The job of Food Service - Assistant Manager is done for the purpose/s of providing management support to the food service department at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel; maintaining facilities in a safe and sanitary condition; training and assisting assigned personnel in the performance of assigned job functions
- Assists the daily operations at assigned site (e.g. coordinating with Manager, etc.) for the purpose of providing efficient food services operations.
- Cashiers students and staff in a confidential, friendly and efficient manner while adhering to policies and procedures (e.g. identify meal components, make change, confirm allergy compliance, etc.) for the purpose of maintaining financial accuracy and confidentiality for all meal accounts.
- Cleans equipment, storage areas, surfaces, pans, dishes, kitchen laundry, and floors using accepted methods and chemicals (e.g. dish machine, sanitizer, cleanser, broom, etc.) for the purpose of ensuring food safety, clean and safe food preparation, serving, and storage areas, and a safe working environment.
- Ensures that all foods meet standards for quality, freshness, taste, safety, and appearance for the purpose of ensuring high-quality, delicious, and safe meals are available for all students.
- Maintains good working relationships with principals, staff, subordinates, supervisors, families, and community members for the purpose of providing excellent customer service in all interactions.
- Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
- Participates in department and district-wide meetings and trainings (e.g. annual convocation, back to school workshop, and professional development, etc.) for the purpose of learning new policies and procedures and staying abreast of department or district changes.
- Participates in putting away all deliveries, rotating stock, counting and inventorying product (e.g. groceries, milk, bread, chemicals, supplies, etc.) for the purpose of maintaining food safety and freshness and ensuring adequate quantities to meet demand.
- Performs all functions of other food service positions, as needed (e.g. cooking, prepping, cleaning, cashiering, serving, etc.) for the purpose of ensuring adequate staff coverage for all food service operations.
- Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
- Trains assigned staff in all aspects of food service practices and procedures (e.g. customer service, food quality and safety, presentation, sanitation, etc.) for the purpose of meeting USDA, health department, food service department and district standards.
- Works and trains under a manager for the purpose of learning all aspects of school food service and eventually moving up to manage an elementary, middle school, or high school food service operation.
- Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of school food service site.
Knowledge, Skills and Abilities
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.; codes/laws/rules/regulations/policies; methods of quantity cooking; school safety and security practices.
SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; using pertinent software applications; collecting money: working effectively with other staff members.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data; adapting to changing work priorities; maintaining confidentiality; meeting deadlines and schedules.
Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; leading, guiding, and/or coordinating others; operating within a defined budget. Utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to impact the organization’s services.
Work Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally the job requires 20% sitting, 40% walking, and 40% standing. The job is performed under minimal temperature variations under conditions with some exposure to risk of injury and/or illness and in a clean atmosphere.
Experience: Job related experience with increasing levels of responsibility is desired.
Education: High School diploma or equivalent.
FLSA: Non-exempt
RETIREMENT: Public Education Employee Retirement Systems (PEERS)
CLEARANCES: Criminal Justice Fingerprint/Background Clearance
EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board’s policy on evaluations utilizing the Performance Based Support Staff Evaluation process.
