Regularly required to bend at the waist, kneel, crouch, reach, climb and stretch with hands and arms. Required to stand for extended periods of time. Specific vision abilities required include close vision and ability to adjust focus. Required to have dexterity of hands and fingers.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Shoes with nonskid soles are recommended. The work floor surface by the nature of this job, will be wet and slippery periodically throughout the day. Temperatures can exceed 400° F while operating the ovens. The temperature in a school kitchen can range from below 32° F in a walk-in freezer to 100° F or above near the ovens, stove, and dishwasher. Satisfactory completion of BCI and FBI background check High School diploma or general education degree (GED) Skilled in active listening by giving full attention to what other people are saying, taking the time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times.Ībility to communicate ideas and directives clearly and effectively both orally and in writing.Ībility to read and understand verbal and written instructions including written warnings and labels.Ībility to work quickly and efficiently during lunch periods. Skilled in organizing and problem-solving skills. Knowledge of preparing and cooking food in large quantities. Knowledge of basic functions of kitchen equipment. Purchase adequate food and supplies to ensure all students and adults receive the planned meal.Ĭounts money and makes daily reports available as requested.Įnsures that the kitchen and serving area meet Ohio and Pickaway County Health Department guidelines.ĭemonstrates sound judgement and emotional stability.ĭemonstrates positive attitude and works and communicates well with others. Provide an annual inventory of foods and materials at the completion of the school year. Maintain respect at all times for confidential information, e.g., free and reduced lunch participants. Maintain and forward to the Food Service Director all inventories, invoices, credits, and rebates at the end of each month. Maintain written production records daily. Itemize inventory of foods and supplies monthly. Order, receive, and maintain inventories for all food and supplies purchased from vendors or procured from the Ohio Department of Education Commodities Division.Ĭooperate with the building principal in making schedules regarding the general operation of the kitchen. Maintains accurate records including production records, temperatures of food and equipment, and inventory of equipment, food and other supplies. Reads and interprets written recipes and other written and verbal directions. Instructs new cafeteria employees in performing assigned tasks including the correct procedures of qualify cookery, efficient serving, portion control, sanitation, maintenance of equipment and orderly housekeeping. Oversees and participates in the cleaning of the kitchen, serving, storage and dining areas.Īssigns, directs, plans, and supervises the work of cafeteria employees. Makes menu item substitutions with the approval of the Food Service Director. Makes sure that the menus developed by the Food Service Director are followed without deviation. Supervises and assists with the storage and care of food and supplies. Plans and directs the preparation and serving of all food in the cafeteria.Īssumes responsibility for the security of food and supplies. Participates in and directs the operation of the child nutrition program at the assigned building. Reports to: Principal/Food Service Directorĭescription: The Cafeteria Manager will supervise the daily production of preparing and serving food to school children of the individual school cafeteria while maintaining compliance with local, state and federal regulations including public health and safety.Įnsure safety of students, taking all necessary and reasonable precautions to protect students, equipment, materials, and facilities.
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