Terms of Employment:

10 months/ 184 days per year. Compensation is at Auxiliary Pay Plan AUX3 on the EISD Compensation Plan. Entry-level rate of pay is $14.46/hour with additional consideration based upon directly related experience.

Primary Purpose:

Assists in supervising, training, and managing campus food service operation. Ensures that appropriate quantities of food are prepared and served.

NOTE: Applicant must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the applicant, before continuing within the process towards possible employment. 

Qualifications:

Education/ Certification

• High School Diploma or GED equivalent (recognized by the Texas Education Agency or regional accrediting agency)
• Certified Food Manager Certification as approved by the Texas Department of State Health Services (Food Safety Manager Certification)
• Complete 10 hours of annual continuing education/training

Experience:

• One (1) year experience in school food service setting

Special Knowledge Skills:

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Knowledge of Texas Department of Agriculture (TDA) rules and regulations.
• Effective planning and organizational skills.
• Good communication skills.

Major Responsibilities and Duties:

1. Help manager to maintain a good attitude and working environment for employees while promoting efficiency, morale, and teamwork.
2. Assist in training new employees.
3. Assist in supervising the daily preparation of food using standardized recipes and making sure that all meals meet the requirements.
4. Ensure that the quality of food is fresh, that it is properly handled, being that it is not over cooked, under-cooked, or not cooked to early since it is served daily.
5. Maintain friendly customer service driven interactions with all stakeholders, students, teachers, administrators, and co-workers.
6. Properly maintains and manages an accurate running inventory.
7. Ensure that the consumption and production record match.
8. Assist the manager gather necessary information when ordering food and supplies.
9. Ensure that employees check their supplies for the following workday before their release.
10. Keep manager abreast of kitchen environment so that he/she may assist as much as possible.
11. Attend training sessions, workshops, food shows, and the conference in order to gather as much information as possible.
12. Assist manager in the daily operations of the cafeteria.
13. Operate tools and equipment according to prescribed safety procedures.
14. Follow established safety procedures and techniques to perform job duties including lifting, carrying, etc.
15. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
16. Maintain personal appearance and hygiene.
17. Follow established procedures to meet high standards of cleanliness, health, and sanitation.
18. Maintain high standards of sanitation and safety.
19. Maintain a clean and organized work and storage area.
20. Perform other duties as assigned.

Equipment Used:

Large and small equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, braiser, warmers, steam tables, coolers, and freezers.

Working Conditions:

Mental Demands/ Physical Demands/ Environmental Factors

Continual standing, walking, pushing, pulling, frequent stopping.