Must be able to communicate effectively and efficiently in standard English. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form to deal with problems involving several concrete variables in or from standardized situations. Requires the ability to prepare time sheets and supply requisitions using prescribed format. Language Ability: Requires the ability to read simple forms. Includes giving instructions, assignments or directions to subordinates or assistants. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Physical demand requirements are for medium work.ĭata Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical Requirements: Must be physically able to operate cooking and kitchen equipment. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Managers are also required to obtain and keep current ServSafe Certification. Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Performs other related duties as assigned by the Child Nutrition Director and/or school principal. Responds to customer concerns and complaints.Īssists in the planning and production of special functions involving child nutrition program.
Provides information on food service program to students, parents and school staff. Prepares free/reduced/full-price lunch records and reports.ĭevelops and implements cleaning schedule.įollows established procedures to avoid food contamination. Recommends hiring and disciplining of employees. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage and record keeping.Ĭounsels employees to maintain productive working relationships. Oversees use of facility by other groups. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Requests repairs and replacement of equipment as needed. Inventories items according to established system. Sets up and ensures proper storage of all items according to prescribed standards. Verifies cost, quantity and quality of items received.Īdvises supervisor concerning improper quality/condition of items received. Requisitions foods and supplies as needed.
Observes food preparation and line service to assure quality and proper presentation of food.ĭisplays food to reflect school and seasonal activities. Reports to the Child Nutrition Director and/or the school principal.įollows planned menus with occasional substitutions as allowed.Īpplies prescribed quality standards and quantity controls. Directly supervises other employees in the school cafeteria. Under general supervision, performs a variety of duties in the direct supervision of the food service program in one of the schools. Click here to learn more!Īpplication Deadline: Posted until Filled
#MACS SPEED SHOP NUTRITION FREE#
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