What are the responsibilities and job description for the Nutrition Services Roving Manager/Caterer/Central Kitchen Assistant - CL24-25-275 position at Chino Valley Unified School District?
DEFINITION
Under the general supervision of the Director, Nutrition Services, plans, organizes and directs the activities of all catering events; prepares meals in accordance with all mandated school meal programs. Moves from site to site when needed.
DISTINGUISHING CHARACTERISTICS
This is a single class position distinguished by the responsibility of providing direction and participating in food preparation of meals for various serving sites. Plans and organizes all catering events.
OCCUPATIONAL GROUP
Classified (Nutrition Services)
EXAMPLES OF DUTIES/RESPONSIBILITIES
Duties may include, but are not limited to the following:
1. Directs staff in the preparation of reimbursable meals and related menu items in a serving kitchen. (E)
2. Participates in and is responsible for the preparation and distribution of reimbursable meals and a wide variety of a la carte items. (E)
3. Manages the setup of kitchen and cafeteria, the portioning and serving of foods, cashiering operations, and the cleaning of supplies and equipment. (E)
4. Assists in menu development and planning. Estimates amounts of food to be prepared. (E)
5. Uses point of sale computer system to process meals served and to order necessary food and supplies. (E)
6. Prepares work schedules for support staff and keeps records of attendance and hours worked. May work with student help. (E)
7. Trains employees in the operation of kitchen equipment, food preparation, and related responsibilities. (E)
8. Organizes and coordinates special catering services. (E)
9. Requisitions and receives food and supplies. Maintains adequate inventory. (E)
10. Accounts for money received. (E)
11. Completes daily transport records, menu production records, and maintains records of meals sold, food items used, and left over food items. (E)
12. Performs other related duties as assigned.
(E) = Essential Functions
MINIMUM REQUIREMENTS
Maintain food handler certification as required by A.B. 1978.
Knowledge of:
- Principles and methods of quantity food preparation, serving and storage;
- Methods of computing food quantities required by menus;
- Care and use of standard cafeteria appliances;
- Sanitation and safety precautions related to school cafeterias;
- Techniques of training and directing the work of staff;
- Computer operations;
- State and federal regulations as they pertain to all mandated school meal programs;
- Catering, i.e., ordering, preparing, delivering, set-up and clean up.
Ability to:
- Estimate food quantities and requisition proper amounts for economical food service;
- Prepare and cook nutritionally balanced meals which comply with requirements of all mandated school meal programs;
- Operate food service equipment found in a cafeteria;
- Keep records and prepare reports;
- Follow oral and written directions;
- Establish and maintain cooperative relationships with those contacted in the course of the workday;
- Provide positive customer service;
- Work with other department and District staff to set-up catering events.
EXPERIENCE
Three years of experience in institutional food preparation, at least one of which shall have been in a supervisory capacity.
EDUCATION
High school diploma or its equivalent, preferably supplemented by courses in cafeteria management, menu planning, dietetics, safety and sanitation, and related subjects.
WORKING CONDITIONS
- Constant interruptions;
- Contact with cleaning agents and chemicals;
- Demanding time lines;
- Heat from equipment such as ovens, cold from walk-in refrigerators and freezers;
- Indoor/outdoor environment;
- Noise (from equipment operation);
- Regular exposure to fumes, dust, odors, dirt (pollen);
- Temperature extremes;
- Work site inspections.
PHYSICAL ABILITIES
- Carrying, pushing, or pulling equipment;
- Dexterity of hands and fingers to operate standard job related equipment;
- Kneeling or crouching;
- Lifting up to 50 pounds;
- Reaching overhead, above the shoulders and horizontally;
- Standing for extended periods of time;
- Stooping (turning, twisting, and walking on uneven surfaces);
- Visual and hearing ability to perform job responsibilities.
HAZARDS
- Adverse weather conditions including extreme temperatures (below 32 degrees and above 100 degrees), high winds and occasional rain;
- Exposure to very hot foods, equipment, and metal objects used in cooking and baking;
- Exposure to sharp knives and slicers;
- May be exposed to contact with uncooperative or abusive individuals;
- Noise (from equipment operation);
- Temperature extremes;
- Potential contact with cleaning agents;
- Working in a cramped or restrictive work area.
ADDITIONAL REQUREMENTS
Must possess, or obtain prior to appointment, a valid California driver’s license. Must have ability to obtain and maintain insurability status under the District’s vehicle insurance policy.
Board Approved: 10/18/07
Under the general supervision of the Director, Nutrition Services, plans, organizes and directs the activities of all catering events; prepares meals in accordance with all mandated school meal programs. Moves from site to site when needed.
DISTINGUISHING CHARACTERISTICS
This is a single class position distinguished by the responsibility of providing direction and participating in food preparation of meals for various serving sites. Plans and organizes all catering events.
OCCUPATIONAL GROUP
Classified (Nutrition Services)
EXAMPLES OF DUTIES/RESPONSIBILITIES
Duties may include, but are not limited to the following:
1. Directs staff in the preparation of reimbursable meals and related menu items in a serving kitchen. (E)
2. Participates in and is responsible for the preparation and distribution of reimbursable meals and a wide variety of a la carte items. (E)
3. Manages the setup of kitchen and cafeteria, the portioning and serving of foods, cashiering operations, and the cleaning of supplies and equipment. (E)
4. Assists in menu development and planning. Estimates amounts of food to be prepared. (E)
5. Uses point of sale computer system to process meals served and to order necessary food and supplies. (E)
6. Prepares work schedules for support staff and keeps records of attendance and hours worked. May work with student help. (E)
7. Trains employees in the operation of kitchen equipment, food preparation, and related responsibilities. (E)
8. Organizes and coordinates special catering services. (E)
9. Requisitions and receives food and supplies. Maintains adequate inventory. (E)
10. Accounts for money received. (E)
11. Completes daily transport records, menu production records, and maintains records of meals sold, food items used, and left over food items. (E)
12. Performs other related duties as assigned.
(E) = Essential Functions
MINIMUM REQUIREMENTS
Maintain food handler certification as required by A.B. 1978.
Knowledge of:
- Principles and methods of quantity food preparation, serving and storage;
- Methods of computing food quantities required by menus;
- Care and use of standard cafeteria appliances;
- Sanitation and safety precautions related to school cafeterias;
- Techniques of training and directing the work of staff;
- Computer operations;
- State and federal regulations as they pertain to all mandated school meal programs;
- Catering, i.e., ordering, preparing, delivering, set-up and clean up.
Ability to:
- Estimate food quantities and requisition proper amounts for economical food service;
- Prepare and cook nutritionally balanced meals which comply with requirements of all mandated school meal programs;
- Operate food service equipment found in a cafeteria;
- Keep records and prepare reports;
- Follow oral and written directions;
- Establish and maintain cooperative relationships with those contacted in the course of the workday;
- Provide positive customer service;
- Work with other department and District staff to set-up catering events.
EXPERIENCE
Three years of experience in institutional food preparation, at least one of which shall have been in a supervisory capacity.
EDUCATION
High school diploma or its equivalent, preferably supplemented by courses in cafeteria management, menu planning, dietetics, safety and sanitation, and related subjects.
WORKING CONDITIONS
- Constant interruptions;
- Contact with cleaning agents and chemicals;
- Demanding time lines;
- Heat from equipment such as ovens, cold from walk-in refrigerators and freezers;
- Indoor/outdoor environment;
- Noise (from equipment operation);
- Regular exposure to fumes, dust, odors, dirt (pollen);
- Temperature extremes;
- Work site inspections.
PHYSICAL ABILITIES
- Carrying, pushing, or pulling equipment;
- Dexterity of hands and fingers to operate standard job related equipment;
- Kneeling or crouching;
- Lifting up to 50 pounds;
- Reaching overhead, above the shoulders and horizontally;
- Standing for extended periods of time;
- Stooping (turning, twisting, and walking on uneven surfaces);
- Visual and hearing ability to perform job responsibilities.
HAZARDS
- Adverse weather conditions including extreme temperatures (below 32 degrees and above 100 degrees), high winds and occasional rain;
- Exposure to very hot foods, equipment, and metal objects used in cooking and baking;
- Exposure to sharp knives and slicers;
- May be exposed to contact with uncooperative or abusive individuals;
- Noise (from equipment operation);
- Temperature extremes;
- Potential contact with cleaning agents;
- Working in a cramped or restrictive work area.
ADDITIONAL REQUREMENTS
Must possess, or obtain prior to appointment, a valid California driver’s license. Must have ability to obtain and maintain insurability status under the District’s vehicle insurance policy.
Board Approved: 10/18/07
Salary : $27 - $32
