Additional Information: Show/Hide PRIMARY PURPOSE: Responsible for the supervision, training, and management of the Food Service catering operations team. Ensure appropriate quantities of food are available, prepared, delivered, and served.
QUALIFICATIONS: Education: High school diploma or GED
Licenses and Certifications: Clear and valid Texas Driver’s license Serve Safe Food Manager Certification
Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances in food preparation Knowledge of food preparation and standards of local health regulations Effective organizational, communication and interpersonal skills Ability to perform multiple tasks simultaneously Ability to perform basic math Ability to understand and follow verbal and written instructions Proficient computer skills Working knowledge of requirements and regulations set by USDA and TDA
Experience: Three years experience in institutional food services operations
WORKING CONDITIONS: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Lifting: Frequent lifting and carrying (15-45 pounds)
Environment: Work inside commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work around machinery with moving parts Mental Demands: Maintain emotional control under stress
**PLEASE OPEN THE ATTACHMENT FOR COMPLETE JOB DESCRIPTION DUTIES**
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