RESPONSIBILITIES:
Under limited supervision, manages the preparation and serving of student and staff breakfasts and lunches in assigned school; supervises cafeteria workers, cashiers and cafeteria monitors; requisitions foods and supplies; ensures menus are properly prepared and that established standards and regulations are met. Reports to the school Principal and District Food Service Director.
QUALIFICATIONS:
Requires Associate’s degree, vocational technical degree or specialized training that is equivalent to satisfactory completion of two years of college education with emphasis in food services or a closely related field, supplemented by two to three years of experience in institutional food service operations. American School Nutrition Association membership is desirable. Must possess a valid state driver’s license.