PRINCIPAL DUTIES:
Assume responsibility for preparing main dishes, vegetables and additional menu items as needed. 
Use standardized recipes, methods of production and advanced preparation techniques
Participate in serving good quality food.
Train and serve as: BACKUP MANAGER.
Assume managerial responsibilities in the absence of cafeteria manager.
Assist cafeteria manager with determining necessary quantities of food and supplies to order.
Assist with necessary record keeping and daily production records
Assist with general clean up duties
Comply with and make accommodations for students with special diet restrictions.
Maintain open, positive communication with all people served by the food service department.
Participate in short courses, meetings, and in-service training, as requested.
Attend work as scheduled and arrive on time fully prepared to begin work. Follow established building/department procedures if there is a need to arrive late, be absent or leave the workplace. 
Available to work flexible hours.
Regular attendance.
Other duties may be assigned. 

ESSENTIAL SKILLS AND APTITUDES:
Must possess positive leadership traits.
Serve as a positive team leader, maintain a positive attitude.
Ability to manage/lead people, mentor new employees
Successfully uses problem-solving skills.
Knowledge of school food service programs, nutritional standards, and sanitation.
Accurate and detail oriented in processing paperwork.
Possess strong communication skills, customer service.
Basic computer skills required.
Knowledge of 10 key calculator
Demonstrates professional conduct and confidentiality at all times.
Ability to lift up to 30 pounds.

REQUIRED EDUCATION LEVEL
High School Diploma or GED preferred
Kitchen related experience preferred 
SNA - Kitchen certification preferred 

CLASSIFICATION:
Food service Group C $17.08 per hour
Hours: 6.5 hours (Six and one half)
Hours: 7:00 am to 1:30 pm
Nine (9) months
All district benefits in accordance with work agreement 

EMPLOYMENT DATE:
As arranged 

Rate: 
Hourly: $16.50/hr 

PHYSICAL DEMANDS / ESSENTIAL FUNCTIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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 frequently required to stand; walk; use hands and fingers to handle and/or feel objects, tools or controls; talk and hear. The employee frequently must squat, stoop or kneel, reach above the head and forward 0 to 24 inches and on occasion up to 36 inches. The employee continuously uses hand strength to grasp items. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds 0 to 12 feet and occasionally up to 20 feet, such as food trays, canned goods and frozen food packages. The employee will sometimes push/pull items such as carts and food preparation equipment. Specific vision abilities required by this job include close vision, color vision and the ability to adjust focus while preparing food. 

WORKING ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is consistently above average. The employee will frequently work in different areas of the kitchen and cafeteria performing their duties. Temperatures in the work area are consistently higher than the average found in the building. The employee will frequently stand or move on floors that are damp. Employees must be able to work with known food allergens.
The information contained in this job description is in compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual holding this position and additional duties may be assigned.
The goal of the Board of Education of the Cedar Rapids Community School District is to provide fair and equal opportunity for employment, promotion, wages, benefits and all other privileges, terms and conditions of employment. The District will affirmatively recruit women and men and members of diverse racial/ethnic groups for job categories where the representative groups are underrepresented.
Further, it shall be the policy of the District not to discriminate against any employee or applicant on the basis of race, creed, color, religion, national origin, marital status, socio-economic status, sex, age, sexual orientation, gender identity, or disability in its educational programs and its employment practices. (Adherence to bona fide occupational/educational qualifications shall not be interpreted as discriminatory.) 

HR Contacts:
Michelle Koelling
CONTACT INFORMATION:
Jenny Hook
Manager of Food & Nutrition
jhook@crschools.us
319-558-2305