_{08th July, 2025}

QUALIFICATIONS

1. High school diploma or GED 
2. One year of experience with Cleveland City Schools as a worker in production, or equivalent experience with another food service establishment
3. Vocational preparation, acceptable sources include:  workshops and scheduled manager meetings in the absence of the manager, training by cafeteria manager and supervisor, college courses related to position, state prepared videos, and essential experience           
4. Working knowledge of the school food service environment
5. Ability to work without direct supervision
6. Strong leadership, organizational, and communication skills 
7. Complete annual training requirements based on current Federal standards

  
REPORTS TO Nutrition Manager
  
JOB GOAL Assists with the implementation and compliance of the School Nutrition Program at the campus level under the direction of the Nutrition Manager.
  
ESSENTIAL FUNCTIONS

1. Maintains department standards for quality food products and sanitation
2. Assumes an active role in increasing student participation in the school lunch program by supporting promotions and giveaways
3. Prepares weekly orders for food and supplies
4. Receives and verifies the receipt of all food and supplies, utilizing vendor complaint forms when necessary
5. Supervises the storage of all food supplies and maintains reasonable inventory levels
6. Supervises all food preparation and service for quality and quantity
7. Maintains acceptable food/supplies cost
8. Assures that approved food handling and sanitation procedures are followed
9. Follows the meal pattern requirements set for by the USDA
10. Insures that menus are prepared and served as posted
11. Prepares and posts a work schedule
12. Maintains accurate daily and monthly records as required by State and Federal law.
13. Turns in records and reports in a timely manner
14. Keeps accurate food production records
15. Audits the cashier and oversees deposits and record keeping for accuracy
16. Maintains acceptable meals per labor hour and labor costs
17. Follows and communicates all policies and procedures to staff
18. Maintains accurate and up-to-date perpetual physical inventory
19. Trains staff effectively
20. Documents misconduct and communicates counseling needs to cafeteria manager
21. Monitors personal hygiene and appearance of all staff
22. Seeks ways to improve skills needed for the job
23. Acts as person in charge in the absence of the nutrition manager including during monthly manager meetings
24. Reports all accidents and completes all procedures to filing accident reports
25. Responds immediately to Health Department inspections according to manager’s instructions
26. Responsible for proper use and care of equipment and reports maintenance problems promptly
27. Demonstrates proper use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, deep-fat fryer, convection oven, tilt skillet, dish machine, vertical chopper mixer, and sharp serrated cutting tools
28. Demonstrates computer skills by use of school nutrition software and hardware
29. Exhibits courteous and professional behavior toward school staff, students, visitors, and coworkers
30. Practices good attendance, punctuality, and dependability
31. Demonstrates good problem solving skills
32. Exhibits proper personal appearance and hygiene
33. Completes other duties as assigned by the Nutrition Manager

PHYSICAL DEMANDS
Must be able to lift 40 pounds without assistance and on occasion repetitively.  Work in a fast paced environment and stand for extended periods of time. Other physical demands that may be required are as follows:

1. Talking
2. Hearing
3. Seeing
4. Walking
5. Pushing
6. Pulling
7. Carrying
8. Stooping
9. Kneeling
10. Bending
11. Reaching

TEMPERAMENT (Personal Traits)

1. Adaptability to perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure
2. Adaptability to accept responsibility of the direction, control or planning of an activity
3. Adaptability to deal with people beyond giving and receiving instruction
4. Adaptability to make generalizations, evaluations, or decisions based on sensory or judgmental criteria

CAPACITY AND ABILITY REQUIREMENTS
Specific capacities and abilities may be required of an individual in order to learn or perform adequately a task or job duty.

1. Intelligence: Ability to “catch on” or understand instructions and underlying principles and ability to reason and make judgments
2. Verbal: Ability to understand meanings of words and the ideas associated with them
3. Numerical: Ability to perform arithmetic operations quickly and accurately
4. Data Perceptions: Ability to understand and interpret information which may be presented in the form of graphs, charts, or tables

WORK CONDITIONS
Normal working environment and moderate exposure to extreme temperature changes
  
GENERAL REQUIREMENTS
The above statements are intended to describe the general nature and level of work being performed by people assigned to this position.  They are not intended to be a complete list of responsibilities, duties and skills required of the personnel so assigned.

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