Responsible for managing all aspects of food production in an assigned school, ensuring compliance with sanitation, food cost, and scheduling guidelines.
Oversees daily food service operations, trains staff on food handling and equipment use, and inspects kitchen areas for health and safety compliance.
Maintains records in accordance with regulations, manages cash handling, reconciles receipts, and deposits funds daily.
Ensures cafeteria equipment is safe and operational, coordinating repairs as needed.
Communicates with the Food Service Director regarding food orders and student meal status.
Plans work schedules, supervises kitchen helpers, and coordinates labor for efficiency.
Requires the ability to read, write, perform basic math, and apply common sense instructions.
Must work well with coworkers and students, lift up to 50 pounds, and work in varying temperatures and conditions.