Manager in Training, Roving, Nutrition Services 26-27

NS Manager In Training

Assist in overseeing and participating in the planning, preparation and distribution of food. Act in place of manager when needed.

Qualifications

Education and/or experience equivalent to a High School Diploma or GED

One (1) year high volume food service or related experience (Preferred)

Serve Safe Food Manager Certification (Required)

Valid Arizona Driver's License (Required)

State of Arizona Identity Verified (IVP) Fingerprint Clearance Card

Essential Functions

(Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)

Duties And Responsibilities

• Oversee all kitchen operations in manager's absence.
• Assist in managing staff duties and schedules.
• Responsible for understanding and completing daily production records.
• Complete and interpret end of day reports.
• Adjust and print shipping lists for site distribution.
• Consolidate and place orders.
• Prepare hot and cold food for serving students and staff.
• Ensure proper food handling techniques and temperature controls are used.
• Arrange food carts and other items for shipment to satellite schools and ensure accurate quantity and high quality of food that is served.
• Serve as cashier, tabulate/record totals, and make deposits.
• Count money at shift end and verify other cashier's accounts as required.
• Assist and participate in sanitizing and cleaning all areas.
• Operate a district delivery vehicle.
• Perform other duties as assigned.

Knowledge, Skills And Other Characteristics

• Knowledge of USDA requirements for meal patterns
• Knowledge of appropriate food handling methods and techniques
• Knowledge of district food service policies and procedures
• Knowledge of food service operations including sanitation standards and food preparation
• Knowledge of food service equipment
• Knowledge of food service equipment
• Knowledge of cash handling and basic accounting
• Skill establishing and maintaining effective working relationships
• Skill supervising and leading the work of others
• Ability to effectively communicate
• Ability to perform basic mathematical computations
• Skill utilizing cash register

Working Conditions

Work is performed around dangerous machinery

Exposure to infectious disease

May be exposed to hazardous chemicals

Physical Effort

Frequently, bend, stoop and lift up to 45 lbs.

Work in various temperature environments; kitchen and refrigerator/freezer units

Periods of prolonged standing.

Please note that the closing date for this posting may be changed at any time without prior notice.

Category: Classified

Work Year: 190 Days

Department/School: Nutrition Services

Grade: 40

Reports To: Program Manager

Evaluation: Classified Personnel Evaluation

Supervises: Nutrition workers as required