Food Service Assistant Manager

Primary Purpose:


Assist in the supervision, training, and management of campus food service operations. Ensure that appropriate quantities of food are prepared and served. Meet menu requirements established by Central Office administration within a set time constraint. Meet health codes.

Education/Certification:

• High school diploma or GED
• Food Manager Certification

Special Knowledge/Skills:

• Ability to manage personnel
• Effective planning and organizational skills
• Knowledge of methods, materials, equipment, and appliances used in food preparation

Experience:

• Completion of a sanitation course before or during the first year as manager
• Three years experience in institutional food service operations

Essential Job Functions:

• Assist in food preparation, serving, and cleanup.
• Assist and maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Monitor to ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Assist in the preparation of reports of daily and monthly financial, production, and activity records.
• Monitor the safe storage of food items and ensure they are stored in a safe and hazard-free environment.
• Monitor and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Assist in the maintenance of a safe work environment.
• Monitor to ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Assist and maintain logs on all equipment maintenance required within campus food service department.
• Assist in conducting annual physical equipment and supplies inventory.
• Help train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
• Must wear assigned uniform, slip-resistant shoes, and hairnet.
• Report to work in a timely manner according to assigned schedule.
• Perform other duties as assigned by the supervisor or other administrator that are consistent with the general requirements and qualifications for the position.

Professional Conduct:

• Maintain professional interactions with staff, parents, community and visitors.
• Demonstrate the ability to remain calm and withstand pressures.
• Demonstrate flexibility to change in routine and adapt quickly to changing situations.
• Demonstrates respect, courteous to peers and visitors and assists fellow workers willingly.
• Demonstrates principles of the Manor ISD People Experience.

Supervisory Responsibilities:


Supervise and evaluate food service workers assigned to campus cafeteria.

Equipment Used:


Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts

Working Conditions


The working conditions described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.

Mental Demands:


Maintain emotional control under stress


Work with frequent interruptions

Physical Demands:


Lifting (45 pounds and over)


Carrying (45 pounds and over)


Sitting


Standing


Bending/Stooping


Kneeling


Pushing/Pulling


Repetitive hand motions


Keyboarding/mouse


Speaking clearly


Hearing

Environmental Factors:


Work inside/outside


Work around machinery with moving parts


Exposure to electrical hazards


Exposure to temperature extremes


Exposure to humidity extremes


Exposure to biological hazards


Exposure to chemical hazards


Work on slippery surfaces


Work prolonged or irregular hours