862 CAFETERIA MANAGER III High School

862 CAFETERIA MANAGER III High School

QUALIFICATIONS:

High school diploma or GED
Successful experience as a cafeteria manager, assistant manager, or manager trainee preferred
Certified on a Manager IV level with TSFSA as courses are available
Ability to supervise and to work cooperatively with other, including, students, principals, and teachers
Formal or on-the-job training, in food preparation, cooking, figuring quantities of food needed according to USDA Buying Guide, requisitioning supplies and equipment, sanitation requirements and safe handling of food and equipment.
Knowledge of the National School Breakfast and National School Lunch Programs, the USDA Commodity program and sound nutrition principles.
Train employees assigned to the kitchen.
Must work where assigned and be willing to transfer to different schools and different jobs if assigned.

REPORTS TO: DIRECTOR OF FOOD AND DISTRIBUTION SERVICES AND CAMPUS PRINCIPAL

JOB GOALS:

To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring
To provide this service within the Financial Limitations established by the District

TERMS OF EMPLOYMENT: Noncontractual (At-will); Manual/Trades Paygrade: 5; Estimated 188 days; estimated 8 hours daily

MAJOR RESPONSIBILITIES AND DUTIES

1.	Trains new personnel and retrains current employees
2.	Evaluates assigned staff according to department and District policies
3.	Prepares, instructs and supervises work schedules
4.	Keeps employees informed through kitchen meeting, memos, and training
5.	Keeps employees informed through kitchen meetings, memos, and training
6.	Accurately calculates time cards and promptly submits the time cards to the Food and Distribution Services
7.	Adheres to published menus and records/reports all changes
8.	Orders, prepares and serves proper amount of food to adhere to government and district requirements
9. 9.	Promptly submits warehouse and bread orders Uses leftovers quickly, safely, attractively, and nutritiously Encourages and promotes good nutrition practices in food preparation and elective menu choices Food, steam table lines, and serving areas are attractive
10.	Maintains quality and taste to the highest degree
11.	Plans and supervises cooking schedules to have food ready on time but not too far in advance of serving period
12.	Adheres to USDA/TISD standardized recipes supplied by the Department
13.	Relates well to students, is polite and courteous
14.	Works cooperatively with teachers and principals
15.	Treats all employees equally
16.	Available for banquets and special functions as requested by the Director of Food and Distribution Services
17.	Handles conflict in a quick/timely manner with little confusion
18.	Makes arrangements, notifies Director of Food and Distribution Services and Principal, and complies with Board Policy when kitchen is used outside of working hours
19.	Performs related work as assigned by Director of Food and Distribution Services and Principals
20.	Attends Texas Education Agency Workshop and Training Programs
21.	Attends TISD Food and Distribution Services in-service and training programs
22.	Is certified on Manager Level or working toward certification on the appropriate level.
23.	Kitchen meets or exceeds sanitary and safety conditions according to the Texas Health Laws, Smith County Health Codes, and Tyler ISD Food and Distribution Service Department Policies
24.	Kitchen and serving areas free from rodents and insects
25.	Maintains equipment records, repairs, cleaning and temperature charts
26.	Is prompt in turning in needed repairs and maintenance problems.
27. 27.	Secures kitchen and food supplies as required.
28. 28.	Accurately maintains all federal and State records: Record of Income, Daily Record of meals served, and Production
29.	Accurately prepares money deposits, secures monies, and reconciles meals served to cash registers
30.	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.
31.	Submits all records promptly and on time to Director of Food, Nutrition, and Distribution Services.
32.	Complies with directions and instructions for supervisor and performs other tasks and ssumes such responsibilities as related to the position and assigned
33.	Maintains positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates team work in daily activities
34.	Meets attendance standards and complies with notification procedures for absences
35.	Provides complete and accurate information in the conduct of district business
36.	Complies with district policies, as well as state and federal laws and regulations
37.	Dresses according to the dress code; is clean, and neat, including hair properly restrained, appropriate jewelry, appropriate nails and nail length, and personal hygiene.
38.	Reliable, sets example for other kitchen employees
39.	Demonstrates leadership and enthusiasm for work performed, 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 limited computer skills.

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; list and carry up to 50 pounds; some stooping, bending, climbing, and kneeling. 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 9/00