Responsible for all aspects of food production in assigned school, keeping within sanitation, food cost and scheduling guidelines.
Manage, coordinate and oversee the day-to-day food service operations at an assigned school kitchen
Train and assist employees in the proper handling of food, as well as the correct use and care of kitchen equipment
Inspect kitchen area to assure compliance with health, safety and sanitation requirements and regulations
Maintain daily and monthly records in compliance with state and federal regulations
Operate a cash register or other approved money collection mechanism
Reconcile final count of cash from breakfast and lunch receipts
Ready cash for shipment and deposit daily in an authorized depository
Ensure that all equipment in the cafeteria area is in safe, working condition and notify the appropriate authority when repairs are needed
Communicate with the Food Service Director in the ordering of food and supplies
Communicate with school official on the status of free, reduced and paid students
Plan work schedules and coordinate daily work for efficient use of labor, receive calls from employees and call substitutes as necessary
Supervises kitchen helpers.
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to write simple correspondence
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's
Ability to apply common sense understanding to carry out detailed but basic written or oral instructions
Ability to work in a friendly manner with co-workers and students
Ability to lift and/or move up to 50 pounds
While performing the duties of this job, the employee occasionally works in temperatures above 100 and below 0 and occasionally will walk on slippery surfaces