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Approved:
04-04-95
DEFINITION
Under direction of the Field Supervisor, Food Services, coordinates the
district's catering operation; plans, prepares, cooks, transports and
serves meals, and purchases foodstuffs and supplies according to needs.
JOB
CHARACTERISTICS
Positions in this class are responsible for coordinating all catering
services and adult, non-student cafeteria operation. An employee in
the classification of Cafeteria Manager I is generally responsible for a
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 other district staff catering needs;
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
schedule 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; coordinates with teachers and other groups in the
use of cafeteria facilities for special luncheons and events; and performs
related duties as assigned.
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 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 and adults;
Estimate quantities needed and to order correct amounts for economical
food services;
Supervise, work with and instruct a staff and assistants;
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:
Fours years of paid experience as a Food Service Assistant III, with at
least one year of cooking experience and one year baking experience in a
SCUSD parent kitchen;
One year experience in catering, restaurant or canteen management.
and
Education:
Equivalent to completion of the twelfth grade.
License:
Valid California driver's license.
Range
41
166a:mgIcater
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