Duties

Position Title: Kitchen Manager/Cook

Department: Food Service

Reports to: Superintendent 

FLSA Class: Non-Exempt

Revised Date: 

 

SUMMARY

To ensure the food service program follows all federal, state and local regulations and maintains fiscal accountability for the program.

 

DUTIES

1. Assigns, directs, plans, and supervises the work of cafeteria employees. 
2. Prepare food for full menu meal and ala carte’ according to menus, special dietary or nutritional requirements, and number of portions to be served.
3. Handle, carry and serve food to students.
4. Determines quantities of food to be prepared daily
5. Retrieve/store items from storeroom, cooler, or freezer
6. Ensure that there are adequate trays and utensils for students.
7. Responsible for the cleanliness of the kitchen including equipment and appliances.
8. Wash service area, dishes, trays, pots/pans by hand, with sprayer and industrial dishwasher.  
9. Dry and store kitchen wares.
10. Clean and inspect equipment and appliances
11. Sweep and mop floors.
12. Helps maintain inventory levels of food products.
13. Stores food properly and safely marking date and item.
14. Complies with all county health rules and regulations.
15. Communicates with the students regarding food selection.
16. Reports any necessary equipment repair and maintenance to supervisor.
17. Complies with established sanitation standards, personal hygiene, and health standards. 
18. Observes proper food preparation and handling techniques.
19. Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.
20. Responsible for the lunch ticket program in their building.
21. Orders and receives supplies for the kitchen.
22. Prepares inventory of groceries received and used on a regular basis. 
23. Responsible for completing government and grocery orders. 
24. Prepares work schedules for cooks on a regular basis.
25. Prepares reports as they are requested. 
26. Assumes responsibility for records on food in freezer and storage. 
27. Prepares and updates an inventory of kitchen equipment on a regular basis.
28. Locks freezer, coolers, and store rooms when they are not in use. 
29. Maintains the highest standards of safety and cleanliness in the kitchen. Directs sanitation procedures throughout the cafeteria and kitchen.  
30. Exhibits regular attendance at work. 

1. Reports immediately to the principal any problem or accident occurring in the kitchen or the cafeteria premises. 
2. May be required to perform additional tasks as required by administration.

 

Qualifications

1. Must complete at least 8 hours of food safety training either not more than 5 years prior to starting date or complete within 30 days of start date.
2. Must complete the required annual continuing education/training.
3. Must have a food service sanitation certificate up to date.
4. Must be familiar with food preparation including appliances, recipes, etc.
5. Ability to understand and follow basic oral and written instructions.
6. Enforce school regulations and policies in a professional manner.
7. Ability to maintain good working relationships with fellow employees and pupils.
8. Ability to stand for long periods of time.
9. Ability to lift and carry up to 31 lbs.
10. Ability to push/pull up to 10 lbs.
11. Ability to communicate to students, parents and staff in an acceptable/courteous manner.

Salary/Benefits

$17-20 based on experience. 

How to Apply

Please send a resume and three letters of recommendation to Susan Avery savery@bes75.us 

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