Primary Purpose: 

Assist the Cafeteria Manager with the overall operation of the cafeteria.

Qualifications:

Minimum Education/Certification:    

High school diploma or equivalent. 

Must hold and maintain a valid Food Handler’s Certificate from ServSafe or another accredited source.

Completion of the TISD manager training class preferred.

TASN certified or actively seeking certification.

Minimum Experience:

One year experience as a production specialist with TISD or equivalent with another school food service establishment preferred.

Special Knowledge and Skills:

Have a working knowledge of the school food service environment. 

Ability to work without direct supervision and demonstrate strong organizational skills.

Ability to perform basic computer business applications.

Major Responsibilities and Duties:

1. Ability to accept operational responsibility in the absence of the manager.
2. In cooperation with the cafeteria manager, assist in work scheduling, supervising/assisting in food prep, and ensure planned menu is being prepare and served.
3. In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income.
4. Maintain safe and sanitary working conditions and ensure weekly safety meetings are being conducted by the designated safety monitor.
5. Assist in keeping a line of communication open between the manager and co-workers.
6. Establish good relations with students, school personnel and parents.
7. Demonstrate a desire for professional growth in all food service areas by attending meetings, seminars, and classes which are held by or upon the request of the food service director.
8. Present an image of professionalism by following department attendance policy, personal hygiene, and dress code.
9. Learn and operate departmental software programs.
10. Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager.

Working Conditions:          

Must be able to lift 25 lbs. without assistance and on occasion repetitively

Work in a fast paced environment, and stand for extended periods of time

Moderate exposure to extreme temperature changes

Physical demands will include: walking, pushing, pulling, carrying, some stooping, bending, and twisting.

Equipment Used: 

Use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, commercial food processor, and sharp/serrated cutting tools.