Satellite Operations Jobs in Indiana (NOW HIRING)

Position Title:         Satellite Leader

Reports to:         Assistant Food Service Director

Evaluation:        after 90-days, thereafter annually

Work Schedule:        180 days

Summary: Responsible for overall operation of a satellite food service program. Administrate the established procedures to insure a quality operation to service all client groups. Prepare menu items in quantities needed using approved recipes and procedures. Follow HACCP principles and maintain a clean and organized work area. Perform appropriate cash control and bookkeeping operations

Essential Duties and Responsibilities:

1. Prepare menu items in quantities required, cooking as close to serving time as possible to ensure food quality. Use approved recipes and procedures to insure food quality and safety.

2. Assure that high standards of food quality, service, appearance, temperature and nutritional value are maintained.

3. Supervise the employees assigned to the site, including performing necessary training.

4. Greet the clientele in a friendly and courteous fashion and work with the school staff to ensure proper communication. Interface professionally with government agencies, parents and other outside contacts.

5. Perform the necessary computer reports, deposits, payroll and other paperwork tasks.

6. Input student information, including prepayments and create student meal cards.

7. Operate the cash register during the meal and is accountable for sales and income reconciliation.

8. Maintain kitchen and equipment to ensure HACCP regulations are met.

9. Order from the base kitchen and warehouse, all food products, supplies and small equipment needed to service customers, ensuring that menus are followed.

10. Take and record monthly inventory of food and paper products.

11. Keep food properly stored and at proper temperatures prior to and during use. Inventory on hand products and use in an appropriate manner to prevent excess inventory and waste.

12. Operate all meal services according to USDA regulations. 

13. Use utensils and equipment correctly and safely.

14. Make suggestions for improved service and food quality, including offering new items to the clients.

15. Maintain safe working conditions and report any injury or accident immediately using the proper paperwork.

16. Keep all equipment functioning properly and report any malfunction promptly.

17. Maintain vending machines as necessary, including filling, cleaning and depositing money.

18. Keep families aware of student account balances, following proper procedures for notification. 

19. Task and site assignments for this position are made according to each school's specific needs. 

20. Follow other directives from the department and building administration. 

Qualification Requirements:

1. Minimum 2 years in a supervisory role in the food service industry preferred. 

2. Must be at least a High School Graduate 

3. Must be able to do basic mathematics including measurements and counting money. 

4. Must be able to read and follow a recipe and obtain sanitation certification. 

5. Strong computer skills (i.e. word processing, data entry).

6. Must be able to communicate effectively, written and oral.

7. Willingness to improve and/or develop job-related skills.

8. Excellent work habits, attendance record and successfully complete and pass all criminal history and child abuse clearances.

9. Shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation.

Physical Ability ~ Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

• While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, stoop, kneel, crouch or crawl, talk, and hear. The employee must occasionally lift and/or move up to 30 pounds.

Sensory Requirements ~ Most tasks require visual perception and discrimination. All tasks require oral communications ability.
Environmental Factors ~ The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job: 

• Tasks are regularly performed without potential exposure to adverse environmental conditions, such as noise extremes, odors, vibrations, traffic hazards, violence, disease, or pathogenic substances. 

• Some temperature and humidity variations may occur depending on site location, outside weather conditions and job duties.

• The noise level in the work environment is usually moderate, however the noise level can vary depending upon daily activity, but will still remain within the acceptable noise level range

Mental Effort  ~ Normal Concentration/intensity, which includes prolonged mental effort with limited opportunity for breaks. 

~ When duties and responsibilities change and develop the job description will be reviewed and subject to changes of business necessity ~

The Penn-Harris-Madison School Corporation will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.