About this role
BASIC FUNCTION: Plan, organize and lead food service operation at an assigned school site; train, assign and provide work direction to assigned personnel. KNOWLEDGE OF:
• Basic operations of a school cafeteria.
• Principles and methods of quantity food service preparation, serving and storage.
• Standard kitchen equipment, utensils and measurements.
• Methods of computing food quantities required by weekly or monthly menus.
• Sanitation and safety practices related to transporting and serving food.
• Principles of nutrition.
• Record-keeping techniques.
• Principles of training and providing work direction.
• Interpersonal skills using tact, patience and courtesy.
ABILITY TO:
• Plan, organize and oversee food service operations at an assigned school site.
• Estimate food quantities and requisition proper amounts for economical food service.
• Prepare nutritious and appetizing food in quantity as necessary.
• Operate standard cafeteria equipment and appliances.
• Maintain records and prepare reports.
• Add, subtract, multiply and divide quickly and accurately.
• Understand and follow oral and written directions.
• Work independently with little direction.
• Establish and maintain cooperative and effective working relationships with others.
• Meet schedules and time lines.
• Train and provide work direction to others.
• Communicate effectively both orally and in writing.
• Lift heavy objects.
EDUCATION REQUIREMENTS: Must be at least 18 years of age, supply proof of a high school diploma or GED and have two years Food Service experience. OTHER REQUIREMENTS: a physical exam, TB risk assessment, CAN check, drug screen and a state/national criminal background check. This position will be 8 hrs per day, 183 days per year.