Food Service Assistant Manager - 2025-26 School Year

:

CHARLOTTESVILLE CITY SCHOOLS

Job Title: Food Service Assistant Manager

Location: Based at Charlottesville High School; May be assigned to other locations, as needed

Reports to: Nutrition Services Coordinator/Food Service Manager

FLSA Status: Non-Exempt

Summary:

The Food Service Assistant Manager is responsible for supervising food services activities at the assigned school. The Manager organizes food preparation activities, assists cafeteria workers with food preparation and serving; confirms quantities and quality of food items are available, and provides written reports while complying with mandated health requirements.

Essential Functions:

• Open kitchen, unlock and check equipment
• Schedule employee work hours conducive to an efficient cafeteria operation
• Give instruction for the day's duties, written or verbal, aiding and supervising preparation of food and serving line to ensure a smooth and efficient operation
• Collaborate with school administration to administer the school division free and reduced meals policy to include collecting and supervising collection of money from students and teachers, counting money and depositing into cafeteria account in an accurate and timely manner, and sending deposit slips weekly to the Supervisor's office
• Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner
• Order and receive all foods, supplies, and small wares for maintaining operations
• Perform monthly inventories and management functions
• Maintain and update student meal accounts and communicate with school district personnel as necessary regarding account issues
• Maintain and enforce all program requirements set forth in the Nation School Lunch Program
• Forecast daily production needs, and order foods and supplies from vendor to meet those projected ends
• Oversee all food preparation, portioning, holding, service and storage of left-overs
• Enforce all HACP protocol
• Manage the operation to promote a positive profit and loss balance
• Provide staff training and on-going input on job performance
• Adhere to all school division and building rules and regulations
• Utilize proper hand washing techniques
• Participate in meetings, training sessions, and seminars as scheduled
• Respond to inquiries of students, staff and the public to provide information and/or direction regarding the type and/or cost of meals
• Collaborate with school staff regarding any known food allergies and plan for necessary accommodations
• Complete other tasks as assigned

Skills, Knowledge, and Abilities:

Knowledge of food service production and management serving a large number of customers; ability to supervise and lead others in an efficient operation and with good customer service; basic math skills; ability to county money and understand concepts of running a cash register, professional verbal and written communication; communicate and develop effective working relationship with students, parents, faculty and customers; ability to use computer and email applications

Education and/or Experience:

High School Diploma or equivalent and at least one year of experience in quantity food production. Additional experience in a school setting is preferred.

Physical Conditions and Nature of Work:

Works in cafeteria setting with kitchen, serving lines and storage areas. Extended periods of standing are required. Frequent bending and lifting of food containers, food and pots weighing 10-30 pounds is required. Occasional lifting up to 45 pounds of items such as cases of food may be required. Occasional exposure of damp floors, steam from equipment and potentially caustic cleaning materials is necessary. Use of institutional kitchen equipment, such as ovens, slicers, steams, dish machine and similar items is expected. Daily contact with principal, school staff, teachers, parents, students and delivery persons is expected. Occasional contact is made with vendors, distributors and repair persons.

Evaluation:

The Food Service Assistant Manager is evaluated by the Nutrition Services Coordinator.

Contract Length:

7 hours per day/180 days

Date Revised:

May 1