BASIC FUNCTION:

The NPC Cooking/Baking/Production lead is responsible for assisting the Production Supervisor and Cooking & Baking Supervisor in managing the daily operations of the Nutrition Process Center. This role involves overseeing the production line, managing staggered shifts, and ensuring the smooth operation of both the production and cooking & baking departments. The NPC Assistant Supervisor will help maintain high standards of quality, safety, and sanitation, and will contribute to the overall efficiency and effectiveness of the department.

QUALIFICATIONS:

• High school diploma or equivalent.
• Three to five years of experience in food service management, preferably in a school nutrition environment.
• ServSafe certified or the ability to obtain certification within three months of hire.
• Demonstrated experience in supervising, training, and evaluating personnel.
• Knowledge of health, safety, and sanitation regulations related to food service operations.
• Ability to operate food service equipment.
• Excellent communication and organizational skills.
• Ability to work collaboratively with team members and manage multiple tasks.

ESSENTIAL FUNCTIONS:

 

Assist the Production Supervisor in managing the production line, ensuring all 

1. processes run smoothly and efficiently.
2. Assist the Cooking & Baking Supervisor in overseeing the cooking and baking operations, ensuring all food items are prepared according to established standards.
3. Supervise and manage staggered shifts to ensure adequate staffing and optimal workflow.
4. Train, supervise, and evaluate the performance of assigned personnel.
5. Ensure that all food and food service facilities are maintained in a clean and sanitary condition in compliance with health, safety, and sanitation standards.
6. Monitor inventory and supplies, placing orders as necessary to ensure the Nutrition Center is adequately stocked.
7. Collaborate with the Menu Planner/Dietitian to ensure the execution of menus meets established standards.
8. Maintain records and prepare reports related to food service operations, including production records and inventory reports.
9. Develop and implement training programs for food service workers.
10. Operate food service equipment and arrange for maintenance and repairs as needed.
11. Participate in various workshops to maintain knowledge of current food service practices, requirements, guidelines, standards, and procedures.
12. Perform other duties as assigned by the Production Supervisor and Cooking & Baking Supervisor to meet the needs of the department.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to sit or stand for extended periods of time. They may be occasionally required to bend at the waist, kneel or crouch. Specific vision acuity is required. While performing the duties of this job the incumbent is seated or walking at will and must be able to push, pull, lift and carry up to 25 pounds on occasion.