Pfeiffer

186 day contract, 6 hours and 30 minutes

7:00 AM- 1:30 PM

Building Principal and

Food Service Director

ASAP

• High school diploma or GED.Serv Safe ® Food Protection Manager Certification is advantageous.
• Annual continuing education/training as described in the USDA Professional Standards Rule for School Nutrition Program Employees.
• Consistently performs accurate math calculations.
• Displays flexibility, reliability, self-discipline and a willingness to take on challenging tasks.
• Effective communication, problem-solving and time management skills.
• Embodies high ethical standards/integrity.
  
  Accepts responsibility for personal decisions/conduct.
• Follows complex instructions.
  
  Recognizes and corrects errors independently.
• Maintains a record free of criminal violations that would prohibit public school employment.

Physical Demands

Duties may require lifting/moving materials weighing up to twenty-five (25) pounds and working as part of a team to manage heavier items.

Job responsibilities require working with commercial kitchen equipment and performing repetitive tasks.

NOTE
:
Successful completion of annual continuing education/on-line training is required.

• 1.Manages food preparation activities.
  
  Actively monitors, instructs and empowers assigned staff.
  
  Identifies/implements quality nutrition and food service improvements.
• Diligently attends to job details.
  
  Pursues quality work results.
  
  Checks completed tasks to ensure compliance with district specifications.
• Prioritizes tasks.
  
  Completes assignments within required time-frames.
• Monitors/facilitates department compliance with all pertinent local, state and federal laws.
• Addresses issues and duties that arise during the absence of the cafeteria manager.
• Monitors production records and accounts for all meals served.
• Operates the cash register or point-of-sale (POS) system as needed.
  
  Follows district guidelines for personal checks/charges.
  
  Ensures money is exchanged correctly and cash is not left unattended.
  
  Counts money.
• Protects the privacy of free and reduced-price meal information.
• Cleans/sanitizes work surfaces, equipment, serving lines, accidental spills, etc.
• Follows established sanitization procedures to properly clean items, pots and pans that require hand washing.
• Ensures leftover food, supplies and equipment are stored properly.
• Helps prepare for health/safety inspections.
  
  Learns how to operate fire/safety equipment.
• Promptly reports work-related injuries to a supervisor.
• Identifies maintenance needs and notifies the cafeteria manager.
• Manages the organization, storage and rotation of stock.
  
  Receives food/supplies.
  
  Follows approved food safety procedures.
  
  Verifies quantities.
  
  Reports shortages/spoiled products.
• Follows USDA child nutrition guidelines.
  
  Provides appealing consumer-orientated food options.
• Complies with health and food safety regulations (e.g., hazard analysis of critical control points, portion size, sanitation procedures, temperature controls, etc.).
• Protects district property.
  
  Implements procedures to prevent the loss of supplies/equipment.