BASIC FUNCTION:

Provide effective leadership and supervision to a high school cafeteria staff; plan, organize, and participate in the preparation and serving of a variety of foods in quantity; train, supervise and evaluate the performance of assigned staff in the cafeteria and at satellite sites. DESIRABLE QUALIFICATIONS: KNOWLEDGE OF: Methods of preparing, cooking and serving food in large quantities. Principles and practices of supervision and training. Budget maintenance. Inventory methods and practices. Nutritional requirements of school-aged children. Standard liquid and dry measurements. Sanitation and safety practices related to cooking and serving food. Storage and rotation of perishable food.

ABILITY TO: Maintain an efficient and financially sound high school cafeteria operation. Train, supervise and evaluate the performance of assigned staff. Plan, organize, supervise, and participate in the preparation, cooking, baking and serving of a variety of foods in quantity. Operate commercial kitchen equipment and appliances. Lift heavy containers of food and materials. Estimate food quantities and supplies needed and order correct amounts for economical food service. Follow health and sanitation requirements. Prepare reports and maintain records. Understand and follow oral and written instructions. Establish and maintain cooperative and effective working relationships with others. EDUCATION AND EXPERIENCE: Any combination equivalent to: graduation from high school and four years experience in preparing food in large quantities.

REQUIRED DOCUMENTS: The following MUST BE ATTACHED to the application:

• High School Diploma OR Equivalent
OR

• Associate's Degree OR Bachelor's Degree OR Higher Education Degree