Food Service Assistant Manager

Position Type:
Food Service/Food Service Assistant Manager

Date Posted:
9/4/2026

Location:
Collegium Charter School


Job Description

Title: Food Service, Assistant Manager
Reports To: Food Service Manager
Supervises: Food Service Department Personnel, as assigned
Employee Type: Full-Time, School Year Only, Hourly, Non-Exempt


Summary
Under the direct supervision of the Food Service Manager, assist in the organization, preparation, cooking, and serving of food to students and adults.

Job Responsibilities
This list is intended to be illustrative rather than complete and serves to show major duties
and responsibilities and does not express or imply that these are the only duties to be
performed by the employee in this position. The employee will be required to perform other
duties requested by the supervisor and/or school administrator.

• An Assistant Manager may be assigned responsibilities for:
  • Monthly claim reimbursement processing
  • Direct certification processing
  • Processing Federal Meal Program applications and assisting families with this process
  • Completing and submitting the NSLP Sponsor application
  • Assisting families with
  • Complete verification and verification report
• Oversees daily operations of assigned kitchen
• Prepare, cook, serve and clean-up for MOD and A la Carte
• Maintain an inventory of all food, commodities, and food service products
• Responsible for cost-efficient ordering and ensures that deliveries are assessed prior to accepting
• Accountable for the appropriate rotation of all products to ensure freshness and safety using the FIFO system
• Performs billing functions for food service accounts
• Processes food service funds and deposits
• Communicates with parents in response to their food service billing questions
• Makes suggestions to FS Manager regarding food service staff schedules and works with FS Manager to plan for and respond to staff changes in schedules
• Maintains current knowledge of regulations and laws that impact the food service industry
• Maintain and update HAACP manual as needed
• Maintain and update nutritional labels
• Maintains temperature logs for food, milk boxes, freezer, and storeroom
• Maintains daily production sheets
• Coordinates information received from nurses regarding allergies
• Ensures cleaning chemicals are stored separately from food items and ensures proper use of cleaning chemicals by staff
• Enforces the CCS Student Code of Conduct, the CCS Uniform Code, and the CCS Computer Usage Code
• Promotes good citizenship through actions as a role model
• Conducts himself or herself according to professional, ethical principles that reflect favorably upon the individual and the school
• Maintains highest level of confidentiality pertaining to school and students' information, progress, and records
• Assumes other responsibilities assigned by supervisor and/or school administrator
• Abides by the CCS Employee Manual, CCS policies and procedures, and all current PA Public School expectations

Qualifications

• High school diploma or G.E.D. Some post-secondary school coursework and/or specialized training in food service management and/or nutrition preferred.
• H.A.C.C.P. training and certification
• Chester County Food Service Manager's certification
• Experience and demonstrated competence overseeing and managing an industry food service program, preferably in a school setting
• Ability to work as needed over the summer break to prepare kitchens, documents, and staffing for the upcoming school year
• Knowledge of basic computer operations
• Required Clearances include Criminal Background Clearance (Act 34), Child Abuse Clearance (Act 151), and FBI Fingerprint Clearance (Act 114), all dated within one year of receipt
• Meets criteria for employment in a PA Public School

Work Environment and Physical Demands
The mental and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

• Ability to sit and stand for extended periods of time
• Ability to bend, stoop, climb stairs, and reach overhead
• Ability to occasionally lift and/or move up to 50 pounds
• Noise level in the work environment is usually mild to moderate depending on the specific site