Requirements / Qualifications Under the direction of a Nutrition Services Manager, plan, organize, coordinate and supervise food service operations at a middle school site; train and lead assigned food services staff.

Knowledge of:

Principles and methods of quantity food service preparation, serving, and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Basic computer knowledge, methods and practices of financial recordkeeping, and banking procedures.

Qualifications:

Candidate must have any combination equivalent to a high school diploma and three years quantity food service experience. Candidate must have the physical capacity to work effectively in a kitchen environment, which includes standing and walking for extended periods of time, lifting up to 55 pounds, dexterity of hands and fingers to operate kitchen equipment, carrying, pushing or pulling food trays and carts, seeking to assure proper quantities of food, bending at the waist, and reaching overhead above the shoulders and horizontally. Ability to prepare, cook, bake and serve a variety of foods in quantity; operate a variety of equipment and machines used in a school cafeteria; and basic knowledge of methods and practices of financial record keeping and banking procedures, as well as office methods and procedures are required. Acquisition and maintenance of ServSafe certification is required. Culinary experience preferred. Comments and Other Information Please note: Incomplete applications and/or those lacking current information may not be considered as eligible candidates.