DEFINITION
Under the general supervision of the Director, Nutrition Services, plans, organizes, and directs the operation of an individual school kitchen.
DISTINGUISHING CHARACTERISTICS
Positions in this class are characterized by the responsibility to act as an on-site manager as directed by the Supervisor/Director.
OCCUPATIONAL GROUP
Classified (Nutrition Services)
EXAMPLES OF DUTIES/RESPONSIBILITIES
Duties may include, but are not limited to, the following:
1.
Prepares and heats food, serves beverages and necessary daily menu items, which may include a la carte items.
(E)
2.
Tabulates and reports lunch counts to the central kitchen.
(E)
3.
Places orders to appropriate vendor(s) and maintains accurate inventory.
(E)
4.
Maintains adequate inventory and orders food and supplies as needed from the central kitchen.
5.
Adheres to all state regulations and all applicable health and sanitation requirements.
(E)
6.
Trains and directs cafeteria personnel employees in the operation of kitchen equipment and food preparation and related responsibilities.
(E)
7.
Maintains all food service equipment and utensils in compliance with sanitation and safety standards.
(E)
8.
Loads dishwasher; washes trays, pots, and pans by hand as needed.
* Completes and files all daily reports including transport records, menu production records.
(E)
* Requisitions food and processes meals by using Point of Sale computer system.
(E)
11.
Maintains, accounts for money received, and prepares daily cash receipts for transport to the District Nutrition Services Office.
(E)
12.
Provides input for the evaluation of support staff.
13.
Attend trainings and meetings as needed.
(E)
14.
Performs other related duties as assigned.
(E) = Essential Functions
MINIMUM REQUIREMENTS
Must possess and maintain current food protection/safety manager certification, ServSafe preferred or other certification recognized by the American National Standards Institute (ANSI) conforming to the Conference for Food Protection (CFP).
Knowledge of:
* Methods of preparing a variety of food items;
* Sanitation principles applicable to food serving and kitchen maintenance;
* Methods of handling money, making change, and completing reports;
* Basic kitchen utensils and equipment;
* Basic computer skills; and
* State and Federal regulations as they pertain to all mandated school meal programs.
* Inventory and record keeping
* Ordering and receiving procedures
Ability to:
* Follow oral and written instructions;
* Learn to operate basic common cafeteria appliances;
* Maintain accurate records;
* Establish and maintain cooperative and effective relationships with those contacted in the course of the workday;
* Provide work direction and guidance to other Nutrition Services employees as needed and
* Provide positive customer service.
EXPERIENCE
One year experience in food service.
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);
* Regular exposure to fumes, dust, odors, dirt, (Pollen);
* Temperature extremes; and
* Work site inspections.
PHYSICAL ABILITIES
* Carrying, pushing, or pulling equipment (i.e.
mobile food carts, racks, and utility carts);
* Dexterity of hands and fingers to operate standard job-related equipment;
* Repetitive hand movements;
* Kneeling or crouching;
* Lifting up to 50 pounds;
* Reaching overhead, above the shoulders and horizontally;
* Standing for extended periods of time;
* Bending and stooping (turning, twisting, and walking on uneven surfaces); and.
* 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 (Noise and fumes from equipment operation);
* Temperature extremes and potential contact with cleaning agents;
* Working in a cramped or restrictive work area; and
* Viewing of computerized Point of Sale or monitor for long periods of time.
* Working around and with machinery that have moving parts.
Revised: 06/25/85
Revised: 02/22/01
Revised: 09/15/05
Revised: 04/20/2023
Requirements / Qualifications
Requirements / Qualifications