SUMMARY

This is a 10 month position.

Assumes total responsibility for managing all foodservice department functions in a satellite school operation serving packaged meals from the IPS Food Center. Insures customers receive breakfasts and lunches that have been cooked and served in an atmosphere of efficiency, cleanliness, cooperation, and friendliness while adhering to food safety, sanitation, and USDA meal accountability requirements. Practices standards of personal appearance and grooming as determined by foodservice policy. Performs assigned tasks from the following categories of duties as well as other related duties assigned by Foodservice Operations Manager.

QUALIFICATIONS

To perform this job successfully, an individual must be able to satisfactorily perform all assigned tasks in each category of essential duties as evaluated in a performance review. 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.

High school diploma or general education (GED); one to three years related experience and/or training; or equivalent combination of education and experience. Previous foodservice, clerical, and supervisory experience desired.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Orders prepackaged meals and supplies from the Food Center and milk and juice products from the dairy per established schedules.

Counts number of meals delivered to verify accuracy.

Stores meals, milk, juice, and supplies in a food-safe and secure manner.

Supervises and assists, as required, or assumes the role of a foodservice assistant in performing

Assists with the meal/textbook application process in assigned school as directed from staff in the Foodservice Central Office.

Maintains up-to-date roster of each student's eligibility status.

Uses daily updated information from the Meal/Textbook Applications Specialist.

Accounts for students and adults who receive a breakfast, lunch, or other items at the point of sale using the approved method of counting or tabulation.

Insures students take the required menu components that constitute a reimbursable meal.