Serves as lead worker and supports the kitchen manager in the oversight and management of the kitchen; prepares and serves food, cleans and sanitizes equipment and facilities, collects monies and makes change, and maintains records.

Qualifications:

Required Some food services experience. Fairfax County Sanitation Certification obtained within 45 calendar days of hire. Must be free of any infectious or communicable disease which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food. Knowledge of the procedures, practices, operations, and equipment of institutional food preparation including sanitation and safety requirements. Ability to organize, supervise, and train staff. Ability to learn basic food service methods and practices including proper food safety and sanitation procedures. Ability to learn to operate various types of kitchen equipment and computerized programs. Ability to count money and make change accurately. Ability to understand, interpret, and follow verbal and written instructions. Ability to recognize and report hazards and apply safe work methods. Ability to work cooperatively with and provide good customer service to students, parents/guardians, and school personnel. Ability to communicate clearly both verbally and in writing. Preferred Lead or supervisory experience.

Major Duties/Essential Functions:

Serves as the lead worker, providing leadership to other employees and assisting the kitchen manager with responsibilities. Assumes operational responsibilities in the absence of the kitchen manager. Prepares, serves, and replenishes food under established guidelines in a school cafeteria. Follows written and oral instructions, including recipes. Carries out basic food preparation, including chopping, washing, cutting, paring assembling, sorting, and mixing food items. Follows proper food handling according to health department regulations. Serves customers in a friendly, courteous manner using proper service techniques and portioning guidelines. Cleans equipment, storage, and work areas for the purpose of maintaining required sanitary conditions. Operates a variety of kitchen equipment, such as ovens, combi-ovens, warmers, and/or steamers. Stocks shelves and puts away stock. Performs accurate cashiering and record-keeping. Understands Federal Meal Pattern for compliance. Follows work schedule as assigned by the food service manager. Works with the kitchen manager to train employees and participates in professional development/monthly training as required. Performs related duties as required or assigned.

Work Environment/Physical Requirements:

This job operates in a kitchen environment and has a noise level of mostly low to moderate, with areas that may be uncomfortable, wet, and slippery. This job requires sufficient visual acuity, strength, and dexterity to manually move, shelve, stack, or raise heavy objects. While performing the duties of this job, the employee may be required to regularly stand, sit, walk, bend, and/or kneel. There may be exposure to extreme heat and cold environments. The employee is frequently required to reach with hands and arms and occasionally lifting and/or moving of up to 50 pounds. Salary Grade [Salary Information] : Unified Scale-Schedule

H-FEU-OP

Office:

Office of Food & Nutrition Services Contract Length:

195-

Day Contract Pay Frequency:

Biweekly Percent Full-Time:

Full Time Job Type:

Food Services Open Until Filled:

Yes Re-Adv.

Position:

Yes 1485161 No 5042 4025 1 0.0 0.0 17-Sep-2026 Food Services Lead Worker (Readvertisement)