The posting
Open Until Filled
PRIMARY PURPOSE:
Positively impact the efficient operation of routines and practices associated with a busy food service operation.
QUALIFICATIONS:
Minimum Education/Certification:
High school diploma or GED – preferred
ServSafe Manager Certification or recognized equivalent and City of Amarillo Food Manager Certification, both to be obtained within an allotted period of time
Special Knowledge and Skills:
Ability to communicate and work effectively with school personnel, subordinates, students, parents and community groups
Must be able to work as a team member
Knowledge and use of commercial food service equipment
Follow written and/or oral directions and to exercise good judgment
Read and understand ingredient and chemical labels, warnings, recipes, and product information
Completion of courses pertaining to quantity food preparation, food service management, nutrition, sanitation, and supervision is preferred
Basic math skills and be able to correctly measure recipe ingredients
Basic computer skills and willingness to learn new applications
Accurate typing and ten-key skills, familiarity with computer applications such as spreadsheets and word processing
Effective verbal and written communication skills
Work Conditions:
Tools/Equipment Used: Commercial food mixers; slicers; ranges; ovens; other gas, steam and electrical food preparation equipment; food preparation and service utensils; and point-of-sale computers and cash registers, computer/keyboard, ten key; sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads, arm protectors, nuisance masks, aprons, hair nets
Posture: Sitting, standing, kneeling, bending/stooping, pushing/pulling, and twisting; prolonged standing
Motion: Full range of motion; walking; transporting objects, food and equipment; repetitive motions
Lifting: Frequent lifting and carrying up to 20 pounds; occasional exertion of a heavy force of up to 50 pounds a nd/or frequent exertion of a medium force of 21 to 40 pound
Environment: Ability to respond to tasks and/or behaviors quickly; acute or corrected vision and hearing; exposure to cold up to 15 minutes; exposure to heat long periods of time; high volume of noise; exposure to chemical fumes and cooking odors and vapors
Mental: Maintain professional demeanor under stress; respond to tasks quickly; work initiative
Regular attendance is an essential function
Minimum Experience & Requirements:
One year experience in supervision of food service employees, menu planning, food ordering, food service record keeping, and in preparing and serving varied and balanced menus
Pre-employment physical examination is required at applicant’s expense
MAJOR RESPONSIBILITIES AND DUTIES:
1. Participates in the preparation, cooking, and service of food for students and adults.
2. Plans menus, assuring that standardized recipes and approved price schedules and portion
controls are followed.
3. Learn to:
A. Supervise the food service staff by preparing work schedules, assigning and directing work,
training, enforcing work production standards, evaluating work performance and recommending
disciplinary action.
B. Order appropriate quantities of food and supplies and assure proper storage and authorized
use of same.
C. Check goods received against requisitions and invoices and contact food service office to
correct any errors.
D. Take periodic inventories of food and supplies.
E. Make or assist in making bank deposits of money received.
4. Follow approved housekeeping and safety practices to ensure that sanitary and safe conditions
are maintained in the kitchen, food serving areas, storage areas and in dining areas.
5. Prepare, forward and maintain files of records and reports required by the food service
department.
6. Maintain food quality standards, including appearance and taste.
7. Assure that meals meet the meal requirements specified by the U.S. Department of Agriculture
and the state.
8. Follow prescribed procedures to protect the anonymity of students who qualify for free
and reduced-price meals.
9. Utilize cost control procedures to avoid unwarranted food service operating costs and to stay
within budgeted funds.
10. Implement security measures to prevent vandalism and theft.
11. Assist in disseminating information concerning school food service programs to community
groups, parents, students and district personnel.
12. Ability to conduct meal production planning and scheduling, modern methods of quantity food
preparation and food merchandising.
13. Follow nutritional and operational requirements of the National School Lunch and Breakfast
programs and related federal and state regulations, including the evaluation of applications for
free and reduced-price meals for needy students.
14. Be able to travel to various district facilities.
15. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness of work
habits.
16. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get
along with customers, clients, co-workers, and supervisors.
17. Show a positive attitude, interest and enthusiasm in the position.
22. Follow district safety protocols and emergency procedures.
23. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code
of Ethics.
24. Perform such other tasks & assume such other responsibilities as may be assigned.
