Cafeteria Assistant Cook Manager Recruitment Now Open!

CHICO UNIFIED SCHOOL DISTRICT CAFETERIA COOK MANAGER 1

JOB ANNOUNCEMENT FOR

OPEN AND PROMOTIONAL COMPETITIVE EXAMINATION

Salary Range: $21.34/hour - $33.10/hour

Salary Placement – Employment is at the first step for new employees. The Human Resources Office determines promotional employees’ step placement.

GENERAL INFORMATION & INSTRUCTIONS:

A. Apply on-line at www.chicousd.org; follow the “Human Resources” link or pick up a job announcement and instructions on how to apply on-line in the lobby of CUSD Administration Building, 1163 E. 7th Street, Chico, CA.

B. Read the job announcement prior to completing the application form.

C. To claim Veterans’ credit on open entry-level exams, you must submit a copy of your DD214. Those claiming disability Veterans’ credit must include evidence of current receipt of disability benefit by the closing date for filing applications.

D. KEEP THE JOB ANNOUNCEMENT! If you have not received mailed notification for any part of the exam by the day prior to the date announced, call the Classified Human Resources Office at (530) 891-3000, extension 20120.

E. Complete all parts of the application. Any requested attachments must be received by 12:00 PM on the closing date. Late applications are not accepted.

THE POSITION – The District is establishing an eligible list for CAFETERIA COOK MANAGER 1. The eligible list resulting from this recruitment will be used to fill openings in this class for up to 6 months. Substitutes to work on an on-call, as needed basis for regular employees will be selected from the established eligible list. Three years of responsible food service experience including some supervisory experience, and equivalent to the completion of the twelfth grade supplemented by specialized training or course work in food preparation, food service management, child nutrition or a related field is required. Qualifying candidates will be invited to the exam process. All persons interested in this position and who meet job related and essential qualifications are encouraged to apply. CUSD is an affirmative action employer and will not discriminate against employees or discriminate in employment of classified personnel with regard to race/color, religious creed, national origin/ancestry, age, mental or physical disability, sex, sexual orientation, gender identity, veteran status, marital status, or medical condition. Bilingual candidates are encouraged to apply.

EXAMINATION AND CERTIFICATION – The examination consists of an evaluation of the application for experience and education that pertains to essential duties and qualifications. The top qualifying candidates will be invited to continue the exam process. The District will determine the top candidates based solely on the information submitted with the application. The examination will then consist of an oral exam (personal interview) which tests the knowledge and experience needed to perform the typical duties, weighted 100%. Promotional candidates will have ¼ point added to the final score for each year of service up to a maximum of 5 points.

APPLICATION/EXAMINATION DATES & CERTIFICATION

a. Closing date for filing applications: Wednesday, January 8, 2025, 12:00 PM

c. Date of oral exam (personal interview): Wednesday, January 15, 2025 (during the day)

d. Certification shall be according to Merit System §1507.

e. Selection interviews will be scheduled as needed following the exam process.

JOB DESCRIPTION INFORMATION:

DEFINITION

Under direction of the Director-Nutrition Services, to supervise, assign and participate in the work of staff responsible for providing food service activities and services, including cooking, preparing and serving food, selling food, snack bar operations and maintaining clean and sanitary kitchen and food service areas for an assigned non-satellite kitchen; and to perform a variety of technical tasks relative to assigned area of responsibility.

SUPERVISION EXERCISED - Exercises technical and functional supervision over food service staff.

EXAMPLES OF IMPORTANT AND ESSENTIAL DUTIES

Plan, prioritize, assign and supervise the work of staff responsible for providing food service activities and services, including cooking, preparing and serving food, selling food, snack bar operations and maintaining clean and sanitary kitchen and food service areas.

Supervise the use and operation of food service and kitchen utensils, equipment and appliances.

Train assigned employees in the areas of work methods, techniques, and the use and operation of equipment.

Respond to student and school staff inquiries in a courteous manner; provide information within the area of assignment; resolve complaints in an efficient and timely manner.

Prepare and maintain a variety of records; prepare various reports on operations and activities.

Utilize a Point of Sale system.

Order and prepare food to meet menu requirements; arrange for the proper storage of food and supplies; complete inventories as needed.

Review invoices on food items to ensure accuracy.

Maintain and operate within a budget.

Direct and perform major cooking tasks involved in preparing school meals in accordance with prepared menus for an assigned non-satellite kitchen.

Participate in menu and facility planning and equipment specifications.

Recommend and assist in the implementation of goals and objectives; establish schedules and methods for providing food service services and activities; implement policies and procedures.

Maintain and ensure adherence to standards of efficiency and sanitation in food preparation.

Perform the full range of food service duties.

Attend meetings and trainings.

Ensure compliance by following Local, State, and Federal regulations.

Administer First Aid and CPR as authorized under current standard certification as necessary.

Perform related duties and responsibilities as assigned.

JOB RELATED AND ESSENTIAL QUALIFICATIONS

Knowledge of:

Operations, services and activities of a food service program;

Principles of supervision and training;

Procedures, methods and techniques of scratch cooking, preparing and serving food and maintaining a clean and sanitary kitchen and food service area;

Principles, practices and procedures of proper sanitation and cleaning applicable to food serving and kitchen maintenance;

Pertinent Federal, State and local laws, codes and regula¬tions;

Use, care and operational characteristics of modern institutional kitchen utensils, appliances and equipment;

Occupational hazards and standard safety practices necessary in food preparation and service;

Basic principles, methods and techniques of inventory maintenance;

Procedures and methods of food and supply ordering;

Basic mathematical principles;

Use and operation of weighing and measuring devices;

Proper food handling and storage practices and procedures;

Modern office practices, methods and equipment;

Principles and procedures of record keeping and reporting.

Skill to:

Read and execute standardized recipes from scratch and quick scratch;

Operate a variety of modern institutional kitchen tools, appliances and equipment in a safe and effective manner;

Operate modern office equipment and input data using appropriate software;

Perform the full range of food preparation and serving duties;

Accept payments and accurately make change;

Perform mathematical computations quickly and accurately;

Prepare and maintain accurate and complete records;

Prepare clear and concise reports;

Communicate professionally and effectively both verbally and electronically.

Ability to:

Supervise, organize and direct the work of food service personnel;

Supervise and train staff;

Establish and adhere to an efficient schedule in the preparation and serving of food;

Analyze problems, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of goals;

Interpret and apply the policies, procedures, laws, codes and regulations pertaining to assigned programs and functions;

Apply and maintain high standards of sanitation and personal hygiene;

Respond to requests and inquiries from students and school staff;

Communicate clearly and concisely, both orally and in writing;

Establish, maintain and foster positive and harmonious working relationships with those contacted in the course of work;

Complete required Local, State, and Federal training/certification programs;

Effectively manage work time;

Learn principles and practices of First Aid and CPR.

EXPERIENCE, EDUCATION, AND TRAINING GUIDELINES

Any combination equivalent to experience and training that would provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would be:

Experience:

Three (3) years of responsible food service experience, including one (1) year of superviso¬ry experience.

One (1) year of scratch cooking.

Training:

Equivalent to the completion of the twelfth grade supplemented by specialized training or course work in food preparation, food service management, child nutrition or a related field.

SPECIAL REQUIREMENTS

Must pass the competency exam of the classification as designated by the Classified Human Resources Department.

License and Certificate Requirement:

Ability to obtain and maintain certification for ServSafe by the end of 5th month of employment.

Ability to obtain and maintain certification in First Aid and CPR by the end of the 5th month of employment.

PHYSICAL DEMANDS

Essential duties require the following physical skills and work environment:

Ability to sit, stand, walk, kneel, crouch, stoop, squat, twist and lift 50 lbs.; exposure to cold, heat, noise, outdoors, mechanical hazards and electrical hazards.

EMPLOYMENT INFORMATION FOR BARGAINING UNIT CLASSIFICATIONS

The following employment information is a summary and is not intended to be all-inclusive. For specific details, see the Agreement between Chico Unified School District and the Chico Chapter #110, CSEA.

1. Vacation Credit shall be accrued 1 day/month for 0 4 full years of service. Beyond 4 years refer to agreement. Each employee who is in a paid status less than 1/2 of the workdays in any month shall accrue 1/2 of a full month's vacation credit. Each employee in a paid status for 1/2 or more of the workdays in any month shall accrue a full month's vacation credit.

2. Holidays Employees in a paid status the day before or after the holiday are entitled to holiday pay.

3. Health and Welfare Benefits— Full-time employees of the District receive up to $1,386/month to be applied towards a health plan for themselves and dependents. Part-time employees are eligible with the cost pro-rated based upon hours worked. The District pays $113 toward the cost of the dental and $15 towards the vision plan for employees (and dependents) that work 6 hours or more per day. Any employee working less than 6 hours may elect dental and/or vision coverage at his/her cost. A term life insurance plan is also provided by the District to full-time employees and is available for part-time employees. Part-time employees may have these costs pro-rated based upon hours worked. Dependents may be covered with term insurance at employee expense. Income protection insurance is paid by the District for all employees.

4. Sick Leave One day of sick leave is earned for each month worked, with unlimited accumulation.

5. Probationary Period All employees must serve a probationary period of six months in any classification for which they are hired, or which they transfer or promote into.

6. Retirement All employees assigned 4 or more hours/day must join Public Employees' Retirement System (PERS).

7. Social Security All classified employees are covered by Social Security and must contribute to the Social Security system.

8. Credit Unions There are credit unions available for membership by all classified employees.

For further information, contact: CUSD, 1163 E. 7th St., Chico, CA 95928 (530) 891 3000. TTY (530) 895-4030

AN EQUAL OPPORTUNITY/AFFIRMATIVE ACTION EMPLOYER JOB LINE 530-891-3000 & PRESS 5-6