Assistant Kitchen Manager

Food Service Department, Location Varies, Hours vary by location, 25-27.5 hours per week JOB DESCRIPTION: Under the direction of the Food Service Director, Kitchen Manager and building Principal, to assist in food preparation, meal service, and clean-up, and maintaining an orderly and safe atmosphere in the cafeteria. The candidate must be willing to work with others and interact with students. Must be neat in appearance and exhibit dedicated work habits. Must comply with safety and sanitation regulations as prescribed by law. Must be able to lift/move up to 40lbs without restrictions. Must comply with dress code as designated by the Food Service Department. Must be competent working with computers, email, and operating a cash register. Successful prior experience working in a food service industry, preferably in a school district or with children preferred. Previous customer service and/or cashier experience preferred. DUTIES AND RESPONSIBILITIES Assists Kitchen Manager with all aspects of kitchen operations, including but not limited to menu forecasting and production; breakfast and lunch service; receiving orders; maintaining orderly food and supply storage areas, including proper rotation; completing production records and other required paperwork; inventory and identifying product needs; and staff oversight. Assists Kitchen Manager with the completion of annual performance evaluations for Permanent Part-time Cafeteria Workers assigned to their building. Performs duties of the Kitchen Manager in their absence. Assists in food preparation and documentation of production and food temperatures as necessary. Assists in service line setup, break down, and clean-up. Assists in ware washing, including use of industrial dish machine and/or manual washing in 3-bay sink. Maintains cleanliness & sanitization of counters, food prep stations, tables and surrounding areas. Assists in serving meals during breakfast and/or lunch mealtimes. Assists students with orderly food purchases, distribution of food, disposal of food waste, and return of trays and utensils. Operates district issued point of sale system (computer software/register). Checks student trays/meals to ensure all offer vs. serve requirements are met. Assists with the tracking of daily temperature records of cold storage units and reports any issues to the Kitchen Manager. Demonstrates the district's high standards of customer service, working cooperatively with co-workers, school staff and administrators, and students. Maintain USDA-established minimum annual professional standards requirements as required by the Healthy, Hunger-Free Kids Act (HHFKA) of 2010. Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs. Re-stocking of food items from cold/warm storage locations. Inventory of food items and equipment. May collect count and deposit food services program monies. Performs other related tasks as assigned. MINIMUM TRAINING AND EXPERIENCE Graduation from high school supplemented with experience in the preparation of food in quantity lots. ServSafe Food Manager Certification required, or completion within 3 months of hire. KNOWLEDGE, SKILLS AND ABILITIES Effective verbal and written communication skills. Effective organizational and problem solving skills. Ability to maintain composure and perform responsibilities under pressure. Ability to establish and maintain cooperative working relationships with others. Ability to maintain confidentiality about students in accordance with applicable laws, regulations and district guidelines. Accurate work with attention to detail. Reliable and dependable. Able to interact with diverse and varied populations. PHYSICAL CONDITIONS AND NATURE OF WORK CONTACTS Works in cafeteria setting with kitchen, serving lines and storage areas. Extended periods of standing required. Frequent bending and lifting of food containers, food and pots weighing 10-30 pounds is required. Occasional bending and lifting up to 50 pounds of items such as cases of food. Occasional exposure of damp floors, steam from equipment and potentially caustic cleaning materials is necessary. Use of institutional kitchen equipment, such as ovens, slicers, steamers, dish machine and similar items. Occasional contact is made with vendors, distributors and repair persons. FSLA STATUS Non-Exempt SALARY In accordance with the Food Service Contract Salary Schedule $28.44 per hour DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees in this job. Postings current as of 6/26/2026 4:06:49 AM CST. #J-18808-Ljbffr