TRANSFERS ONLY!!

MT 4 @ 187 DAYS

Primary Purpose:

Supervise, train, and manage campus food service operation. Ensure that appropriate quality and quantities of food required by Texas Department of Agriculture are prepared and served. Meet time constraints set by menu requirements established by Child Nutrition Program administration. Meet health codes and reimbursable menu requirements, which meet or exceed standards, set forth by Federal, State, and local regulatory agencies.

Qualifications:

Education/Certification:

High School Diploma or GED (English)

Certified by TASN

Food manager certification

Level 1 Certification preferred

Food Handlers Certified

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to manage and supervise personnel

Effective planning and organizational skills

Ability to lift objects that weigh approximately 16-18 lbs.

            Work in teams when lifting objects that weigh more than 18 lbs.

Have basic computer skills and able to use it to communicate, record and produce information.

Knowledge of weights and measures.

Knowledge on reading and understanding recipe.

Experience:

Three years experience in institutional food service operations

Major Responsibilities and Duties:

1. Assist the Cafeteria Manager with all major responsibilities below.
2. Operate a Point of Service (POS) for students as a meal exchange at the end of serving line and assure that every meal is reimbursable
3. Produce and maintain work schedules and production records. 
4. Direct and assist daily activities in kitchen and cafeteria.
5. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
6. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
7. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork. 
8. Work in teams to lift heavy objects. 
9. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
10. Maintain accurate reports daily of production records for breakfast, lunch, after school snacks, sack lunches, supply order forms, and deposit slips.
11. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
12. Ensure that food items are stored in safe and hazard-free environment.
13. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations. 
14. Maintain safe work environment by reporting hazards.
15. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
16. Maintain logs on all equipment maintenance required within campus food service department.
17. Perform preventive maintenance and report needed equipment repairs.
18. Recommend replacement of existing equipment to meet department needs.
19. Conduct monthly supplies inventory. 
20. Help train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
21. Complies with rules and regulations applied by (TDA) Texas Department of Agriculture and School Board Policies.
22. Regularly inspects storage areas in kitchen – refrigerators, freezers and dry storerooms to ensure proper temperatures and sanitations is maintained.
23. Consistently works in harmony with subordinates and supervisors in a team setting, maintains consistent temperament.
24. Observes Food Service Department uniform dress code.
25. Has a complete understanding of the school district fire and safety procedures as outlined in fire and safety manual, knows personal role in case of a fire, and trains personnel in safety and fire protection. 
26. Communicates in a positive and informative manner.
27. Verifies daily food delivery for accuracy.
28. Attends and participates in meetings, workshops, demonstrations, and seminars.
29. Demonstrates responsibility and punctuality when reporting to work and absenteeism.
30. Perform other tasks and assumes such responsibilities as may be assigned by Supervisor or Director.

Supervisory Responsibilities:

Supervise and evaluate one or more food service workers assigned to campus cafeteria.