Lead Food Service Worker

Opening Date:

June 1, 2026 APPLICATIONS

FOR THIS POSITION WILL ONLY BE ACCEPTED ONLINE. RECRUITMENT TYPE

Open - anyone may apply. The District will have one vacancy at eight (8) hours per day and nine (9) months per year for the 2026/2027 school year. The work schedule is 7:00 am to 4:00 pm in the Food Services Department. The examination process will consist of supplemental questions included in the application, a job-related written examination, and a qualifications appraisal interview followed by a selection interview for those candidates in the top three ranks on the eligibility list. The eligibility list that is being established will be used to fill the current vacancy and for future vacancies within one year.

BASIC POSITION INFORMATION

The Lead Food Service Worker provides leadership, work direction and guidance to food service workers, substitute and student workers involved in ala carte and meal service preparation and sales in a middle and/or high school cafeteria environment. Incumbents in this classification perform complex duties involved in cafeteria and kitchen operations and assist in preparing food and supplies orders, cash and point-of-sale reconciliations and related reports. Representative Duties and Knowledge, Skills, and Abilities The classification specification does not describe all duties performed by the incumbent in the class. This summary provides examples of typical tasks performed in this classification.

• Plan, schedule, assign, and monitor the food service activities; at an assigned site; provide assistance in work direction and guidance to monitor daily job assignments and operational activities in food service areas. E
• Oversee and participate in the preparation and service of food for students and staff at assigned site; assure that standardized recipes and approved price schedules and portion controls are followed. E
• Monitor workflow and staff to assure compliance with established practices, rules, regulations and requirements; assist in ordering appropriate quantities of food and supplies and assure proper storage and usage to assure safety and sanitation rules, regulations and guidelines are followed; follow approved housekeeping and safety practices to assure that sanitary and safe conditions are maintained in kitchen, food-serving areas and in dining areas.

E

• Plan, organize, and coordinate day-to-day operations and activities in assigned food services areas. E
• Prepare and maintain a variety of food services files, records and forms, such as inventory, cash receipts, costs, catering, menus, work orders, purchase orders and related items. E
• Perform a variety of financial record-keeping activities including counting cash and verifying receipts. E
• Operate a variety of kitchen and food service equipment including cash register, point-of-sale and inventory software, oven, grill, cook-top, barbeque and related equipment. E
• Operate a variety of office equipment such as computer hardware and software, calculator, photocopy machine, telephone, and related equipment. E
• Train new staff in food service operations. E
• Assist the food service operations supervisor to implement necessary improvements, changes in food preparation, meal service, menus and equipment. E
• May relieve and substitute for absent food service staff as needed.
• Perform related duties as assigned.

Note:

At the end of some of the duty statements there is an italicized "E" which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.

KNOWLEDGE OF

Food handling practices, safety policies, health code laws and regulations. Food service operations, policies and objectives. Policies and objectives of the National School Lunch Program and School Breakfast Program. Quantity food preparation and menu planning. Proper cooking methods and equipment. Large scale catering operations. Operation of a computer and assigned software including word processing, spreadsheets and database management. Oral and written communication skills. Leadership and training techniques. Interpersonal skills including tact, patience and courtesy. Record-keeping techniques. Modern office practices, procedures, machines and equipment.

ABILITY TO

Coordinate the daily activities of a school site's food and nutrition services programs. Keep up with current and evolving laws, regulations, guidelines and rules related to school lunch and food programs. Understand and follow oral and written directions. Operate a variety of large scale and countertop kitchen and food preparation equipment and utensils. Operate a computer, cash register, point-of-sale system and other office equipment as assigned. Analyze cost information and make mathematical calculations with accuracy and speed. Work independently with little direction. Communicate effectively both orally and in writing. Participate in workshops and training sessions on food safety and nutrition standards.

Education and Training:

Graduation from high school supplemented by coursework in nutrition, catering, quantity food service preparation, culinary arts, food service management or related field is required. An Associate of Arts degree in one of these areas is desirable.

Experience:

Three years of quantity food preparation and service experience is required. One year in a lead role in a large-scale food service operation is desirable. Two years of experience as a Food Service Worker I or II with the Charter Oak Unified School District may substitute for the required coursework. Any other combination of training and experience that could likely provide the desired skills, knowledge or abilities may be considered.

LICENSES AND OTHER REQUIREMENTS 1.

Incumbents in this classification must obtain a valid Food Handler's certificate issued by an authorized agency within completion of the six (6) month probationary period and maintain certification throughout employment in this classification. 2. Incumbents in this classification must possess a valid California driver's license and appropriate liability insurance. Positions in this classification may be required to travel and work at multiple sites on a regular basis. Working Conditions Kitchen, cafeteria, and office environments. Driving a vehicle to conduct work.

PHYSICAL ABILITIES

Lifting moderately heavy objects weighing up to 40 pounds. Hearing and speaking to exchange information in person and on the telephone. Seeing to read a variety of materials. Dexterity of hands and fingers to operate a computer keyboard, cash register, point-of-sale system and commercial kitchen equipment. Standing, sitting and walking for extended periods of time. Bending at the waist, kneeling or crouching to reach into cabinetry above and below kitchen equipment. HAZARDS Subject to heat from ovens and cold from refrigerators or freezers. Exposure to hot foods and equipment. Working with knives, slicers and other sharp objects. Exposure to cleaning chemicals and fumes. Other Necessary Requirements

AMERICANS WITH DISABILITIES

ACT