Cafeteria Assistant Manager Pool

Primary Purpose:Assist the Child Nutrition Cafeteria Manager with the supervision, training, and management of thecampus food service operations. Ensure that appropriate quantities offood is prepared and served in a friendly and courteous environment. Meet time constraints set by menurequirements established by the Child Nutrition Department. Maintain exemplary health code standards.Qualifications:Education/Certification:High school diploma or GEDFood Safety Manager CertificationCompletion of a minimum of 12 hours of professional standards trainingSpecial Knowledge/Skills:Knowledge of methods, materials, equipment, and appliances used in food preparationUtilize standard office equipment and various computer programsCash handling skills and ability to perform routine mathematical calculationsAbility to manage personnelEffective planning and organizational skillsCommunicate effectively with others in a courteous and customer service focused manner while displaying anapproachable demeanorExperience:One year experience in food service operationsMajor Responsibilities and Duties:Cafeteria ManagementProduce and maintain production records.Direct daily activities in the kitchen and cafeteria.Maintain all serving schedules and serve all food items according to menu specifications defined bydepartmental policies and procedures.Ensure food is produced safely and is of high quality according to policies, procedures, and departmentrequirements.Work cooperatively with campus staff and principals to accommodate temporary schedule changes, specialserving requirements and to resolve personnel problems.Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.Demonstrate good attendance and punctuality.Implement and follow Standard Operating Procedures (SOP's).Support and work alongside the team as needed.Policy, Reports, and LawAssist with maintaining accurate records of daily and monthly financial, production, and activity records.Knowledge of submitting accurate information for payroll reporting (time cards, tardiness, andabsenteeism).Ensure that student account balances are within charging limits and that charging policy is followed.Stay up-to-date professionally through the selection of quality professional learning opportunities forpersonal growth.SafetyEnsure that food items are stored in a safe and hazard-free environment.Maintain a sanitary and safe environment by following local health department codes and regulations.Inventory and EquipmentEnsure that appropriate quantities of food and supplies are available through daily orders and periodicinventories.Conduct and record physical inventories of all food production related products.Personnel ManagementTrain cafeteria workers and make sound recommendations about the assignment, discipline, and retention ofcafeteria personnel.Implement and adjust employee work schedules as needed.Promote teamwork and positive interactions with fellow staff members.Supervisory Responsibilities:Assume all roles and responsibilities of the Cafeteria Manager upon their absence.Equipment Used:Large and small kitchen equipment to include electric slicer, mixer, pressure steamer,sharp cutting tools, oven, dishwasher, and food and utility cart.Working Conditions:Mental Conditions/Physical Demands/Environmental Factors:Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate liftingand carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.Moderate exposure to cleaning chemicals.The foregoing statements describe the general purpose and responsibilities assigned to this job and are not anexhaustive list of all responsibilities and duties that may be assigned or skills that may be required.