Assistant Manager - School Nutrition Services (Food Services Fund) - School Year

Assistant Manager - School Nutrition Services (Food Services Fund)

Perform all duties involving food preparation, service, storage, and clean-up operations related to these duties. Assist in the supervisory responsibility of a school food service operation and assumes all supervisor responsibility in the manager's absence. Works as a substitute manager or interim manager wherever needed throughout the district.

Qualifications/Skills:

• High school diploma or GED preferred.
• Two (2) years food service K-12 Experience with at least (1) years in food service management preferred.
• Must successfully complete SBISD Manager-In-Training Program within first 185 days of employment.
• Must be able to pass and maintain an accredited Certified Food Manager program OR Bachelor's Degree in Nutrition, Food, Restaurant Management, or a related field.
• Recent experience in high volume feeding site with at least two (2) years in management.

Special Knowledge/Skills:

• Ability to read and speak the English language.
• Ability to understand and comply with all safety procedures, department policies and procedures.
• Have a working knowledge of kitchen equipment.
• Willing to train to meet department needs.
• Congenial personality.
• Ability to multi-task and manage kitchen operations in a fast-paced environment.
• Have the ability to order food and supplies necessary for services.

Major Duties and Responsibilities:

• Food Preparation and Serving: Produce a quality product by reading and following standardized recipes for menu items in a timely manner.
• Knows most aspects of food preparation, service, storage, and portion control.
• Can properly utilize and care for all equipment.
• Is responsible for supporting the cafeteria manager for a successful operation daily.
• Records, Reports and Clerical Support: Assist the manager in completing records, grocery orders, inventories, and daily cashier duties.
• Assist with completing and maintaining complete and accurate food production records.
• Assist with ensuring all meals served are properly entered for claiming.
• Safety and Sanitation: Apply rules of sanitation and safety to work area.
• Adheres to HACCP guidelines when preparing, serving, and storing food.
• Assists in maintaining sanitary conditions in the trash and garbage collection area.
• Other: Serve as a leader in the kitchen.
• Perform the manager's duties at the request of the manager in the manager's absence.
• Participate in cross-training.
• Perform other duties as assigned.
• Supervisory Responsibilities: Supervises and instructs kitchen personnel in safe, proper, and efficient use and cleaning of all kitchen equipment.
• Supervises and helps with the preparation and serving of food.
• Ensures that meals are prepared on schedule and in a sufficient quantity and quality.

Equipment Used: Computer and various office equipment. Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher and food and utility cart.

Working Conditions:

• Mental Demands: Maintain emotional control under stress. Work with frequent interruptions.
• Physical Demands: Repetitive hand motions. Frequent lifting and carrying up to 30 pounds. Prolonged use of the computer. Continual standing, walking, pushing and pulling. Frequent stooping, bending, kneeling and climbing (ladder), reaching, lifting and carrying.
• Environmental Factors: Exposure to extreme hot and cold temperatures. Exposure to humidity extremes. Exposure to noise. Exposure to chemical hazards. Work with hands in water. Work around machinery with moving parts. Work on slippery surfaces. Work on uneven surfaces.

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