PARADISE UNIFIED SCHOOL DISTRICT Job Title: FOOD SERVICES SITE MANAGER Range 22 Position Purpose: To plan, organize and coordinate the activities and operations of a food service cafeteria/kitchen; to participate in and oversee the cooking, preparation, storage, sales and serving of a variety of foods; to assist the Director of Food Services in developing menus. Employees in this classification receive limited supervision within a framework of standard policies and procedures. Employees in this classification direct and monitor the work of others in a lead capacity. This job class is responsible for the timely, safe and efficient preparation of food items and requires organizational skills as well as designated specialized knowledge related to school food service operations. This job class is responsible for the successful day-to-day operations of a large cafeteria/kitchen which may provide food service both on and off site. Supervisor: School Principal/Director of Food Services Essential Job Duties: The following tasks are essential for this position. Incumbents in this classification may not perform all of these tasks, or may perform similar related tasks not listed here. 1. Plans, organizes, coordinates and assists in the preparation of food in large quantities for on or off site serving. 2. Assists the Director of Food Services in planning menus. 3. Cooks and bakes a variety of foods including main dishes, sauces, cookies and bread items. 4. Ensures that food items are properly stored, cooked, served and/or distributed in a safe, sanitary and timely manner. 5. Assigns, directs and monitors the work of others in a lead capacity. 6. Assists cafeteria staff in preparing, serving and packaging meal items and in washing and cleaning kitchen equipment, work areas, dishes and utensils. 7. Requisitions, accounts for and inventories food items and supplies; maintains appropriate stock levels. 8. Ensures that work areas are maintained and operated in a safe and sanitary manner; monitors health and safety conditions and procedures at all times. 9. Prepares and submits reports of supplies and stores used, numbers of pupils and school personnel served and production work sheets. 10. Counts and records funds collected; prepares bank deposit and transports to bank. 11. Maintains records and logs; ensures the completion of reports. 12. Performs cashiering duties; receives money, makes change, collects meal tickets, maintains accurate records related to free/reduced meal program tickets. 13. Ensures the operation and maintenance of kitchen equipment and appliances in a safe and effective manner. 14. Performs related duties as required. Minimum Knowledge, Skill and Ability: Knowledge of: • Proper procedures, methods and equipment used in the ordering, storing, preparation, cooking, packaging and serving of food for institutional food service operations both on and off site. • Institution baking and cooking practices and methods. • Proper food service sanitation and safety requirements. • Basic menu planning and nutritional principles. • Basic business methods including record keeping, inventory control, and report writing. Skill and Ability to: • Understand and follow oral and written directions in an independent manner. • Plan, organize, direct and coordinate a school food service operation. • Estimate the amount of foodstuffs and non-food items needed for future food preparation and service. • Assign, direct, coordinate and monitor the work of others in a lead capacity. • Compile and maintain adequate and accurate numeric records and prepare worksheets and reports. • Communicate in both oral and written form. • Safely and effectively operate and maintain a variety of commercial food service appliances/equipment. • Prepare and cook a variety of foods in large quantities within established time constraints. • Read, interpret and adjust recipes to meet appropriate quantities. • Accurately perform arithmetical calculations. • Develop menus in accordance with established guidelines and nutritional principles. • Meet the physical requirements necessary to safely and effectively perform required duties. • Establish and maintain effective work relationships with those contacted in the performance of required duties. Training and Experience: Any combination equivalent to training and experience that could likely provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would be: graduation from high school and three years in food service. Physical Requirements and Working Conditions: In order to perform this job successfully an individual must meet the physical requirements necessary to complete the essential job duties. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties. • Require the mobility to stand, stoop, reach and bend. Require mobility of arms to reach and dexterity of hands to grasp and manipulate small objects. • Require the ability to stand for long periods. • Require the ability to walk long distances. • Perform work which involves the frequent lifting, pushing and/or pulling of objects which may approximate 50 pounds and may occasionally weigh up to 75 pounds. • May be required to work in extreme weather conditions. • May be required to work around loud noise. • Is subject to inside and outside environmental conditions. • May be required to use personal vehicle in the course of employment. • May be required to attend periodic evening meetings and/or to travel within and out of District boundaries to attend meetings with reasonable notice. • May be required to work evenings or weekends with reasonable notice. Board Approved 3/16/99 Foodssmg