PRIMARY PURPOSE SUMMARY:
Responsible for all activities concerning the School Nutrition equipment, coordinating equipment maintenance, purchase, training, and construction projects.
ESSENTIAL REQUIREMENTS AND RESPONSIBILITIES:
1. Reviews bids for contracted services (vent hood cleaning, equipment repairs and parts), kitchen equipment and verify satisfactory completion of work.
2. Supervises kitchen repair technicians and coordinates with Facility Maintenance department to ensure that kitchen work orders are completed and provides guidance to kitchen maintenance technicians on work order priority levels. Oversees preventative maintenance program and upkeep of all equipment.
3. Maintains proper accountability, inventory, and distribution for the fixed assets of the department in CRMS.
4. Coordinates with Construction Management & Engineering Department to assure construction plan conformity based on design documents and district standards.
5. Participates in pre-construction conferences with school personnel, contractor, architect and engineering teams.
6. Coordinates opening new/remodeled kitchens with food service supervisors for equipment demonstrations, cleaning, delivery of products, and ensure all inspections (health, fire, ventilation, plumbing, and electrical) have been satisfactorily completed.
7. Assists in developing, implementing, and monitoring procedures in the food service maintenance area.
8. Provides guidance and coordinates new programs and systems with the food service maintenance staff to improve efficiency.
9. Assesses school-based and departmental needs and makes recommendations for inclusion in annual budget process to include an equipment replacement schedule.
10. Maintains equipment specifications and cut sheets for all district kitchen equipment.
11. Oversees automated equipment temperature monitoring system. Notifies Warehouse Supervisor when a campus freezer/cooler needs to be emptied after hours.
12. Meets with equipment vendors regularly to collect pricing information for upcoming projects.
13. Orders and maintains cafeteria small wares.
14. Trains or assists in the training of district personnel in the use of equipment.
15. Assists with School Nutrition warehouse operation in the absence of the Warehouse Supervisor or Assistant Supervisor.
16. Provides leadership to ensure consistency and compliance with all policies and procedures.
17. Prepares reports as needed by the Executive Director or designee.
18. Maintains confidentiality of information.
19. Reports to work on time every day.
20. Performs additional duties and accepts other responsibilities as may be assigned.
QUALIFICATION REQUIREMENTS:
• Proficiency in the use and maintenance of commercial kitchen equipment
• Proficiency in the use of a computer and knowledge and ability to use and/or learn to use Database, Internet, Spreadsheet, Power Point, and Word Processing Software
• Strong oral and written communication skills
• Ability to write reports, business correspondence, and procedure manuals
• Ability to work with employees at all levels
• Valid Texas Driver’s License with driving record that meets the requirements of the District
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The employee must frequently drive an automobile in the performance of assigned tasks.
WORK ENVIRONMENT:
The employee is frequently exposed to outside weather conditions. The employee is frequently exposed to moving mechanical parts; low or intense illumination; risk of electrical shock and vibration. The employee is frequently required to work in a confined space. The employee is occasionally exposed to biological hazards (bacteria, insects, mold, fungi, etc.). The noise level in the work environment is usually moderate to loud.
