Supports District schools and principals in their effort to foster an optimal educational environment for students. Directly responsible for complete operation of kitchen. Performs daily food preparation activities and serving of school lunches.
MAJOR TASKS:
• Ensures all state and federal guidelines for the National School Lunch Programs are followed.
• Manages and maintains a clean kitchen in an orderly and productive manner.
• Prepares food production records in an accurate and timely manner to determine preparation needs for daily menus.
• Serves as a resource person to other Child Nutrition employees.
• Submits grocery, dairy, produce and all required documentation to the Base Kitchen Coordinator as requested on the specified day.
• Follows standardized recipes and follows all HACCP procedures.
• Prepares and assists in serving lunch on a daily basis.
• Completes yearly inventory by the last serving day of the current year.
• Maintains proper storage of food.
• Supervises the overall operation of food service equipment.
• Involves students in selection of menu items, whenever possible.
• Maintains all records required by the Director of Child Nutrition as required by the ArizonaState Department to meet the requirements of the NSLP
(Includes but not limited to: daily meal production, temperature logs, sanitizer logs).
• Cleans sinks, pots and pans, stove and other food cooking items & food contact surfaces.
• Assists the Director of Child Nutrition with the evaluation of all kitchen staff on a bi -annual basis.
• Ensures the kitchen operations and all kitchen and food storage areas are in compliance
with state and county Health Department regulations.
- Responsible for accuracy of deposits, balance of all funds collected and accountability for site purchases with consideration of the CN operating budget.
• Performs other job related duties as assigned by the Director of Child Nutrition.
QUALIFICATIONS:
• High school graduate, or equivalent.
• Hold an Certified Arizona Food Service Manager’s Permit.
• Experience in supervision of personnel.
• Effective interpersonal and communication skills.
• Knowledge of principles for operating a kitchen following the NSLP guidelines.
• Knowledge of quantity food ordering, service and storage of food.
• Ability to operate the Meal Tracker (POS) System.
ESSENTIAL SKIILS AND ABILITIES:
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the esstntial functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, as determined by the District.
While performing the duties of this job, the employee is regularly required to sit stand talk or hear . Additionally, the employee must be able to stand for extended periods of time. The employee is often required to lift up to 50 pounds. Specific vision abilities required by this job include: close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus..
Work Environment:
The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perfom the essential functions as determined by the District.
- The noise level is moderate to high when kitchen machinery is in operation.
- Indoor activity
SUPERVISION:
Received from: Base Kitchen Coordinator / Director of Child Nutrition
Given to: Child Nutrition Site Employees
EVALUATION: Bi-Annual Base Kitchen Coordinator / Director of Child Nutrition