Assistant Manager- (26-27 SY) Food & Nutrition Services

Primary Purpose

Aid the F&NS High School Manager in overseeing the high school campus food service operation. Ensure proper food preparation and service, adherence to time constraints, and compliance with food safety standards.

Qualifications

• High School Diploma or GED
• Completion of Irving ISD Food & Nutrition Services Manager Trainee Program
• ServSafe or equivalent Food Protection Manager (FPM) certification
• Valid Texas Class C Driver's License and proof of insurability with District insurance carrier

Special Knowledge/Skills

• Knowledge of food preparation methods, materials, equipment, and appliances
• Ability to work with various types of fresh/processed meat products
• Strong organizational, communication, and interpersonal skills
• Ability to supervise, manage, and coach staff
• Ability to interact effectively with internal and external customers
• Flexibility and adaptability to change
• Proficiency in using computers and office equipment
• Spanish language proficiency, preferred

Major Responsibilities and Duties

• Food Service Management:
• Develop and oversee work schedules for staff
• Ensure compliance with local, state, and federal laws; District policies and procedures
• Monitor safety, sanitation, and security systems and procedures
• Manage and oversee the fiscal responsibility of the department
• Implement marketing strategies to attract customers
• Ensure meals meet nutritional standards and meal pattern requirements
• Purchase food and supplies within established policies and procedures
• Oversee inventory, handling, and storage of food to maintain quality, safety, and freshness
• Personnel Management:
• Select and dismiss employees
• Train and recognize staff at all levels
• Counsel and discipline employees as needed
• Maintain a positive work environment
• Other Responsibilities:
• Contribute to workplace safety by following safety rules and procedures
• Supervise and evaluate the performance of Food Service Assistants and Technicians
• Exhibit professional, ethical, and responsible behavior
• Perform other duties as assigned

Safety

• Follow safety rules and District policy
• Practice safety training principles and skills
• Wear personal protective equipment as required
• Report injuries and incidents immediately to supervisor
• Proactively contribute to workplace safety improvements

Mental Demands/Physical Demands/Environmental Factors

• Continuous standing and walking
• Frequent pushing, pulling, overhead and below waist reaching, bending, stooping
• Frequent use of hands and fingers for grasping, handling, and manipulating food
• Frequent use of upper and lower body for sweeping, mopping, and cleaning floors
• Visual acuity for identifying basic colors, peripheral vision, depth perception, and adjusting focus
• Frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises
• Occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals
• Exposure to risk of electrical shock
• Work around machinery with moving parts

Tools/Equipment Used

• Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment

Environmental Factors

• Work inside
• Frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises
• Occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals
• Exposure to risk of electrical shock
• Work around machinery with moving parts

Mental Demands

• Maintain emotional control under stress
• Exercise reasoning and problem-solving skills
• Rapid pace required during meal service
• Frequent in-district travel
• Occasional prolonged and irregular hours