830 CAFETERIA MANAGER TRAINEE

QUALIFICATIONS:

  1. Must have a High School diploma or GED.

  2. Must have two or more years of on-the-job training in food preparations, cooking, estimating quantities of food needed, requisitioning and storing food and supplies, general kitchen procedures, and nutrition principles and requirements of sanitation and safety in handling food and equipment in a school cafeteria.

  3. Alert, accurate in measurements, have sufficient dexterity to handle food and equipment efficiently and safely.

  4. Must work where assigned and be willing to transfer to different schools and different jobs is assigned.

  5. Ability to work cooperatively with others and accomplish task assigned.

  6. Must be TSFSA certified on the appropriate level of assignment within one year or within a reasonable time as defined by the Director of Food Service.

REPORTS TO:        DIRECTOR OF FOOD & DISTRIBUTION SERVICES/TRAINING MANAGER(S)

JOB GOALS:

  1. To provide each child with food of high nutritious quality in an atmosphere of cleanliness,  cheerfulness, and personal caring.

  2. To provide this service within the financial limitations established by the district

TERMS OF EMPLOYMENT: Noncontractual (At-will); Manual/Trades  Paygrade: 2; Estimated  188  days;   estimated 8 hours  daily. Wage/Hour Status: Nonexempt

MAJOR RESPONSIBILITIES AND DUTIES

1.         

Demonstrates techniques to properly train and retrain employees

2.         

Demonstrates skills to evaluate assigned staff according to department and District policies.

3.         

Prepares, instructs and supervises work schedules when assigned.

4.         

Calculates time cards and payroll sheets, when assigned.

5.         

Orders, prepares assigned recipes and serves proper amount of food to adhere to government and district requirements.

6.         

Assists in preparation of warehouse and bread orders.

7.         

Demonstrates the ability to use leftovers quickly, attractively, and nutritiously.

8.         

Encourages and promotes good nutrition practices when assigned to prepare food and elective menu choices.

9.         

Food, steam table lines, and servicing areas are attractively served.

10.      

Food quality and taste is maintained to the highest degree.

11.      

Demonstrates adherence to USDA/TISD standardized recipes supplied by the manager.

12.      

When given the directive, plans and supervises cooking schedules to have food ready on time but not too far in advance of serving period.

13.      

Relates well to students, is polite and courteous.

14.      

Works cooperatively with teachers and principal.

15.      

Treats all employees equally.

16.      

Handles conflict in a quick/timely manner with little confusion, if needed.

17.      

Available for banquets and special functions as requested by the Director of Food Services.

18.      

Performs related work as assigned by Director of Food Service and Cafeteria Manager.

19.      

Attends Texas Education Agency Workshop and Training.

20.      

Attends TISD Food Service Department in-service and training programs

21.      

Assists with keeping the kitchen sanitary and safe in accordance to the Texas Health Laws, Smith County Health Codes, and Tyler ISD Food Service Department Policies.

22.      

Maintains equipment records; repairs records; cleaning and temperature charts; as assigned.

23.      

Is prompt in turning in needed repairs and maintenance problems to Cafeteria Manager.

24.      

Secures kitchen and food supplies as required.

  1.  

Accurately maintains all federal and State records:  Record of Income, Daily Record of meals served, and Production Records as assigned.

  1.  

Accurately prepares money deposits and reconciles meals served to cash registers when assigned.

  1.  

Adheres to Government requirements and TEA approved guidelines when counting meals, evaluating all trays for correct components, and matters pertaining to the children on free and reduced meals.

  1.  

Complies with directions and instructions from supervisor and performs other tasks and assumes such responsibilities as related to the position and assigned.

  1.  

Maintains positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates team work in daily activities.

  1.  

Is prompt, timely, and thorough in completing assignments and attending to details accurately and efficiently.

  1.  

Meets attendance standards and complies with notification procedures for absences.

  1.  

Provides complete and accurate information in the conduct of district business.

  1.  

Maintains confidentiality in the conduct of district business.

  1.  

Complies with district policies, as well as state and federal laws and regulations.

  1.  

Dresses according to the dress code, is clean, and neat, including hair properly restrained, appropriate jewelry, appropriate nails and nail length, and personal hygiene.

  1.  

Reliable, sets example for other employees.

  1.  

Demonstrates leadership and enthusiasm for work performed.

  1.  

Follows oral and written instructions.

 

EQUIPMENT USED:
Uses large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer and sharp cutting tools; ovens; dishwashers; and food and utility carts.  Uses calculator and cash register.

WORKING CONDITIONS:

Mental demands:  Reading; ability to communicate effectively (verbal and written); maintain emotional control under stress. 

Physical Demand/Environmental Factors:  Standing, walking, pushing, and pulling; lift and carry up to 50 pounds; some stooping, bending, climbing, and kneeling.  Exposure to extreme hot and /or cold temperatures and slippery floors.  Exposure to elevated noise levels; dexterity to handle equipment. 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.Revised 10/99