School Nutrition Assistant Manager at Foard High School

School Nutrition Assistant Manager

Under general supervision of the cafeteria manager and training manager, the employee performs a variety of duties in the direct supervision of the food service program in one of the schools. Directly supervises other employees in the school cafeteria. Reports to the School Nutrition Training Manager and/or the School Cafeteria Manager.

Assists with work implementing work schedules. Follows planned menus with occasional substitutions as allowed. Assists with food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities.

Will learn how to requisition foods and supplies as needed. Will learn how to verify cost, quantity and quality of items received. Sets up and ensures proper storage of all items according to standards. Assists with maintaining inventories items according to established system. Rotates stock in a timely manner.

Will learn how to use and care for kitchen equipment. May request repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections.

May assign work to staff. Will be trained on equipment use and care, food production and presentation, sanitation, storage and record keeping. Assists with providing a positive working environment for all employees. Attends school staff meetings. Will learn how to prepares free/reduced/full-price lunch records and reports. May submit reports on a timely basis.

May be asked to develop and implement cleaning schedule as part of training. May enforce employee sanitation procedures. May enforce dress/personal hygiene codes. Follows established procedures to avoid food contamination.

May be asked to provide information on food service program to students, parents and school staff. Responds to customer concerns and complaints in a positive manner Assists in the planning and production of special functions involving school nutrition program.

Performs other related duties as assigned by the School Nutrition Director, Training Manager, School Manager, and/or School Principal.

Graduation from high school or equivalent and three years of experience in food service, or two years of formal training in food service and one year of experience in food service. Managers are also required to obtain and keep current ServSafe Certification.

Physical Requirements: Must be physically able to operate cooking and kitchen equipment. Must be able to exert up to 25 pounds of force occasionally and lift and carry boxes up to fifty pounds. Physical demand requirements are for medium work.

Data Conception: Requires the ability to compare and/or judge the readily observable composite characteristics of things.

Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Includes giving instructions, assignments or directions to subordinates or assistants.

Language Ability: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format.

Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written or oral form; to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude: Requires the ability to add, subtract, divide and multiply.

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape.

Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen utensils and appliances.

Color Discrimination: Requires the ability to differentiate between colors or shades of color.

Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under average to high levels of stress.

Physical Communications: Requires the ability to talk and hear.

Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment and cleaning equipment and ability to perform basic cleaning operation (sweeping, moping, etc.).

Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately.

Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. Ability to use and comprehend basic computer software as it relates to food service operations.

This job description is designed to indicate the general nature and level of work performed by employees within the 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. It is not a contract or guarantee of employment, salary or benefits.