Replacing Jayne Stephanic
Coordinates, leads, and participates in serving food in a district school building in order to insure that food safety, sanitation, and quality standards are met. Leads and monitors the daily operations of the kitchen by providing leadership to kitchen staff; planning the daily operational activities, insuring food service functions comply with USDA policy, food service department policy and State of Michigan regulations; ordering food items and supplies and maintaining proper inventories; cash out the register drawer and prepare deposit; and responding to parent concerns and questions. Complete daily food production records.
Principal Duties and Responsibilities
(These duties and responsibilities are judged to be "essential functions" in terms of the Americans With Disabilities Act or ADA)
Leads and participates in serving food to students in order to ensure that school lunches comply with school district and state of Michigan food safety, sanitation, and quality standards.
Oversees the preparation, cooking, setup and serving of food and beverage items for the purpose of meeting mandated nutritional and health requirements.
Places orders from the central kitchen for food items and supplies; plans for and insures that the following day's needs are accounted for each day.
Monitors food temperatures and makes corrective adjustments as necessary.
Responds to quality concerns from parents and students and implements corrective actions when necessary to maintain a quality food service program as directed by Supervisor.
Leads and participates in processing the receipt, stocking, and storage of daily school food orders received from the central kitchen.
Accounts for cash and checks received and reconciles daily receipts.
Serves as a cashier to calculate and account for student and adult sales while insuring that proper meal requirements are being met.
Processes and completes required forms and documentation to maintain food production records, purchase orders, food safety records annual inventory reports, etc.
Participates in training new employees on proper and safe food handling methods and techniques, monitors and evaluates their progress, and provides appropriate feedback and instruction.
Prepares daily work schedules and provides leadership and supervision over the work of the food service staff.
Reports equipment malfunction for the purpose of maintaining equipment in safe working order.
Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others.
Performs other related duties as directed by supervisor.
The above statements are intended to describe the general nature and level of work being performed by a person in this position. They are not to be construed as an exhaustive list of all duties that may be performed by such a person.
Education, Experiences, Knowledge, Skills and Abilities
(To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)
Must be 18 years of age or older.
This position requires a high school diploma or general education degree (G.E.D.).
Two years of related work experience in food service and/or safe food handling, required.
Previous work experience in a leadership role, preferred.
Previous work experience in K-12 food service, preferred.
Certificates, Licenses, or Registrations:
ServSafe Certification preferred; required to obtain ServSafe certification within 90 days of hire.
Knowledge of basic math to count change, prepare deposits, and reconcile receipts, required.
Knowledge of basic accounting, required.
Knowledge required to satisfactorily perform the functions of the job such as but not limited to quantity cooking methods, pertinent codes, policies, regulation and/or laws; food safety and sanitation requirements, required.
Knowledge of methods, materials, tools, equipment, occupational hazards, and safety precautions related to food service, required.
Knowledge of proper handling and storage of food, required.
Knowledge of proper serving techniques and portion control, required.
Knowledge of food conversions, required.
Ability to read and interpret district policies, guidelines, handbook, and government regulations, required.
Ability to read and comprehend safety rules, operating and maintenance instructions, and procedure manuals, required.
Ability to lead and train food service staff,... For full info follow application link.
It is the policy of Chippewa Valley Schools not to discriminate on the basis of race, color, sex (including but not limited to sexual orientation, gender identity), religion, national origin or ancestry, age, disability, height, weight, genetics, or marital status in its programs, services, activities, or employment. Inquiries related to nondiscrimination policies, questions, concerns or to file a complaint should be directed to: Civil Rights and Title IX Coordinator, Director of Human Resources, Chippewa Valley Schools Administration, 19120 Cass Avenue, Clinton Township, MI 48038 Phone: 586-723-2090 Email: firstname.lastname@example.org / Nondiscrimination inquiries related to disability should be directed to: Section 504 Coordinator, Director of Special Services, (same address) Phone: 586-723-2180 Email: email@example.com. Persons with disabilities needing accommodations for employment must notify Chippewa Valley Schools of their need in writing within 182 days. Civil Rights and Title IX inquiries can also be directed to the Department of Civil Rights at (800)482-3604 or MDCRservicecenter@michigan.gov.