School Nutrition Assistant Manager

PRIMARY PURPOSE:

• The role of the School Nutrition Assistant Manager is to supervise and participate in the operation of a Central Kitchen providing meals (breakfast and lunch) for students and adults in a School Nutrition Program in accordance with regulatory agencies and administrative guidelines.

QUALIFICATIONS:

• A high school diploma or equivalent is desirable. Sufficient education to have basic skills in reading, record keeping and arithmetic is required.
• Completion of the l5 hour Food Service Manager's sanitation course is required.
• Completion of adult school or college courses pertaining to quantity food production and service, nutrition, sanitation and supervision is desirable.
• Completion of at least one summer workshop sponsored by the Texas School Food Service Association or Texas Education Agency every 3 years is desirable.
• One year experience in commercial or institutional quantity food preparation, including the preparation and serving of a major supervision of food service employees and in preparing and serving varied and balanced menus is required.
• Experience in supervision of food service employees and serving varied and balance menus is required.
• Experience in menu planning, food ordering and food service record keeping is desirable.
• Use of an automobile is required.

MAJOR RESPONSIBILITIES AND DUTIES:

• Assists the manager and participates in the preparation, cooking and distribution of food and supplies for students and adults.
• Assists in maintaining quality standards by assuring that standardized recipes, price schedules and portion controls are followed.
• Assists the manager in supervising the Central Kitchen staff by assigning and directing work, training, enforcing standards, evaluating work performance and recommending disciplinary action.
• Assists in periodic inventory of foods, supplies and equipment.
• Assists the School Nutrition Director in planning the usage of leftovers.
• Assists the manager in implementing and maintaining established sanitation and safety practices to maintain sanitary and safe conditions in the kitchen and distribution areas.
• Assists the manager in maintaining required records and reports necessary for the integrity of the School Nutrition program.
• Assists in maintaining food quality standards, including appearance and taste.
• Assists in implementing cost control procedures to maintain operating costs within budgeted funds.
• Assists the manager in preparing requests for equipment maintenance, repair or replacement.
• Maintains security measures to prevent vandalism and theft.
• Works within a framework of multiple and complex regulations and time schedules.
• Maintains good working communications with co-workers and other staff members.
• Maintains good attitude in difficult situations.
• Helps maintain cohesiveness among employees.
• Performs duties in a timely and organized manner.
• Projects a professional image through demeanor and dress.
• Complies with School Nutrition Department policies and procedures.
• Complies with policies and procedures as outlined in employee handbook and addendum.
• Maintains regular and reliable attendance.
• Adheres to proper channels when communicating ideas, problems, etc.
• Perform other duties as assigned.

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 (15-50 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 above statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list.

Calendar: 179 Days