Cafeteria Assistant Manager

Duties And Responsibilities Demonstrate the values of the college through prompt and courteous service. Prepare menu items as directed. Establish portion controls in relation to food pricing. Plan for usage of foods and supplies as needed to minimize food waste. Supervise the food services cash register activities and train on the cash register processes. Provide an accounting of daily sales and process receipts to the Business Office in the absence of the manager. Process and supervise debit/credit card transactions as required Supervise and assist with serving during scheduled meals. Assist in training and overseeing of cafeteria staff. Maintain the food service area in accordance with state regulations (dishes, pans, etc.). Supervise and assist in utensil and equipment washing in compliance with state regulations. Maintain cleanliness of kitchen and food preparation areas in accordance with state regulations. Assist with catering services for internal college events as directed. Work collaboratively with other departments for college events. Attend college meetings and serve on committees as requested. Promote cafeteria services to college employees and students. Report needed repairs of kitchen equipment to Cafeteria Manager. Training and mentoring college work study employees as needed. Must be able to demonstrate effective practices of maintaining privacy and security of vendor, employee, and student information. Assist in any other food service functions as deemed necessary. Essential Functions Work collaboratively with other departments for college events. Attend college meetings and serve on committees as requested. Promote cafeteria services to college employees and students. Report needed repairs of kitchen equipment to Cafeteria Manager. Training and mentoring college work study employees as needed. Must be able to demonstrate effective practices of maintaining privacy and security of vendor, employee, and student information. Assist in any other food service functions as deemed necessary. Qualifications High school graduate or equivalent. Minimum of two years as a restaurant or institutional cook and/or food preparation experience. Work Schedule 28 hours per week.