BASIC FUNCTION:
Plan, organize and manage the District's food service activities including the daily production, distribution and service; assist the Director and manage the Department compliance with the California Department of Education and USDA laws, rules and regulations related to food service; develop, plan and create menus and recipes; oversee procurement protocols, and recycling and compost management; supervise and evaluate the performance of assigned personnel.
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
• Plan, organize and manage the District food service activities including the daily production, distribution and service; plan menus and develop recipes; plan, organize and implement effective procurement, recycling and compost management programs for the Department
• Coordinate and participate in food service inventory, cashier and sanitation functions; monitor and inspect activities to assure smooth and efficient kitchen operations, and quality, quantity, sanitation practices and safety conditions meet established standards and requirements
• Coordinate inventory, personnel and quality and portion control functions to assure smooth and efficient activities and compliance with established California Department of Education and USDA nutritional standards; assure prepared food complies with quality, freshness, appearance and portion control standards; direct kitchen activities to meet scheduled menu requirements, operating time lines and standardized recipes
• Supervise the cooking, assembly, packaging, preparation, heating, transport, distribution and serving of entrees, side dishes, beverages, desserts, fruits, vegetables and other breakfast and lunch items; plan, organize and direct the set-up and stocking of food service areas
• Train and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; coordinate work assignments and review work to assure compliance with established guidelines and procedures; conduct ServSafe and other food handling trainings for other departments as necessary
• Develop and implement established standards for quality control functions; coordinate and direct personnel, resources, and information to assure smooth and efficient food service activities and compliance with established California Department of Education and USDA laws, rules and regulations related to food service and culinary standards; oversee the development and implementation of food service goals, objectives, standards, menu specifications, policies and procedures
• Provide technical training and assistance to personnel concerning food service operations, activities and related functions; develop training programs and curriculum for training sessions and subjects; respond to inquiries and provide detailed and technical information concerning related menus, laws, standards, requirements, practices, rules, regulations, policies and procedures
• Coordinate and direct quality and portion control programs and kitchen and food service activities of school sites and central kitchen operations; develop and maintain of procedural manuals, recipes and other materials
• Assure adequate food supplies to meet student nutrition needs; estimate and order appropriate amounts of food service supplies; direct and participate in the receipt, storage and rotation of food items and supplies; organize and direct regular and periodic inventories; coordinate related purchasing activities with Sous Chef- Purchasing and the Director and select vendors and commodity offerings according to price effectiveness
• Organize and supervise the cleaning activities to assure kitchen facilities, equipment, dishes and utensils are maintained in a clean and sanitary condition; inspect and review food preparation areas to assure appropriate health and safety standards are maintained
• Assist with budget development and preparation for the Department; review and evaluate budgetary and financial data; assist in controlling expenditures in compliance with established limitations
• Provide technical information and assistance to the Director regarding the activities, needs and issues of school sites and central kitchen operations; assist in the formulation and development of policies, procedures and standards; keep staff current regarding policies, procedures and special promotional events; keep staff current regarding policies, procedures and special promotions
• Plan, organize and direct activities and personnel to assure the facilities, equipment and utensils school sites are maintained in a clean and sanitary condition; inspect and review food preparation and serving areas to assure appropriate health and safety standards are maintained
• Oversee the development of special department programs, including catering, taste tests and other programs to promote nutrition and maintain interest in the food service program; maintain current knowledge of and assure culinary offerings are aligned with current industry trends
• Direct the preparation and maintenance of a variety of narrative and statistical reports, records and files related to personnel and assigned activities
• Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations
• Operate a computer and other office equipment as assigned; drive a vehicle to conduct work as assigned
• Attend and conduct a variety of meetings as assigned; participate in the promotion of the Nutrition Services program; speak about the Program through various media outlets, including blogs, radio, newspaper journalists and film
OTHER DUTIES:
Perform related duties as assignedB
Berkeley Unified School District