CLASS TITLE
Culinary Manager
PRIMARY FUNCTION
Under supervision, organize and coordinate school site cafeteria operations, activities, and food production.
ORGANIZATIONAL RELATIONSHIPS
Directly responsible to designated administrators.
ESSENTIAL JOB FUNCTIONS
- Oversee the large-quantity cooking activities in the preparation of entrees, side dishes and other food for the school breakfast, lunch and supper program.
- Oversee the assembly of ingredients and cooking, heating of food items; oversee the mixing, slicing, grating and chopping of food items; assure meals are prepared for sale and distributed to campus serving locations in accordance with established timelines.
- Coordinate personnel and activities to assure proper compliance with standardized recipe, menu and meal requirements.
- Determines the appropriate quantity of food items for preparation; coordinate food preparation and service functions to assure smooth and efficient activities and compliance with food quality, freshness, and appearance and portion control standards; assure proper temperature of foods.
- Oversee the operation of food service equipment including ovens, stoves, freezers, carts, can openers and warmers; utilize a computer and assigned software; drive a vehicle to conduct work; arrange for maintenance and repairs as needed.
- Estimates and orders appropriate amounts of food items and supplies to meet student needs.
- Maintains all records including but not limited to daily cash, meal counts, inventory, and other state records.
- Collaborates with the FNS Supervisor/Director in the development of the high school menu. Offers suggestions and feedback on menu items; helps with development of new menu ideas.
- Does other related work as required, consistent with the job description.
ABILITY TO
• Operate food service equipment safely and efficiently.
• Learn rules and regulations pertaining to health and safety in the cafeteria.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Prepare and assemble food items and ingredients.
• Assure that food items are prepared, served, and stored properly.
• Operate a computerized cash management system and make change accurately. Maintain basic records and reports.
• Establish and maintain cooperative and effective working relationships with others.
• Learn, interpret, apply, and explain policies, procedures, rules and regulations related to assigned activities.
• Meet schedules and timelines.
• Understand and follow written or oral directions.
• Speak, read, and write English at a level required for satisfactory job performance.
• Maintain consistent, punctual, and regular attendance.
• Stand for extended periods of time.
• Effectively operate food service equipment and computerized cash management system.
• Reach overhead, above shoulders and horizontally.
• Bend at the waist, kneel or crouch.
• Use proper lifting methods.
• Effectively communicate in order to exchange and understand information.
• Effectively read and analyze printed materials.
EDUCATION AND EXPERIENCE REQUIRED
• Any combination equivalent to sufficient training and experience in quantity, food preparation and serving to demonstrate the knowledge and abilities listed above.
• One year of experience involving cafeteria operation.
LICENSES AND OTHER REQUIREMENTS
Employee Entrance Evaluation (strength test).
WORKING CONDITIONS/ENVIRONMENT
• Food service environment.
• Subject to heat from ovens.
HAZARDS
• Heat from ovens.
• Exposure to very hot foods, equipment, and metal objects.
• Working around knives, slicers or other sharp object
• Exposure to cleaning chemicals and fumes.
QUALIFICATIONS
Possession of a food safety manager’s certificate Must pass qualifying tests
COMPENSATION
Salary Range 31
