Summary:The Kitchen Satellite Lead (KSL) is responsible for the ordering andreceiving of food and supplies, monthly inventories, creating andmaintaining production records utilizing Horizon Software order, inventoryand production modules, food prep and serving of meals at school locations.KSLs are proficient in the operation of Point of Sale software and areresponsible for the recording of meal sales, monies collection, bankdeposits, closing and generating at the end of the day.

　　Responsibilities:Understands and communicates the BVSD Food Services Program philosophy andinform FS staff and school community of the District Wellness Policy,meals, food sources, recipes and overall Food Services program goals on adaily basis.

　　Participates in the timely preparation of meals according to the planned menuand prescribed recipes including proper reheating of main courses, sidedishes and salad bar preparation according to the BVSD FS Department StandardOperating Procedures.

　　Maintains accurate inputting of orders, receiving, inventory and inputtingof production and meal count data.

　　Ensures freshness of prepared items by implementing proper rotation of fooditems prepared, properly wraps and labels prepared food items, andprepares only amounts of food items as assigned.

　　Participates and maintains cleanliness and sanitation of kitchen, cafeteriaand storage areas under the auspices of FS Department including, but notlimited to, walk-ins, refrigeration, freezers, dry storage and FS siteoffice areas.

　　Participates in meal service periods assigned either as server or cashier,dependent on the school site's needs.

　　Maintains efficient and smooth flow of service and works closely withcoworkers to assure that students, staff and faculty have a pleasurabledining experience, and that all students are provided with a meal incompliance with USDA Guidelines.

　　Maintains accurate reporting of sales transactions, account balances,collection of funds, and preparation of daily deposit slips, daily reportsand deposits for bank pickups using Horizons point of sale software.

　　Records and maintains temperature logs for equipment, food production andfood transport, as outlined in the BVSD FS Standard Operating Procedures.Complies with federal, state and district regulations and policiesincluding, but not limited to, HACCP, ServSafe, safety and sanitation.Reads the FS newsletter and posts.

　　Uses and maintains institutional food service equipment such as ovens,steamers, and commercial dishwashers.

　　Foster district commitment to excellence and equity by ensuring that employeesand students are valued, respected and provided a positive work/learningenvironment.

　　Establishes positive relations with internal and external customers,including students, staff, and school administration, parents, andcommunity members.

　　Responsible for on-the-job training of new Food Service Assistants and forcontinual training of all workers in the kitchen. Directs the work of FSAswithin the kitchen they lead.

　　Perform other duties as assigned.