<p>Performance Responsibilities: 210 DAYS</p> <p>A.Supports the Director in managing the regional school districts' food services programs in accordance with federal, state and local requirements a.Assumes responsibility for the operation of the regional food service programs in the absence of the Director b.Supports the Director in actively seeking grants and alternative funding sources</p> <p>B.Works with the Director in planning and evaluating nutritionally sound menus. a.Assists the Director with monitoring the school meal patterns b.Works with the Director to plan menus c.Supports the Director with modifying recipes to meet the dietary guidelines d.Assists with promoting and participating in nutrition education programs</p> <p>C.Supports the Director with ordering, receiving, storing and handling of food products according to established standards. a.Receives food and non-food supplies in accordance with state specifications and verifies invoices against original orders and actual receipts b.Follows procedures for inspection of goods received for quality specified and for the return of unacceptable goods c.Assists the Director in monitoring and ensuring that all food and non-food supplies are stored in accordance with recommended guidelines d.Assists the Director with ensuring the consistent use of standardized recipes in food preparation e.Follows established procedures for emergencies</p> <p>D.Supports the Director with ensuring that sanitation and safety practices in all phases of the school food service operation meet established standards a.Assists the Kitchen Managers with monitoring procedures for maintaining safe and sanitary conditions in the storage, preparation and service of food a.Supports the Kitchen Managers in monitoring the use of basic procedures required for the cleaning and sanitizing of work areas, utensils and equipment b.Assists the Kitchen Managers with ensuring adherence to standards of personal hygiene and grooming including dress, appearance, habits, etc. among staff c.Monitors for accidents and refers potential safety hazards to school and district administrators</p> <p>E.Supports the Director with preparing and maintaining required records for the regional school districts' food service operations a.Assists the Director with preparing and maintaining required records for the district's operation of food services b.Assists the Director with the preparation of bank deposits and end-of-the-month reports. c.Supports the Director in monitoring procedures for cash collection, prepayments and ticket charge sales d.Assists with monitoring and maintaining accurate meal counts reports by category (free, reduced-price, paid, etc.) e.Ensures that daily menu and food production records are prepared f.Supports the Director in processing eligibility applications and ensures timely and effective communication of findings to Cafeteria Managers and school staff g.Protects identity of students receiving free and reduced-price meals h.Supports the Director with compiling statistical data for local, state and federal agencies</p> <p>F.Monitors schedules and work assignments; trains, supervises, and evaluates food service staff according to established procedures a.Adheres to district and school policies relating to personnel b.Supports the Director with monitoring work schedules and assignments and coordinating sub coverage when needed c.Assists the Director with evaluating employee performance according to established procedures d.Participates in employee meetings with the Director on a regular basis e.Supports the Director with providing training to food service and cafeteria staff</p> <p>G.Supports the Director in increasing participation and customer satisfaction by merchandising and serving meals in an attractive manner a.Supports Cafeteria Managers in ensuring attractive service of foods utilizing appropriate containers and garnishes b.Supports the Director in monitoring serving lines to ensure attractive service and a smooth traffic flow c.Assists the Director in monitoring use of appropriate serving utensils and portion sizes</p> <p>H.Supports the Director in involving students, staff and community in school food service activities a.Relates to and communicates positively with staff and other departments b.Supports the Director in working with teachers, parents and administrators in matters requiring cooperative effort</p> <p>J.Supports the Director in preparing and serving of meals for special functions and community activities a.Assists the Director in preparing information and estimates for all services and costs b.Assists the Director in overseeing the preparation and service of food for special activities</p> <p>K.Performs other duties as assigned by the Director</p> <p>Qualifications: 1.High school diploma or GED required 2.At least 3 years of experience in a commercial or industrial kitchen environment, at least one of which is at the management or administrative level 3.Certified in Professional Standards as determined by the School Nutrition Association 4.Demonstrated knowledge and expertise in the area of food services, including point of sale systems 5.Knowledge of applicable local, state and federal regulations in the food service industry in public school settings 6.Experience working in a school setting preferred</p>