Kitchen Manager Trainee

RECEIVING KITCHEN MANAGER TRAINEE

JOB GOAL
Incumbents are responsible for performing highly confidential and administrative support activities which have District-wide impact requiring independent operational decision making. 

QUALIFICATIONS
High School Diploma or General Equivalency Diploma (G.E.D.), The Kitchen Manager Trainee is distinguished from the Receiving Kitchen Manager, which is responsible for supervising a receiving kitchen.


PERFORMANCE RESPONSIBILITIES

• Assists Managers in monitoring day-to-day food service operations for an assigned school site, which includes training lower-level employees on equipment operations; ordering food and supplies; ensuring a sanitary environment; monitoring food safety; and ensuring equipment is in proper working order.

• Participates in monitoring and maintaining appropriate inventory levels; records and inputs inventory control information; prepares related reports.

• Prepares and maintains a variety of reports and records related to food service activities.

• Participates in the preparation and set up of food ensuring proper portions and quantities are met.

• Assists with selling meal tickets and serving food.

KNOWLEDGE AND SKILLS

• Inventory control techniques
• Safe work practices.
• Principles of health, sanitation, and safety involved in the preparation of food on a large scale.
• Methods, equipment, and ingredients used in preparing and cooking foods. Use, care, and cleaning of kitchen equipment and utensils
• Operating a computer and related software applications.
• Performing mathematical calculations
• Preparing and maintaining a variety of reports and records.
• Following recipes; Preparing food for meals Cooking food.
• Cleaning and sanitizing kitchens and equipment.
• Taking and monitoring food temperatures
• Handling and counting money.
• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.
• Applicable Federal and state regulations regarding food safety and sanitation
• Knowledge of applicable Cartwright School District and departmental policies and procedures.

Licensing Requirements (position requirements at entry):
• Certified Food Service Managers Card.
• Arizona School Food Service's "Serve Safe Certification" or equivalent.


PHYSICAL REQUIREMENTS

• Positions in this class typically require stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, talking, hearing, seeing, and repetitive motions.

• Incumbents may be subjected to moving mechanical parts, odors, blood and other bodily fluids, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.

• Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

NOTE: 
 The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department



TERMS OF EMPLOYMENT
REPORTS TO: Various Kitchen Managers
LOCATION: Food Service
SUPERVISES: N/A
CALENDAR: 10-Month
JOB CATEGORY: Classified
BEGINNING SALARY: As approved by the Governing Board
BENEFITS: As approved by the Governing Board
DEADLINE FOR APPLICATION: Until Filled