|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
SAN JOSE UNIFIED SCHOOL DISTRICT
|
|
I.
|
Title
|
Cafeteria Manager III
|
|
II.
|
Definition
|
|
Under direction of the Food Services Supervisor, supervises the food service activities in a
training kitchen, and do related work consistent with the job description.
|
|
III.
|
Examples of Duties
|
|
Using a prescribed menu and following established procedures, plans (consults with
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 Food Service employees and their skills, availability of equipment, selection of
recipes and procedures; trains 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 assistants
in all food preparation and service activities.
|
|
IV.
|
Distinguishing Characteristics
|
|
Positions in this class are distinguished from those of the Cafeteria Manager 11 by the
assignment to a training kitchen .
|
|
V.
|
Employment Standards
|
|
A.
|
Knowledge of:
|
|
Principles of nutrition, food preparation, and quantity food preparation,
sanitation and safety, service, and inventory control, food cost analysis,
recordkeeping, personnel management, work simplification, customer
marketing, computers;
|
|
|
|
service,
|
|
Procedures for computing quantities of food and supplies needed.
|
|
B.
|
Ability to:
|
|
Meet the public tactfully and courteously and establish and maintain
cooperative and effective working relationships;
|
|
Understand and carry out oral and written instructions lesson plans and
training schedules;
|
|
Train for food preparation, serving and management skills;
|