Food Service Coordinator at Mountain View Los Altos High
Job Description / Essential Elements:
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MOUNTAIN VIEW-LOS ALTOS UNION HIGH SCHOOL DISTRICT
1299 BRYANT AVENUE
MOUNTAIN VIEW, CA 94040
CLASS TITLE: COORDINATOR OF FOOD SERVICE
BASIC FUNCTION:
The Coordinator plans, organizes, supervises and participates in the operation of the Food Service Program at all campuses; supervises and assists in the serving and storage of food and the cleaning and maintenance of equipment and work areas; trains, supervises, and evaluates Food Service Workers and student helpers; orders and inventories supplies, and prepares and maintains records and reports.
The Food Service Coordinator is directly responsible to the Associate Superintendent for Business Services for duties, functions and responsibilities as described.
REPRESENTATIVE DUTIES:
Plan, organize, supervise and participate in the operation of the food service program, involving brunch, lunch and snack items at all district sites.
Assure the timely preparation, cooking and baking of nutritious and appealing menu items; maintain standards of efficiency and sanitation in food preparation.
Schedule, supervise, direct, and evaluate the performance of Food Service Workers and those assigned to the food service program; train assigned employees and student helpers; obtain, schedule and assign substitutes; revise work schedules and assignments as needed to complete work on schedule.
Plan and prepare menus in accordance with government regulations, financial limitations, nutritional requirements of adolescents, and student/staff preferences.
Analyze sales and production records to maintain efficient and cost-effective food services; ensure that the Food Service Program operates on a self-supporting basis.
Order food and supplies; inspect items received for quality and quantity; oversee proper storage and efficient use of foods and supplies.
Maintain inventory, cost and sales records including daily sales, time reports and menu production sheets; total cash receipts and prepare bank deposits.
Supervise the collection of and account for money collected from students and staff
Prepare and maintain a variety of records and reports.
Assist in the preparation, cooking and serving of food.
Ensure that food service equipment is in proper working order and provide for maintenance and repair of the equipment.
Attend meetings and training workshops as required.
Plan and conduct food services for banquets, meetings, and other special events as required.
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Principles and methods of quantity food service preparation, serving and storage.
Principles and practices of supervision, evaluation and training.
Sanitation and safety practices related to cooking and serving food.
Federal School Lunch Program requirements and regulations.
Standard kitchen equipment, utensils and measurements.
Record-keeping techniques.
Menu planning techniques including food values, combinations and substitutions.
Interpersonal skills using tact, patience and courtesy.
Catering for banquets, meetings, and special events.
ABILITY TO:
Operate a high school food service program efficiently and cost-effectively.
Plan, organize, and supervise the operation of a self-supporting high school food service program.
Prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas.
Train, supervise and evaluate staff assigned to the program.
Develop menus in accordance with nutritional requirements, financial limitations, federal requirements, and student preferences.
Assure that food items are prepared, served and stored properly.
Order and inventory supplies.
Prepare and maintain records and reports.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Communicate effectively orally and in writing.
Motivate a food service staff, build effective teamwork and positive morale.
Monitor and maintain standards of student behavior.
Operate and maintain a computerized food service point-of-sale and management program.
Monitor program budgets and interpret financial reports.
Meet schedules and time lines.
Assign and review the work of others.
Establish and maintain cooperative and effective working relationships with school and district staff.
Work independently with little direction.
Add, subtract, multiply and divide quickly and accurately.
Lift objects weighing up to 35 pounds.
EDUCATION AND EXPERIENCE:
Any combination equivalent to graduation from high school and five years responsible experience in preparing food in a quantity food service operation, including experience in a cooking position.
PHYSICAL DEMANDS AND WORKING CONDITIONS:
• Moderate physical labor
• Standing for prolonged periods on concrete floors
• Exposure to extreme temperatures
• Work under pressure of deadlines and time constraints
Licenses and other requirements:
• Criminal Justice fingerprint clearance
• Evidence of TB clearance
If required to operate a vehicle:
• Valid California Motor Vehicle Operator’s License
• Acceptable driving record and qualification for insurability by the District’s insurance carrier
1299 BRYANT AVENUE
MOUNTAIN VIEW, CA 94040
CLASS TITLE: COORDINATOR OF FOOD SERVICE
BASIC FUNCTION:
The Coordinator plans, organizes, supervises and participates in the operation of the Food Service Program at all campuses; supervises and assists in the serving and storage of food and the cleaning and maintenance of equipment and work areas; trains, supervises, and evaluates Food Service Workers and student helpers; orders and inventories supplies, and prepares and maintains records and reports.
The Food Service Coordinator is directly responsible to the Associate Superintendent for Business Services for duties, functions and responsibilities as described.
REPRESENTATIVE DUTIES:
Plan, organize, supervise and participate in the operation of the food service program, involving brunch, lunch and snack items at all district sites.
Assure the timely preparation, cooking and baking of nutritious and appealing menu items; maintain standards of efficiency and sanitation in food preparation.
Schedule, supervise, direct, and evaluate the performance of Food Service Workers and those assigned to the food service program; train assigned employees and student helpers; obtain, schedule and assign substitutes; revise work schedules and assignments as needed to complete work on schedule.
Plan and prepare menus in accordance with government regulations, financial limitations, nutritional requirements of adolescents, and student/staff preferences.
Analyze sales and production records to maintain efficient and cost-effective food services; ensure that the Food Service Program operates on a self-supporting basis.
Order food and supplies; inspect items received for quality and quantity; oversee proper storage and efficient use of foods and supplies.
Maintain inventory, cost and sales records including daily sales, time reports and menu production sheets; total cash receipts and prepare bank deposits.
Supervise the collection of and account for money collected from students and staff
Prepare and maintain a variety of records and reports.
Assist in the preparation, cooking and serving of food.
Ensure that food service equipment is in proper working order and provide for maintenance and repair of the equipment.
Attend meetings and training workshops as required.
Plan and conduct food services for banquets, meetings, and other special events as required.
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Principles and methods of quantity food service preparation, serving and storage.
Principles and practices of supervision, evaluation and training.
Sanitation and safety practices related to cooking and serving food.
Federal School Lunch Program requirements and regulations.
Standard kitchen equipment, utensils and measurements.
Record-keeping techniques.
Menu planning techniques including food values, combinations and substitutions.
Interpersonal skills using tact, patience and courtesy.
Catering for banquets, meetings, and special events.
ABILITY TO:
Operate a high school food service program efficiently and cost-effectively.
Plan, organize, and supervise the operation of a self-supporting high school food service program.
Prepare food, supervise and assist in the serving and storage of food and the cleaning and maintenance of equipment, utensils and work areas.
Train, supervise and evaluate staff assigned to the program.
Develop menus in accordance with nutritional requirements, financial limitations, federal requirements, and student preferences.
Assure that food items are prepared, served and stored properly.
Order and inventory supplies.
Prepare and maintain records and reports.
Read, interpret, apply and explain rules, regulations, policies and procedures.
Communicate effectively orally and in writing.
Motivate a food service staff, build effective teamwork and positive morale.
Monitor and maintain standards of student behavior.
Operate and maintain a computerized food service point-of-sale and management program.
Monitor program budgets and interpret financial reports.
Meet schedules and time lines.
Assign and review the work of others.
Establish and maintain cooperative and effective working relationships with school and district staff.
Work independently with little direction.
Add, subtract, multiply and divide quickly and accurately.
Lift objects weighing up to 35 pounds.
EDUCATION AND EXPERIENCE:
Any combination equivalent to graduation from high school and five years responsible experience in preparing food in a quantity food service operation, including experience in a cooking position.
PHYSICAL DEMANDS AND WORKING CONDITIONS:
• Moderate physical labor
• Standing for prolonged periods on concrete floors
• Exposure to extreme temperatures
• Work under pressure of deadlines and time constraints
Licenses and other requirements:
• Criminal Justice fingerprint clearance
• Evidence of TB clearance
If required to operate a vehicle:
• Valid California Motor Vehicle Operator’s License
• Acceptable driving record and qualification for insurability by the District’s insurance carrier
Requirements / Qualifications
Resume Two Letters of Recommendation Any combination equivalent to graduation from high school and five years of responsible experience in preparing food in a quantity food service operation, including experience in a cooking position.
Requirements / Qualifications
Resume Two Letters of Recommendation Any combination equivalent to graduation from high school and five years of responsible experience in preparing food in a quantity food service operation, including experience in a cooking position.