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SAN JOSE UNIFIED SCHOOL DISTRICT
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I.
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Title
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Cafeteria Manager II
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II.
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Definition
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Under direction of the Food Services Supervisor, supervises the food service activities in a
secondary or a large elementary school having both a breakfast and lunch program, and do
related work consistent with the job description.
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III.
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Examples of Duties
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Using a prescribed menu and following established procedures, plans (consults with
principals and supervisors) and implements the activities of the Food Services Department
in assigned location; makes work schedules and assigns duties to the staff; plans for
procuring the proper kinds and amounts of foods and supplies needed for specific time
periods; prepares order forms and menu worksheets; plans the storage of all foods and
supplies to maintain adequate fresh stock in good condition and avoid overstocking; plans
the preparation of food while considering basic nutritive needs, kinds and amounts of foods
available, the number of assistants and their skills, availability of equipment, selection of
recipes and procedures; trains assistants; plans operation or assistance with special activities
of the school or community; assists with nutrition education programs; develops training
programs for student assistants; orders, processes and inventories all food, supplies, small
equipment and equipment repair; checks the quality, quantity and kind of items delivered;
verifies delivery and invoices against orders; participates actively in the storage of foods and
supplies, preparation and serving of food, and in the maintenance of production and service
areas and food service equipment; supervises preparation of personnel reports including
time sheets; prepares daily sales reports; reports need for major equipment repair or
replacement; supervises and is responsible for the activities of student and adult assistants in
all food preparation and service activities.
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IV.
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Distinguishing Characteristics
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Positions in this class are distinguished from those of the Cafeteria Manager I by the
greater degree of complexity in the duties and responsibilities and by a greater volume of
production (elementary schools serving a minimum of 500).
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V.
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Employment Standards
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A.
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Knowledge of:
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Principles of nutrition, food preparation, and quantity food preparation,
sanitation and safety, service and inventory control, food cost analysis,
recordkeeping, personnel management;
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Procedures for computing quantities of food and supplies needed.
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B.
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Ability to:
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Meet the public tactfully and courteously and establish and maintain
cooperative and effective working relationships;
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Understand and carry out oral and written instructions;
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