Food Service Assistant Manager

Primary Purpose:

Assists manager in supervising, training, and managing campus food service operation. Assists manager to ensure that appropriate quantities of food are prepared and served. Meet time constraints set by academic requirements established by Central Office administration. Must meet health codes, and ensure an atmosphere of efficiency, cleanliness, and friendliness in which students may be served nutritious, attractive meals.

Qualifications:

Education/Certification:

High School Diploma or GED

Must be 18 years of age or older

Candidate must have satisfactory outcome of fingerprinting check 

Special Knowledge/Skills:

Effective communication skills

Knowledge of methods, materials, equipment and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Experience:

Minimum 3 years of experience in food service

Major Responsibilities and Duties:

1. Assists in producing and maintaining work schedules and production records.
2. Assists in directing daily activities in kitchen.
3. Assists in maintaining all serving schedules and serving all food items according to menu specifications defined by departmental policies and procedures.
4. Assists and works cooperatively with campus principal to accommodate temporary schedule changes, special-serving requirements and to resolve personnel problems.
5. Assists in supervising and training employees at campus level, promoting efficiency, morale, and teamwork.
6. Assists in ensuring that food is produced safely and is of high quality according to policies, procedures, and department requirements.
7. Assists in maintaining accurate reports of daily and monthly financial, production, and activity records.
8. Assists in maintaining and submitting accurate information for payroll reporting (time cards, tardiness, and absentees).
9. Assists in ensuring that food items are stored in safe and hazard-free environment.
10. Assists in establishing and enforcing standards of cleanliness, health, and safety by following health and safety codes and regulations.
11. Assists in ensuring that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
12. Assists in maintaining records on all equipment maintenance required within assigned food service department.
13. Assists in performing preventive maintenance and report needed equipment repairs.
14. Assists in recommending replacement of existing equipment to meet department needs.
15. Assists in conducting annual equipment and supplies inventory.
16. Assists in helping to make sound recommendations about cafeteria workers, assignment, discipline, and retention of cafeteria personnel.
17. Daily attendance and punctuality are essential functions of the job.
18. Perform other duties as assigned.

Supervisory Responsibilities:

Assists in supervising employees in all aspects of running an efficient and clean school cafeteria.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Calculator, computer, telephone, fax machine, and cash register; large and small 

kitchen equipment to include electric cutter, mixer, pressure steamer, sharp cutting tools, ovens, 

dishwashers, and food utility carts

Posture: Repetitive hand motions, standing, walking, pushing, bending

Motion: Long periods of arm, hand, finger movement

Lifting: Occasional light lifting and carrying (up to 40+ lbs.)

Environment: This position requires going into walk-in-freezer(s) and refrigerator(s); limited exposure to 

extreme hot and cold temperatures 

Mental Demands: Ability to communicate effectively, both verbally and in writing, and ability to maintain 

emotional control under stress; patience and tolerance

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities