Food Services Assistant Manager

Under the general supervision of the Director of Food Services, this role involves implementing specifications and standards to maintain quality control and efficient operation of the school's food service program, including the national School Lunch Program and School Breakfast Program.

Responsibilities

• Assists in developing menu plans for the school based on nutritional adequacy, budgetary constraints, federal standards, and customer acceptance.
• Provides information necessary for analysis of menu choices to the Director upon request.
• Monitors compliance with approved food preparation and service procedures, including use of standardized recipes, portion control, presentation, quality of food, and HACCP.
• Participates in taste testing and evaluation of new products, recipes, and methods of preparation.
• Attends professional development events to gain additional training, opportunities, and identify new products.
• Demonstrates established standards, methods, and procedures for food safety in accordance with USDA, HACCP, and State & local health regulations.
• Monitors and retrains employees on procedures to maintain health, sanitation, HACCP, and safety standards.
• Maintains clean, well-organized storage areas, including freezers, refrigerators, and dry storage areas.
• Implements and monitors compliance with approved receiving, storage, distribution, and inventory procedures of all food and supplies.
• Maintains records on USDA Foods including pack dates, distribution to other schools within the district, and all recalls and holds initiated by USDA.
• Responsible for accurate preparation and timely completion of all required reports and records.
• Maintains records through computerized programming; maintains POS and other required methods.
• Coordinates and controls compliance with proper procedures for recording and reporting of meal counts.
• Prepares and consolidates all production records information as required for accurate reporting.
• Maintains a book of labels and product formulation sheets to provide adequate information for allergens for any student or parent seeking ingredient or nutrient count information.

Requirements

• Current SERVSAFE certificate or must obtain within 60 days of hire.
• Complete knowledge of how to use all equipment within the school operation.
• Methods of preparing and serving a variety of foods from fresh, canned, dry, or frozen sources.
• Use and care of kitchen equipment and utensils.
• Cleaning and sanitation methods used in a food service environment.
• Food storage methods.
• Basic arithmetic (i.e., addition, subtraction, multiplication, and division).
• Customer service experience.
• Ability to prepare, assemble, and serve a variety of foods.
• Ability to work rapidly and efficiently in performing job duties.
• Ability to work cohesively with peers, supervisors, school personnel, and students.
• Ability to work in large groups and crowds.
• Ability to apply and maintain standards of cleanliness, sanitation, and personal hygiene.
• Ability to read, write, and communicate in basic English.
• Ability to count money and make change accurately.
• Ability to demonstrate customer service skills on an ongoing basis.

Physical and Mental Demands

• Safely lift and carry up to 50 lbs.
• Able to bend, reach, and stand for long periods of time.
• Ability to withstand a wide range of temperatures.
• Ability to work in refrigerated areas.
• Ability to read and follow recipes.
• Ability to learn the proper use of kitchen equipment in a safe and effective manner.
• Works in standard school cafeteria and kitchen environments.

Qualifications

• Prior experience in schools or institution feeding is strongly recommended.

Pay

Hourly pay rate based on experience and budget approval.