Temporary Summer Position

Job Grade 111, 6 hrs/day

Tentative start date of June 23rd. Dates and hours may vary.

SUMMARY:

This position is responsible for all aspects of food production in assigned school, keeping within sanitation, food cost, scheduling guidelines and serving of attractive and nutritious meals to students in an atmosphere of efficiency, cleanliness, and friendliness.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

• Maintains a cooperative relationship with fellow staff members, students, and the general public.
• Adheres to and enforces district, state, and federal laws, policies, procedures, and regulations.
• Responsible for security of food and supplies, including revenue.
• Plans and directs the preparation and serving of all food in the cafeteria and satellite schools served.
• Oversees and participates in cleaning of kitchen and related areas.
• Inspects the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary purposes.
• Ensures that all equipment in the cafeteria area is in safe, working condition and notifies the appropriate authority when repairs are needed.
• Maintains records on food and supplies received and used.
• Maintains accurate production records conforming to federal/department guidelines.
• Trains new kitchen helpers when assigned to their location.
• Confers with the Food Service Manager/Principal on non-routine responsibilities.
• Performs other reasonable related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

Supervises staff as may be assigned to assist in workload. Supervisory responsibilities would include assistance in training, planning, directing work, and providing evaluative information to supervisor.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

• High school diploma or general education degree (G.E.D.)
• At least five years professional cooking experience or equivalent preferred.
• Demonstrated ability to exercise good judgment, tact, and diplomacy.
• Such alternatives to the above qualifications as the Board deems appropriate.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Valid Food Handlers Card
• Other certification as may be required by State