REPORTS TO:
Food Service Director

FLSA STATUS:__
_ Non-exempt_

POSITION SUMMARY:
To operate an efficient school lunch program on an individual building level.

ESSENTIAL FUNCTIONS:

• Supervise the preparation and cooking of food.
• Make decisions requiring knowledge of applicable functions and of service rules and regulations.
• Keep accurate financial and statistical records.
• Cooperate with Food Service Director and the Principal to properly coordinate the food service programs so that it may be an asset to the overall educational process.
• Plan and make work assignments for the cooks and/or student workers.
• Order food as directed by the Food Service Director.
• Verify the weight, accuracy, etc. of deliveries and acknowledge receipt of correct shipment.
• Maintain a weekly and monthly storeroom inventory.
• Follow prescribed procedure for obtaining extra or substitute employees.
• Comply with district specifications and mandated food service regulations (i.e. portion sizes, sanitation procedures, production recordkeeping, etc).
• Inspect kitchen equipment for proper operation and follow proper procedure to have equipment serviced.
• Instruct and supervise cooks and/or student helpers in the performance of their work.
• Perform duties of cook when necessary.
• Maintain a pleasant, congenial atmosphere within the work area.
• Perform other related duties as assigned.

OTHER DUTIES AND RESPONSIBILITIES:

• Operate the cash register.
• Prepare food for banquets.
• Observe all safety and health regulations of the school district.
• Maintain an appropriate personal appearance.
• Serve as a role model in the practice of ethical principles, responsible behavior and democratic values.
• Perform other duties as assigned by the Food Service Director.

QUALIFICATIONS:

• High School diploma or GED. Post secondary food service training is desirable.
• Two (2) years work experience in a commercial or school food service operation.
• Working knowledge of Microsoft Word and Excel a must.
• Successful completion of a board approved sanitation and food safety course.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to understand, follow and give oral and written instructions.
• Ability to operate all kitchen equipment.
• Ability to accurately measure, weigh and adjust recipe ingredients.
• Ability to lift cartons and/or boxes of food items and supplies, which may weigh as much as thirty-five (35) pounds.

EQUIPMENT OPERATED:

• Kitchen equipment; for example, dishwashers, ovens, slicers, steam kettles.
• Office machines, such as calculators, computers, adding machines.

WORKING CONDITIONS:

• Frequent use of noisy and hazardous kitchen equipment.
• Requirement to stand on hard surfaces for extended periods of time.
• Exposure to chemicals used in cleaning and disinfecting.
• Exposure to extreme heat and cold.
• Repetitive hand motions are used in such activities as stirring, assembling and scooping.
• Work hours may be extended occasionally, in order to complete an essential job.
• Potential exposure to unruly children.
• Potential exposure to blood or other bodily fluids and tissue.

CONDITIONS OF EMPLOYMENT:

• Length of Employment: One Year Limited Contract
• Salary: Based on current classified salary schedule with appropriate experience and training
• Fringe Benefits: Based on current classified handbook

ADDITIONAL INFORMATION:

Please submit a letter of interest and resume to the online application. Please do not send materials through U.S. mail or by e-mail, all documents should be uploaded to your application.

If your qualifications meet our needs we will contact you for further information and a possible interview.

The Marysville Exempted Village School District is an EQUAL OPPORTUNITY EMPLOYER and is in compliance with SECTION 504 OF THE REHABILITATION ACT OF 1973.

Posted Internally: February 8, 2023
Internal Application Deadline: February 14, 2023

Job Type: Full-time

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