Hours: 8 hours/day Salary: $19.56 Calendar: 179 SN
Purpose Supervises food service operation of a secondary school; performs related work as required.
Performance Responsibilities This is a kitchen manager position at a secondary school with the principal function to train and supervise food service employees and student servers, maintain standards of sanitation and safety, manage food production, order food and supplies, maintain records, develop and maintain routine procedures for serving meals, nutrition education, inventory and other related duties. This position is differentiated from the Food Service/Elementary position by the increased complexity and variety of the menu offered, including serving and sales options, and the age and number of students served. The work is performed under the supervision of the Food Service Director. The primary duties of this class are performed in a kitchen and cafeteria environment.
Essential Duties
- Staffs, schedules and plans work assignments;
- Conducts new employee orientation and training;
- Acts as a leader in the kitchen and is responsible for kitchen morale;
- Hire, schedule and training of student servers;
- If Base Kitchen, assist with meal preparation, transportation, service, meal transaction, balancing money and daily deposits for satellite site.
- Maintains food service records such as production sheets, food orders, milk orders, inventory, time sheets, meal counts and other related records;
- Participates in developing and maintaining routine procedures for accurate checking and serving of meals;
- Maintains defined standards of safety for personnel, food preparation, kitchen equipment and physical plant;
- Prepares food within an established system following standardized recipes, preparation and serving methods and food handling techniques to ensure acceptable standards and customer acceptance;
- Orders food and supplies to maintain stock at the required level;
- Supervises and evaluates food service employees;
- Receives food and supplies;
- Follows defined standards of sanitation for personnel, food preparation and kitchen equipment;
- Attends approved training and workshops;
- Understands and applies the accepted procedures for operating, cleaning and caring for each major piece of equipment;
- Follows established procedures for service and distribution of meals;
- Performs cashiering duties including; entering customer transactions and handling cash balances, cash received daily and maintains records, prepares daily bank deposits. Takes deposit if assistant manager is unavailable.
- Performs all work duties and activities in accordance with District policies, procedures and safety practices
- Performs other related duties as required.
- Operation of standard and specialized kitchen equipment;
- Health and safety procedures relating to food preparation and sanitation;
- Operation of a cash machine and office computer with related job specific software;
- Management and supervisory skills;
- District policies regarding free and reduced programs and funding regulations;
- Basic math, accounting and record keeping.
Ability to:
- Manage a kitchen operation and prepare food;
- Supervise, train and evaluate food service employees effectively;
- Operate a variety of standard kitchen equipment and tools;
- Maintain effective working relationships with other school employees, supervisory personnel, and the students;
- Operate a cash machine and office computer appropriate to assigned duties;
- Communicate effectively both in writing and orally;
- Perform recordkeeping, accounting and mathematical functions;
- Apply standard kitchen safety processes and procedures and apply first aid as needed;
- Use logical and creative thought processes to develop solutions according to written specifications and/or oral instructions;
- Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner;
- Follow written and oral instructions;
- Perform time management functions, and meet deadlines;
- Maintain office, school, and individual confidentiality.
Qualifications
- High school diploma or GED equivalency; and
- Two years food service management experience;
- Any equivalent combination of experience and training which provides the knowledge and abilities necessary to perform the work.
- Current Serve Safe Certification.
Essential Physical Abilities
- Sufficient clarity of speech and hearing or other communication capabilities, with or without reasonable accommodation, which permits the employee to discern verbal instructions and communicate effectively on the telephone and in person;
- Sufficient vision or other powers of observation, with or without reasonable accommodation, which permits the employee to comprehend written work instructions and prepare food according to safety and sanitation requirements;
- Sufficient manual dexterity, with or without reasonable accommodation, which permits the employee to operate a cash machine and other kitchen equipment and tools;
- Sufficient personal mobility, agility, strength and physical reflexes, with or without reasonable accommodation, which permits the employee to work on their feet for an extended period of time, lift or move up to 50 pounds and work in a kitchen environment.
Evaluation Yearly by Food Service Director
Terms of Employment To be determined by calendar year. Regular attendance is an essential function of this job.
- If you are chosen for this position your employment with the District would be "at will". Employment at Will means that the employee or the District may terminate the employment relationship with or without cause, and with or without notice, at any time.
- As per Idaho Code 65-5-1/65-503: "Eligible veterans are provided advantages in public employment in Idaho…"
Approved 7-21-09 Updated 1-24-25