QUALIFICATIONS:
• High School diploma or GED
• Two years experience in food service in which mass
quantities of food has been prepared and readied
for transportation to satellite kitchens
• 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 and time management skills

RESPONSIBILITIES:
Supervises 6-12 Food Service personnel, ensure all work activities are assigned and completed properly and in accordance with production schedules. Trains, coordinates, and evaluates work of assigned food service employees. Maintain high standards of food preparation and service. 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; assure maintenance of 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. 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.