TITLE: Satellite Cafeteria Manager, 1-3, Nutritional Services
LOCATION: TBD
JOB GOAL:
The Satellite Cafeteria Manager is responsible for learning all duties in the assigned areas, which may include production, preparation, and storage of food and supplies, accountability, and safety/sanitation procedures.
ESSENTIAL FUNCTIONS:
- Attend and complete required job related training classes and workshops.
- Practice appropriate HACCP procedures to assure proper sanitation and safety standards met in the preparation of the serving area; preparing, serving, and storing food; use and care of equipment; personal habits.
- Follow verbal and/or written instructions for preparing, portioning, garnishing, serving meals, storing food and utilizing and maintaining equipment and facility.
- Notifies CK/Base Kitchen of daily meal counts
- Inventory/orders food supplies from CK/Base Kitchen
- Consistently demonstrates efficient and productive use of time and resources so as to meet established productivity standards.
- Maintain with accuracy all required records and forms as required by the Food Service Office, the Kansas Department of Education and the USDA.
- Performs daily computer functions along with preparation, serving and clean up of assigned area.
- Performs daily record keeping, prepayments, and all computer functions accurately.
- Trains and assist coworkers in daily work activities to be as efficient as possible.
- Consistently demonstrate the ability to communicate positively with students, co-workers, school staff and parents.
- Follow procedures in personnel matters including grievance, absence, job bidding and established dress code.
- Assigned hours and guidelines and may vary from day to day, according to menu and needs of the operation.
- Perform any food service related tasks as assigned by Director, Coordinator of Cafeteria Operations, Manager, Assistant Manager or Site Monitor.
- It is the employee’s responsibility to keep accurate mileage records and submit the request for reimbursement on the proper District form. This form is sent to the manager of Food Services for approval of payment.
- There may be additional tasks/responsibilities specific to the kitchen you may work/sub in.
- Follow District/Department policies and procedures.
- Flex scheduling may occur based on the needs of the department.
- Other duties as assigned
QUALIFICATIONS:
High school diploma or GED
Successful completion of math competency test.
Successful completion of TB test and Physical.
Communication and customer service skills; organizational, record keeping and telephone skills
Health permits full participation in all food service related tasks and meets requirements of BOE
Must complete a minimum of 15 hours of training during the first year of employment and 10 hours per year thereafter.
Willingness to consider joining state and national professional affiliations.
COMMUNICATION / ORGANIZATION
Maintains communication with school district personnel.
Utilizes existing technology effectively in the performance of duties.
Performs other related work as required.
REASONING ABILITY: Ability to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and analyze situations to define issues and draw conclusions. Specific Knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
LANGUAGE SKILLS: Must be able to read and speak English language, follow written and oral basic directions. Must be able to read recipes.
PHYSICAL DEMANDS: 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 regularly required to sit, walk, stand and talk or hear. The employee must regularly lift and/or move up to 35 lbs alone. The employee must occasionally lift items with assistance of 50 pounds such as cases of cans and 50 lbs. bags of sugar or flour, or moving/rearranging appliances. Must be able to stand continuously throughout assigned shift. Job may require bending, stooping, kneeling, and pushing and pulling.
WORK ENVIRONMENT: Generally the job requires 20% sitting, 20% walking, and 60% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud and is a standard acceptable level for this environment.
OTHER SKILLS and ABILITIES: Ability to establish and maintain effective working relationships with students, peers, parents and community; ability to speak clear and concisely in written or oral communication.
TERMS OF EMPLOYMENT: 185-190 days
SALARY: Based on USD 500 Salary Schedule, Level #2
FLSA STATUS: NON-EXEMPT, HOURLY
REPORT TO: Nutritional Service Director, Coordinator of Cafeteria Operations, Manager Level I & II and his/her representative.
EVALUATION: Performance will be evaluated by Board of Education Policy
Signatures
This job description has been approved by all levels of management:
Manager _______________________________________________
HR ___________________________________________________
Employee signature below constitutes employee’s understanding of the requirements, essential functions and duties of the position.
Employee _____________________________ Date ____________ |