$0.00-$0.00 Hourly / $0.00-$0.00 Monthly / $0.00-$0.00 Yearly
In accordance with Civil Service Commission Rule 9, the duties specified are representative of the range of duties assigned to this class and are not intended to be an inclusive list.
1. Makes daily visits to school sites and children centers to meet with and observe the operation of food service personnel; reviews site operations and makes suggestions for improving methods and efficiency of food processing to ensure preparation of adequate amount of food volume, correct serving portions, serving techniques, computing factor sheets, ordering and receiving methods, maintaining required sanitation standards and storeroom control; reviews work schedules and personnel assignments; monitors employee job performance; inspects condition of equipment for proper operation and utilization.
2. Interviews new employees and conducts orientation of department rules; reviews progress
reports of probationary employees; assists with preparation of job assignments and work
schedules.
3. Plans menus and holds conferences to discuss implementation of menus and new recipes;
submits requisitions for emergency repairs and maintenance of equipment; reviews supply
requisitions, general requests and various reports; maintains records of all assigned facilities and
submits consolidated reports of food service operations.
Knowledge of: Principles and procedures of food service operations, including food and labor costs, menu planning, sanitation standards and equipment operation.
Ability to: Interpret, enforce and coordinate existing food service methods; assist in developing new procedures; observe and offer suggestions for improving food service operations; establish and maintain an effective working relationship with food service personnel; prepare well balanced menus for school children; achieve moderate economies through proper methods of requisitioning; review subordinate reports and prepare specialized memoranda.
Any combination equivalent to experience and training that would provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would be:
Experience: Two years of supervisory experience in an institutional culinary operation involving planning, preparing and serving food in large quantities. Experience acquired in commercial restaurants is not considered qualifying; AND
Training: Possession of a baccalaureate degree from an accredited university or college with major course work in hotel and restaurant administration, business or public administration, or home economics and nutrition.
Possession of a valid California drivers license and maintain insurability.
Special requirement: Essential duties require the following physical skills and work environment: Ability to work in a standard office environment, some heavy lifting and frequent driving to work sites.