Days Employed: 196 days

Pay Grade: Classified Level 5

Primary Purpose:

Supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Child Nutrition Department. Meet health codes.

Qualifications:

Education/Certification:

High School diploma or GED. Food Manager certification. Obtain level III TASN certification within 1 year of employment. Must maintain and re-certify every 3 years. Special

Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation. Ability to manage personnel. Effective planning and organizational skills.

Experience: Completion of a sanitation course before or during the first year of employment. Three years’ experience in institutional food service operations.

Major Responsibilities and Duties:

1. Produce and maintain work schedules for 4-9 employees assigned to the kitchen.

2. Complete and maintain the 2-5 production records for all service points.

3. Direct daily activities in kitchen and cafeteria.

4. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental /Federal policies and procedures.

5. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

6. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.

7. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.

8. Maintain accurate reports of daily and monthly financial, production, and activity records. 9. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism). 

10. Ensure that food items are stored in a safe and hazard-free environment.

11. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.

12. Maintain safe work environment.

13. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.

14. Maintain logs on all equipment maintenance required within campus Child Nutrition Department.

15. Perform preventive maintenance and report needed equipment repairs.

16. Recommend replacement of existing equipment to meet department needs.

17. Conduct annual physical equipment and supplies inventory.

18. Other duties as assigned by the director.

Other:

Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Supervisory Responsibilities:

Supervise and evaluate-or more, food service workers assigned to campus cafeteria.

Equipment Used:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart. Computer Calculator POS Register

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Frequent standing, walking, pushing and pulling; moderate lifting and carrying; some stooping, bending and kneeling; limited exposure to extreme hot and cold temperatures.