Production Lead

Richland County School District One, South Carolina
Classification Description 

---

 Central Kitcher Leader (Production Leader)
FLSA Status:  Exempt
220 days
Salary Range:  $32,825.06 - $48,417.78

---

General Statement of Job
Under occasional supervision, supervises and assists food service operators in the cooking and shipping of school meals to individual schools. Maintains required records; ensures high standards
of safe food handling and storage. Reports to the Central Kitchen Supervisor.

Specific Duties and Responsibilities
Essential Functions:
Supervises the duties of the Central Kitchen food service operators. Supervisory duties include instructing; assigning, reviewing and planning work of others; maintaining standards and
coordinating activities; acting on employee problems; and recommending employee discipline to the Central Kitchen Supervisor.
Reviews the work of subordinates for completeness and accuracy; offers advice and assistance as needed.
Supervises the production and distribution of food and related supplies to all schools.
Supervises the assembly of ingredients for meal preparation.
Ensures that all meals are properly containerized and shipped to satellite schools on schedule.
Prepares and cooks food items as needed.
Supervises the cleaning, sanitation and storage of utensils, serving ware, warmers, carts, cookware, etc.
Assists with menu planning and inventory as needed.
Prepares and submits daily, weekly and monthly production records and various reports.
Attends meetings, workshops, classes, etc., as appropriate.
Performs computer data entry to record and retrieve various information.
Receives, reviews, prepares and/or submits various records and reports, including schedules,
attendance sheets, inventory sheets, recipes, menus, waste records, purchase orders, production reports, memos, etc.
Operates a variety of equipment, such as a computer, printer, typewriter, adding machine, telephone, braising pan, oven, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, fork lift, thermometer, conveyor belt, power soak sink, trash compactor, icemaker, scales, kitchen utensils,
knives, etc.
Interacts and communicates with various individuals, such as immediate supervisor, co-workers, subordinates, school personnel, students, etc.

Additional Duties:
Routinely and randomly checks the temperature of food items and food storage areas.
Assists with conducting monthly inventory of supplies.
Assists with checking food and supplies in and out of the warehouse.
Maintains a clean, neat and orderly work area.
Performs related duties as required.

Minimum Education and Training
Requires a high school diploma supplemented by one to two years of experience in commercial food preparation and management, or an equivalent combination of education, training and
experience that provides the required knowledge, skills and abilities. Must complete required training and possess a valid state driver's license.

Minimum Education and Training
Requires a high school diploma supplemented by six months of experience in commercial food preparation, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. 

Requires food safety certification or obtain within 6 months of employment.  Acceptable certification include: ServSafe and/or HACCP (Hazzard Analysis Critical Control Points).

Minimum Qualifications and Standards Required
Physical Requirements:
Must be physically able to operate a variety of machines and equipment, including a computer, adding machine, kitchen appliances and utensils, etc. Must be able to exert up to twenty pounds of
force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must
be able to remain on feet for extended periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception:
Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data,
people or things.

Interpersonal Communications:
Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving
assignments and/or directions from supervisor.

Language Ability:
Requires the ability to read a variety of policy and procedure manuals, food manuals, recipes, reports, etc. Requires the ability to prepare menus, records, memos, reports, etc. with proper
format, punctuation, spelling and grammar, using all parts of speech. Requires the ability to speak with and before others with clarity, voice control and confidence.

Intelligence:
Requires the ability to apply rational systems to solve practical problems, and deal with a variety of concrete variables in situations where only limited standardization exists, and to interpret a variety
of instructions furnished in written, oral, diagrammatic or schedule form. Requires the ability to apply influence systems in managing a staff, to learn and understand principles and techniques, to
make routine independent judgments in absence of supervision, and to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received
information.

Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions, and to teach employees. Must be able to communicate effectively
and efficiently with persons of varying educational backgrounds.

Numerical Aptitude:
Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals, and to determine time and weight.

Form/Spatial Aptitude:
Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination:
Requires the ability to coordinate hands and eyes using office and kitchen machinery and to operate motor vehicles.

Manual Dexterity:
Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, knives, kitchen utensils, etc. Must have moderate levels of
eye/hand/foot coordination.

Color Discrimination:
Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament:
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines. Worker
may be subject to danger or risk to a slight degree.

Physical Communications:
Requires the ability to talk and/or hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).

Performance Evaluation Criteria
Job Knowledge:
Has thorough knowledge of the methods, procedures and policies of the Nutrition Services Department as they pertain to the performance of duties of the Production Lead. Has skills in
preparing and presenting appetizing, nutritious meals for children. Has thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to
school children. Has knowledge of the nutritional and dietary needs of children. Has knowledge of the principles and practices of food service operations. Has knowledge of the organization of the
Department and of related departments and agencies. Has knowledge of the functions and interrelationships of Richland District One and other governmental agencies. Is able to help ensure
departmental compliance with all laws and regulations and control the activities of the department through effective supervision. Knows how to plan, organize and direct a food preparation staff.
Knows how to apply supervisory and managerial concepts and principles. Has the ability to offer training and assistance to co-workers and employees of other departments as required. Has the
ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations. Has the ability to use independent judgment as needed in performing routine tasks. Is
able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various manuals, recipes, policies and related materials
pertaining to the responsibilities of the job. Knows how to prepare menus, reports, memos, etc. Has knowledge of the terminology and various professional languages used within the department.
Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation. Knows how to react calmly and
quickly in emergency situations. Has the mathematical ability to handle required calculations. Has the ability to plan, organize and prioritize daily assignments and work activities. Has good
organizational, technical and human relations skills. Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skills in the use of computers. Has
knowledge of the standard tools, materials and practices of the trade. Has knowledge of the occupational hazards and safety precautions of the trade.

Quality of Work:
Maintains high standards of accuracy in exercising duties and responsibilities. Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains
high quality communication and interaction with all District departments and divisions, co-workers and the public.

Quantity of Work:
Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and
expectations of the District.

Dependability:
Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures. Remains
accountable to assigned responsibilities in the technical, human and conceptual areas.

Attendance:
Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness. Provides adequate notice to higher management with respect to vacation
time and time-off requests.

Initiative and Enthusiasm:
Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountability. Strives to anticipate work to be done, and initiates proper and acceptable direction
for the completion of work with a minimum of supervision and instruction.

Judgment:
Exercises analytical judgment in areas of responsibility. Identifies problems or situations as they occur, and specifies decision objectives. Identifies or assists in identifying alternative solutions to
problems or situations. Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors. Seeks expert or experienced advice where
appropriate and researches problems, situations and alternatives before exercising judgment.

Cooperation:
Accepts supervisory instruction and direction, and strives to meet the goals and objectives of same. Questions such instruction and direction when clarification of results or consequences are justified
(i.e., poor communications, variance with District policy or procedures, etc.). Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and
departments within the District.

Relationships:
Shares knowledge with managers, supervisors and staff for mutual and district benefit. Contributes to maintaining high morale among all District employees. Develops and maintains cooperative and
courteous relationships with department employees, staff and managers in other departments, representatives from organizations, and the public so as to maintain good will toward the District and to project a good district image. Tactfully and effectively handles requests, suggestions and complaints from other departments and persons in order to maintain good will within the District.
Emphasizes the importance of maintaining a positive image within the District. Interacts effectively with higher management, professionals and the public.

Coordination of Work:
Plans and organizes daily work routine. Establishes priorities for the completion of work in accordance with sound time-management methodology. Avoids duplication of effort. Estimates
expected time of completion of elements of work and establishes a personal schedule accordingly. Attends required meetings, planning sessions and discussions on time. Implements work activity in
accordance with priorities and estimated schedules.

Safety:
Adheres to all safety and housekeeping standards established by the District and various regulatory agencies. Sees that standards are not violated. Maintains a clean and orderly workplace