Assistant Manager

Assistant Manager

Department: Food and Nutrition Services

Wage/Hour Status: Non-Exempt

Immediate Supervisor(s): FNS Manager

Pay Grade: Per Compensation Manual

Days Employed: Per Compensation Manual

POSITION SUMMARY: Responsible for preparing quality foods, using point of sale computer, and filling in as manager when needed

Qualifications

Education/Certification:

• State Accredited High School diploma or TEA certified GED
• TASN and/ or DISD certified Level III
• Eight (8) hours of Professional Standards Training per USDA regulations including recertification hours yearly
• Hold a current ServSafe Managers Certification

Special Knowledge/Skills:

• Knowledgeable and skilled in the preparation and cooking of high-quality food items
• Computer literate on "Systems Design" Point of Sale, Primero, Email, Word, Excel & basic computer applications
• Able to demonstrate and teach the use of kitchen equipment in a safe and proper manner
• Knowledge and skills to make weekly grocery orders according to menu needs
• Ability to communicate well with all customers, parents, and staff

Experience:

• Two (2) years of experience in school foodservice or other experience approved by the Director

Major Responsibilities

• Help to train and monitor all cashiers at point of sale operations
• Assist with supervising and instructing personnel in safe, proper, and efficient use of equipment
• Prepare food on a schedule and in sufficient quantity and of good quality
• Assist Manager with maintaining records and submitting daily/weekly/monthly reports and preparing the bank deposits
• Help to instruct new employees and trains substitutes on policies and procedures of foodservice
• Prepare food and serve at school banquets, special events, concessions etc.
• Promote good relationships with employees, students, faculty, parents, and the public
• Adhere to state sanitation regulations in preparing and serving food
• Monitor the daily cleaning of all kitchen equipment, sterilizing of all dishes and utensils

Supervisory Responsibilities

• Assist Manager with supervision of kitchen staff

Expectations of Mental Demands/Physical Demands/Environmental Factors: The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

• Tools/Equipment Used: Standard office equipment including computer and peripherals; specialized kitchen equipment and POS
• Motion: Frequent walking and reaching, frequent standing; kneeling/squatting, bending/stooping, pushing/pulling, and twisting. Ability to carry up to 25 pounds for a short distance of approximately 10 feet. Repetitive forward-reaching, bending and stooping. Manual dexterity and fine motor skills. Standing up to 8 hours a day.
• Lifting: Ability to lift up to 40 pounds from a minimum height of 8" to knuckle height (FNS recommends getting another employee's assistance when lifting anything over 25 pounds.).
• Environment: This job is performed 100% indoors and the energy management personnel thermostatically control the temperature. Isolated areas are subject to some high temperatures due to the use of ovens, stoves, and dishwashing equipment. Isolated areas are subject to cold temperatures specifically in the walk-in-freezer. Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans, and the use of the mixer. Noise levels are not extreme and hearing protection is not required. Exposure to vibration occurs while using knives, meat slicer, mixer, rolling pin as well as the "manual" kneading of dough for baking. Recessed overhead fluorescent fixtures provide lighting with a "glare" screen and the walking surface is level concrete covered by quarry tile or other surface and tile in the serving and eating areas.
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress; Ability to interact positively and proactively with students with behavioral concerns, communicate verbally and in writing, instruct and maintain emotional control under stress
• Professional Dress: Dress must be clean, neat, in a manner appropriate for his or her assignment, and in accordance with any additional standards established by his or her supervisor and approved by the Superintendent. During work hours, visible body piercings (except earrings) will not be allowed. Black leather or leather-like (no canvas), rubber-soled shoes with non-skid soles are the required shoes. Hairnets or other approved headwear are worn as a sanitary measure at all times by the kitchen staff. No jewelry except a flat wedding band and stud earrings. Standard FNS issued shirt with black pants (no jeans, jeggings, or leggings) hemmed to the proper length with matching socks.

Evaluations: Performance of this position will be evaluated annually