Reports To: Director of Food Service
Wage/Hour Status: Non-Exempt
Pay Grade: MS-5
Department: Food Service Department
Employment Contract: 190 Days

Primary Purpose:

Supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Meet health codes.

Qualifications:

Education/Certification:

• High school diploma or GED
• Food manager certification
• Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee

Special Knowledge/Skills:

• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Ability to manage personnel
• Effective planning and organizational skills

Experience:

• Completion of a sanitation course before or during the first year as manager
• Three years experience in institutional food service operations

Major Responsibilities and Duties:

Cafeteria Management

• Produce and maintain work schedules and production records.
• Direct daily activities in kitchen and cafeteria.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
• Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.

Policy, Reports, and Law

• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety

• Ensure that food items are stored in safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain safe work environment.

Inventory and Equipment

• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required within campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Recommend replacement of existing equipment to meet department needs.
• Conduct annual physical equipment and supplies inventory.

Other

• Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Supervisory Responsibilities:

• Supervise and evaluate four or more food service workers assigned to campus cafeteria.

Working Conditions: Mental Conditions/Physical Demands/Environmental Factors:

• Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
• Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
• Lifting: Frequent moderate lifting and carrying (15–44 pounds)
• Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress

The Superintendent reserves the right to waive any requirements for any qualified applicant. Not all applicants will be interviewed. Your resume, letter of interest, and other available information will be considered in the screening process.
It is the policy of South San Antonio ISD not to discriminate on the basis of race, color, religion, national origin, age, sex, gender identity, gender expression, sexual orientation or disability in its vocational programs, services or activities as required by Title VI of the Civil Rights Act of 1964, as amended; Title IX of the Education Amendments of 1972; Section 504 of the Rehabilitation Act of 1973, as amended, and SSAISD's board policies DIA, FFH, and FFI