Food Service Lead Outdoor Lab Hourly

Jeffco Public Schools (Jeffco) is located in Jefferson County, Colorado. It is the second largest school district in Colorado serving 69,000 students across 155 schools. With 14,000 employees, the district is the largest employer in Jefferson County and has provided educational excellence for more than 70 years.

Jeffco embraces the spirit of the West and the natural beauty of the Rocky Mountain region with the county spanning more than 770 square miles running the length of the western edge of the Denver metropolitan area. The district is diverse in both population and geography, from urban to rural, including the mountain communities in the foothills west of Denver.

Overall, Jeffco has 31% of students that qualify for free and reduced lunch, an indicator of poverty, and 34% minority (25% Hispanic) student population. The district is implementing a new strategic plan, Jeffco Thrives 2025 that is focused on providing a world-class education that prepares all Jeffco students for bright and successful futures as local and global citizens. Come join us!

Jeffco Public Schools is a Single-State Employer. All candidates hired by Jeffco Public Schools must reside within the state of Colorado.

Mt. Evans Outdoor Lab is located 10 miles from Evergreen, Colorado at the base of the Mt Evans Mountain Range. The current school site sits on 525 acres and was originally built by the Clarence Dodge family of Colorado Springs. Jefferson County Public Schools purchased the property in 1957 and has hosted every 6th grade student for a week-long, residential experience since. During their week at outdoor lab, 6th grade students engage in environmental and civic education experiences. Outdoor lab provides a hands-on, experiential learning experience in an outdoor setting that fosters opportunities for student growth in an array of subjects.

Mt. Evans Outdoor Lab School in Evergreen is seeking an enthusiastic, motivated, team-oriented individual to join our staff. We take great pride in our food service and are searching for someone who has the same passion. Benefits include:

• Same break schedule as schools
• Flexible hours
• Training in the culinary arts in a fully equipped kitchen

Food Svc Lead Outdoor Lab HRLY
Hourly Position
FLSA: Nonexempt
FTE: 1.00000 , Hours/Day: 8.000 , Days/Year: 180
Salary Plan, Grade, Step: CSE - Hourly CSEA , T06, 1
Hourly Rate: $17.50, Annual Rate: $25,200.00 Effective as of: 08-16-2022

**Annual salary noted above is based on an 8 hour day and full days worked calendar. Any position that is less than a full FTE/8 hours per day or late start will be prorated accordingly.

Certain Education Support Professional (ESP) jobs may include the value of holiday pay into the hourly rate. Review the Holiday in Rate column of the Education Support Professional Job Title, Wage Plan, Grade document.

The successful new hire or rehired candidate will be responsible to complete and incur the fingerprinting and processing fee of $54.50 through an appropriate fingerprinting vendor and the Colorado Bureau of Investigation, within 48 hours of offer acceptance.

SUMMARY: Supports the District Food and Nutrition Service program by assisting Food Service Manager with ordering and preparing food for assigned Outdoor Lab School. Position is responsible for operational workflow within applicable State, Federal and local guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Establish daily work schedule for self and staff with input or assistance from Food Service Manager. Direct workflow of staff and foster team environment by assisting staff with scheduled work demands.

Communicate with Food Service Manager, Principal, faculty, students, staff and parents to respond to inquiries, inform them of pertinent information, and/or solve problems regarding kitchen production and logistics.

Serve during breakfast, lunch, and dinner service as assigned.

Practice, enforce and maintain District, State and Federal regulations applying to school nutrition program.

Maintain accurate daily financial records, including ordering of food items from vendors and the school district.

With the supervision of the Food Service Manager, train, supervise, evaluate and submit payroll for staff.

Maintain accurate breakfast and lunch program records.

Promote positive relationships by addressing and resolving customer service issues.

Clean, maintain safe and sanitary kitchen, maintain and care for kitchen equipment.

Assist Food Service Manager in completion of menu production records, food orders and inventory with appropriate communication in a timely manner. Forecast and report food, paper, and supply needs to Food Service Manager.

Read recipes and prepare food using approved school recipes and safe food handling procedures.

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND TRAINING: High school diploma/GED required.

EXPERIENCE: Requires minimum of 6 months school food service hourly worker or kitchen experience. Three (3) months of experience credit is given to individuals who have at least one (1) year of outside commercial food preparation experience such as full-service or fast food restaurant, airline, or healthcare industry food production lead worker or shift leader experience.

SKILLS, KNOWLEDGE, & EQUIPMENT: Knowledge of elementary school food service program including food prep/ordering, basic computer skills, knowledge of meal requirements, safety and sanitation regulations (HACCP). Must possess strong communication and organizational skills, have basic math, cash handling and reading skills. Must have demonstrated ability to supervise workflow of others, and control food cost by following department tools and guidelines. Operating knowledge of commercial food production equipment (commercial mixer, oven, range, slicer, mixer, dishwasher, scales, thermometer, steam table, microwave oven, can opener, knives, etc.) is required.

CERTIFICATES, LICENSES, & REGISTRATIONS: Requirements at time of hire are; completion of on-the-job training, valid Colorado Driver's License and auto insurance.

SUPERVISION/TECHNICAL RESPONSIBILITY: Directly supervises up to 5 employees at the Outdoor Lab School setting. Spends up to 50% of time conducting supervisory responsibilities. Carries out supervisory responsibilities in accordance with the District and departments policies, procedures and applicable laws. Responsibilities include directing work, addressing complaints and resolving problems. Provides feedback to Food Service Manager for evaluations or when addressing disciplinary issues. Act as resource for food service staff and school personnel for food preparation, safety, sanitation regulations, and resolving customer service issues within their immediate work area. Frequently deals with confidential or controversial issues. The technical resource responsibility level is within the immediate work area or unit.

CONTACTS: Daily contact with persons in same unit/building and persons outside of department or building to maintain relationships; with students, and parents to negotiate controversial or confidential matters; and the general public to provide a service. Weekly contact with vendors/suppliers to maintain relationships. Annually with citizen/public organizations (Health Dept.) to resolve problems or settle matters and internal auditors to furnish or obtain information.

SAFETY TO SELF AND OTHERS: High exposure to self due to bruises from falls on wet floors and typical kitchen accidents; hernia due to lifting heavy objects; loss of limb due to use of electric slicer and fatality from car accident. High exposure to self and others due to cuts from slicers and knives; chemical burns from soaps, sanitizers or cleaners; heat burns from exposure to ovens, stoves and grease; fractured bones from falls on wet floors; disease from food poisoning; and loss of sight from exposure to chemical and grease splashes.

The physical demands, work environment factors, and mental functions described below 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.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel; talk or hear, and taste or smell. The employee frequently is required to walk. The employee is occasionally required to sit, reach with hands and arms, climb or balance, and stoop, kneel, or crouch. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, work near moving mechanical parts, toxic or caustic chemicals, extreme cold (non-weather), extreme heat (non-weather) and risk of electrical shock. The employee is occasionally required to work in high, precarious places, exposed to fumes or airborne particles and outdoor weather conditions. The noise level in the work environment is usually moderate.

MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to analyze, communicate, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. The employee is frequently required to copy and occasionally required to compare.

JUDGMENT AND DECISION MAKING: Work assignment is made by OELS Food Service Manager, but may be assigned by Principal, department administration and central office staff via information communicated through the department web page, e-mail, pony mail and telephone. Principal may occasionally supervise the Lead Hourly when school scheduling changes or student issues that directly affect the food service operation are involved. Lead Hourly must have strong organizational skills and able to demonstrate ability to complete job duties within scheduled work time. Requires the ability to determine amount of food to be prepared to meet the demands of the Outdoor Lab School's customers. Must follow recommended department guidelines to control food cost and labor expenses, demonstrate ability to organize, prioritize and assign all job duties so they are completed within the assigned scheduled work hours. Decision making is guided by District and OELS policies/procedures; State and County health code and food prep/safety guidelines; Colorado Department of Education regulations; District, State and Federal labor laws; National School Lunch Program regulations and the Classified Schools Employees Association Negotiated Agreement. Decision making involves collaboration with OELS Food Service Manager, and OELS Principal. A typical error in decision making could include improper food ordering, which could cause an increase in labor hours, adverse impact on customer service and customer satisfaction. Supervisor is occasionally involved in decision making.

DIVERSITY OF DUTIES: Duties require ability to multi-task own job duties while directing the job duties of hourly workers. This position must have ability to maintain organization and set priorities based on daily changing situations due to staffing shortages and fluctuations in program participation. Employee must be willing to try new ideas and tools that will help them better market their program to their customers, thus increasing customer participation and satisfaction, and ultimately increasing revenue for a more financially successful program. Duties require cross-training in minor kitchen equipment repair. This position will crossover into other areas on a daily basis within the immediate department.

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The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, or gender.