Pfeiffer

186 day contract, 6 hours and 30 minutes

7:00 AM- 1:30 PM

Building Principal and

Food Service Director

ASAP

Minimum Qualifications

• High school diploma or GED.ServSafe ® 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.

Essential Functions

• 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.