Description 

Under general supervision, to plan, coordinate, schedule and lead the work of Food Service Workers in the preparation, baking, cooking, packaging, and storage of foods in the Central Kitchen Facility for the National School Lunch, Breakfast, Supper and Snack Program, and the Catering Program for the Nutrition Services Department.

Duties and Responsibilities

The duties listed below are intended only as illustrations of the various types of work that might be performed.  The omission of specific statements of duties does not exclude them if the work is similar, related or a logical assignment to the position.

• Prepares, cooks and bakes a variety of foods and baked goods, including cakes, cookies, breads, rolls, vegetables and a variety of meat and vegetable dishes
• Reviews recipes and menus, and estimates needed ingredients and the time required for the cooking and baking of a variety of foods and baked goods
• Assists in the receiving, inspecting, wrapping and storing of foodstuffs, supplies and materials; assists in inventory control and in the requisitioning of foodstuffs, supplies and materials
• May lead and coordinate the activities of food service personnel in the maintenance of the food service facility and equipment in an orderly, clean, safe and sanitary condition
• Maintains records and prepares reports as required
• May assist in the training of food service personnel and student assistants

QUALIFICATIONS

Knowledge of:

• Methods, procedures and techniques of cooking and baking in large quantities;
• Standard food service appliances and equipment;
• Basic arithmetic, record keeping and report development procedures;
• Type A lunch and breakfast program requirements;
• Nutrition, dietary requirements and alternative food sources.

Ability to:

• Food sanitation and safety practice and procedures;
• Safe working practices and procedures
• Methods and procedures for requisitioning, receiving and storing foodstuffs and supplies;
• Prepare a wide variety of entrée’s, baked goods and other food items;
• Adhere to large quantity food production and preparation standards;
• Lift and transport foodstuffs, materials and supplies;
• Lead and coordinate the work of others;
• Understand and carry out oral and written directions;
• Establish and maintain cooperative working relationships;

Special Requirements:  

• Food Handler Manager certificate approved by the state of California is required