Position Type: Summer Programs/Food ServiceDate Posted: 6/6/2024Location: Rosa Parks Middle SchoolDate Available: 08/01/2024District: West Harvey-Dixmoor School District #147 - website
JOB TITLE: CULINARY MANAGER JOB SUMMARY: Under the general supervision of the Culinary Director of Food Service, the Cafeteria Manager supervises and coordinates the activities of cafeteria workers responsible for receiving products, preparing food items, cooking, and serving food to students in the cafeteria. QUALIFICATIONS: - Associate degree required or in a related field.
- Possesses of or able to take and pass the assessment for a Servsafe Certification.
- Two years of experience in food service, electronic food production records, and inventory systems.
- Must maintain confidentiality.
- Health examination for new employees part-time or full-time:
Chapter 122 Article 24-5 of Illinois School Code mandates that School boards shall require of new employees evidence of physical fitness to perform duties assigned and freedom from communicable disease, including tuberculosis. Such evidence shall consist of a physical examination and a tuberculin test and, if appropriate, an x-ray. The cost of such examination shall rest with the employee. Must pass a comprehensive drug screening. Must pass a comprehensive criminal background check. Ability to lift 50 pounds. PERFORMANCE RESPONSIBILITIES: Maintains and wears a clean and pressed uniform daily, i.e., black hat, white chef coat, and black pants. Slip-resistant shoes are required as a part of the daily uniform. - Demonstrates basic food-handling skills and comprehends and follows written recipes.
- Demonstrates the ability to maintain a positive attitude and communicate effectively with co-workers with professionalism and respect.
- Demonstrates proficient use of a computer, point-of-sale software, and electronic food production records.
- Supervises and evaluates food assistant workers and develops work schedules.
- Supervises and coordinates activities of cafeteria workers who prepare, cook, serve food, clean premises, collect money, operate POS systems, and wash dishware.
- Participates in preparing and cooking meals.
- Trains staff in food preparation procedures and safety regulations.
- Reprimands, disciplines, and provides written documentation for disciplinary infractions.
- Ensures accuracy of deliveries of food and supplies by checking vendor invoices and prices as products are delivered.
- Properly organizes storerooms and storage areas.
- Orders weekly food items and supplies from approved vendors and USDA.
- Ensures proper accountability of inventory of food items and paper goods.
- Manages food costs and labor force to enhance the profitability of the department.
- Understands and follows all guidelines on safety, food production, food specification, and ordering.
- Manages the preparation of nutritious meals according to federal, state, and local standards.
- Records daily production of food items and inventories of all food supplies and equipment.
- Follows approved recipes to comply with company, state, and federal regulations.
- Manages the cash register which includes counting and recording all daily transactions.
- Completes all assigned daily records and documentation, including cash deposit slips, cash reports, edit check worksheets, and other paperwork.
- Demonstrates prompt arrival to work and regular daily attendance.
- Performs other duties as assigned.
TERMS OF EMPLOYMENT: Confidential, ten-month position. EVALUATION: Annually evaluated by the Culinary Director of Food Service. SALARY: Competitive salary and benefits approved by the Board of Education.