Assistant Team Lead

Assist with on-site leadership of campus in child nutrition operations. Ensure compliance with all rules, regulations, and record keeping requirements of the National School Lunch and Breakfast programs. Ensure proper sanitation and safety standards are met for compliance with all applicable federal, state, and local agency requirements. Qualifications: Minimum Education: High School diploma required or GED acceptable. Certification: Certified Food Safety Manager Minimum Experience: At least two years of food service experience. Special Knowledge/Skills/Abilities: Ability to manage personnel. Ability to read, comprehend and carry out instructions in written and oral form. Possess basic computer skills required for food ordering, food production, inventory, and record keeping. Skilled in use of point of sales systems, spreadsheets, and email. Working knowledge of quantity food production, commercial kitchen equipment, and procurement of food and non-food supplies. Major Responsibilities and Duties: Assist manager to supervise the preparation and service of high quality food for students and staff while promoting and providing excellent customer service. Assist in training and supervising proper food preparation, service, food handling and portion control while promoting a positive and pleasant work environment, promoting employee growth, efficiency and teamwork. Assist to supervise the use of commercial kitchen equipment to for optimaloperating conditions and safety. Recommend action on equipment repairs. Assist with food and supply orders, receiving and monthly inventory. Assist with cashiering and cash accounting procedures, to includedeposits andbalancing cash. Assist to prepare and complete accurate food production records to verify reimbursement claims for meal programs. Assist to compile, maintain and submit reports including invoices, accident reports,absence reports and all other reports in a timely manner. Maintain effective communication among Child Nutrition employees, teachers, administrators, and community. Assist to recommend employees for promotion, transfer and disciplinary action. Perform related duties as assigned. Equipment Used: Use large and small kitchen equipment to include but not limited to large mixer, pressure steamer, braiser, steam jacketed kettles, refrigerated equipment, warmers, convection ovens, impinger ovens, dishwasher, electric slicer, sharp cutting tools, cutting board, scales, food and utility carts, mops and brooms Desktop computer (windows based), computerized point of sale work station, and 10-key calculator. Working Conditions: Physical Demands:Continualstanding and walking; pushing and pulling, moderate lifting and carrying (10-45 pounds); reaching, overhead reaching, stooping, bending, twisting, kneeling and squatting most of the day. Maintain emotional control under stress. Moderate exposure to extreme hot and/or cold temperatures, moisture, excessive humidity, wet floors, and noise from equipment Working around machinery with moving parts Work with hands in water Work with feet onslippery surfaces Work with frequent interruptions Other Information: The Child Nutrition Director has the right to add to or change these duties at any time. #J-18808-Ljbffr