Asst Manager Cafeteria

Overview Job Description - Assistant Manager Cafeteria (260001DG) Essential Duties and Responsibilities Operations – Assist the Cafeteria Manager in directing, coordinating, and supervising the production and service of food in the assigned school; assist with ordering and receiving groceries; assist with maintaining work schedules; assist with maintaining all serving schedules and ensuring that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures. Compliance – Ensure that all food items are served in a safe and appropriate manner according to departmental policies and procedures; ensure that food items are stored in a safe and hazard-free environment; assist with maintaining a sanitary department following health and safety codes and regulations; responsible for the safe handling of all chemicals and adherence to all guidelines provided on the Material Safety Data Sheet; maintain a safe and hazard-free working environment and report unsafe conditions and practices to the immediate supervisor; ensure safe operation of all equipment with all equipment operated according to manufacturer and safety guidelines. Reporting – Maintain accurate reports of daily and monthly financial, production, physical and government commodity inventory; assist with taking inventories of all items in the kitchen; assist with maintaining freezer/cooler logs. Supervisory Responsibilities – Assist with supervising employees at the campus, promoting employee growth, efficiency, morale, and teamwork; assist with the training of personnel. Qualifications High School diploma or GED Assistant Manager Training Program preferred Texas Food Handler's Certificate preferred Minimum of 1 year of food service experience Minimum of 1 year school district experience preferred Demonstrated knowledge of personnel management policies and procedures, leadership, and organization Demonstrated knowledge of laws, rules, and regulations governing food production and service Demonstrated knowledge of inventory policies, procedures, and methods Demonstrated knowledge of food service equipment and its proper handling and usage Demonstrated knowledge of safety hazards and precautions Demonstrated knowledge of sanitation policies and practices Ability to effectively communicate both verbally and in writing Ability to perform mathematical computations Ability to supervise employees Physical Requirements/Working Conditions The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress. Additional Information Frequent manual dexterity is required to perform lifting, carrying, pushing, and pulling tasks in addition to preparing food dishes with or without utensils, adjusting thermostats on ovens and grills, washing pots and pans, and cleaning, wiping counters, sweeping, and mopping. Work requires continual walking while supervising subordinates or cleaning and preparing food. Work requires standing or sitting for extended periods of time and occasional lifting and carrying. Incumbent must be able to lift and carry light to medium trays, pots, and pans of prepared foods. When preparing food, incumbent may lift boxes, bags, and cans of food weighing up to 50 lbs. Work requires occasional pushing and pulling of carts containing various medium weight supplies. Occasional bending, stooping, and squatting is required to lift and carry up to 50 lbs. Vision, touch, hearing, and smell are important for tasks involving quality and safety of food and sanitation. #J-18808-Ljbffr Fort Bend Independent School District