Please note that this posting closes at 3:00 pm on the date listed above.



If you have questions regarding this position, please contact Janalee Smith, Operations Manager, at (385)-646-4321 or email jsmith@graniteschools.org
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Job Summary
Maintains continuity of kitchen activities. Prepares, assists, and assigns the preparation of menu items. Assists in accounting for supplies used and meals served each day. Ensures that proper sanitation and safety requirements are maintained. Ensures that proper equipment and supplies are available. Prepares and maintains daily, weekly, and monthly records and reports.
Attendance, physical presence, and timeliness are required and are essential functions of this position.

Essential Functions

• Supervises and coordinates the preparation of approved menus and recipes and serving of food for main and specialty lines/bars and a la carte items according to established polices and/or practices.
• Directs, assigns, schedules, and evaluates Food Service staff.
• Conducts training sessions for new employees.
• Tracks absences and hours worked.
• Provides evaluation input, addresses performance issues, etc.
• Plans and coordinates daily work for efficient use of labor.
• Arranges for substitutes as needed.
• Trains and assists employees in the proper handling of foods, correct use and care of equipment and high standards of sanitation and safety.
• Ensures equipment, storage, food preparation and service areas are maintained in a sanitary condition and complies with established policies and procedures as well as state and federal requirements and regulations.
• Observes and implements daily menu options by pairing designated main entrée with additional line/bar options based off prior production records, kitchen size and student demographics.
• Estimates and orders food, condiments and supplies to meet meal projections and minimize waste.
• Receives and verifies quantity, quality and specifications of food and condiment and supply orders.
• Ensures proper storage of orders in designated areas utilizing temperature requirements and food spoilage guidelines.
• Ensures the quality and portion control of food served.
• Supervises and coordinates food, condiment, and supply inventories to ensure availability
• of items required to meet meal projections.
• Supervises and participates in food preparation and serving to students and school personnel.
• Supervises and/or participates in task such as student meal account activities, point-of-service and/or cashiering activities, reconciling and daily deposits, Free/Reduced Meal applications, breakfast in the classroom, etc.
• Supervises food preparation, cooking and serving activities to ensure established policies and procedures and student needs are met (e.g., special diets, students with allergies, etc.)
• Ensures proper leftover use and documentation; monitors batch-cooking to control waste.
• Determines when equipment needs repairs; contacts the appropriate person and/or department and follows through until equipment is operational.
• Checks freezers, refrigerators, ovens, dishwashers, etc. to ensure proper operating temperature is being maintained and sanitization standards are being upheld.
• Maintains special diet plan paperwork; coordinates special diet plans with appropriate school and district personnel.
• Maintains, prepares, and reviews a variety of records, inventories, logs and reports and ensures that documentation is properly stored.
• Communicates with students, staff, school and district personnel, parents, etc. to exchange information receives suggestions and/or resolves issues related to Food Services.
• Supervises and participates with the opening and closing of the Food Services area prior to the beginning and after the end of the school year.
• Assists with deep cleaning activities.
• Must be willing to work at different Food Service locations throughout the district as needed.
• Conforms to safety standards as prescribed.
• Promotes school Food Service programs.
• Participates in required department meetings, trainings, and/or functions.
• Performs other tasks related to the position as assigned.

Non-Essential Functions

• Other duties as assigned*

*This description should not be construed to contain every function/responsibility that may be required to be performed by an employee assigned to this position. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of education, knowledge, and experience requirements; the machines, tools and equipment used; background; and any licenses or certifications required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Required Education and Qualifications
High school diploma or equivalent
Must have ServSafe Food Safety Manager certification from a Utah Department of Health approved entity within 60 days.
One year of job-related experience

Required Prior Experience
One year of job-related experience in a production kitchen.
One year of supervisory experience preferred.

Required Knowledge and Skills

• Strong supervisory skills.
• Must be skilled and organized in training, organizing, and monitoring supervised workers.
• Basic reading, math, and oral communication skills.
• Ability to write reports, order, and track inventory.
• Positive public relationship skills.
• Must have strong interpersonal skills.Must understand and follow federal lunch program guidelines.

Assigned Decision Making
Makes decisions concerning the best way to accomplish tasks assigned. Needs to be able to motivate people to work cooperatively and efficiently as a team. Must be able to handle emergencies as they arise.

Interactions with Others
Interacts positively with students, staff, managers, directors, vendors, and other district personnel. May also interact appropriately with police and other emergency agencies.

Supervisory Responsibility
Supervises contract and hourly Nutrition Service employees.

Budget Responsibility
Financially responsible to maintain and track inventory for food and supplies.
Responsible for daily account of cash transactions and deposits.

Working Environment
Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms. There is daily exposure to heat, cold, and humidity. Steady flow of work required but in voluntary interruptions are common. Constant pressure to complete tasks and meet deadlines causes stress.

Physical Requirements – Not limited to the following:

• While performing the duties of this job, the employee is required to speak and/or hear. Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch. Occasionally required to use hands to handle or feel and must occasionally climb or balance.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
• Must be able to stand for long periods of time.
• Must be able to lift and/or move up to 50 lbs.

Note: The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.