Description:
The Food Service Manager at each site will be responsible for ensuring assigned Foodservice Worker are properly monitoring control measures and CCPs at the required frequency and are documenting required records. The Manager will be responsible for monitoring the overall performance of standard operating procedures. Monitoring will be a constant consideration. However the Manager will use the Food Safety Checklist to formally monitor Foodservice Staff at least twice per month. ( The checklist form has been included). Open kitchen every morning by 7:00 a.m. breakfast: Prep, take temperatures, serve, cashier, count and record on production sheets. Prepare daily production sheets. Place weekly orders with the food supplier on appropriate days and check in order after they have being delivered. Lunch: Prep, serve, count and record on production sheets. Maintain milk cooler (counts, dates and stock). Manager makes sure the team is working together to prep menu items and kept kitchen clean and orderly. At end of day count the money a second time to verify correct amounts. Twice a week take money to bank for deposit. (mileage paid from school to bank). First of each month have production sheets, daily computer print outs and Teachers lunch logs ready for pick up by the Director. Make cakes for monthly staff meetings. Cater on half days for staff lunches when requested. Be available for catering on staff parties
Hours:
Full-time
Application Procedure: Apply OnlineSalary:
$11 per hour