West Hills College Lemoore
Food Services Manager/Cook
West Hills College Lemoore, Coalinga, California, United States, 93210
Coalinga College
Food Services Manager/Cook Classified Management Range 18
Hiring Range: $69,448 - $73,677 per year
Full Range: $69,448 - $90,614 per pear
Schedule Monday - Friday: 5:00am - 2:00pm
Summary Under the direction of the Vice President of Student Services, manage the operation of the college cafeteria for the preparation of breakfast, lunch, and dinner for the students, staff, and community. This is a management position, exempt from overtime provisions of the Fair Labor Standards Act, with responsibility for formulation and interpretation of district policies, regulations, budget decisions, and supervision of personnel including assignment of work, evaluation of performance, adjusting grievances, recommending hiring, transfer, suspension, lay off, recall, promotion, and termination.
Distinguish Career Features Must have prior experience as a cook with preparing meals in large portions.
Essential Duties and Responsibilities
Planning, assigning and supervising the work of cafeteria personnel in the preparation and serving of food to students and staff.
Checking quality of foods served and inspecting cafeteria for sanitation standards.
Planning and writing menus.
Estimating needed quantities of food.
Purchasing, receiving, and checking food and supplies.
Maintaining inventory of stock.
Arranging for and appropriate, participating in the preparation and serving of meals for special occasions.
Supervising the cleaning of kitchen, kitchen equipment and eating utensils.
Interviewing, hiring, and instructing new personnel in methods and procedures of tasks assigned.
Identifying and providing necessary training for staff.
Setting up work schedules to cover serving three meals a day.
Completing oral and written reports.
Maintaining financial records.
Providing on campus catering and vending services.
Providing support services for summer and other programs as needed.
Assisting faculty and others, where appropriate, in the development of Student Learning Outcomes (SLOs) and the determination of their effectiveness in helping students achieve their desired learning outcomes. In addition, provide leadership for the development of SLOs within their program areas of responsibility.
Reviewing, balancing, entering into Colleague, and depositing cash and credit sales.
Knowledge, Skills, and Abilities
Principles and practices of institutional food services management. Including supervision of food service workers.
Principles and methods for menu planning.
Proper and sanitary methods of preparing, cooking, serving, and storing foods.
Basic kitchen machines and utensils.
Budget development and maintenance of budget controls.
Quality service and food merchandising.
Knowledge of Microsoft Office and components.
Ability to prepare and cook food in large quantities.
Skills to plan menus affording a varied and properly balanced diet.
Estimate food quantities needed and order correct amounts for economical food service.
Supervise and instruct a staff of helpers.
Operate common mechanical appliances found in the cafeteria.
Keep records and prepare reports.
Ability to assign, monitor and evaluate the work of others.
Ability to receive and follow instructions and appropriately interact with students, staff, faculty and the public.
Ability to learn, apply, and uphold college and district policies and procedures.
Perform preventive maintenance on all cafeteria appliances, including but not limited to ovens, stoves, dishwashers, refrigerators, etc.
Demonstrate the ability to appropriately interact with a diverse population to include students, staff, faculty, and the public.
Demonstrate the ability to communicate effectively and tactfully in both oral and written form.
Operate a computer and other assigned office equipment.
Physical Abilities
Lifting moderately heavy objects.
Standing for extended periods of time
Hearing and speaking to communicate with students, staff, and the public.
Dexterity of hands and fingers to operate computer, kitchen equipment, and cash register.
Bending at the waist.
Carrying, pushing or pulling trays and carts.
Education and Experience Associate’s degree required. Supervisory experience in a large organization preparing and serving food, ordering of food supplies in a cafeteria, hotel, or restaurant for at least 100 persons at the main daily meal and including fast food, cafeteria, vending and catering operations. Bachelor’s degree in food service management or related area is preferred.
Licenses and Certificates Food Service Manager License (Health Department Requirement). Requires a valid driver's license.
Working Conditions Work is performed indoors where significant health and safety considerations exist from physical labor and handling of sharp objects, equipment, and materials in conditions that vary in temperature and stability. This position may require the incumbent to work on weekends, evening and some holidays. Travel within and outside of the district required.
Required Materials
Cover Letter
Completed Online District Application.
Professional Resume.
Unofficial transcripts verifying course work completed and degree(s) received.
NOTE:Minimum qualifications and required materials must be met/received by the last day of the filing period.
West Hills Community College District is an equal opportunity employer committed to nondiscrimination on the basis of race, creed, color, religion, national origin, sex, sexual orientation, gender status, marital status, pregnancy, age, disability, genetic information or covered veteran's status consistent with applicable federal and state laws. Reasonable accommodations will be provided for applicants with disabilities who self-disclose.
Background Check: All of our positions require the ability to pass a background and live scan.
Selection Process: Depending upon the number of applicants who meet the minimum qualifications, the examination process may include a qualifications screening by a committee. Those demonstrating the strongest backgrounds related to the position will be invited to interview.
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Food Services Manager/Cook Classified Management Range 18
Hiring Range: $69,448 - $73,677 per year
Full Range: $69,448 - $90,614 per pear
Schedule Monday - Friday: 5:00am - 2:00pm
Summary Under the direction of the Vice President of Student Services, manage the operation of the college cafeteria for the preparation of breakfast, lunch, and dinner for the students, staff, and community. This is a management position, exempt from overtime provisions of the Fair Labor Standards Act, with responsibility for formulation and interpretation of district policies, regulations, budget decisions, and supervision of personnel including assignment of work, evaluation of performance, adjusting grievances, recommending hiring, transfer, suspension, lay off, recall, promotion, and termination.
Distinguish Career Features Must have prior experience as a cook with preparing meals in large portions.
Essential Duties and Responsibilities
Planning, assigning and supervising the work of cafeteria personnel in the preparation and serving of food to students and staff.
Checking quality of foods served and inspecting cafeteria for sanitation standards.
Planning and writing menus.
Estimating needed quantities of food.
Purchasing, receiving, and checking food and supplies.
Maintaining inventory of stock.
Arranging for and appropriate, participating in the preparation and serving of meals for special occasions.
Supervising the cleaning of kitchen, kitchen equipment and eating utensils.
Interviewing, hiring, and instructing new personnel in methods and procedures of tasks assigned.
Identifying and providing necessary training for staff.
Setting up work schedules to cover serving three meals a day.
Completing oral and written reports.
Maintaining financial records.
Providing on campus catering and vending services.
Providing support services for summer and other programs as needed.
Assisting faculty and others, where appropriate, in the development of Student Learning Outcomes (SLOs) and the determination of their effectiveness in helping students achieve their desired learning outcomes. In addition, provide leadership for the development of SLOs within their program areas of responsibility.
Reviewing, balancing, entering into Colleague, and depositing cash and credit sales.
Knowledge, Skills, and Abilities
Principles and practices of institutional food services management. Including supervision of food service workers.
Principles and methods for menu planning.
Proper and sanitary methods of preparing, cooking, serving, and storing foods.
Basic kitchen machines and utensils.
Budget development and maintenance of budget controls.
Quality service and food merchandising.
Knowledge of Microsoft Office and components.
Ability to prepare and cook food in large quantities.
Skills to plan menus affording a varied and properly balanced diet.
Estimate food quantities needed and order correct amounts for economical food service.
Supervise and instruct a staff of helpers.
Operate common mechanical appliances found in the cafeteria.
Keep records and prepare reports.
Ability to assign, monitor and evaluate the work of others.
Ability to receive and follow instructions and appropriately interact with students, staff, faculty and the public.
Ability to learn, apply, and uphold college and district policies and procedures.
Perform preventive maintenance on all cafeteria appliances, including but not limited to ovens, stoves, dishwashers, refrigerators, etc.
Demonstrate the ability to appropriately interact with a diverse population to include students, staff, faculty, and the public.
Demonstrate the ability to communicate effectively and tactfully in both oral and written form.
Operate a computer and other assigned office equipment.
Physical Abilities
Lifting moderately heavy objects.
Standing for extended periods of time
Hearing and speaking to communicate with students, staff, and the public.
Dexterity of hands and fingers to operate computer, kitchen equipment, and cash register.
Bending at the waist.
Carrying, pushing or pulling trays and carts.
Education and Experience Associate’s degree required. Supervisory experience in a large organization preparing and serving food, ordering of food supplies in a cafeteria, hotel, or restaurant for at least 100 persons at the main daily meal and including fast food, cafeteria, vending and catering operations. Bachelor’s degree in food service management or related area is preferred.
Licenses and Certificates Food Service Manager License (Health Department Requirement). Requires a valid driver's license.
Working Conditions Work is performed indoors where significant health and safety considerations exist from physical labor and handling of sharp objects, equipment, and materials in conditions that vary in temperature and stability. This position may require the incumbent to work on weekends, evening and some holidays. Travel within and outside of the district required.
Required Materials
Cover Letter
Completed Online District Application.
Professional Resume.
Unofficial transcripts verifying course work completed and degree(s) received.
NOTE:Minimum qualifications and required materials must be met/received by the last day of the filing period.
West Hills Community College District is an equal opportunity employer committed to nondiscrimination on the basis of race, creed, color, religion, national origin, sex, sexual orientation, gender status, marital status, pregnancy, age, disability, genetic information or covered veteran's status consistent with applicable federal and state laws. Reasonable accommodations will be provided for applicants with disabilities who self-disclose.
Background Check: All of our positions require the ability to pass a background and live scan.
Selection Process: Depending upon the number of applicants who meet the minimum qualifications, the examination process may include a qualifications screening by a committee. Those demonstrating the strongest backgrounds related to the position will be invited to interview.
#J-18808-Ljbffr