WASHINGTON UNIFIED SCHOOL DISTRICT CLASSIFICATION: COOK MANAGER SALARY RANGE: 32 GROUP: FOOD SERVICE DATE OF ADOPTION/REVISION: 01/22/09 DESCRIPTION: Under general supervision, to be responsible for the operation of a school cafeteria, to plan, prepare, cook and serve meals; and to do related work as required. EXAMPLES OF DUTIES: Plans, organizes and supervises the operation of a school cafeteria including a fast-food service line when offered as part of the school food service program; supervises and personally cooks or prepares main dishes, salads, sandwiches, desserts and baked goods, following established menu; supervises and assists in the serving of meals to students and faculty; maintains standards of efficiency and sanitation in food preparation; may assist in menu preparation; estimates needed food quantities and orders food to meet menu requirements; receives and checks food and supplies; maintains proper storage of food supplies; takes periodic inventory of stock; supervises and personally performs cleaning of kitchen, kitchen equipment and eating utensils; outlines daily duties and work schedule of assigned staff; provides orientation to new staff; arranges for proper maintenance of kitchen equipment; prepares reports of meals serves, counts daily receipts and makes bank deposits; issues and accounts for student lunch tickets; maintains a variety of records; may supervise student assistants; works on a computer, attends District meetings and/or in service workshops. SPECIAL REQUIREMENTS: Possession of an appropriate California operator's license issued by the State Department of Motor Vehicles. QUALIFICATIONS: Knowledge of: - Principles and methods of preparing meals for large groups of people; - Proper and sanitary methods of preparing, cooking, serving and storing food; - Nutrient value of food in menu planning; - Tray lunch and/or fast food preparation; - Problems involved in managing a cafeteria; - Care and use of standard kitchen equipment and utensils; - Safe work practices; - Principles and techniques of supervision and training. AND Ability to: - Supervise and train assigned staff; - Estimate quantities needed for economical food service; - Operate equipment found in a food service unit; - Understand and carry out oral and written directions; - Keep records and prepare reports; - Account for collected money, make change and prepare and make bank deposits; - Make arithmetical calculations accurately; - Establish and maintain cooperative relationships with those contacted during the course of work. - Operate a computer AND Training and experience: - Any combination of training and experience which would provide the required knowledge and abilities is qualifying. A typical way to obtain such knowledge and abilities would be: Two years of increasingly responsible experience in quantity food preparation and service, preferably including some supervisory experience and preferably with some experience in the District as a Cafeteria Assistant. - Possess Serve Safe Certification, if necessary Physical Abilities: • Stand for Extended Periods of Time • Frequent pushing, pulling, twisting at the waist • Neck flexion and rotation • Reaching above and below the shoulders • Occasional bending, kneeling, squatting, and stooping • Frequent lifting/pushing/pulling/carrying of objects from 25-50 lbs • Ability to handle hot material/temperature extremes • Hand Coordination to use utensils and equipment • Hear, speak, write, and read in English • Perform mathematical calculations from memory or utilizing calculation device • Repetitive finger manipulation doing data entry and/or swiping meal cards