Nutrition Services Unit Leader

Nutrition Services Unit Leader The Nutrition Services Unit Leader's responsibilities, under the direction of the Kitchen Manager, is to oversee operations of the production kitchen including food preparation, coordinating the work of the kitchen staff, and completing daily paperwork. Essential Functions Follows standardized operating procedures, standardized recipes, menu notes, and production plans. Performs cleanup to include, but not limited to, dishwashing, cleaning tables and preparation areas, cleaning equipment and appliances, taking apart and reassembling equipment, and disposing of unsalvageable food, and removing garbage from the kitchen. Practices safe food handling according to HACCP, Maricopa County Health Department, and WESD Nutrition Services Standard Operating Procedures. Completes production records, HACCP logs, and equipment temperature logs daily. Assists food service managers in various tasks such as taking inventory and assisting in putting away weekly food deliveries. Obtains the required hours of Professional Standard training as required by USDA for National School Meal Programs. Performs other duties of a similar nature or level. Required Qualifications: Valid Food Employee Certificate High School Diploma or equivalent (G.E.D.) Obtain and maintain a valid Arizona Identity Verified Prints (IVP) Fingerprint Clearance Card (AZ IVP FPCC). Preferred Qualifications: One year of Food Service experience Knowledge and Skills Required: Knowing appropriate food preparation techniques; Working rapidly and efficiently in performing job duties; Understanding use and care of food service equipment; Computing basic mathematics including money and food measurement conversions; Read and write in English Knowing National school meal