PRIMARY PURPOSE:

Supervise cafeteria in all areas of food preparation to ensure that customers receive a meal that meets all guidelines in a friendly and safe cafeteria setting; responsible for the supervision, training, and management of the campus child nutrition operation.

QUALIFICATIONS:

Education/Certification:

High school diploma or GED preferred

Completion of HACCP sanitation course prior or during first year of employment

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Proven leadership ability to supervise, coordinate, and produce all work within allotted time schedules

Proven ability to effectively communicate and get along with employees, students, and staff

Patient and calm demeanor with students and others

Ability to manage personnel

Experience:

General knowledge of Basic Accounting and Reporting Procedures in order to prepare food orders, keep daily records of lunch counts and income, food production records, count money and prepare bank deposits, prepare time cards

Three years experience in institutional food service operations

Schedule: 180-work day schedule