Kitchen Operator III - Huerta (QSS 9506)

Welcome to Santa Clara Unified School District! Thank you for your interest in Santa Clara Unified School District. Our employees work together to support students by providing an engaging and equitable education where each student reaches their full potential and is prepared for work and life. SCUSD’s core value embodies five elements that support our students: Excellence and Continuous Improvement Equity and Social Justice Student Voice and Empowerment Communication, Empathy, Respect Collaboration We encourage you to model our mission and core values through your work in Santa Clara Unified School District.

Santa Clara Unified School District serves over 15,000 TK-12 students, in addition to students in Preschool through Adult School. Neighborhoods in the Cities of Santa Clara, Sunnyvale, San Jose, and Cupertino comprise the District's 56 square-mile area.

Santa Clara Unified prides itself on having teachers, classified employees, and administrators who are dedicated, experienced professionals who care about each student's well-being and academic preparation.

Responsibilities

• Under the direction of a Nutrition Services Manager, plan, organize, coordinate and supervise food service operations at a middle school site; train and lead assigned food services staff.
• Knowledge of principles and methods of quantity food service preparation, serving, and storage.
• Knowledge of sanitation and safety practices related to handling, cooking, baking and serving food.
• Basic computer knowledge, methods and practices of financial recordkeeping, and banking procedures.

Qualifications

• Any combination equivalent to a high school diploma and three years quantity food service experience.
• Physical capacity to work effectively in a kitchen environment, including standing and walking for extended periods, lifting up to 55 pounds, dexterity of hands and fingers to operate kitchen equipment, carrying, pushing or pulling food trays and carts, assuring proper quantities of food, bending at the waist, and reaching overhead above the shoulders and horizontally.
• Ability to prepare, cook, bake and serve a variety of foods in quantity; operate a variety of equipment and machines used in a school cafeteria; and basic knowledge of methods and practices of financial record keeping and banking procedures, as well as office methods and procedures.
• Acquisition and maintenance of ServSafe certification is required.
• Culinary experience preferred.