PRIMARY PURPOSE:

Responsible for the supervision, training, and management of the campus food service operation.  Ensure that appropriate quantities of food are prepared and served.  Meet time constraints set by the school menu requirements established by the Central Office Administration. Meet or exceed health codes promulgated by city and state agencies.  Ensure compliance with all state and federal nutritional guidelines.

QUALIFICATIONS:

    Education/Certification:

High School diploma or GED, preferred

Texas  Association for School Nutrition Certification

    Special Knowledge/Skills:

Knowledge of methods, materials, and equipment used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Ability to use USDA Food Buying Guide and Recipe Books, Production Records

Ability to understand and perform general arithmetic

Ability to operate computer and use program specific software

    Experience:

Five years experience in institutional food service operations including three years as a  manager trainee in the school district

Completed a sanitation course within one year before and during the first year as a manager

MAJOR RESPONSIBILITIES AND DUTIES:

1. Direct the daily activities in the school kitchen and cafeteria.
2. Supervise, train, and evaluate employees at the campus, promoting efficiency, employee morale and teamwork.
3. Use sound judgment and food service experience as a basis for routine decision-making.
4. Produce and maintain work schedules and production records on a timely basis.
5. Maintain food production that ensures the safety, sufficient quantities, and quality of food according to policies, procedures and department requirements.
6. Maintain accurate Food Production Record of each meal served assuring adequate amounts of food prepared to serve number of students anticipated.
7. Check prepared items for quality of taste and appearance before being served.  Adjust recipes for menu items and instruct personnel on portion size of each menu item to ensure compliance with the meal pattern requirements.
8. Maintain serving schedules and ensure and document that all food items are served within the acceptable temperature range.
9. Maintain perpetual and E.O.M. inventory of food and non-food supplies.
10. Prepare a weekly requisition of food and other items needed.
11. Check delivery of merchandise and supplies in to the school.  Report inferior quality of merchandise to CNS Director.
12. Ensure that food items are stored in a safe and hazard-free environment.
13. Demonstrate and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
14. Maintain a safe and hazard-free working environment.  Report problems with faulty equipment or accidents occurring on the job to the Director immediately.
15. Ensure that storage areas and food preparation areas are locked and secure.
16. Ensure proper rotation of merchandise following FIFO method.
17. Demonstrate behavior that is ethical and responsible and serve as a role model for all district staff.
18. Operate the point of sale system, including the compilation of the daily accuclaim and financial reports.
19. Maintain equipment manuals and logs of all maintenance required on food service equipment.
20. Perform preventive maintenance checklist.
21. Recommend replacement of existing equipment to meet the needs of the facility.
22. In the absence of a manager trainee or assistant, shall also be responsible for direct supervision of meal production.
23. Perform any other duties as may be assigned.
24. Perform all duties in a safe manner to avoid injury to oneself and/or others.

SUPERVISORY RESPONSIBILITIES:

EQUIPMENT USED:

Uses computer and small office equipment.  Must also be able to demonstrate proper use and cleaning of electric slicer, steamer, mixer, and sharp cutting tools; ovens, dishwashers; and food and utility carts.

WORKING CONDITIONS:

Mental Demands:

Reading; ability to communicate effectively (verbal and written); ability to operate a computer; maintain emotional control.

Physical Demands/Environmental Factors:

Sit, stand, walk, push and pull; lift and carry; some stooping, bending, and kneeling; limited exposure to extreme heat and/or cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.