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Approved:
06-58
Revised: 03-29-73
Revised: 07-01-62
DEFINITION
Under direction, to supervise the operation of a school cafeteria; to
plan, prepare, cook, and serve meals; and to purchase foodstuff and
supplies according to needs.
JOB
CHARACTERISTICS
Positions in this class are responsible for the operation of a class II
cafeteria in a junior high school where the cafeteria operation is of a
size requiring five or more Food Service Assistant positions. As
contrasted with the Cafeteria Manager I position, an employee in this
class may delegate all or part of the food preparation and cooking to the
Food Service Assistants. A class II junior high school shall be
defined as a school with an index below 14.5 based upon one point per
100 meals served or fraction thereof, and one and one-half points per
satellite school served. If the index of the cafeteria equals or
exceeds 14.5 for a period of three months, the position will be
reassigned to Cafeteria Manager III until such index drops below 14.5
for a period of three months.
EXAMPLES
OF DUTIES
Plans, assigns, supervises, and performs work in the preparation and
serving of hot lunches to students 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 main hot dish; performs or supervises preparation of
salads, sandwiches, desserts, and baked goods; estimates needed
quantities, purchases, receives, and checks foodstuffs and supplies;
checks invoices for quantity received and unit costs, checks monthly
statements for receipt of invoices listed; checks 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
cleans kitchen, kitchen equipment, and eating utensils; makes oral and
written reports; outlines daily duties and work schedules of kitchen
staff; assists and instruct new personnel in methods and procedures of
tasks assigned; supervises student helpers; works with custodial and
maintenance staffs in maintenance and operation of 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.
MINIMUM
QUALIFICATIONS
Knowledge of:
Principles and methods of planning and preparing nourishing and appetizing
meals for large groups of students;
Proper sanitary methods of preparing, cooking, serving, and storing foods
and of the problems 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 order correct amounts for economical food
service;
Supervise, work with, and instruct a staff of helpers;
Deal effectively with vendors and work cooperatively with others;
Operate common mechanical appliances found in a cafeteria;
Keep records and prepare reports;
Follow oral and written directions.
and
Experience:
One year as a Cafeteria Manager I in the Sacramento City Unified School
District.
and
Education:
Equivalent to graduation from high school.
166a:cafmgII
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