Food & Beverage Manager - 8 hrs/day - including Health and Retirement benefits

FOOD AND BEVERAGE MANAGER Class Summary  Under general supervision, to have responsible charge of a cafeteria; to supervise the preparation, cooking, baking and serving of a variety of foods in quantity; and to do other related work as required. EXAMPLES OF DUTIES Supervises and participates in the preparation and serving of breakfasts and lunches; trains and instructs personnel in methods and procedures of tasks assigned; supervises and participates in the maintenance of proper sanitary conditions, including the cleaning of utensils, dishes, equipment and facilities and the proper storage of food; requisitions food stuffs and supplies; maintains inventory and checks condition of food upon arrival; keeps a variety of records of cafeteria activity; prepares written reports; collects and prepares money for banking; determines that Type A lunch requirements are met; maintains kitchen and serving area in clean, orderly fashion; coordinates use of kitchen facilities for special luncheons, dinners and events.  QUALIFICATIONS GUIDE TRAINING AND EXPERIENCE  Equivalent to the completion of the twelfth grade;  three years of experience in quantity food preparation and serving, including some supervisory duties; and courses in menu planning, quantity cooking, safety, sanitation and other related areas are desirable.  KNOWLEDGE OF  The proper method for preparing, cooking and serving food; standard safety methods and procedures; standard liquid and dry measurements; basic requirements of Type A school lunch program; general purposes and goals of public education; principles of training and supervision.  ABILITY TO  Cook and prepare food in large quantities; operate commercial kitchen equipment and appliances; supervise and motivate staff and students; prepare and maintain reports; requisition appropriate amounts of food and materials; operate a variety of equipment found in a school cafeteria; understand and carry out oral and written instructions; maintain cooperative working relationships with staff, students and the public.  PHYSICAL  Good physical condition as determined by pre- and post - employment inquiries and health reports; cleanliness and freedom from communicable disease. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear; and taste or smell.  The employee is occasionally required to sit, stoop and kneel.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close, distance, color and peripheral vision, depth perception, and ability to adjust focus.   Board Approved July 11, 2007