Assistant Manager (Aledo High School) 26-27 School Year

Campus Child Nutrition HS Manager

Reports to: Campus Child Nutrition HS Manager Pay Grade 1 - $15.30 per hour 7.5 hours a day

Primary Purpose: Assist in supervising, training, and managing the campus food service operation in a safe and efficient manner. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Meet health codes.

Qualifications: Education/Certification: High school diploma or GED Proficient in English language Food manager certification (may be completed in first 90 days of employment) Mandatory trainings are required as determined by Aledo ISD

Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to assist in managing personnel Effective planning and organizational skills

Experience: Experience in institutional food service operations preferred

Major Responsibilities and Duties: Assist the Child Nutrition Manager in the following activities:

• Cafeteria Management
• Produce and maintain work schedules and production records.
• Direct daily activities in kitchen and cafeteria.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
• Policy, Reports, and Law
• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Complete all assignments in timely, economic and efficient manner.
• Adhere to professional conduct at all times.
• Safety
• Ensure that food items are stored in safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain safe work environment.
• Report all injuries to supervisor and insurance personnel as required.
• Inventory and Equipment
• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required within campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Recommend replacement of existing equipment to meet department needs.
• Conduct annual physical equipment and supplies inventory.
• Other
• Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
• Supervisory Responsibilities: Supervise the child nutrition specialists assigned to campus cafeteria.

Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15-44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress