Primary Purpose:

 

Responsible for supervision, training, and management of campus food service operation on site.

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain highquality standards in food production, sanitation, and safety practices.  

 

Qualifications:

Experience in food service-one year of public school food service or three years of any food service operation management position.

Basic Computer Skills

Be able to inventory and handle making grocery orders.

Have leadership skills to train staff in food preparation and safety regulations.

 

Education/Certificate

HS diploma or GED required

Managers Servsafe Certificate

Food Handlers Certificate

Civil Rights Training Certificate  

 

Special Knowledge/Skills:

Ability to understand food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations

Ability to deal with people in a courteous manner

Planning and organizational skills

Ability to handle money efficiantly and perform mathematical calculations