GENERAL STATEMENT OF JOB

Under general supervision, performs a variety of duties in the direct supervision of the food service program.  This position will be required to travel to half of the schools within the district and possibly all schools if necessary.  Directly supervises other employees in the school cafeteria.  Reports to the School Nutrition Area Supervisor and the school principal.  The ideal candidate for this position is able to work with a wide variety of personalities, manage a variety of teams, and has a positive attitude.

DUTIES AND RESPONSIBILITIES

Food Production and Service

Follows schedules created by the current cafeteria manager.
Follows planned menus with occasional substitutions as allowed by Nutrition Supervisor.
Applies prescribed quality standards and quantity controls.
Observes food preparation and line service to assure quality and proper presentation of food.
Displays food to reflect school and seasonal activities.

Purchasing, Storage, and Inventory

Requisitions foods and supplies as needed.
Verifies cost, quantity and quality of items received.
Advises supervisor concerning improper quality/condition of items received.
Sets up and ensures proper storage of all items according to prescribed standards.
Inventories items according to established system.
Rotates stock in a timely manner.

Equipment and Facility Management

Oversees the use of equipment.
Requests repairs and replacement of equipment as needed.
Maintains a constant check of conditions of sanitation and safety and makes needed corrections.
Oversees use of facility by other groups.

Personnel Management and Supervision

Assigns work to staff.
Maintains time sheets and leave records.
Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping.
Ability to work well with current staff at all schools.
Prepares purchase records and reports.
Prepares free/reduced/full-price lunch records and reports.
Submits reports on a timely basis.

Sanitation and Safety

Assists with implementation of cleaning schedule.
Enforces employee sanitation procedures.
Enforces dress/personal hygiene codes.
Follows established procedures to avoid food contamination.

Public Relations

May provide generic information of food service program to students, parents and school staff.
May respond or listen to customer concerns and complaints.
Assists in the planning and production of special functions involving school nutrition program.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

Physical Requirements:  Must be physically able to operate cooking and kitchen equipment.  Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds.  Physical demand requirements are for medium work.

Data Conception:  Requires the ability to compare and/or judge the readily observable composite characteristics of things.

Interpersonal Communication:  Requires the ability to speak and/or signal people to convey or exchange information.  Includes giving instructions, assignments or directions to subordinates or assistants.

Language Ability: Requires the ability to read simple forms.  Requires the ability to prepare time sheets and supply requisitions using prescribed format.

Intelligence:  Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude:  Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions.  Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude:  Requires the ability to add, subtract, divide and multiply.

Form/Spatial Aptitude:  Requires the ability to inspect items for proper length, width and shape.

Motor Coordination:  Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances.

Color Discrimination:  Requires the ability to differentiate between colors or shades of color.

Interpersonal Temperament:  Requires the ability to deal with people beyond giving and receiving instructions.  Must be adaptable to performing under average to high levels of stress.

Physical Communications:  Requires the ability to talk and hear.

EXPERIENCE, KNOWLEDGE, SKILLS AND ABILITIES

Minimum of an Associate’s degree in nutrition, food service, management, or related field and a minimum of 2 years’ experience in food industry, preferably in school food service.

Managers are also required to obtain and keep current ServSafe Certification.

Considerable knowledge of food preparation and standards of sanitation and safety.
Working knowledge of basic arithmetic.
Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.).

Ability to develop schedules for the use of personnel and material resources.
Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping.
Ability to coordinate various activities in the preparation and serving process.
Ability to inventory and record information accurately.

Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others.
Ability to establish and maintain positive working relationships.

Ability to use and comprehend basic computer software as it relates to food service operations.

DISCLAIMER

This job description is designed to indicate the general nature and level of work performed by employees within the classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees in this job.  It is not a contract or guarantee of employment, salary or benefits.