About this role
Qualifications
- High School Diploma or GED.
- Must be 21 years of age.
- Ability to provide a high level of customer service to all.
- Ability to count, inventory, and record information accurately.
- Ability to lift and move 35 to 50 pounds repetitively.
- Successfully complete state food safety HACCP course and ServSafe® training.
Reports to: Principal and Food Services Director
Performance Responsibilities
- Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
- Maintains the highest standards of safety and cleanliness in the kitchen.
- Checks food shipments in to the school, signing invoices only after each order has been verified.
- Determines the quantities of each food to be prepared daily.
- Determines the size of serving to meet the necessary meal requirements.
- Prepares food according to a planned menu and tested uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
- Records all food requisitions from the storeroom, and maintains a correct inventory.
- Oversees the locking of the storeroom, and the maintaining of a correct monthly inventory.
- Orders on a weekly basis all necessary supplies and foods.
- Reports immediately to the principal any problem or accident occurring in the kitchen or the cafeteria premises.
- Confers with the Food Services Director regarding any personnel problems.
- Reports to the Food Services Director any faulty or inferior quality food which is received.
- Supervises the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware and utensils.
- Performs such other tasks as may from time to time be assigned by the principal or Food Services Director for the effective operation of the cafeteria.
Evaluation
Performance of this job will be evaluated annually in accordance with provisions of the Board's policy on Evaluation of Support Personnel.