Job Description



High school diploma or equivalent.

Three (3) approved training program courses.

Two (2) years experience in food service.

A course in management shall be completed within two (2) years of appointment to the position if not previously completed.

Position Goal: This position is responsible for assisting in the efficient and satisfactory operation of the department in accordance with District policies, procedures and methods, State Board rules and federal laws.

Examples of Responsibilities:

To supervise and participate in the preparation, cooking and service of food for students and adults as directed by the manager.

To supervise the food service staff by preparing work schedules, assigning and directing work, training, enforcing work production standards, evaluating work performance and administering disciplinary action.

To supervise all the food service staff during an absence of the manager.

To work as an understudy to the manager in learning and practicing the various responsibilities of a manager.

To perform other work-related tasks as assigned.


Must have knowledge of:

Meal production planning and scheduling.

Modem methods of quantity food preparation and food merchandising.

Nutritional and operational requirements of the National School Lunch and Breakfast programs and related federal and state regulations.

Use and care of institutional kitchen equipment and utensils.

Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.

Must have ability to:

Work within a framework of multiple and complex regulations.

Supervise, train and evaluate work performance of food service staff and student employees or volunteers.

Prepare food in large quantities, following standardized recipes.

Make arithmetic computations and keep accurate records.

Work effectively with school personnel, subordinates, students, parents and community groups.

Be familiar with the operation of a computer.