SUMMARY

Responsible for the supervision, training, and the management of the campus food service operation. Ensure that the appropriate quantities of food are prepared and served. Meet time constraints set by the school menu requirements established by the department, and meet health codes as established by Bell County Public Health District.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• To learn all aspects of the food service program and managers job through on the job training and manager trainee classes.

• Assist other food service personnel in interpreting the goals and objectives of the food service program to the students, teachers, staff, and the parents of the community.

• Directs daily activities in the kitchen, supervises and assists in the production, service and storage of food.

• Maintains a file of standardized recipes and instructs personnel in the use of recipes.

• Outlines specific duties and work schedules for all employees. Post instructions for use and schedules for the maintenance of equipment.

• Supervise and train employees at the campus, promoting efficiency, employee morale and teamwork.

• Plans the use of equipment for efficiency and economy.

• Develops and maintains a systematic food purchasing system. Purchase food wisely. Upon delivery, checks against order and invoice for quality, quantity, and accurate weight.

• Maintains adequate, accurate records and controls to include financial, personnel, inventories, operational reports, records, and the purchasing of food, supplies, and equipment.

• Cooperates with the local health officials in supporting local and state public health laws and codes.

• Maintain a safe and hazard free working environment.

• Belongs to and provides leadership in professional organizations. Participates and promotes in service and continuing educational programs for self and other personnel.

• Follows all procedures of computer system and maintains up to date records.

• Creates an atmosphere in the school lunchroom that inspires students and faculty to want to have their meals in your cafeteria.

• Encourages each employee to observe high standards of grooming and work habits.

• Performs other duties as assigned by Supervisor/Superintendent.


SUPERVISORY RESPONSIBILITIES

Food service workers assigned to campus cafeteria.

QUALIFICATIONS

Education:

High school diploma or equivalent. Holds or is working to obtain, Texas Association of School Nutrition (TASN) manager certification.

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation.
Ability to manage employees
Effective planning and organizational skills

Experience:

Three years experience in institutional food service operations

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, peripheral vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.