Primary Purpose:
To prepare high quality food for local and satellite kitchens as a department head. May assist in training and teaching of technicians and apprentices. May serve as acting manager in the absence of the cafeteria manager.

Qualifications:
Education/Certification:
High School Diploma or G.E.D. required
Level I of T.A.S.N. certification required for internal candidates
Ability to pass ServSafe Manager exam and maintain certificate

Special Knowledge/Skills:
Quantity food preparation with grasp of basic mathematical equations
Knowledge and practice of safety and sanitation
Must be able to read and communicate effectively with co-workers and customers

Experience:
At least one (1) year of related experience
Proven success as a team member with excellent attendance

Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Reading; ability to communicate effectively (verbal); maintain emotional control under stress. Readily adapt to a variety of circumstances; prolonged standing (unless on break); stooping; bending; kneeling; pushing and pulling; regular heavy lifting (45 pounds or more). Biological exposure to bacterial and communicable diseases. May also be exposed to various cleaning compounds commonly used in food service including but not limited to bleach, delimer, quaternary sanitizer, degreaser, pot and pan soap, vinegar, oven cleaner, glass cleaner, laundry detergent, dishmachine wash and sanitizers, latex and air freshener. Exposure to excessive hot and cold temperatures, excessive humidity and dampness, excessive noise of machinery.

Salary: Auxiliary PG3/177 days/7.5 hours per day
             Minimum  $15.00 / hour