QUALIFICATIONS:

1. Extensive training and/or experience in food preparation.
2. Demonstrates leadership qualities.
3. Demonstrates cooperativeness and a willingness to acquire added competencies in the area of nutrition and related areas;
4. Must be literate and have mathematical skills;
5. Competencies in record keeping, reporting and inventory control;
6. Must be able to lift 25 pounds to head level, when required.
7. Must be able to kneel, squat, crawl, bend and walk without limitations.
8. Must have a Food Handlers License.

REPORTS TO: Cafeteria Assistant Manager and Cafeteria Manager-Immediate Supervisor(s) (Shared

Responsibility)

Superintendent-General Supervisor

SUPERVISES- Assistant Cooks

JOB GOAL: To serve the students attractive and nutritious meals in an atmosphere of efficiency,

PERFORMANCE RESPONSIBILITIES:

1. Direct, plan and supervise kitchen personnel in the safe, proper and efficient use of all kitchen equipment and maintain inventory of food supply, supplies and equipment.
2. Maintain the highest standards of safety and cleanliness in the kitchen.
3. Check food shipments into the school, signing requisitions and/or invoices onyx after each order has been verified.
4. Determine the quantities of each food to be prepared daily.
5. Determine the size of serving to meet the necessary requirements with regard to the ages of those served.
6. Prepare food according to a planned menu and tested uniform recipes and determine if the finished product is of best quality both in flavor and appearance before it is served.
7. Record all food requisitions from the storeroom and record all meals served, designating with or without mild.
8. Oversee the locking of the storeroom, and maintaining of a correct inventory as required, to include equipment and supplies.
9. Initiate orders or requests through the assistant cafeteria manager in a timely manner, as per schedule provided by the cafeteria Manager.
10. Report immediately to the assistant cafeteria manager in a timely manner, as per schedule provided by the cafeteria Manager.
11. Confer with cafeteria manager and/or assistant cafeteria manager regarding any personnel problems. Supervise and assist in evaluating cafeteria personnel.

222

1. Report immediately to the cafeteria manager any faulty or inferior quality food, which is received.
2. Supervise the daily cleaning of all kitchen equipment, the washing and sterilizing of all dishes, silverware and utensils, make sure that kitchen floors are swept and mopped and walls and windows washed.
3. Participate in daily cleaning of all equipment and kitchen.
4. Attend board meetings at the request of the superintendent of his/her authorized designee.
5. Perform other assigned tasks required of the supervisor(s).

TERMS OF EMPLOYMENT: Work schedule and hours to be established by the Board of Education on an annual basis, through the recommendation of the Superintendent (pro-rated if necessary).

SALARY: Salary to be established on an annual basis, through the adoption of the salary schedules.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the adopted board’s policies.