Location:
High SchoolPRIMARY PURPOSE:
To lead the high school campus food service operation to ensure that high quality, nutritious meals are provided on time to students in a safe and sanitary environment.
MAJOR RESPONSIBILITIES AND DUTIES

• Produce and maintain a balanced employee work and rotation schedule by directing daily activities of employees in the kitchen and cafeteria.
• Ensure that kitchen staff follows all TDA, USDA, school district, health department, Southwest Foodservice Excellence regulatory rules and procedures.
• Ensure that all correct procedures are followed, and paperwork completed, including but not limited to ordering, inventorying, production planning, work scheduling, safety training, and cash handling.
• Ensure that all necessary production is taking place and quality is at prescribed levels according to the menu, recipe specifications, and operational standards defined by department’s policies and procedures.
• Supervise, train, and cross-train all employees in food safety, physical safety, food preparation, cash handling, standards adherence and other CNS procedures to ensure the safety, well-being and work output of others.
• Understand, implement, demonstrate, and train sanitation standards.
• Manage food and labor costs as it relates to the overall operation of the campus cafeteria.
• Monitor and manage Kronos timekeeping system for employees.
• Act as the primary liaison between the Child Nutrition Services department and the school administration.
• Coordinate, actively participate, and document results for monthly and quarterly promotions.
• Actively participate in campus and department committees as needed.
• Train and mentor student food service workers and dietetic interns as needed.
• Provide food service during school district emergencies and sheltering situations.
• Ability to establish and maintain effective, friendly working relationships with students, staff and the community.
• Demonstrates regular and prompt attendance.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

• Provide daily operational oversight to high school campus cafeteria staff.

GENERAL QUALIFICATION GUIDELINES
Education/Certification/Experience:

• Graduation from an accredited high school or GED.
• Food Handler’s Card from Williamson County or Travis County Health Department.
• Valid Texas Class “C” Operator’s Driver’s License. Driving record must meet district standard for driving district vehicles.
• One-year school food service experience in a lead role preferred.

Knowledge/Skills/Abilities:

• Knowledge of food safety rules and regulations.
• Skill in planning and organizing.
• Ability to add and subtract two-digit numbers, calculate numbers, multiply and divide with 10’s and 100’s using units of American money and weight measurement, volume and distance; apply common sense understanding to carry out basic but detailed, written or oral instructions including being able to read menus and directions; deal with problems involving a few concrete variables in standardized situations; organize.

Physical/Mental/Environmental Demands:

• Ability to understand, remember and apply oral and/or written instructions or other information.
• Ability to multi-task.
• Work in kitchen environment where temperatures are sometimes high.
• May be exposed to cold and freezing temperatures.
• Must be able to work around equipment producing steam and hot temperatures.
• May be exposed to strong smells from food products.
• May be exposed to intermittent sounds of a loud nature.
• Move about on wet or slippery floors.
• Needs to be able to move kitchen and food supplies up to 50 pounds regularly.
• Needs to be able to move around kitchen and cafeteria to prepare food and assist in cafeteria management.
• Must be able to stand in stationary position for sustained periods of time.