| Location | TX |
Revised 1/2018 LG
JOB TITLE: Assistant Cafeteria Manager STATUS: Non-exempt
REPORTS TO: Cafeteria Manager/Director of Food Services TERMS: 187 days
DEPARTMENT: Food Services PAY GRADE: 303
PRIMARY PURPOSE: Assist in the supervision, training, and management of the campus food service operation. Oversee the appropriate quantities of food prepared and served. Adhere to health codes required by city and state agencies.
QUALIFICATIONS: Education: High school diploma or GED Must maintain current Food Handler's Certification Texas State Food Service Association Certificate preferred Completed a sanitation course either before or during first year
Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances in food preparation Ability to manage personnel Effective planning and organizational skills Maintain a positive and professional tone in all written and verbal communication
Experience: One year experience in institutional food service operations preferred
MAJOR RESPONSIBILITIES AND DUTIES:
Assist in implementing work schedules to ensure quality food is produced in time for meal service.
Oversee daily activities in the kitchen and serving areas to meet all tasks completion deadlines.
Assist in monitoring food production to ensure that quality food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
Operate a sanitary department following health and safety codes and regulations.
Demonstrate knowledge of and proper care of all Food Service equipment and assist manager in submitting any work orders needed for Food Service equipment.
Demonstrate knowledge of all cafeteria areas, including but not limited to cold prep, hot prep, cashiering, serving, dishwashing, and daily cleaning.
Responsible for the supervision and management of the campus food service operation in the absence of the food service manager.
Perform the duties of a food service manager whenever he/she is absent or temporarily assigned to another project.
Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, activity records, and HACCP monitoring records.
Revised 1/2018 LG
Complete annual continuing education as required by USDA by attending quality staff development for personal growth and share information at the campus level.
Accurate and consistent use of Time Clock Plus (TCP) and AESOP.
Perform other duties as assigned by the food service manager and/or food service director.
Mental Demands/Physical Demands/Environmental Factors:
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 up to 35 pounds
Environment: 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
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.
I have read and understand the responsibilities and duties required for this position as outlined above. I understand the duties and can perform all essential job functions listed above.
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