An employee in this class assists the manager by performance of some managerial tasks and takes charge in absence of the manager. The employee has knowledge of preparation of foods served in the school cafeteria. General guidelines are provided for work to be done. The employee is expected to solve almost all problems that arise in the preparation and serving of food. Errors made by the employee can cause serious disruption of the food service and even allow contaminated food to be served.
Inspects, on a continuing basis, all departments within the cafeteria area.
Checks production schedule and ensures that all assistants know their assignments.
Observes operation of total program and performance of staff.
Notes needed changes in work activities and reports them to the manager.
Prepares food as needed.
Assists manager in checking deliveries for accuracy in quantities and acceptability of quality.
Stores food and supplies in appropriate area.
Assists manager in conducing inventories.
Assists manager in preparing reports by gathering needed information.
Directs day to day activity in absence of manager.
Graduation from high school supplemented with 3 to 5 years of experience in the preparation of food in quantity lots.
Must be physically able to operate a variety of automated office machines including computers, calculators, ovens and stoves, meat slicers, shredders, can openers, kitchen utensils, etc. Must be able to exert up to 80 pounds of force occasionally, up to 30 pounds of force frequently and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Requires an ability to read a variety of correspondence, reports, forms, market orders, program applications, etc. Requires the ability to prepare correspondence, reports, forms, purchase orders, etc. using prescribed format and conforming to all rules of punctuation, grammar, and style.
Requires the ability to apply rational systems to solve practical problems, and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written and oral form.
Considerable knowledge of food preparation and standards of sanitation and safety.
Skill in the use of food preparation equipment.
Ability to coordinate various activities in the preparation and serving processes.
Ability to maintain accurate records.
Ability to read, comprehend guidelines and explain these to others.
Ability to establish and maintain positive working relationships.
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees in this job.