QUALIFICATIONS:
• High School diploma or GED
• Two years supervisory experience in food
service preparing large quantities of food
• Ability to explain and implement safety,
sanitation and HACCP regulations for
proper food production and storage
• Extensive knowledge of nutrition, math
and food portioning standards
• Ability to organize and motivate the
activities of food service employees
• Effective communication skills

RESPONSIBILITIES:
Supervise 5-10 Food Service personnel, ensure all work activities are assigned and completed properly and in accordance with production schedules. Train and instruct personnel in nutrition, safety, sanitation and kitchen procedures as well as operation and maintenance of kitchen equipment. Provide information and accurately prepare reports; prepare and report personnel time and attendance records; monitor collection and reporting of revenues; estimate the quantity of food to be ordered and prepared; monitors food service program for cost effectiveness. Assist in evaluations of kitchen staff. Prepare, serve food and help with any phase of kitchen or related operation as necessary. Performs duties as requested by the Building Principals and/or Food and Nutrition Services Director