Food Service Assistant Manager-Class A-Myers Elementary

School-year position, 6:30 AM – 1:00 PM, 6.5 hours per day.

Responsibilities

• Food preparation, production, and planning under the direction of the kitchen supervisor or manager.
• Batch cooking, adhering to prescribed temperature requirements, and adjusting production volume during meal service.
• Food ordering, inventory management, and record keeping, including financial, payroll, and cashiering records.
• Operate as the main lead in all kitchen areas and manage a kitchen on a short-term basis when regular management is unavailable.
• Interact positively with students, faculty, co-workers, and parents.
• Work as a cashier for breakfast and lunch, including covering shifts when staff call-offs occur; use the point-of-sale system.
• Produce required daily and monthly reports.
• Maintain strict sanitation practices and a safe work environment, including proper use of chemicals and adherence to safety standards.
• Follow grooming and attire policies: hair net covering the entire head, no excessive jewelry, no fingernail polish, and proper shoes.
• Wash dishes, including pots and pans, and operate the dishwasher when short-staffed.
• Notify the manager of requested personal days or medical conditions at least two weeks in advance.
• Report personnel problems to the manager for resolution.
• Follow all school and departmental food service procedures and requirements.
• Participate in kitchen and designated area cleanup, including heavy cleaning of equipment, storerooms, and serving lines.
• Fill in for absent personnel by moving to different positions as needed.
• Assist with after-hours catering when required.
• Learn new skills and techniques as needed.
• Maintain confidentiality of school and employee information.
• Participate in school food service promotions with a positive attitude.
• Report safety hazards and take immediate corrective action when necessary.
• Prevent discriminatory practices and protect the identification of free and reduced-status students.
• Adhere to all School Food Service program rules and regulations, as well as those in the Support Staff Handbook.
• Perform other duties as assigned by the Manager, Food Service Director, or designee.

Requirements

• Thorough knowledge of School Food Service policies and program requirements.
• Completion of “Person-In-Charge” food service sanitation training or equivalent, with certification maintained every five years.
• Honesty and trustworthiness.
• Good basic math skills; cashiering experience in a food service atmosphere preferred.
• Strong written and oral communication skills.
• Ability to remain calm in stressful situations and take direction and constructive criticism.
• Ability to work efficiently in a well-organized manner, maintaining accuracy in a crowded, noisy environment while adhering to schedules.
• Positive public image and enthusiasm for school breakfast/lunch, with a genuine enjoyment of children of all ages.

Benefits

This position carries benefits for union food service employees as described in the collective bargaining agreement.

Physical Demands

• Regularly required to stand, walk, use hands to handle objects/tools, reach with hands and arms, talk, and hear.
• Frequently required to stoop, kneel, crouch, or crawl.
• Occasionally required to sit, climb, balance, taste, or smell.
• Must regularly lift and/or move up to 50 pounds; occasionally move objects weighing up to 100 pounds or more with appropriate equipment.
• Specific vision abilities include the ability to adjust focus.

Work Environment

• Occasionally works near moving mechanical parts; must use appropriate personal protection equipment.
• Moderate noise level in the work environment.