contact person for information coming from the Nutritional Services Department and site administration; ordering, inventorying, preparing, and distributing food items for consumption by students and school personnel and maintaining facilities in a sanitary condition.

Essential Job Functions:

Performs monthly food and supply inventories for the purpose of ensuring necessary stock.

Prepares daily and/or weekly orders for food and supplies.

Arranges food and beverage items for the purpose of serving items to students and staff.

Cleans utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.

Collects payments (e.g. cash and/or meal tickets) for the purpose of completing meal transactions.

Completes appropriate paperwork for the purpose of providing food and money accountability.

Cooks food, either prepared and/or from scratch, for the purpose of meeting mandated nutritional requirements and projected meal requirements.

Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.

Inspects one or more items of food and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.

Prepares documentation for the purpose of providing written support and/or conveying information.

Responds to inquiries of students, staff and the public for the purpose of providing information regarding the type and/or cost of meals.

Serves one or more items of foods for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and rotates stock for freshness.

Trains student workers and substitutes for the purpose of assisting the individuals in the proper methods of performing their functions.

OTHER JOB FUNCTIONS

Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Directs assigned students workers, substitutes, and/or volunteers for the purpose of assisting the individuals to perform their functions in a safe and efficient manner.

Job Requirements - Qualifications

Knowledge to perform basic math (addition, subtraction, multiplication and division); to read instructions, write simple sentences and speak correctly; and to apply common sense understanding of detailed multi-step instructions.

Skills to perform multiple basic non-technical tasks.  Specific skills to apply pertinent codes, policies, regulations and/or laws; communicate with persons of varied cultural and educational backgrounds; operate equipment used in trade; perform standard clerical procedures; and prepare and maintain accurate records.

Abilities to deal with a level of complexity of tasks that require significant coordinating sequences of equipment operations; discretion, independent action and/or judgment with regards to using equipment; diversity of equipment; and interacting with persons and/or agendas that frequently change.  Specific abilities to adhere to safety practices; be attentive to detail; meet deadlines and work under time constraints.  Lift a minimum of 50 lbs.

Responsibility: Work is normally reviewed in detail.

Working Environment: The job functions are generally performed in an indoor /outdoor environment requiring the following significant physical abilities: stooping, kneeling, crouching and/or crawling; reaching; handling, fingering and/or feeling; sensory speaking, hearing and visual.

Educational Requirements: High school diploma or equivalent.

Experience Requirements: Two years job related experience within specialized field with increasing levels of responsibility is a prerequisite.

Licensing, Certification, Testing Requirements: Fingerprint/criminal justice clearance; Tuberculosis clearance; Food Handler’s Card, obtain and maintain Food Safety Manager Certification. 

Created 11/17/11

Board Approved 3/5/12