Essential Job Functions:

• Assist manager in ordering weekly food and supplies by established due dates and forecast production requirements

• Assist manager, as needed, in checking quality, quantity, and accuracy of weekly deliveries and invoices

• Assist manager in forecasting and setting production needs, and plan employee work schedules, to assure each meal meets requirements as established by USDA and CCPS Food and Nutrition Services.

• Maintain an accurate inventory of all kitchen supplies and food.

• Plan, coordinate, assign and participate as required in the pre preparation of food; organize and/or assist with special catering functions, afterschool programs, and the administration of the vending program if applicable.

• Assist the manager in  maintaining a variety of records and accounts, including free, reduced, paid and reimbursable lunches and/or breakfasts where applicable, food production reports, employee timesheet and payroll records, etc.

• Process prepayments and customer’s account management, deposit, prepare daily and monthly reports. 

• Assist the manager in  counting and balancing cash received, prepare deposits and make bank deposits.

• Work with other food service workers, school officials and staff to identify and correct problems. 

• Follow all established guidelines as identified in the Food and Nutrition Services Employee Handbook.

• Assume responsibility of the kitchen operations in the absence of the manager.

• May be required to report to another school location based on staffing needs.

• Perform other related duties as assigned.   

Budgetary Responsibility:

Must maintain food and labor costs to ensure a financially sound program. Merchandise and market the school nutrition program as directed by the Food and Nutrition Services administration.

Report Preparation:

Reports include daily computer reports, end of the month reports, daily production records and temperature sheets, payroll time sheets, all vending reports, inventory and any other reports on an as needed basis. 

Equipment Operation:  

Operate related kitchen institutional equipment, vending machines, calculator, computer and appropriate registers, coin and dollar bill counting machines where applicable.   

Principals, staff, parents, students and vendors in order to answer questions, provide information and resolve problems.  Other contacts include supervisors, food service office support, Director and Assistant Director of Food & Nutrition Services for work direction and guidance. 

Work Direction:  

Assists manager with assigning job duties to food service associates as it relates to the operation of the cafeteria as stated by the policies and procedures. 

Oversees part-time food services associates’ job performance in the absence of the manager. Assists manager in selection and yearly performance appraisals for assigned employees.

Decision Making:

Level of decision making is moderate and consults manager  with complicated issues out of the ordinary.

Formal Policy-Setting Responsibilities:

N/A

The physical demands described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools or controls, reach with hands and arms and stoop, kneel, crouch and crawl.  The employee is frequently required to stand for long periods of time and is regularly required to walk, sit and balance.  The employee must frequently lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and the ability to adjust focus. 

Work Environment:

Work is performed on school property.  While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to objects that are hot and cold.  The employee is exposed to risk of electrical shock.  The noise level in the work area is moderate.  Hazards may include working areas that are uncomfortable and warm.  Duties may require exposure to extreme temperatures, hot kitchens and walk-in refrigerators and freezers.  Must follow safety precautions to avoid injuries, minor cuts and bruises, burns and scalds.  

Considerable knowledge of food preparation management operation; of operating modern food service equipment, federal and state health and nutrition requirements and sanitation practices. Working knowledge of the preparation and merchandising of nutritious meals; of federal and/or nonfederal school lunch, breakfast, and afterschool feeding program requirements and regulations. Some knowledge of administrative and office procedures including record keeping, record preparation, inventory control, basic bookkeeping and computer use. Demonstrated ability to prepare and merchandise food and work safely with equipment; to prioritize work, and identify and correct problems. Demonstrated ability to perform mathematical calculations with speed and accuracy and reconcile accounts. Demonstrated ability to work cooperatively with students, parents, staff, coworkers, vendors and the public with courtesy, tact, patience and consistency. Desire to continue career improvement.