Child Nutrition - Catering Manager/Sous Chef

Open Until Filled

PRIMARY PURPOSE:

Effect the efficient operation of food service routines and practices associated with a busy food service operation. Provide to all customers attractive refreshments and catered meals in an atmosphere of efficiency, cleanliness, and warmth.

QUALIFICATIONS:

Minimum Education/Certification:

High school diploma or GED

Valid driver’s license and a good driving record

ServSafe Manager Certification or recognized equivalent- or ability to obtain within timeframe

City of Amarillo Food Manager Certification- or ability to obtain within timeframe

Special Knowledge and Skills

Knowledge of methods, materials, equipment, and appliances used in food preparation

Knowledge of food handler safety

Ability to effectively manage time

Basic computer skills and willingness to learn new applications

Basic math skills and be able to correctly measure recipe ingredients

Ability to work and communicate effectively with school personnel, students, parents and community groups

Work as a team member and independently

Work Conditions:

Tools/Equipment Used: Standard equipment of a school cafeteria kitchen such as but not limited to commercial food mixers, slicers, ranges, ovens, other gas, steam and electrical food preparation equipment, food preparation and service utensils., computer/keyboard, ten key

Posture: Sitting, kneeling, bending/stooping, pushing/pulling, and twisting; prolonged standing and walking

Motion: Full range of motion- frequent exertion of medium force, occasional of heavy force; repetitive motions

Lifting: Occasional exertion of a heavy force of up to 50 pounds and/or frequent exertion of a medium force of 21 to 40 pounds

Environment: Ability to respond to tasks and/or behaviors quickly; exposure to cold up to 15 minutes; exposure to heat long periods of time; high volume of noise; exposure to chemical fumes and cooking odors and vapors; in district travel required

Mental: Maintain professional demeanor under stress; respond to tasks quickly; work initiative; responds effectively to frequent changes in task

Hours:   As assigned.  Occasional evenings and weekends. 

Regular attendance is an essential function

Minimum Experience:

Three years experience in supervision of food service employees, menu planning, food ordering, food service record keeping, and in preparing and serving varied and balanced menus is desirable

MAJOR RESPONSIBILITIES AND DUTIES:

1. Assist in managing all catered events.
2. Work with Catering Chef to prepare and serve meals and refreshments according to Child Nutrition Department guidelines.
3. Operate a computer system using MS Windows, MS Word, Excel, email, and other applications as required.
4. Train and schedule catering staff as needed.
5. Work with customers to arrange and follow through on all catering details and to ensure all special requests are met.
6. Direct setup and teardown for events.
7. Report to the Catering Chef and/or Director any faulty or inferior-quality product.
8. Maintain the highest standards of safety and cleanliness in the designated work area.
9. Order appropriate quantities of food and supplies and assure proper storage and authorized use of same.
10. Take periodic inventories of food and supplies.
11. Follow approved housekeeping and safety practices to ensure that sanitary and safe conditions are maintained in the kitchen area, food serving areas, storage areas and in dining areas.
12. Determine the effect of ambient conditions (temperature, humidity, etc.) on final food product and adjust preparation accordingly.
13. Utilize cost control procedures to avoid unwarranted food service operating costs and to stay within budgeted funds.
14. Implement security measures to prevent vandalism and theft.
15. Make or assist in making bank deposits of monies received.
16. Provide food service for approved special events as requested. It will occasionally require time in addition to the regular working hours, for which reimbursement will be received.
17. Assist in disseminating information concerning school food service programs to community groups, parents, students and district personnel.
    • Conduct meal production planning and scheduling, modern methods of quantity food preparation and food merchandising.
18. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits.
19. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along with customers, clients, co-workers, subordinates, and supervisors.
20. Show a positive attitude, interest, and enthusiasm in the position and provide excellent customer service.
21. Attend professional development, training and certification as required.
22. Follow district safety protocols and emergency procedures.
23. Ensure compliance with all local policies and state and federal statutes including the Educator Code of Ethics.
24. Perform such other tasks and accepts such other responsibilities as may be assigned.