JOB SUMMARY:

 

Coordinate the activities of the other food service employees within the facility.  Maintains the highest standards and customer service set by the department and the district.  Maintain sanitation standards in the preparation, storage, serving of food and dining area.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES: Additional duties may be assigned.

1. Prepares basic food items according to daily production record.


2. Completion of required daily/weekly/monthly reports such as inventory, cash reports and production records.


3. Orders the food and other necessary supplies from requisition forms, and from approved surveyors.


4. Responsible for ensuring proper presentation, standard portion control, and maintenance of proper serving temperatures (hot food hot – cold food cold).


5. Directs and participates in the overall sanitation of facility in accordance with department standards and government regulations.


6. Directs and participates in ensuring the overall safety with the facility through implementation of safety procedures and in accordance with OSHA guidelines.


7. Oversees and coordinates the work of assigned food service personnel in adherence to food standards.


8. Ensures proper food preparation by utilizing approved food recipes in following prescribed production methods and standards.


9. Follows procedures for the proper set-up and breakdown of cafeteria service lines.


10. Represents department and district in a courteous, efficient, and friendly manner in all customer/employee interactions.


11. Follows principles of sanitation and safety in handling food and equipment.


12. Maintains work areas, equipment, and dining facilities in a clean and presentable manner.


13. Serves customers food and beverages quickly in proper portions with a courteous manner.


14. Ability to interact with customers in order to ensure customer satisfaction.


15. Ability to interact with co-workers in order to assure compliance with department standards and maintain inventory and cash control procedures.


16. Ability to reach, bend, stoop, lift, wipe, push and pull.


17. Must have ability to observe in order to ensure proper food presentation and standard portion control.


18. Must have sufficient mobility to perform assigned tasks within production and service time frames established by Director of Food Service.


19. Must meet state and local health requirement for food handlers.


20. Ability to lift and carry items weighing up to 50 pounds occasionally and 10-30 pounds regularly.


21. Must be able to operate equipment for production and service.


22. Receives, maintains, and stores product inventory in a sanitary and orderly fashion. (rotate inventory, FIFO)


23. Removal of trash and maintaining clean floors in kitchen and dining area.


24. Frequent immersion of hands in water.


25. Maintains proper usage and storage of chemicals.


26. Operate and maintain equipment to sanitary standards.


27. Care and cleanliness of kitchens, bakery, equipment, pot washing areas, walk-ins, storage areas, and wash rooms.


28. Replenish condiments, beverages, and general supplies while maintaining cleanliness of area.


29. Ability to perform mathematics operations involving all United States monetary units (add, subtract, multiply and divide).


30. Identify meal components for reimbursable meals.


31. Assumes responsibility for security of facility revenue, as applicable.

EQUIPMENT USED IN PERFORMANCE OF RESPONSIBILITIES

1. Mop, washcloths, bucket and broom


2. Pot and pan sink


3. Dish racks, food carts


4. Steam kettles


5. Stove, ovens and microwave ovens


6. Slices, buffalo chopper, food processor, hand and stand mixers


7. Coffee brewer and urns


8. Jet spray beverage machines


9. Steam tables and food stands


10. Fryer


11. Scales


12. Holding cabinets


13. Kitchen utensils and small equipment


14. Pens/pencils


15. Calculator


16. Phone


17. Laptop and desktop computer

Requirements upon hire:

• Must have Hep A immunization series or at the minimum have started the series.


• ServSafe Manager Certification completed immediately if the chosen candidate does not already have an active Manager Certification.

 

SUPERVISORY RESPONSIBILITIES:

 

Overseeing kitchen staff and supporting daily kitchen / cafeteria operations as needed.

 

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

EDUCATION AND/OR EXPERIENCE:

1. Previous food service and supervisory experience preferred.


2. ServSafe Manager Certification preferred.

COMMUNICATION SKILLS:

1. Ability to communicate, both verbally and in writing, and interact effectively with all aspects of the school community is required.


2. Ability to solve conflicts, maintain confidentiality and remain open to various ideas and viewpoints.

MATHMATICAL SKILLS:

1. Ability to perform basic mathematical calculations using whole numbers, fractions, decimals, and percentages.


2. Ability to perform mathematical calculations to balance assigned budget items, invoices, bills, purchase orders and other related items.

REASONING ABILITY:

1. Ability to prioritize and meet deadlines while complying with established policies and procedures of the building and district.


2. Identifies and resolve problems in a timely manner, gathers and analyzes information skillfully; uses reason even when dealing with emotional topics.


3. Ability to concentrate, think, read and learn is necessary to perform the essential job duties.

 

OTHER SKILLS AND ABILITIES:

1. Free from communicable disease.


2. Able to follow oral and written directions.


3. Able to work without supervision.


4. Leadership ability and qualities necessary for good management.


5. Able to perform all tasks.


6. Able to perform all assigned responsibilities within time frame

 

PHYSICAL DEMANDS:

 

While performing the duties of this job, the employee must regularly sit, talk, listen, and respond.  While performing the duties of this job, the employee is regularly required to sit; use repetitive wrist, hand and/or finger movement; reach with hands and arms and talk or hear.  The employee is frequently required to stand and walk. The employee is occasionally required to stoop, kneel, crouch, or crawl.  Specific vision abilities required by this job include close vision, distance vision, precise hand-eye coordination and the ability to identify and distinguish colors.  Occasionally, the employee may lift up to 50 pounds, such as, to lift files, papers, and equipment.  The foregoing is not an exclusive list and the employee may be required to exceed the minimum physical demand specifications should the safety and security of students and staff be compromised.

 

The above physical demands are representative of those that must be met by an employee to successfully perform the essential duties of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties

 

WORK ENVIRONMENT:

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential duties of this job.  The noise level in the work environment is usually at a moderate level with frequent interruptions.  The employee continuously interacts with staff and the public.  Travel may be necessary to various District buildings and/or sites.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties.

 

The information contained in job description is for 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 individuals currently holding this position and additional duties may be assigned.

 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees may be required to follow other job-related instructions and to perform other job related duties as requested, subject to all applicable state and federal laws.