School Nutrition Program (SNP) Assistant Manager - CLMS

SNP Assistant Manager

Spirit, Pride, Excellence

The assistant manager works under the direction of the SNP manager, assumes responsibilities of the manager in his/her absence, and assists in maintaining efficient management and operation of the kitchen. The assistant manager willbe able to operate a point of sale (POS) for meals, perform regular inventory, order food and supplies as needed, manage and supervise kitchen staff, operate a desktop computer in the work place, and execute duties that assist the manager in leading the kitchen in full compliance with state and federal regulations.

Works with the SNP Manager to:

• Ensure compliance with all federal, state, county, and district regulations and policies, as well as all food safety program (HACCP) guidelines.
• Manage resources to comply with financial guidelines for food, labor and supply costs.
• Develop and implement daily work schedules including cleaning assignments for each position in the kitchen.
• Develop and implement daily, weekly, monthly and quarterly cleaning schedules; monitors proper completion of assignments.
• Ensure that all staff receive training in all aspects of department operations and regulations as appropriate to each position.
• Ensure that staff members follow all Federal, State, District and SNP regulations and procedures.
• Follow all Federal and State guidelines relating to meal counting and claiming.
• Maintain accurate daily production records for all meals served.
• Follow all money handling procedures and ensure that money is accurately received, deposited and posted to customer accounts.
• Investigate all cash register discrepancies and make corrections as needed.
• Become proficient with food ordering and inventory procedures to maintain sufficient inventory levels for food and supplies.
• Ensure that all recipes are followed and immediately notifies SNP Manager of all problems with recipes.
• Distribute all required reports and responds to central office staff requests in a timely manner.
• Have a clear understanding of each report and its significance.
• Make suggestions to Central Office Staff to improve operations.
• Promote a safe working environment; does not pose a safety risk to self or others.

Works independently to:

• Supervise the daily HACCP activities and ensures that all requirements are met.
• Follow all food receiving and storage procedures.
• Become proficient with all NCSS menus, standardized recipes and portion sizes during food preparation and service.
• Adhere to HACCP, food safety, food preparation, handling and service procedures.
• Meet all serving schedules as established by the School Principal.
• Practice good customer service skills and addresses all customer problems appropriately.
• Inform site manager and/or area supervisor of all manager/employee issues and concerns.
• Uses good judgment in making decisions and when uncertain of how to handle a situation, asks for assistance from the appropriate staff resource.