Primary Purpose:

Responsible for assisting cafeteria manager with on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.

Qualifications:

Education/Certification:

High school diploma required

Must have valid Texas Driver’s License

Special Knowledge/Skills:

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

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Major Responsibilities and Duties:

Cafeteria Management and Food Preparation

1. Assist in the development of work schedules, assigning work to child nutrition workers, and oversee completion of duties.

2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.

3. Work cooperatively with Cafeteria Manager to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

4. Prepare quality food according to a planned menu of tested and uniform recipes.

5. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.

6. Handle and record cashier functions accurately.

7. Assist in maintaining daily food preparation records.

Safety and Sanitation

8. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.

9. Enforce standards of cleanliness, health, and safety.

10. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.

11. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

12. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

13. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.

14. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.

15. Maintain logs on all equipment maintenance required within child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.

16. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

17. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.

18. Review and submit accurate time and attendance records for payroll reporting purposes.

19. Complete annual continuing education requirements.

20. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

Monitor the work and issue work assignments to child nutrition workers in the absence of the Cafeteria Manager.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Technology: Proficiency in Microsoft Office Suite Applications.

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress