Job Summary:
To ensure the safe and efficient operation of the school cafeteria for the ultimate health, comfort and benefit of the students. To manage, coordinate and oversee day-to-day food service operations at an assigned school site with minimal direction.
Essential Functions, Duties and Responsibilities:
FOOD PRODUCTION AND SERVICE
- Follow school lunch and school breakfast menus according to meal pattern requirements and recommendations from the Food Service Director.
- Work with cooks in implementing and evaluating planned menus for meal pattern requirements, nutrient content, appearance and student acceptance in accordance with school district standards.
- Plan maximum use of USDA donated foods.
- Maintain a standard recipe file and ensure the use of standardized recipes in food preparation.
- Direct the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
- Ensure the use of recommended methods in measuring and weighing ingredients.
- Supervise food production and meal services to assure that emergency substitutes comply with meal pattern requirements.
- Monitor production and service to comply with local and state Health Department sanitation regulations.
- Assure compliance with district, state and federal requirements.
- Thaw, cook, serve and maintain foods at correct temperatures.
- Promote effective merchandising techniques; keep abreast of menu trends and new products.
- Maintain menu and production records according to procedures established by the State Agency and school district policies.
- Plan efficiently to avoid leftovers and effectively use any leftover foods.
- Organize banquet/special meal service as needed.
- Meet scheduled time lines.
PROCUREMENT PRODEDURES
- Use school district’s standard procedures, records and forms to requisition and/or purchase food, supplies and equipment.
- Receive food and non-food supplies in accordance with School District policies and check invoices against original orders and bid price sheets.
- Follow school district’s procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
- Forecast and plan accurate ingredients and materials and make adjustments based on needs.
STORAGE AND INVENTORY
- Supervise proper storage of purchased foods, USDA donated foods and non-food supplies in accordance with storage requirements.
- Implement and supervise the appropriate inventory procedures for all foods, supplies and equipment as established by the school district and State agencies.
PERSONNEL MANAGEMENT AND SUPERVISION
- Supervise the activities of cafeteria workers.
- Organize work assignments and schedules for all cafeteria workers and supervise the implementation of these assignments.
- Maintain record of cafeteria workers’ hours (including sick days, personal days and emergency days). Verify cafeteria substitute time sheets for accuracy.
- Hire or recommend for hire and train others in the preparation and serving of food in large quantities.
- Read, interpret, apply and explain rules, regulations, policies and procedures.
- Analyze situations accurately and adopt an effective course of action.
- Schedule supervise and evaluate staff.
- Demonstrate a positive attitude toward students, staff and school
- Use leadership skills and abilities to efficiently direct and motivate school food service employees.
- Communicate effectively both orally and in writing.
- Maintain confidentiality of students and staff members.
FINANCE AND RECORDKEEPING
- Maintain a financially sound program.
- Follows all assigned financial management procedures.
- Complete all assigned daily records and reports accurately and submit all required reports to the district central office on a timely basis.
FACILITY AND EQUIPMENT MANGEMENT
- Request repairs and replacement of equipment as needed.
- Inspect refrigeration and freezer units on a regular basis.
- Supervise the use of basic procedures required for the cleaning and sanitizing of work areas, utensils and equipment.
- Establish a routine cleaning schedule.
- Work with insect and rodent control plan according to school district procedures.
- Develop an effective method of garbage and refuse disposal.
- Identify potentially hazardous areas and take appropriate preventative measures.
- Complete required district trainings
- Know procedures for the use and operation of fire extinguishers for each type of fire.
- Report accidents and potential safety hazards to the Food Service Director and/or School Administrator.
NUTRITION EDUCATION AND COMMUNITY SERVICES
- Promote a program of nutrition education and assist teachers in carrying out the district-wide nutrition education.
- Work with students, parents and teachers in fulfilling the school district’s student and parent involvement program.
- Keep students, teachers and parents informed of daily/weekly menus and the services provided by the school nutrition program.
PROFESSIONAL GROWTH
- Complete annually required continuing education to meet federal standards
- Ensure compliance with continuing education requirements for supervised staff
- Participate in the district in-service meetings and training programs for school food service personnel.
- Participate in area, state and national workshops and other professional growth activities as opportunities are made available.
- Participate in professional association activities and encourage staff participation.
- Demonstrate loyalty and dedication to the purposes and goals of the Daviess County Public Schools.
- Assume and carry out such other tasks as may be assigned by the principal and/or school food service director.
