Food Service Manager - Assistant - Secondary
Maintains food service procedures and assists with food preparation and supervision at a secondary school; performs related work as required.
The primary function of an employee in this class is to assist with kitchen supervision and food preparation. This position serves to monitor cashiering activities and maintain accounting records and receipts, balance daily cash and prepare daily bank deposits. Duties may include training, supervision, baking, food preparation, ordering and receiving supplies, serving, clean-up and related duties. The Assistant Manager must be knowledgeable of and follow health and safety guidelines and work within district and department specific processes and procedures. The work is performed under the supervision of the Food Service Manager. The primary duties of this class are performed in a kitchen and cafeteria environment.
- Participates in preparation of food within an established system following standardized recipes, preparation and serving methods and food handling techniques to ensure acceptable standards and customer acceptance;
- If Base Kitchen, assist with meal preparation, transportation, service, meal transactions, balancing money and daily backup for satellite site.
- Assist in supervision of Food Service Technicians who work as line cashiers;
- Perform cashiering duties including entering customer transactions and handling cash.
- Balances cash received daily and maintains records, prepares daily bank deposit;
- Assists with maintenance of food service records such as production sheets, food orders, milk orders, inventory, time sheets, meal counts and other related records;
- Assists with new employee orientation and training;
- Attends approved training and workshops.
- Assists with ordering food and supplies to maintain stock at the required level;
- Assists in supervision and evaluations of food service employees;
- Assists with receiving food and supplies;
- Follows defined standards of sanitation for personnel, food preparation and kitchen equipment;
- Understands and applies the accepted procedures for operating, cleaning and caring for each major piece of equipment;
- Follows established procedures for service and distribution of meals;
- Performs all work duties and activities in accordance with District policies, procedures and safety practices.
Other Duties and Responsibilities
- Performs other related duties as required.
KNOWLEDGE, SKILLS AND ABILITIES
- Operation of standard and specialized kitchen equipment;
- Cashiering functions;
- Health and safety procedures relating to food preparation and sanitation;
- Operation of a cash register and office computer with related job specific software;
- Basic supervision;
- Basic math, accounting and record keeping,
- District policies regarding free and reduced programs and funding regulations.
- Follow written and oral instructions;
- Maintain records efficiently and accurately;
- Balance cash and maintain accurate cash receipts and daily bank deposits;
- Operate a variety of standard kitchen equipment and tools;
- Work within standard kitchen safety rules and procedures and apply first aid as needed;
- Maintain effective working relationships with other school employees, supervisory personnel, and the students;
- Operate a cash machine and personal office computer appropriate to assigned duties;
- Communicate effectively both in writing and orally;
- Perform recordkeeping, accounting and mathematical functions;
- Use logical and creative thought processes to develop solutions according to written specifications and/or oral instructions;
- Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner;
- Perform time management functions, and meet deadlines;
- Maintain office, school, and individual confidentiality.
- High school diploma or GED equivalency; and
- Any equivalent combination of experience and training which provides the knowledge and abilities necessary to perform the work.
- Current Serve Safe Certification.
ESSENTIAL PHYSICAL ABILITIES
- Sufficient clarity of speech and hearing or other communication capabilities, with or without reasonable accommodation, which permits the employee to discern verbal instructions and communicate effectively on the telephone and in person;
- Sufficient vision or other powers of observation, with or without reasonable accommodation, which permits the employee to comprehend written work instructions and prepare food according to safety and sanitation requirements;
- Sufficient manual dexterity, with or without reasonable accommodation, which permits the employee to operate a cash machine and other kitchen equipment and tools;
- Sufficient personal mobility, agility, strength and physical reflexes, with or without reasonable accommodation, which permits the employee to work on their feet for an extended period of time, lift or move up to 50 pounds and work in a kitchen environment.
Yearly by supervisor.
TERMS OF EMPLOYMENT
To be determined by calendar year.
Regular attendance is an essential function of this job
- If you are chosen for this position your employment with the District would be "at will". Employment at Will means that the employee or the District may terminate the employment relationship with or without cause, and with or without notice, at any time.
- As per Idaho Code 65-5-1/65-503: "Eligible veterans are provided advantages in public employment in Idaho…"