Classified Employee Food Services Manager Serving Kitchen (Elementary) JOB DESCRIPTION

Transcription

1 Palos Verdes Peninsula Unified School District Human Resources Department 375 Via Almar Palos Verdes Estates, CA (310) Classified Employee Food Services Manager Serving Kitchen (Elementary) JOB DESCRIPTION Supervisor Director of Food Services/Designee Work Year - Student Year Salary Range 8 DEFINITION Under direction, to operate a serving kitchen facility; to receive, heat and serve meals; to prepare simple food items; to clean the cafeteria area after meals; to maintain simple records; and to perform related work as required. TRAINING AND EXPERIENCE Any combination of training, education, and experience which demonstrates possession of the knowledge and abilities stated in this job description and the ability to perform the duties of the position. A typical qualifying entrance background is experience in serving meals in large quantities preferably with the responsibility to adhere to serving deadlines. QUALIFICATIONS Knowledge of: English usage; Serving of food in large quantities; Simple record keeping techniques; Weights, measures, and basic arithmetic; Appropriate safety precautions and procedures; Basic principles and practices of supervision and training. Possession of a valid and appropriate California Driver s License and insurance may be required as a condition of employment. Major Duties & Responsibilities Responsibilities include (but are not limited to): Pick up lunch count information and keys to unlock office doors. Return keys at end of day. Total lunch count for next day and prepare transport sheets. Check oven settings, unlock refrigerator/freezer, and turn on/off lights, fans, and ovens. Open refrigerator and verify milk and ice cream deliveries, note discrepancies. Page 1 of 5

2 Write new lunch tickets for children, code appropriately, and list name, room number and money on log. Check hot and cold carts for temperature and completeness of order. Count serving trays, a la carte items, milk for day. Transport milk, punch, a la carte items, juice, food from refrigerator, and carts to serving counter and cashier station. Remove hot/cold food items from cart, pit food in pans, verify count, put in oven to heat, verify temperature, remove from oven and return to cart. Organize and prepare food, open cans, select proper equipment for serving, decide quantity of food to heat, timing of each operation, and organize serving line. Instruct and monitor student helpers. Resolve routine problems and scheduling conflicts. Sell a la carte food items, return and replenish hot food to warmers between serving periods, count all items to be returned to central kitchen. Lift and load dirty pans to cart, unplug hot carts and set carts out for return to central kitchen. List number of lunches sold, items returned, items needed on transport sheet. Inventory milk, ice cream, orange juice, punch and prepare order; call in order to dairy; inventor supplies and food monthly, and order supplies. Clean counter tops, ovens, refrigerators, freezers, spills on floor. Count money, prepare deposit slips, balance daily cash report, transport mail envelope, and money bag to office, complete time cards. Attend meetings. Plan for special events, prepare catering orders and review school monthly calendar to plan for student schedule changes. Serve lunch to students. Perform other job related duties as assigned by supervisor. Ability to: Assign and monitor the work of helpers; Maintain equipment in a clean working order; Communicate effectively, both orally and in writing, displaying tact, patience and good judgment; Make simple arithmetic calculations with accuracy; Plan and organize work to meet schedules and timelines; Prepare and serve food in large quantities; Use commercial kitchen equipment safely; Maintain records and compile reports; Work independently with little direction; Establish and maintain effective relationships with those contacted in the course of work; Speak English at a conversational level; Participate in employer mandated training and re-training programs; Page 2 of 5

3 Comply with rules and regulations of the Classified Service, Policies/Regulations of the Palos Verdes Peninsula Unified School District, and provisions of collective bargaining agreements. Physical Requirements The Physical Abilities and Other Conditions of Continued Employment and the Associated Tasks listed on this job description are representative of, but are not intended to provide an exhaustive list of Physical Abilities and Other Conditions of Continued Employment and Associated Tasks which may be required of positions in this class. The Palos Verdes Peninsula Unified School District encourages persons with disabilities who are interested in employment in this class and need reasonable accommodations of those disabilities to contact the Human Resources Department for further information. Physical demands for this position include, but are not limited to: Vision (which may be corrected) Read normal print. o Turn ovens to correct temperature. Distinguish shades of color. o Detect spoiled food. Hearing Understand speech over a telephone. o Order supplies and resolve routine problems. Hear sounds which warn of potential danger. o Operate food service equipment. Speech Speak with a level of proficiency and volume to be understood over a telephone. o Order supplies and resolve routine problems. Speak with a level of proficiency and volume to be understood in face to face public contacts. o Monitor student helpers. Speak with a level of proficiency and volume to be understood in conditions of high noise level. o Supervise workers in food service areas. Upper Body Mobility Use hands and fingers to feel, grasp, and manipulate small objects, manipulate fingers, twist and bend hands at wrist and elbow o Lock and unlock doors. Extend arms to reach outward and upward. o Store food; lift pans and trays. Use hands and arms to lift objects. o Transfer food to carts and serving trays. Turn, raise, and lower head. o Monitor student workers. Twist and bend at torso. o Serve lunches to students. Page 3 of 5

4 Lower Body Mobility Walk on even surfaces. o Perform all duties in lunchroom and food service area. Stoop o Take food in and out of storeroom, refrigerator, and freezer. Stand for prolonged periods of 3 hours. o Complete food preparation duties. Step over objects. o Walk in storeroom and freezer. Strength To lift, push, pull, and/or carry objects which weigh as much as 30 pounds on a frequent basis. o Push carts and serve trays. To lift, push, pull, and/or carry objects which weigh as much as 80 pounds on an occasional basis. o Move large cartons of food. Smell Distinguish strong odors which may warn of equipment malfunction or danger. o Operate food service equipment. Distinguish odors. o Detect spoiled food. Environmental Requirements Constant work interruptions. o Supervise student workers. High noise level. o Work with food service machines. Frequent extreme changes in temperature and temperature extremes. o Work with food service machines. Exposure to harsh chemicals/toxic conditions, areas, and equipment. o Sanitize and clean food area and equipment. Work performed in confined spaces. o Transport food stuffs to and from freezer and refrigerator. Work independently. o Accomplish assigned duties. Work cooperatively with others. o Coordinate food preparation and supervise student workers. Work inside. o Accomplish duties in kitchen. Mental Requirements Read, write, understand, and apply routine information. o Prepare daily reports. Math skills at a basic level. o Prepare daily reports. Comparing, copying, and compiling. o Prepare daily reports, complete time cards and prepare catering orders. Page 4 of 5

5 Coordinating. o Plan for special events. Judgment. o Work around students Learn quickly and follow verbal procedures and standards. o Accomplish assigned duties according to District standards. Decision-making. o Work efficiently in completing assigned duties. Place information in order of importance. o Order supplies, serve lunches on a schedule, and complete reports. Demonstrate. o Show proper work standards to student workers. Give verbal instruction. o Monitor student workers. Page 5 of 5