BASIC FUNCTION:

Organize and direct cafeteria and related quantity food-production operations and activities including the preparation, cooking, serving and selling of food items; participate in a variety of purchasing, accounting and record-keeping functions in support of cafeteria operations; train and evaluate the performance of assigned personnel.

 

QUALIFICATIONS:

Any combination equivalent to: graduation from high school and three years increasingly responsible experience in quantity food preparation including work with cooking, inventory, cashiering, purchasing, accounting functions and quality control preferred. Must have strong supervisory, analytical, computer, organizational, and oral and written communication skills. Incumbents must possess knowledge of terminology, practices, procedures, materials, requirements, processes, equipment applicable to assigned field, a Certified Food Handler certificate or pass the national exam provided by FWCS within a designated period of time. Incumbent must have a valid Indiana driver’s license.

 

ESSENTIAL FUNCTIONS:

1. Communicate and interact with students, school staff and departmental personnel in a courteous caring manner, using good customer service skills.

 

2. Assist Manager in organizing and directing cafeteria operations, assuring compliance with safety and HACCP sanitation regulations and established guidelines, policies and procedures.

 

3. Assist Manager in ordering, receiving and inventory of food and supplies.

 

4. Assist Manager in interview, training, supervising and evaluating performance of staff assuring compliance with established standards.

 

5. Assist Manager in determining appropriate quantity of food items for preparation and service.

 

6. Organize and direct cafeteria cashiering activities; prepare, setup, balance and account for cash drawers; take deposits to bank as assigned.

 

7. Prepare, compile and maintain a variety of records and reports related to the food service operation

 

8. Operate food service equipment; notify Manager of any repair or maintenance issues.

 

9. Serve as Cafeteria Manager in their absence.

 

10. Maintain knowledge of current food service practices, procedures and regulations.

 

11. Perform related duties as assigned by Cafeteria Manager/Director to meet the particular needs of the building/unit.

 

 

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to speak and hear. The employee is required to have dexterity of hands and fingers. The employee is required to stand for extended periods of time. Performing assigned duties will require bending, kneeling, twisting, and reaching overhead, above shoulders and horizontally. The employee will be required to push/pull, lift and carry objects weighing up to 50 pounds on a regular basis. Specific vision abilities required by this job include seeing to monitor food quality and quantity.