Cafeteria - Assistant Manager (INTERNAL APPLICANTS ONLY)

Child Nutrition Program Assistant Manager

The Assistant Manager for High School Food Service plays a key role in supporting the daily operations of a high-volume school cafeteria. This position assists the manager in supervising kitchen staff, ensuring compliance with USDA guidelines, overseeing food safety, and maintaining accurate records. The Assistant Manager helps deliver high-quality meals in a fast-paced environment, supporting student wellness and satisfaction.

Assist in coordinating the preparation and service of breakfast, lunch and a la carte items for a large student population.

Ensure meals meet USDA nutrition standards and accommodate special dietary needs when applicable and ensuring following recipe guidelines.

Support with supervision, training, and performance of cafeteria staff.

Oversee food safety procedures and cleanliness in compliance with local health department regulations.

Help manage point-of-sale- (POS) operations and ensure accurate student meal counts.

Monitor inventory levels; assist in placing orders, receiving, and organizing food and supply deliveries.

Maintain accurate records for meal production, inventory, and temperature logs.

Provide input on menu planning and suggest ways to increase student participation.

Assist with percentage or internal reviews and external audits. (NSLP, CACFP, etc.).

Serve as acting manager during the absence of the manager.

Foster a positive and respectful dining environment for students and staff.

Perform all other duties assigned by the School Food Service Manager or Director.

Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.

Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.

Conduct regular physical equipment and supplies inventory.

Follow direct safety protocols and emergency procedures.

Compile, maintain, and file reports, records and other documents including daily reports, production, and activity records.

Complete and annual continuing education requirements.

Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.

Conduct Food Handler safety training and enforce standards of cleanliness, health and safety.

Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to Food Service Manager.

Follow established procedures for locking, checking, and safeguarding facilities.

Maintain confidentiality of information.

Participate in staff development training programs to improve job performance.

Participate in meetings and special events as assigned.

Exercise professional judgment in absences; be punctual to work, meetings, and appointments.

Keep informed of and comply with state and district policies and regulations concerning primary job functions.

Perform other duties as assigned by the immediate supervisor.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before staff, students and the general public.

Ability to add, subtract, multiply and divide in all units of measure.

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)

This job requires the ability to handle and balance multiple demands at the same time. The employee must maintain emotional control under stress.

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