Wage/Hour Status: Nonexempt

Pay Grade: AU02, 175 Days

 

Primary Purpose:
Supervise, train and manage campus food service staff and operations. Ensure that the appropriate quality and quantities of food are ordered, prepared and served. Meet or exceed all state and federal health regulations. Ensure all state and federal nutritional guidelines are closely followed.

 

Qualifications:
Education/Certification:
High school diploma or equivalent

 

Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Ability to manage personnel; production sheet, food buyer’s guide, and food cost control
Effectively planning and organizational skills

 

Experience:
Two (2) years of experience in institutional food service operations or completion of Manager in Training (MIT)
program.

 

Major Responsibilities and Duties:
Cafeteria Management:
1. Produce and maintain work schedules, task sheets, and production records.
2. Direct daily activities in kitchen and cafeteria; organize and handle any delegated special events.
3. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
4. Work cooperatively and communicate with the campus administration to accommodate temporary schedule changes, special serving requirements, and special events.
5. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
6. Participate in breakfast and lunch promotions.
7. Monitor and control charges weekly.

Policy, Reports, and Law
8. Ensure that food is prepared safely and is of high quality according to policies, procedures, and department requirements.
9. Maintain accurate reports of daily and monthly financial, production, and activity records.
10. Maintain and submit accurate information for payroll reporting (tardiness and absenteeism).

Safety
11. Ensure that food items are stored in safe and hazard-free environment.
12. Establish and enforce district standards of cleanliness, health, and safety following health and safety codes and regulations including food handler’s certification/ServeSafe.
13. Maintain safe work environment.

Inventory and Equipment
14. Ensure that appropriate quantities of food and supplies are available through accurate orders and periodic inventories.
15. Maintain logs on all equipment maintenance required by the Child Nutrition office.
16. Report needed equipment repairs to the Child Nutrition office.
17. Conduct annual physical equipment and supplies inventory.

Other
18. Help train cafeteria workers, and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
19. Perform other duties as assigned.

Supervisory Responsibilities:
Supervise and evaluate food service workers assigned to campus cafeteria.

 

Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Large and small kitchen equipment including but not limited to mixer, pressure steamer, sharp cutting tools, stove, oven, and food and utility carts, computer and other peripherals.
Posture: Frequent standing, pushing, pulling, stooping, bending, and kneeling.
Motion: Frequent walking.
Lifting: Frequent moderate lifting and carrying (15-45 lbs.).
Environment: Limited exposure to extreme hot and cold temperatures.
Mental demands: Maintain emotion control under stress.

EEOC Statement:
Hays Consolidated I.S.D. will not discriminate against any person in employment or exclude any person from participating in or receiving benefits of any of its activities or programs on any basis prohibited on the bases of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliation, military service, or any other non-merit based factor. These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Positions are extended annually based upon availability of funding.