CAFETERIA MANAGER/HEAD COOK

1.Responsible for food preparation utilizing standardized recipes; (USDA, quantity approved, etc.). 2.Responsible for proper storage of all food (dry stock & perishables); chemical & supply storage; sanitation of equipment and utensils. 3.Responsible for monthly inventory of food and non-food items; following food safety and sanitation guidelines; assuring staff compliance with food safety and sanitation guidelines; including proper food handling techniques from receiving deliveries to temperature documentation. 4.Responsible for individual meal service to students and adults; proper portioning of food and condiments; assists with functions; and completes other duties as assigned by the Foodservice Manager. 5.Responsible for maintaining appropriate stock levels of food and non-food items; record keeping and documentation according to department standards including but not limited to: daily production records and required government recording forms. 6.Responsible for ordering milk, bread, food, and non-food supplies (paper/chemical). 7.Responsible for supervision of kitchen staff; delegating assigned duties according to meal production and serving needs; assures staff compliance with department procedures; and schedules appropriate substitute employees when needed.