Major Responsibilities and Duties :

• Operate a point of service (POS) for students as a meal exchange at the end of serving line and assure that every meal is reimbursable.
• Produce and maintain work schedules and production
• Direct daily activities in kitchen and
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel
• Supervise and train employees at campus level, promoting efficiency, morale, and
• Work in teams to lift heavy
• Ensure that food is produced safely and is of high quality according to policies, procedures, and department
• Maintain accurate reports daily of production records for breakfast, lunch, after school snacks, sack lunches, supply order forms, and deposit
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Ensure that food items are stored in safe and hazard-free
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and
• Maintain safe work environment by reporting
• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic
• Maintain logs on all equipment maintenance required within campus food service
• Perform preventive maintenance and report needed equipment
• Recommend replacement of existing equipment to meet department
• Conduct monthly supplies
• Help train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
• Complies with rules and regulations applied by (TDA) Texas Department of Agriculture and School Board
• Consistently works in harmony with subordinates and supervisors in a team setting, maintains consistent
• Observes Food Service Department uniform dress
• Has a complete understanding of the school district fire and safety procedures as outlined in fire and safety manual, knows personal role in case of a fire, and trains personnel in safety and fire
• Communicates in a positive and informative
• Verifies daily food delivery for
• Attends and participates in meetings, workshops, demonstrations, and
• Demonstrates responsibility and punctuality when reporting to work and
• Perform other tasks and assumes such responsibilities as may be assigned by Supervisor or

Supervisory Responsibilities :

Supervise and evaluate one or more food service workers assigned to campus cafeteria.

Mental Demands / Physical Demands / Environmental Factors :

Tools / Equipment Used : Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep- fat fryer, sharp cutting tools, stove, oven, dishwasher, and food / utility cart

Posture : Prolonged standing; frequent kneeling / squatting, bending / stoop, pushing / pulling, and twisting

Motion : Continual walking; frequent climbing (ladder), grasping / squeezing, wrist flexion / extension,

reaching / overhead reaching

Lifting : Frequent moderate lifting and carrying (15 44 pounds)

Environment : Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards;

work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands : Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Benefits

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Last updated : 2024-04-27