Under supervision of the Supervisor of Nutrition Services, serves as Manager of all food service preparation and cleaning at the kitchen at which the employee is assigned. Is responsible for the preparation and cooking of a variety of entrees, hot foods, salads, breakfast, breads and desserts and performs other duties directly related to this job description. PRINCIPAL DUTIES AND RESPONSIBILITIES Directs and performs necessary cooking tasks to prepare complete school lunches in accordance with established menus at the district’s elementary schools. Directs and assists in cooking a variety of foods such as entrees, vegetables, soups, sandwiches, snacks, bag lunches and other foods while maintaining proper temperature and appearance of all hot and cold foods. Determines proper quantities of food to be ordered, prepared and produced for on-site feeding. Plans and organizes daily work schedules in accordance with established menus and individual school feeding schedules. Adjusts recipes to accommodate size of feeding program and prepares daily menu production sheets. Directs and participates in the operation of kitchen equipment including ovens, steam kettles, electric mixers, choppers, slicers and cleans for said equipment including utensils, food carts and food preparation and serving areas. Maintains food, supplies and equipment inventories. Checks condition of foods on arrival. Maintains monthly inventory of food supply in cafeteria. Monitors work areas, serving lines and eating areas to ensure safe food preparation and service environment while enforcing appropriate sanitation practices and safety precautions. Supervises and participates in the serving of lunches. Trains, directs and assigns work to employees and monitors the quality of food and services that are provided. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED Ability to see for the purpose of reading, menus, rules, policies and other printed matter and observing students, with or without vision aids; ability to hear and understand speech at normal levels; ability to communicate so others will clearly understand normal conversation. Skill in the principles and procedures of quantity food production and preparation. Ability to successfully manage a cafeteria environment including nutrition and sanitation. Knowledge of appropriate health and safety regulations and of proper storage of perishable items and supplies. Ability to train and direct the work of others. Ability to prepare accurate and timely financial/operational records and prepare reports. Skill in working with the public and school community. Ability to maintain cooperative working relationships with those contacted in the course of work. OCCUPATIONAL CERTIFICATES/LICENSES High school diploma or equivalent. One year of paid experience in quantity food preparation and serving.