Food Service - Assistant Kitchen Manager

Food Service Assistant Kitchen Manager

Qualifications:

• Management experience preferable.
• Basic computer skills.
• ServSafe certification.
• Ability to read and communicate in English.
• Ability to accurately count, weigh, and measure.
• Ability to follow instructions and take initiative in performance of assigned tasks.
• Physical ability to walk, stoop, stand, twist, and squat on a constant basis.
• Move a minimum of 50 pounds occasionally.

Environmental requirements:

• Must work in a hot, humid environment.
• Must work in a cold, or below zero environment for short periods.

Reports to:

Operations Coordinator and Director of Food Service

Terms of employment:

Benefits and work calendar as provided by the classified agreement.

Essential job functions:

1. Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.
2. Assist in ordering and receiving all foods, supplies, and small wares for maintaining operations.
3. Assist in performing monthly inventories and management functions.
4. Maintain and update student meal accounts and communicate with parents, guardians, or school district personnel as necessary regarding account issues.
5. Maintain and enforce all program requirements set forth in the National School Lunch Program.
6. Assist in forecast daily production needs, and order foods and supplies from vendor to meet those projected needs.
7. Obtain daily student meal counts and adjust forecasted production to accommodate orders.
8. Assist in overseeing all food preparation, portioning, holding, service, and storage of left-overs.
9. Enforce all HACCP protocol.
10. Assist in managing the operation to promote a positive profit and loss balance.
11. Provide staff training and on-going input on job performance.

Other job functions:

1. Report to work at scheduled time with proper uniform and appropriately groomed.
2. Adhere to all school district and building rules and regulations.
3. Utilize proper hand washing techniques.
4. Perform all tasks in accordance with HACCP guidelines.
5. Participate in meetings, training sessions, and seminars as scheduled.
6. Complete other tasks as assigned.