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Food Service

Chico Unified School District

Education/Certification

  • High school diploma or GED
  • Food manager certification or be able to obtain certification within 90 days of employment
Special Knowledge/Skills
  • Knowledge of methods, materials, equipment, and appliances used in food preparation
  • Ability to manage personnel
  • Effective planning and organizational skills
  • Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.
Experience
  • Preferred one year food service experience or related experience
  • Completion of a sanitation course before or during the first year as manager
Responsibilities (May include but not limited to)
  • Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.
Major Responsibilities and Duties:

Policy, Reports, and Law
  • Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
  • Maintain accurate reports of daily and monthly financial, production, and activity records.
  • Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
Safety

  • Ensure that food items are stored in safe and hazard-free environment.
  • Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
  • Maintain safe work environment.
Inventory and Equipment

  • Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
  • Maintain logs on all equipment maintenance required within campus food service department.
  • Perform preventive maintenance and report needed equipment repairs.
  • Recommend replacement of existing equipment to meet department needs.
  • Conduct annual physical equipment and supplies inventory.
Other

  • Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
Equipment Used:

  • Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet,
  • sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart
Working Conditions:

  • Mental Conditions/Physical Demands/Environmental Factors:
  • Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
Vacancy posted 4 days ago
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