Primary Purpose:

Plans, administers, directs and controls all areas of food production, purchasing, and inventory to ensure quality standards of operation conducive to and in compliance with government agencies, accrediting agencies and district standards and regulations in providing food service to customers.

Qualifications:

Education/Certification:

High School Diploma or GED

Special Knowledge/Skills:

Proficient skills in 10-key, computer operation

Ability to operate in computer databases and programs  

Ability to work in Excel program

Able to travel to campuses around district.

Good written and verbal communication skills

Ability to read, write, and speak English

Basic math skills

Ability to perform duties under frequent interruptions

Ability to operate technical business machines. (Copier, Fax machine, Postal Machine, and Laser

printer, noninclusive).

Knowledge of current USDA and TEA regulations pertaining to school lunch and breakfast.

Experience:

Five years experience in Food Production/Inventory Control

Major Responsibilities and Duties:

Cafeteria Management

1. Develops menus and daily food production records. Manages food production processes to control menu pre-costs to assist in managing overall food cost.
2. Assists with training personnel on food production, preparation and service methods.
3. Plans and places food and non-food orders with approved purveyors on required days.
4. Controls inventory levels in accordance to policy.
5. Administers shipment and delivery of commodity food items.
6. Participates in the production and promotion of special events (caterings, promotions, & concessions).
7. Make routine decisions in accordance with established priorities and policies.
8. Accepts responsibilities for making office reports with regards to District, State, and Federal regulations.
9. Communicates regularly with suppliers, and district personnel to obtain or supply information.
10. Communicates with Food Service Secretary on absenteeism.
11. Prepares Food Service communication as required.
12. Processes and prepares information for weekly reports
13. Provides input on new programs and procedures developed by supervisors.
14. Maintains confidentiality of food service reports.
15. Exercises a high degree of personal appearance and hygiene.
16. Projects a positive attitude that is conducive with a service oriented profession.
17. Performs other related duties as assigned.
18. Conducts field audits to ensure compliance with local, state, and federal regulations.

Supervisory Responsibilities:

Responsible for monitoring Central Kitchen and field supervisors in maintaining proper food production records and procedures in accordance with local, state, and federal policies and procedures. Supervision includes ensuring Central Kitchen and campus cafeterias maintain district standards for food quality and production; complying with industry food safety, maintaining systems and procedures for the ordering, receiving, storing, transporting, preparing, serving, and related products within a specific food production and service area and compliance with the National School Breakfast and School Lunch programs.

Equipment Used:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts; frequently uses 10-key adding machine, computer, and printer.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.