Job Title: Kitchen SUB Manager Cook (10 month Full time w/Benefits). Covering vacancies all over the district from day to day.

 

Department: Nutrition Services
 

Education Level and Certification: High school degree or GED required. Possess a state or national Food Handlers permit. Culinary certificate, degree or equivalent years of experience preferred. Two or more years previous K-12 food service experience preferred. 

 
Reports To: Nutrition Services Manager and Building Principal

 

Performance Responsibilities and Job Tasks

• Support the daily preparation and lunch service to students, helping to manage all aspects of nutrition services in the assigned school building.
• Order, receive, manage inventory and store food supplies in accordance with school menus and district policies.  
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation. This may include training on equipment and food preparation. 
• Inspect supplies, maintain equipment and work areas to ensure conformance to established standards.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Collaborate with students, families, nursing staff and other personnel to ensure meal accommodations are provided for students with special dietary needs such as allergies or food intolerances. 
• Record production and operational data on specified computer applications. Maintain all kitchen logs. 
• Develop and maintain a positive, professional rapport with students, parents and co-workers.
• Adhere to all federal and State USDA regulations and State and local Food Codes.
• Adhere to the code of ethics of the District for non-certificated staff. The Kitchen Manager must serve as a positive role model for staff and students.
• Perform other tasks or duties as assigned by the Director of Nutrition Services, Principal or other supervisors.
• Time Management—Managing one's own time and the time of others.
• Quality Control Analysis—Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Resolving Conflicts and Negotiating with Others—Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Communicating with Supervisors, Peers, or Subordinates—Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Guiding, Directing, and Motivating Subordinates—Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. This includes assigning work to staff, monitoring worker performance, establishing schedules and orienting new employees.
• Handling and Moving Objects—Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. This includes cooking food, distributing food to serving areas, packaging meals for shipment or storage, performing a variety of food preparation duties other than cooking, placing food on dishes or trays or in takeout bags, preparing beverages, and washing dishes, glassware, and related utensils.