Madisondiocese
Saint John the Baptist Catholic School is seeking a cook for our school lunches. The primary function of the Kitchen Manager is to provide for the luncheon nutritional needs of the students, staff and faculty of St. John School according to the standards of the federal food program. The Kitchen Manager performs meal planning, program ordering, food preparation and cleaning functions. They participate actively in the development of faith community, maintain professional communication and confidentiality with community members within the school, parish and outside the school. The Kitchen Manager coordinates cooking with lunch times and maintains a positive lunchroom environment sensitive to the needs of students of all ages.
Job Duties
Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions.
Implements menu plans for the purpose of meeting students mandated daily nutritional requirements. Menus are to be submitted to the Principal for approval by the 20th of the month for the following month.
Inspects received items of food and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
Inventories and stocks food, condiments and supplies for the purpose of ensuring availability of items and security of such items. Orders any items needed.
Manages and maintains site operations including food service equipment for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional and health requirements. Holds or willing to obtain ServSafe certification.
Performs functions as required of another position within the area of responsibility for the purpose of providing overall coverage of food service operations.
Prepares documentation (e.g. daily menu production, quality control, DPI reports, etc.) for the purpose of providing written support and/or conveying information.
Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.
Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and cost of meals.
Other duties as assigned by the principal to fill working hours.
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Job Duties
Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions.
Implements menu plans for the purpose of meeting students mandated daily nutritional requirements. Menus are to be submitted to the Principal for approval by the 20th of the month for the following month.
Inspects received items of food and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
Inventories and stocks food, condiments and supplies for the purpose of ensuring availability of items and security of such items. Orders any items needed.
Manages and maintains site operations including food service equipment for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional and health requirements. Holds or willing to obtain ServSafe certification.
Performs functions as required of another position within the area of responsibility for the purpose of providing overall coverage of food service operations.
Prepares documentation (e.g. daily menu production, quality control, DPI reports, etc.) for the purpose of providing written support and/or conveying information.
Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.
Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and cost of meals.
Other duties as assigned by the principal to fill working hours.
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