Manager in Training, Nutrition Services substitute temp no bens

TITLE: NS Manager in TrainingJOB DESCRIPTION:Assist in overseeing and participating in the planning, preparation and distribution of food. Act in place of manager when needed.QUALIFICATIONS:Education and/or experience equivalent to a High School Diploma or GEDOne (1) year high volume food service or related experience (Preferred)Serve Safe Food Manager Certification (Required)Valid Arizona Driver's License (Required)State of Arizona Identity Verified (IVP) Fingerprint Clearance CardESSENTIAL FUNCTIONS:(Essential functions, as defined under the Americans with Disabilities Act, may include any of the following tasks, knowledge, skills, and other characteristics. This list is ILLUSTRATIVE ONLY, and is not a comprehensive listing of all duties and responsibilities performed by incumbents of this class.)DUTIES AND RESPONSIBILITIES:Oversee all kitchen operations in manager's absence.Assist in managing staff duties and schedules.Responsible for understanding and completing daily production records.Complete and interpret end of day reports.Adjust and print shipping lists for site distribution.Consolidate and place orders.Prepare hot and cold food for serving students and staff.Ensure proper food handling techniques and temperature controls are used.Arrange food carts and other items for shipment to satellite schools and ensure accurate quantity and high quality of food that is served.Serve as cashier, tabulate/record totals, and make deposits.Count money at shift end and verify other cashier's accounts as required.Assist and participate in sanitizing and cleaning all areas.Operate a district delivery vehicle.Perform other duties as assigned.KNOWLEDGE, SKILLS AND OTHER CHARACTERISTICS:Knowledge of USDA requirements for meal patternsKnowledge of appropriate food handling methods and techniquesKnowledge of district food service policies and proceduresKnowledge of food service operations including sanitation standards and food preparationKnowledge of food service equipmentKnowledge of cash handling and basic accountingSkill establishing and maintaining effective working relationshipsSkill supervising and leading the work of othersAbility to effectively communicateAbility to perform basic mathematical computationsSkill utilizing cash registerWORKING CONDITIONS:Work is performed around dangerous machineryExposure to infectious diseaseMay be exposed to hazardous chemicalsPHYSICAL EFFORT:Frequently, bend, stoop and lift up to 45 lbs.Work in various temperature environments; kitchen and refrigerator/freezer unitsPeriods of prolonged standing.Please note that the closing date for this posting may be changed at any time without prior notice.CATEGORY: ClassifiedWORK YEAR: 190 DaysDEPARTMENT/SCHOOL: Nutrition ServicesGRADE: 40REPORTS TO: Nutrition Services ManagerEVALUATION: Classified Personnel Evaluation