Job Title:                       Assistant Manager, Child Nutrition

Reports to:                    Director of Child Nutrition

Dept./School:                Child Nutrition Department

Wage/Hour Status:       Nonexempt

Pay Grade:                     OS2 – 190 days

Date Revised:                10/21/2020

 

Primary Purpose:

 

Assist the cafeteria manager to supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Meet health codes.

 

 

Qualifications:

Education/Certification:

• High school diploma or GED
• Food manager certification preferred

 

Special Knowledge/Skills:

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

 

Experience:

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

 

Major Responsibilities and Duties:

General

 

1. Demonstrates thoroughness, reliability and a high degree of accuracy in performing work assignments.
2. Works cooperatively with others and maintains a positive attitude in the work environment.
3. Demonstrates initiative and good judgment in problem solving and decision making.
4. Reports promptly and maintains good attendance.
5. Uses time productively on the job.
6. Follows district policies, rules and regulations
7. Accepts supervisory direction
8. Strives to improve job skills
9. Demonstrates tact, courtesy and helpfulness in dealing with staff, students, parents, and visitors in the district.

 

 

Cafeteria Management

 

10. Assists in producing and maintaining work schedules and production records.
11. Directs daily activities in kitchen and cafeteria in the absence of the cafeteria manager.

                                                         

12. Assists with maintaining all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
13. Works cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
14. Assists the cafeteria manager in supervising and training employees at campus level, promoting efficiency, morale, and teamwork.

 

Policy, Reports, and Law

 

15. Ensures that food is produced safely and is of high quality according to policies, procedures, and department requirements.
16. Maintains accurate reports of daily and monthly financial, production, and activity records.
17. Maintains accurate reports of daily cash receipts.
18. Maintains and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism) in the absence of the cafeteria manager.

Safety

 

19. Ensures that food items are stored in safe and hazard-free environment.
20. Establishes and enforces standards of cleanliness, health, and safety following health and safety codes and regulations.
21. Maintains safe work environment.

 

Inventory and Equipment

 

22. Ensures that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
23. Assists with maintaining logs on all equipment maintenance required within campus food service department.
24. Performs preventive maintenance and report needed equipment repairs.
25. Recommends replacement of existing equipment to meet department needs.
26. Conducts annual physical equipment and supplies inventory.

 

Other

 

27. Helps screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
28. Assumes cafeteria manager duties in the absence of the manager.
29. Maintains the confidentiality of the position.
30. Performs other duties as assigned.

 

Supervisory Responsibilities:

Assists the cafeteria manager with supervision and evaluation of child nutrition 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, oven, dishwasher, and food and utility carts, cash registers, computers and printers.

 

Working Conditions:

 

Mental Conditions/Physical Demands/Environmental Factors:

Maintains emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.

 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.