Supervise and coordinate food services to ensure proper nutrition and safeguard the health of students, staff, and visitors. Assign work schedules and supervise kitchen employees. Train new employees and assist substitutes. Oversee the preparation and serving of meals. Oversee kitchen clean-up and storage of leftover food. Ensure that paperwork and special instructions are attached to carts. Keep an accurate daily record of meals served Order and maintain adequate supplies of equipment, food, and commodities. Submit invoices and payroll records to the Director of Food Service. Deliver meals dailyOther duties as assigned by the Director of Food Service.