Address
Form of workGENERAL DESCRIPTION OF POSITION
Coordinates food service activities at the assigned school building by performing duties personally or through subordinate supervisors and staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
EDUCATION AND EXPERIENCE
Mental alertness and adaptability to office and field area work routines. Equivalent to four years of high school or GED, with particular emphasis during high school on office skills, shop skills, or others, plus 0 to 6 months of related experience and/or training. Or equivalent combination of education and experience.
COMMUNICATION SKILLS
Ability to read a limited number of words and recognize similarities and differences between words and between series of numbers; Ability to write and speak simple sentences as a means for basic communication.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide numbers. Ability to perform these mathematical skills using money and other forms of measurement.
CRITICAL THINKING SKILLS
Ability to use common sense understanding in order to carry out simple multi-step instructions. Ability to deal with standardized situations with limited variables.
REQUIRED CERTIFICATES, LICENSES, REGISTRATIONS
State Manager Certification
ServSafe Manager Certification
RESPONSIBILITY FOR WORK OF OTHERS
The level of direct supervisory responsibility for the assignment of job duties, training, leadership, guidance, needs of employees, hiring, terminating, and/or direction of the effort of others. Scoring will depend upon the number and classification of people normally supervised or directed, and the scope of complexity of the operations involved in the supervisory responsibility. (Job classification which involves no supervision will not be assigned a point value for this factor.)
Supervises a small group (3-13) of employees, usually of lower classifications. Assigns and checks work; assists and instructs as required and performs same work as those supervised, or closely related work, a portion of the time. The content of the work supervised is of non-technical nature but presents numerous situations in which policies and precedents must be interpreted and applied.
Supervises the following departments: assigned kitchen
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include but are not limited to interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
WORKING CONDITIONS
Somewhat disagreeable working conditions. Continuously exposed to one or two elements such as noise, intermittent standing, walking; and occasional pushing, carrying, or lifting.
ENVIRONMENTAL CONDITIONS
The following work environment characteristics described are representative of those an employee encounters while performing functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the functions of this job, the employee is occasionally exposed to work near moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, wet or humid conditions, extreme cold, extreme heat, risk of electrical shock. The noise level in the work environment is usually loud.
PHYSICAL ACTIVITIES
The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.
Moderate diversity, moderately physical. Work activities that allow for a moderate amount of diversity in the performance of tasks that requires somewhat diversified physical demands of the employee.
While performing the functions of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear; and frequently required to stoop, kneel, crouch, or crawl; occasionally required to sit, climb or balance, taste or smell. The employee must occasionally lift and/or move up to 50 pounds; frequently lift and/or move up to 25 pounds; regularly lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision; distance vision; color vision; peripheral vision; depth perception; and the ability to adjust focus.
Coordinates food service activities at the assigned school building by performing duties personally or through subordinate supervisors and staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Manage the personnel and operation of the kitchen to ensure efficient operation.
- Prepare and maintain daily, weekly, and monthly reports and documentation as required by the district, state, and federal guidelines.
- Ensure that appropriate meal pattern requirements of the National School Lunch, School Breakfast Program, and Afterschool Snack Program (location dependent) are met, followed, and documented according to regulation.
- Compliance with all rules and regulations associated with Free and Reduced Price Meal Benefits including rules governing confidentiality and prevention of overt identification.
- Responsible for the ordering, receiving, and inventory management of food and supply.
- Assign duties of cafeteria staff for the preparation and service of daily meals.
- Enforce all appropriate sanitation and safety regulations.
- Supervision (including hiring assistance, training, scheduling, and evaluation) of assigned cafeteria food service technicians.
- Ensure strict adherence to department rules and procedures for cash handling and daily deposits.
- Proficient in all foodservice software and programs.
- Attend required professional development training and manager meetings. May be asked to provide peer training to other staff.
- Daily staff assistance where needed.
- Confers with food preparation and other personnel to plan meals, ordering of food and supplies, and related school cafeteria operations.
- Inspects food and food preparation to maintain quality standards, meal pattern compliance, and sanitation regulations.
- Investigates and resolves food quality and service complaints.
- Coordinates with the school nurse, Director of Child Nutrition, and parents to ensure meals are in compliance with food allergy and meal modification documentation.
- Wear appropriate attire for customer service and food safety, including a clean district uniform, hairnet, non-skid shoes, and gloves.
- May be asked to fill in for staff on leave in the assigned kitchen or other school's kitchens.
- Wear appropriate attire for customer service and food safety.
- Perform any other related duties as required or assigned.
EDUCATION AND EXPERIENCE
Mental alertness and adaptability to office and field area work routines. Equivalent to four years of high school or GED, with particular emphasis during high school on office skills, shop skills, or others, plus 0 to 6 months of related experience and/or training. Or equivalent combination of education and experience.
COMMUNICATION SKILLS
Ability to read a limited number of words and recognize similarities and differences between words and between series of numbers; Ability to write and speak simple sentences as a means for basic communication.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide numbers. Ability to perform these mathematical skills using money and other forms of measurement.
CRITICAL THINKING SKILLS
Ability to use common sense understanding in order to carry out simple multi-step instructions. Ability to deal with standardized situations with limited variables.
REQUIRED CERTIFICATES, LICENSES, REGISTRATIONS
State Manager Certification
ServSafe Manager Certification
RESPONSIBILITY FOR WORK OF OTHERS
The level of direct supervisory responsibility for the assignment of job duties, training, leadership, guidance, needs of employees, hiring, terminating, and/or direction of the effort of others. Scoring will depend upon the number and classification of people normally supervised or directed, and the scope of complexity of the operations involved in the supervisory responsibility. (Job classification which involves no supervision will not be assigned a point value for this factor.)
Supervises a small group (3-13) of employees, usually of lower classifications. Assigns and checks work; assists and instructs as required and performs same work as those supervised, or closely related work, a portion of the time. The content of the work supervised is of non-technical nature but presents numerous situations in which policies and precedents must be interpreted and applied.
Supervises the following departments: assigned kitchen
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include but are not limited to interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
WORKING CONDITIONS
Somewhat disagreeable working conditions. Continuously exposed to one or two elements such as noise, intermittent standing, walking; and occasional pushing, carrying, or lifting.
ENVIRONMENTAL CONDITIONS
The following work environment characteristics described are representative of those an employee encounters while performing functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the functions of this job, the employee is occasionally exposed to work near moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, wet or humid conditions, extreme cold, extreme heat, risk of electrical shock. The noise level in the work environment is usually loud.
PHYSICAL ACTIVITIES
The following physical activities described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.
Moderate diversity, moderately physical. Work activities that allow for a moderate amount of diversity in the performance of tasks that requires somewhat diversified physical demands of the employee.
While performing the functions of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear; and frequently required to stoop, kneel, crouch, or crawl; occasionally required to sit, climb or balance, taste or smell. The employee must occasionally lift and/or move up to 50 pounds; frequently lift and/or move up to 25 pounds; regularly lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision; distance vision; color vision; peripheral vision; depth perception; and the ability to adjust focus.
