279029 WHITE - C�TV CLERK CQUI1C11 2�9029_
PINK - FINANCE GITY OF SAINT PAUL
CANARV - DEPARTMENT
BIUE - MAVOR File NO•
Council Resolution
Presented By � � �!
Referred To Committee: Date
Out of Committee By Date
An administrative Resolution revising the class
specifications for the titles of School Food Service
Supervisor I and School Food Service Supervisor II.
RESOLVED, that the Civil Service Rules be amended by striking from Section
32 the class specifications for the titles of School Food Service Supervisor I and
School Food Service Supervisor II, and by substituting in lieu thereof, the attached
class specifications for the titles of School Food Service Supervisor I and School
Food Service Supervisor II.
Approved:
.---
�
airman, v ervice Commission
COU[VC[LMEN
Yeas ��her Nays Requested by Department of:
�� PERSO L FFIC
Masenz In Favor
Niwsia �
,�Aeibeb __ A ga i n s t BY /�'� -
TAde�—
Witson
Adopted by Council: Date ��� 2 7 19$1 Form proved by y C
Certified P� d Council Se eta BY
B �
ti
t#pp ov� by ;Vlavor: D�t �Lr 2 9 198� A d by May f r S mission to Council
B ��.� y�, � -_
� %,,.-�k�_ �
y� .
�us��o AU G 7 1982
. � 2`�9029
Title of class;
SCHOOL FOOD SERVICE SUPERVISOR I
DESCRIPTION OF WORK
General Staterrent of Duties: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food '
service kitchen and cafeteria in a school witfi a school lunch program
which serves 250 students or less (as of November 1, each school year) ;
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: May exercise direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by alI positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks casfi and ticket receipts and makes
out reports as required.
Orders food and supplies from the office of the Director of School Food
Service and the Production Kitchen.
Inspects merchandise received and insures quantities received are as ordered.
C�ecks the quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the .cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKII,LS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ahility to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition. ._
Working ability to handle ticket sales, make daily cash reports and make
otfier reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
Six months` experience as a Food Service Aide in quantity preparation and
serving of foods in a school cafeteria or its equivalent.
� ��9�2g
Title of class;
SCHOOL FOOD SERVICE SUPERVISOR I
DESCRIPTION Ok' WORK
General Statement of Duties: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food
service kitchen and cafeteria in a school with a school lunch program
which serves 250 students or less (as of November 1, each school year) ;
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: May exercise direct technical and administrative
supexvision over Food Service Aid.es.
. TYPICAL DUTIES PERFORMED
The listed examples may not ir.clude all duties performed by all positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier wl�en necessary, checks cash and ticket receipts and makes
out reports as required.
Orders food and supplies from the office of the Director of School Food
Service and tfie Production Kitcfien.
Inspects merchandise received and insures quantities received are as ordered.
Ch.ecks the quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition. ..
Working ability to handle ticket sales, make daily cash rep�rts and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
Six months` experience as a Food Service Aide in quantity preparation and
serving of foods in a school cafeteria or its equivalent.
Title of cl • �'�����
ass,
SCHOOL FOOD SERVICE SUPERVISOR I
DESCRIPTION 0� WORK
General Statement of Duties: Perforss supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food '
service kitchen and cafeteria in a scfiool witfi a school lunch program
which serves 250 students or less (as of November 1, each school year) ;
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: Ma.y exercise direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORMED
Tlze listed examples may not include all duties performed b� aIl positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and makes
out reports as required.
Orders food and supplies from the office of the Director of School Food
Service and the Production Kitcfien.
Inspects merchandise received and insures quantities received are as ordered.
CFiecI:.s th.e quality, tastefulness, neatness, arrangement an.d portion size
of a11 foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ahility to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition. _
Working ability to handle ticket sales, make daily cash reports and make
other reparts as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
Six months` experience as a Food Service Aide in quantity preparation and
serving of foods in a school cafeteria or its equivalent.
�����
Title of class;
SCHOQL FOOD SERVICE SUPEP.VISOR II
DESCRIPTION OF tdORK
General Statement of Duties: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food
service kitchen and cafeteria in a school with a school lunch program
whicli serves 251 students or more (as of November 1, each school year);
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: Exercises direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by all positians in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the office of the Director of School Food
Service and the Production Kitchen.
Inspects merchandise received and insures quantities received are as ordered.
Cfiecks the quality, tastefulness, neatness, arrangement and portion size
of aIl foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition.
Zdorking ability to handle ticket sales, make daily cash reports and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with caieteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
One yearts experience as a Food Service Aide in quantity preparation and
serving of foods in a scllool cafeteria or its equivalent.
� 2�9�2�
Title of class:
SCHOOL FOOD SERVICE SUPERVISOR II
DESCRIPTION OF WORK
General Statement of Duties: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food
�
service kitchen and cafeteria in a school with a school lunch program
which serves 251 students or more (as of November I, each school year);
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: Exercises direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORriED
The listed examples may not include all duties performed by all positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the office of the Director of School Food
Service and the Production Kitchen.
Inspects merchandise received and insures quantities received are as ordered.
Checks tfie quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition.
Working ability to handle ticket sales, make daily cash reports and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
One year`s experience as a Food Service Aide in quantity preparation and
serving of foods in a school cafeteria or its equivalent.
� � 2'79Q29
Title of class:
SCHOQL FOOD SERVICE SUPERVISOR II
DESCRIPTION OF WORK �
General Statement of Duties: Performs supervisary work involving responsibility
for ordering, receiving, preparing and serving food in a school food
service kitchen and cafeteria in a school with a school lunch program
which serves 251 students or more (as of November I, each school year);
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: �xercises direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by all positions in
this class.
Supervises and directs the G�ork of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the office of the Director of School Food
Service and the Production Kitchen. �
Inspects merchandise received and insures quantities received are as ordered.
Checks the quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
iJorking ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition.
Working ability to handle ticket sales, make daily cash regorts and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
One year`s experience as a Food Service Aide in quantity pregaration and
serving of £oods in a school cafeteria or its equivalent.
2�9+�29
Title of class:
SCHOQL FOOD SERVICE SUPERVISOR II
DESCRIPTION OF WORK
General Statement of Duties: Performs supervisory work involving responsibility
fox ordering, receiving, preparing and serving food in a school food
�
service kitchen and cafeteria in a school with a school lunch program
which serves 251 students or more (as of November 1, each school year);
and performs related duties as assigned.
Supervisi�n Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: Exercises direct technical and administrative
sugervision over Food Service Aides.
TYPICAL DUTIES PEP.FORMED
The listed examples may not include all duties performed by all positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the office of the Director of School Food
Service and the Production Kitchen.
Inspects merchandise received and insures quantities received are as ordered.
Checks tfie quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Sdorking knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition.
Working ability to handle ticket sales, make daily cash reports and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others..
MINIMUl�i QUALIFICATIONS
One year`s experience as a Food Service Aide in quantity preparation and
serving of �oods in a school cafeteria or its equivalent.
�
2'79'�29
Title of class:
SCHOQL FOOD SERVICE SL'PERVISOR II
DESCRIPTION OF WORK
General Statement of Duties: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a school food
service kitchen and cafeteria in a school with a school lunch program
which serves 251 students or more (as of November 1, each school year);
and performs related duties as assigned.
Supervision Received: Works under the direction of a School Lunch Coordinator.
Supervision Exercised: Exercises direct technical and administrative
supervision over Food Service Aides.
TYPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by all positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, cfiecks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the office of the Director of School Food
Service and the Production Kitchen.
Inspects merchandise received and insures quantities received are as ordered.
Cfiecks the quality, tastefulness, neatness, arrangement and portion size
of all foods served.
Prepares foods as directed and required.
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required.
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparation.
Working ability to prepare foods for serving.
Working ability to use institutional kitchen equipment and to maintain it
in a clean and sanitary condition.
Working ability to handle ticket sales, make daily cash reports and make
other reports as required.
Working ability to make arithmetic computations.
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
One year`s experience as a Food Service Aide in quantity preparation and
serving of foods in a scfiool cafeteria or its equivalent.
1:\• �!•
_ ;����� �:•.. oF�zcE or TFZr•. cx�eY cov`Tcz�r.
� f1�. :'.'=�'' �'• -
1 rir'r_•�i a� +� . ����� / �
- ��s - .- ..�. Dote : July 16, 1982 �
-�,��-- . _- . .
- �_ � con� � E�rT� E R � POR-� `
�
.
.
. .
T 4 : Suin� Paul Ci�t� Courcci t � � -
� F R U I� = C o m m i t�e e O Cl FZNANCE, MANAGE`4ENT & PERSONNEL -
. � ►7`ames' Scheib�I : choiFmcrn, . . � ' _
The Finance Committee; �at �the �meeting of �/15/82 , , recommended approvaZ of the following:
. 1. Approva� o£ minutes from meeting held July 8, 1982����j�i�
2. Resolution amendino the 1982 Parkino & Transit Speczal Fund Bud et. ����
.__ � �I���'�
3. Resoluti.on revising the specification for Tractor Operator I in the
Civi� Service Rules. ��
- 4. Resolution amending the Civil�Service Rules with regard to Iayoff "�
' S. ,Resolution replacing the class specificati,ons for School Food Service
- Supervisor I and School Food Service Supervisor IZ with new specifications��
6. Resolution approving the 1982-83 `Iaintenance Labor Agreement betc�een the
City of St_ Paul and the Operative Plasterers and Cement riasons Internat-iona2
Association, Local 20_
7. Resolution amending the 1979 and 1980 Capital Ir�prove�ent Budgets to provide
County aid funding for certain street resurfacing projects. ��
8. Resolution approving the securities pledged by Idestern State Bank, to protecC
funds of the City of St. PauZ while held in said Bank.
9 Continued discussion of Citizen Participation Budgets_
10. Resolution amending the 1982 Capital Budget for appropriation of funds
for costs of relocation, land acquisition, design and construction of
Broadway Market. t �
� 9. The committee budget proposed by Councilman Fletcher on a vote
of�- it is hereby referred to the City Council for additional discussion, .
deliberation, and action.
Cl'C'. :i . t. • Sr��I:N'!'H !�l.C;;�:t ;
::11i:T L•:lt:l., . tltti: ::�_�i:� i:it)=
���.
� �
ROUTING a�D EXPLANATI�N SHEEt �c� — : :
GREEN SNEET � ,
.
For ddministrative Orders, Resolutions, Ordiaan es and �greements
•
ROUTING ORDER — ROUTE BY ASSIfNED NUMBER: - ' ��,J� � " �l `
DI C OR QF MANAGEMEN'i `
MAYORS OFFIGE
� Ma
DEPARTMENT DIRECTOR DIRECTOR, FIKANtGE S'i�lfT.•SERVICES -
- ,
� CITY ATTORNEY _.� CITY CLERK �
BUDGET DIRECTOR
Ac'TION REOLIESTED �CLIP ALL LOCOTIONS FOR MAYORAL SIGNLeTt�RE):
�IHAT WI B A _H1 V D BY TAKINC, ACTION ON THE ATTACHE� MA IA,,�,,.,�PLIRPOSE ANl] RATI�NAL,F3�:
� .
, ,:
This Resolution replaces the class specificatiaas foz School. Foad Serv3ee Supervisor I '
and Sc1�o1 Food Service Supervisar II with new specx�ications. The "General Statemeat �
of Work" has been changed to better reflect the size of.t�� food ?: aervice operation '
which differeatiates these two positions.
FINANCIAL. BLDGEjARY AND PERSANNIEL IMPACTS ANTI�IPATED: ' "
None. . '
ATTACNMENTS �LIST ALL ATTACHMENTS):
1' Resolution ,
•2• Copy for City Clerk.
3.
N(,TE: ea.ae �e��c2�r ►tee¢:ss.�.#.�j on �.Ltaerone►d e� 'ie �o cw.u�g ae�wtter�g eumert�s
UeWa,tAnen.t c C-i,tu ALtouteu:
i. Cowtc.i.0 Reae Za.Li.u►e Reqwi.t.:d? YES NC J. ResaQu.:.i.c►:? �e_'`..' _YO
2. I►isu,:a�ue Reqai,�ed? YES . _:C 2. T�csu�t:t:.cC S;cj�.ic�erttY_}����Yt'
/"
3. I��eu„a�ec2 Ai,tac:eed? yES � O
Rzvisiosi �t:4.�8/82
HO'�J TO USE mHE GREEN 5HEET '� •
The GREEN SHEET has several purgoses:
1. To assist in routing documents and in securing
required signatures
2 . To brief the reviewers of documents on the impacts
of approval.
3. To help ensure that necessary support.ing materials
are prepared and, if required, attached.
ROUTING
Most GREEN SHEET actions must be reviewed by a Department
- . Director, the City Attorney, the Director of Management, the
. Director of Finance and Management Services. Other possible
reviewers/signatures are listed.
BRIEFING
Most of the GRE�N SIiEET headings, are designed to assist in
developing a precis of the decision which the attaehments
represent. The headings are a��ered to remind users of some
of the more critical elements of this brief.
' Thie �`inancia'1, Budgetarv and Fersonnel Impacts heading provides � '
a space to explain the cost/benefit aspects of the decision.
� Costs and benefits relate both �to City budget (General Fur.3 and/or
Special Funds) and to broader financial impacts (cost to users, �
homeowners or other groups affected by the action.) . The persannel �°'
impact is a description of change or shift of Full-Tzme E�uivalent
(FTEj positions.
SUPPORTING MATERIALS -
In the �ttaeh�nents section, list all attachments. If the GREEN �{
SHEET is well done, no letter of transmittal need be included
(unless signing such a letter is one of the requested actions) .
Note: Actions which require City Council resolutions include:
a. Contractual relatioflship with another gover�nment unit.
b. Coilective bargaining.
,
c. Purchase or sale of land, or lease of lan.d.
d. Sssuance of bonds by City.
e. Eminent domain.
f. Assumption of liability by City, or granting.
by City of indemnification.
g. Agreements with State or r^ederal Government
under which they are providing funding.
Note also: If an agreement requires evidence of . insurance/co-
insurance, a Certificate of �nsurance shouZd be one
of the attacYuaents at time of routing.
_' -� / ..
• s �
• ����
Title of classs
• SCHOOL FOOD SERVICE SUPERVISOR I
DESCRIPTION OF WORK
General Statement of Work: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a School Food
Service Kitchen and cafeteria in a school with an enrollment of 350
students or less excluding kindergarten; and performs related duties as
assigned.
Supervision Receiveds Works under the direction of a Schcol Lunch Coordinator.
Supervision Exercisede May exercise direct technical and administrative
supervision over Food Service Aideso
TYPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by all positions in
this class.
Supervises and directs the work of employees in the satellite kitchen.
Acts as cashier when necessary, checks cash and ticket receipts and a►akes
out reports as requiredo
Orders food and supplies from the off ice of the Director of School Food
Service and the Production Kitcheno
Inspects merchandise received and insures quantities received are as ordered.
Checks the quality, tastefulness, neatness, arrangement and portion size
• of all foods servedo
Prepares foods as directed and required,
Sets up food counters in an attractive and sanitary manner.
Operates kitchen equipment as required,
Insures the cleanliness and sanitation of the kitchen equipment and personnel.
KNOWLEDGES, SKILLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food storage and preparatione
Working ability to prepare foods for servingo
Working ability to use institutional kitchen equipment aad to maintain it
in a clean and sanitary conditiono
Working ability to handle ticket sales, make daily cash reports and make
other reports as required.
Working ability tc make arithmetic computations,
Working ability to deal firmly and courteously with cafeteria patrons.
Working ability to plan, direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
Six months' experience as a Food Service Aide in quantity preparation and
serving of foods in a school cafeteria or its equivalent.
•
Effective April 25, 1981
SCHOOL FOOD SERVICE SUPERVISOR I
a � � s/�,
. � i�''} �l��l
�/< < D� 1
• Title of class:
SCHOOL FOOD SERVICE SUPERVISOR II
DESCRIPTION OF WORK
General Statement of Work: Performs supervisory work involving responsibility
for ordering, receiving, preparing and serving food in a School Food
Service Kitchen and cafeteria in a school with an enrollment of 351
students or more excluding kindergarten; and performs related duties as
assignedo
Supervision Received: Works under the direction of a School Lunch Coordinatora
Supervision Exercised: Exercises direct technical and administrative
supervision over Food Service Aidesa
TXPICAL DUTIES PERFORMED
The listed examples may not include all duties performed by all positions in
this classe
Supervises and direets the work of employees in the satellite kitchen.
Acts as cash3er rahen necessary, checks cash and ticket receipts and makes
out reports as required.
Orders foods and supplies from the off ice of the Director of School Food
Service and the Production Kitcheno
Inspects merchandise re�:eived and insures quantities received are as ordered.
• Checks the quality, tastefulness, neatness, arrangement and portion size
of all f oods served o
Prepares foods as directed and requiredo
Sets up food counters in an attractive and sanitary mannero
Operates kitchen equipment as requireda
Insures the cleanliness and sanitataon of the kitchen equipment and personnel.
KNOWLEDGES, SKTLLS AND ABILITIES
Working knowledge of the basics of nutrition and the nutritional impact
of food s�orage and preparationa
Working ability to prepare foods for serving,
Working abilit� t� use institutfonal kitehen equipment and to maintain it
in a clean and sanitary conditiono
Working ability to handle ticket sales, make daily cash reports and make
other reports as requiredo
Working ability to make arithmetic computations,
Working ability to deal fi�cnly and courteously with cafeteria patronsa
Working ability to plan9 direct and evaluate the work of others.
MINIMUM QUALIFICATIONS
One year's experience as a good Service Aide in quantity preparation and
serving of foods in a sehool cafeteria or its equivalenta
•
Effective April 25, 1981
SCHOOL FOOD SERVICE SUPERVISOR II