Summary:
The Kitchen Satellite Lead (KSL) is responsible for the ordering and
receiving of food and supplies, monthly inventories, creating and
maintaining production records utilizing Horizon Software order, inventory
and production modules, food prep and serving of meals at school locations.
KSLs are proficient in the operation of Point of Sale software and are
responsible for the recording of meal sales, monies collection, bank
deposits, closing and generating at the end of the day.Responsibilities:
Understands and communicates the BVSD Food Services Program philosophy and
inform FS staff and school community of the District Wellness Policy,
meals, food sources, recipes and overall Food Services program goals on a
daily basis.Participates in the timely preparation of meals according to the planned menu
and prescribed recipes including proper reheating of main courses, side
dishes and salad bar preparation according to the BVSD FS Department Standard
Operating Procedures.Maintains accurate inputting of orders, receiving, inventory and inputting
of production and meal count data.Ensures freshness of prepared items by implementing proper rotation of food
items prepared, properly wraps and labels prepared food items, and
prepares only amounts of food items as assigned.Participates and maintains cleanliness and sanitation of kitchen, cafeteria
and storage areas under the auspices of FS Department including, but not
limited to, walk-ins, refrigeration, freezers, dry storage and FS site
office areas.Participates in meal service periods assigned either as server or cashier,
dependent on the school site's needs.Maintains efficient and smooth flow of service and works closely with
coworkers to assure that students, staff and faculty have a pleasurable
dining experience, and that all students are provided with a meal in
compliance with USDA Guidelines.Maintains accurate reporting of sales transactions, account balances,
collection of funds, and preparation of daily deposit slips, daily reports
and deposits for bank pickups using Horizons point of sale software.Records and maintains temperature logs for equipment, food production and
food transport, as outlined in the BVSD FS Standard Operating Procedures.
Complies with federal, state and district regulations and policies
including, but not limited to, HACCP, ServSafe, safety and sanitation.
Reads the FS newsletter and posts.Uses and maintains institutional food service equipment such as ovens,
steamers, and commercial dishwashers.Foster district commitment to excellence and equity by ensuring that employees
and students are valued, respected and provided a positive work/learning
environment.Establishes positive relations with internal and external customers,
including students, staff, and school administration, parents, and
community members.Responsible for on-the-job training of new Food Service Assistants and for
continual training of all workers in the kitchen. Directs the work of FSAs
within the kitchen they lead.Perform other duties as assigned.