the deposit to the bank. Reviews daily transactions, compares to operating reports, and investigates and documents discrepancies.

Adheres to all policies and procedures for the School Nutrition Accountability Program (WebSMARTT).

Maintains accountability of free and reduced-priced meal transactions. Assures that the students are served in the most effective and efficient manner.

Assumes responsibility for transporting of supplies from the base kitchen to the satellite schools, if required.

Attends monthly meetings conducted by the base kitchen manager. Attends in-service trainings as well as scheduled professional development programs. Reports to any site in the base complex as assigned. Attends school-related functions and provides support to the total school operation.

MINIMUM QUALIFICATIONS:
Education, Training, and Experience:
High school diploma or appropriate equivalent. Two (2) years’ experience in the field of food service.
BCPS Office of Food and Nutrition Services PIC Training preferred.

Licenses and Certificates:
Required certifications must be maintained throughout employment in this position or any other that requires these certifications.
Certified Food Service Manager-Level 1 certification.
Knowledge, Skills, and Abilities:
Basic knowledge of WebSMARTT point-of-sale. Knowledge of food preparation, service, and storage practices. Knowledge of personal computers and software needed to prepare required reports.

Skill in handling cash and preparing daily deposits. Skill in the use of food service equipment.
Skill and ability to organize, plan, and execute work with minimal supervision.

Ability to establish and maintain effective working relationships. Ability to properly maintain confidential information. Ability to direct the work of others. Ability to communicate effectively orally and in writing. Ability to operate a computer and use appropriate software as determined by Baltimore County Public Schools. Ability to multitask.

PHYSICAL AND ENVIRONMENTAL CONDITIONS:
The work of this class is performed in a kitchen and cafeteria environment. Duties require the ability to lift up to 50 pounds, the ability to bend and kneel on a regular basis, and the ability to stand for three hours or more consecutively. Also requires the ability to withstand extreme temperatures of hot and cold.

CONDITIONS OF EMPLOYMENT:
Annual completion of continuing education/training in accordance with the U.S. Department of Agriculture Professional Standards for School Nutrition Employees.
Persons appointed to this classification are designated as Essential-As-Needed Personnel and are required to work when schools and/or offices are closed during adverse weather conditions or any other emergency when contacted and directed to do so.

FLSA: Non-Exempt: 7:30am – 2:30pm (30 min break) .8125 FTE/6.5 hours (School Year 2024-2025)

SALARY: Grade 4 on the Food Services Pay Scale ($16.98 to $24.95/per hour)

NON-DISCRIMINATION STATEMENT

The Board of Education of Baltimore County does not discriminate on the basis of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, or veteran status in matters affecting employment or in providing access to educational programs or activates and provides equal access to the Boy Scouts and other designated youth groups. Inquiries regarding the Board’s nondiscrimination policies should be directed to: EEC Officer, Officer of Equal Employment Opportunity, Baltimore County Public Schools, 6901 Charles Street, Building B, Towson, Maryland 21204 (443-809-8937).