Qualifications:           

• Graduation from an accredited high school or GED program
• Experience working in an institutional food service setting
• Ability to interact successfully with co-workers, school age children, and the public
• Knowledge of institutional cooking supplies and equipment and cooking procedures involving the preparation of large quantities of food.
• Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of cleanliness for food service facilities.
• Knowledge of the safety procedures involving the use of institutional cooking equipment and supplies.
• Knowledge of USDA guidelines pertaining to the National School Lunch Program and School Breakfast Program and meal pattern requirements.
• Knowledge of the Hawkins County school cafeteria guidelines or the ability to acquire this information within a short period of time.
• Knowledge of food proportions necessary to feed differing numbers and ages of students.
• Skill in the operation of institutional cooking and cleaning equipment.
• Skill in the timing and preparation of meals for large quantities of people.
• Ability to perform the physically demanding aspects of institutional meal preparation including heaving lifting (up to 50 lbs.), excessive standing and walking, and bending.
• Ability to follow directions and adapt to changes in work assignments to meet changing workload demands.
• Ability to interact successfully with school administrators and staff, students, and the public.
• Fingerprinting and clearance through TBI required, prior to hire.
• Clearance within Tennessee Sex Offender Registry, prior to hire.
• Clearance from physician to be reasonably fit for duty, prior to hire.
• Completing ServSafe Food Protection Manger Certification Training course and examination, once hired.
• Completing annual training hours, as required by USDA regulations. Ability to perform simple math calculations – addition, subtraction, multiplication, division.

Purpose Statement:

                Employees in this classification oversee the kitchen staff in providing meals and snacks for students attending Hawkins County school facilities. The tasks associated with the job may vary depending on the size and enrollment of the school and the age of the students attending the school. Each manager shall work a total of eight (8) hours per workday, unless altered by the Child Nutrition supervisor. Duties associated with the job include, but are not limited to: the preparation and serving of meals; cleaning of the dining facilities, kitchen areas and equipment, utensils and serving trays; receiving and recording meal fees; ordering and stocking supplies and food; and preparation of meal service reporting documents, and personnel management. Some independent decision making is required to determine meal preparation activities and amount of food to be prepared. The position requires considerable physical effort due to excessive walking, lifting, and bending and incumbents may be exposed to caustic cleaning chemicals and occasional temperature extremes. Work is reviewed through observation of the quality of meals prepared, productivity on the job, accuracy of documentation, and ability to interact with school administration and staff, co-workers, and students. 

Essential Duties & Responsibilities:

• Prepare fresh salads, cuts raw vegetables, and prepare fruit for meals.
• Prepare and serve a hot or cold breakfast for students as they arrive for school.
• Prepare meals and sets up the serving line to provide lunch for students, staff, and occasional visitors according to established schedules.
• Clean cooking equipment and utensils as necessary and upon completion of daily activities.
• Receive and store food supplies and other inventory upon delivery.
• Operate dish washing equipment to clean trays, silver ware, cups, and plates as students complete meals.
• Sweep and mop the kitchen and dining areas as needed and following each meal.
• Stock milk containers and replenish food on the serving line when necessary.
• Organize and clean freezers, coolers, and stock areas, as required.
• Bake bread, rolls, deserts, and other baked items for meals.
• Clean tables and common areas in the dining facility.
• Empty the trash as necessary and upon completion of daily activities.
• Operate the Point of Sale computer and software to record student meal transactions.
• Recognizing a reimbursable meal, per USDA regulations.
• Prepare end of meal service reports.
• Perform proper cash handling and depositing procedures.
• Perform related duties as required.

Capacity and Ability Requirements:

            The usual job demands requires the following physical requirements: some lifting, carrying, pushing, pulling, some stooping, kneeling, and physical dexterity.

Terms of Employment:

            Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the work year and hours of employment shall be those established by the District. Must attend scheduled in-service, manager meetings, and any training required by director.

Reports To:     Child Nutrition Supervisor

Evaluation:             Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluation of personnel