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Approved:
07-12-67
Revised: 12-04-78
DEFINITION
Under direction, supervise the operation of a senior high school
cafeteria; to plan, prepare, cook, and serve meals; to prepare a la carte
menus for a student and faculty population typical of a senior high
school; to purchase foodstuffs and supplies according to needs; to
supervise a Class III junior high school cafeteria; or to be assigned as a
floating manager out of the Food Services Office.
JOB
CHARACTERISTICS
Positions in this class are responsible for the operation of the cafeteria
in senior high schools and in the Class III junior high schools.
A Class III junior high school shall be defined as a school with an Index
of 14.5 or higher, based upon one point per 100 meals served or fraction
thereof and one and one-half points per satellite schools served.
Applicants must be able to perform duties of a floating manager at all
three managerial levels.
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 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
cleans 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 custodian 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; serves as floating
cafeteria manager out of the Food Services Office; 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 and 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:
Two years as a Cafeteria Manager in the Sacramento City Unified School
District.
and
Education:
Equivalent to graduation from high school.
SPECIAL
QUALIFICATIONS
A junior high school cafeteria manager shall not be placed in this
classification until the index of the cafeteria manager supervised has
equalled or exceeded 14.5 for a period of three months. If the index
drops below 14.5, the manager shall not be reclassified to Cafeteria
Manager II until and unless such index remains below 14.5 for a period of
three months. If reclassification to Cafeteria Manager II becomes
necessary as a result of the such lower index, placement on the lower
ranges shall be at the same step as the employee had in the higher range.
166a:cafmgIII
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