Posting dates: 5/04/12 through 5/10/12 or until filled
Start date: June 13, 2012 (approximately)
End date: July 11, 2012 (approximately)
Hours: Variable 10-15 hours per week
Job Summary:
Provide day-to-day management and coordination of the Nutrition Service program within a school site; prepare food, clean up and wash food service areas; maintain records and schedules for the kitchen; supervise Cook Helper and Cashier.
Essential job functions include the following:
- Receive food from staff at shipping schools; heat, reheat and/or cook food items on-site; prepare and serve food to customers; report morning patron count.
- Assign and schedule work of cafeteria employees; direct work activities and provide training for Cook Helpers and Cashiers.
- Ensure departmental standards of preparation, service and sanitation are met by checking the food for the correct temperature, checking food received for spoilage, etc.
- Wash pots and pans, utensils by hand, and clean all food service areas.
- Complete and submit requisition forms to Nutrition Service office and Cook Manager at production kitchen with estimates of required food supply; assign all expenditures to proper UFARS codes for sound budget management and prepare inventory reports.
- Plan menus, test new ideas and survey students' opinions to effectively market the school’s food service program. Prepare breakfast and lunch items with consideration to labor, food cost, portion control, quality, taste appeal, etc.
- Accommodate catering requests by coordinating and arranging necessary food and labor.
- Attend workshops, in-services, conferences, chapter meetings and other professional meetings for continued professional growth and training.
- Serve food and operate cash register.
- Other duties as assigned.
Knowledge, Skills and Abilities Required:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
· SNA Level II Certification - within 1 year of hire.
· Ability to effectively train, manage and evaluate other staff in the operation of a school kitchen
· Ability to follow, adjust and extend recipes.
· Ability to prepare appetizing and nutritionally balanced meals.
· Knowledge of basic food preparation including washing, cutting and assembling food items and ingredients.
· Knowledge of methods of preparing and serving food in large quantities.
· Knowledge of proper food preparation, service and storage
· Knowledge of sanitation and safety practices related to cooking and serving food.
· Regular attendance.
Physical Requirements:
Continuously stand, reach with one or both hands, and lift up to 15 pounds; frequently twist, lift up to 30 pounds, and push and pull up to 15 pounds; occasionally crouch, kneel, stoop, and lift up to 50 pounds.
Compensation:
$19.68 Non-Certified during 6 (six) month probationary period
$19.98 Non-Certified after probationary period
$20.03 Certified during 6 (six) month probationary period
$20.33 Certified after probationary period