Job Description


High School diploma or equivalent, three (3) approved training program courses, one of which must be in the area of management, two (2) additional training courses shall be completed within two (2) years of appointment.

Three (3) years of experience in food service (AA degree or completion of an accredited vocational/technical school in the area of food production and service may take the place of experience on a year for year basis).

Job-related knowledge and skills:

Must have knowledge of meal production planning and scheduling, modern 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, principles of supervision, procedures followed in ordering, receiving, storing and doing inventory for food and supplies, health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.

Position Goal: This position is responsible for 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.

To utilize planned menus, assuring that standardized recipes and approved price schedules and portion controls are followed.

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 order appropriate quantities of food and supplies and assure proper storage and authorized use of same.

To check goods received against food orders and invoices or warehouse requisitions for correctness.

To control movement of food in and out of storerooms and keep adequate inventory records.

To follow approved housekeeping and safety practices to ensure that sanitary and safe conditions are maintained in the kitchen, food servi ng areas and di ning areas.

To maintain food quality standards, including appearance and taste.

To assure that meals meet the meal requirements specified by the U.S.  Department of Agriculture.

To utilize cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds.

To prepare, forward and maintain files of records and reports required by the food service department.

To interview, screen and recommend personnel for employment in the cafeteria following the staffing policy.

To maintain records of hours worked by employees.

To initiate requests for facility repairs and equipment repairs or replacement.

To implement security measures to prevent vandalism and theft.

To follow prescribed procedures to protect the anonymity of students who qualify for free and reduced price meals.

To perform other work-related duties as assigned by Supervisor.

Work requires occasional physical exertion and/or muscular strain.  Work involves several disagreeable elements and/or exposure to job hazards where there is some possibility of injury.