ASSISTANT MANAGER, CAFETERIA 8 HRS

JOB GOAL

Responsible for assisting with the management of school-based cafeteria staff engaged in the preparation and service of quality meals in the school nutrition program this includes maintaining compliance with federal, state, local, and district standards, and School Board Policies.

Essential Duties & Responsibilities

1. Schedules, organizes, and supervises the work of food service staff in assigned areas.
2. Coordinates or provides staff training.
3. Establishes priorities of staff and student assistants.
4. Coordinates the preparation and sale of food for breakfasts, breaks, lunches, and special events.
5. Participates in the preparation, packaging, and serving of menu items while ensuring high standards of food quality and quantity.
6. Utilizes the most current standardized recipes provided by the department and in accordance with local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Points (HACCP) principles and procedures.
7. Collects monies received from the sale of food and beverages; balances money and prepares daily bank deposits.
8. Maintains cleanliness and ensures safe operation of equipment by inspecting machines and performing minor adjustments.
9. Estimates quantities of food and supplies required for daily and weekly use.
10. Requisitions, stores, and receives foods and supplies; conducts periodic inventories.
11. Maintains staff time cards and submits monthly time reports for regular and substitute employees.
12. Maintains accurate breakfast, break, and lunch count records.
13. Performs other related duties as assigned

SUPERVISORY RESPONSIBILITY

Assists with supervision of assigned personnel. Responsibilities include assisting with planning, assigning, and directing work; assisting with addressing complaints and resolving problems; assisting with training employees; assisting with evaluating performance; assisting with promoting and transferring employees; and assisting with interviewing, testing, hiring and assignment of personnel.

MINIMUM REQUIREMENTS

Knowledge, Skills & abilities

• Thorough knowledge of quantity food preparation and proper kitchen equipment use and care as required by local, state, and federal regulations
• Thorough knowledge of Hazard Analysis Critical Control Points (HACCP) food safety and sanitation principles
• Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media
• Ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes
• Ability to instruct and supervise personnel to ensure an efficient food service program
• Knowledge of and ability to apply basic principles of personnel supervision and training
• Ability to perform basic mathematical calculations and maintain accurate records
• Operating knowledge of computer programs, including email, word processing, spreadsheets, and databases
• Excellent time management skills and ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes

Education, Training & Experience

• High School or equivalent
• 3 years food service experience with increasing responsibility
• CMS School Nutrition Assistant Manager Training Course

OR

• Any equivalent combination of education and experience which provides the required knowledge, skills, and abilities to perform the essential duties and responsibilities of the position

Certificates, Licenses & Registrations

• Serv-Safe Certification from the National Restaurant Association
• Valid Driver’s License

Preferred qualifications

• N/A