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Approved:
06-58
Title Change:
07-01-62
Revised: 02-02-81
DEFINITION
Under direction, supervise the operation of a school cafeteria; plan,
prepare, cook and serve meals, and to purchase foodstuffs and supplies
according to needs.
JOB
CHARACTERISTICS
Positions in this class are responsible for the operation of the cafeteria
in elementary schools and in smaller junior high schools where the
cafeteria operation is of a size requiring from one to six food service
assistant positions. An employee in the Cafeteria Manager I class
generally personally performs the major portion of the food preparation
and cooking.
EXAMPLES
OF DUTIES
Plans, assigns, supervises, and performs work in the preparation and
serving of hot lunches to pupils and teachers; sets standards of
efficiency and sanitation in food preparation; plans and writes menus;
figures factor count for nutritional requirements and unit cost of meals;
prepares and cooks the main hot dish; performs or supervises the
preparation of salads, sandwiches, desserts, and baked goods; estimates
needed quantities, and purchases, receives and checks foodstuffs and
supplies; checks invoices for quantity received and unit costs, checks
monthly statements for receipt of invoices listed, contacts vendors for
necessary adjustments, and approves and initials invoices and statements
for reconciliation and payment; arranges and supervises proper storage of
food and supplies; maintains inventory of stock; supervises and personally
performs cleaning of the kitchen, kitchen equipment, and eating utensils;
makes oral and written reports; outlines daily duties and work schedules
of kitchen staff; assists and instructs new personnel in methods and
procedures of tasks assigned; supervises student helpers; works with
custodial and maintenance staffs in maintenance and operation of the
kitchen and equipment; cooperates with teachers and other groups in the
use of cafeteria facilities for special luncheons and events; and performs
related duties as required.
DESIRABLE
QUALIFICATIONS
Knowledge of:
Principles and methods of planning and preparing nourishing and appetizing
meals for large groups of students;
Proper and sanitary methods of preparing, cooking, serving, and storing
foods and of the problems involved in managing a cafeteria;
Basic kitchen machines and utensils.
and
Ability to:
Plan menus affording a varied and properly balanced diet;
Prepare and cook food fitted to the needs of children;
Estimate quantities needed and to order correct amounts for economical
food service;
Supervise, work with and instruct a staff of helpers.
and
Experience:
Two years of paid experience in the cooking and baking of meals in a
Sacramento City Unified School District cafeteria serving at least two
hundred meals daily.
and
Education:
Equivalent to completion of the twelfth grade.
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