Food Service Assistant Manager

Position Title: Food Service Assistant Manager Reports To: Director of Food Services Supervises: None Terms of Employment: TEAMSTERS CBA Non-Exempt 180 Days Job Summary: As a School Food Service Assistant Manager, you play a key role in ensuring the success of the school food service program by assisting the Food Service Manager in overseeing menu planning, procurement, production, service, and compliance. Your leadership, expertise, and commitment to excellence contribute to the health, well-being, and satisfaction of students, staff, and the school community. Job Goal: Assist in the daily operation of the food service program in the school assigned while conforming with the policies and procedures set by the National School Lunch Program and those of the School District, so as to serve meals that meet the nutritional needs of the students. Job Description: Qualifications: High school diploma or equivalent. Two years of experience in the food service industry, preferably in school lunch. ServSafe Certification. Essential Functions: Responsible to the Food Service Manager for food preparation. Assists with setting up serving areas, condiment stands, and cash registers. During meal service assumes one or more of the following responsibilities: Food preparation Operating of the cash register Serving hot food and restocking cold food areas Dish room operation Maintains daily inventories for preparation of daily/weekly orders and production records. Follow proper food handling practices. Follows standard recipes, portions, and production records. Checks quality of food items being prepared (taste, texture, and appearance). Assists with proper storage of leftover food items. Assists with dish room operation, laundry, floor clean-up, and general sanitizing and cleaning of kitchen/cafeteria areas. Reconciliation of cash registers, and completion of daily sales form. In the absence of the Food Service Manager: Maintains district standards and work rules at assigned kitchen locations. Maintains sanitary kitchen operation and instructs employees in proper food handling procedures. Operates an efficient, adequately staffed food service program. Practices proper receiving and safe storage of food and supplies. Maintains sufficient inventory of food, paper, and cleaning supplies for proper preparation, service, and clean-up. Prepare reports and records requested by the Director of Food Services. Approves employee deviation from scheduled work hours after consulting with the Director of Food Services. Checks the quality of all food products and implements proper serving techniques. Pre-plans workload with employees. Marginal Functions: Meet minimum health requirements. Ability to work scheduled hours. Good work attendance history. Able to read and write English. No history of dishonesty. Neat, well-groomed appearance. Able to perform mathematical computations. Established record of accuracy and accountability. Pleasant, positive attitude toward work, fellow workers, and customers. Able to take directions and constructive criticism. Fast paced environment requires many quick and accurate decisions with excellent communication skills. Physical/Mental/Environmental Demands: Must be able to stand approximately 4 hours at a time, walk 3 hours at a time, and sit for 1 hour at a time. Must occasionally be able to bend/stoop, squat, crouch, kneel, climb, balance, and reach above shoulders. Must frequently carry and lift up to 25 pounds and occasionally between 25 and 50 pounds. Must use both hands for repetitive actions such as simple grasping, firm grasping, pushing/pulling, fine manipulation, writing or printing, twisting/turning and feeling. Must use head and neck in static position, frequent flexing and rotating. Center of operation is the school cafeteria with inside environmental conditions of 72-95 degrees Fahrenheit, and occasional exposure to inside environmental conditions of 0 to 40 degrees Fahrenheit. Must be able to use a calculator, p…

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