Food Service Assistant Manager - Cedar Crest Middle School (6.00 Hours)

2026-2027

Salary :

$18.50 per hour

Position:

Six (6.0) hours per day Nine (9) month position This position requires an initial training of 40-50 hours, which will take place between July and August. This is a one-time requirement and does not recur annually.

Benefits:

Five (5) paid holidays Life insurance Medical, Dental and Vision Coverage for employee only Paid time off: Days are pro-rated based on start date with the District and are allocated after successful completion of a 60-day probationary period. Three (3) personal leave days Ten (10) days accumulated sick leave per yea r

GENERAL SCOPE OF RESPONSIBILITIES

Under direction, prepare quality food for use in the daily serving of food items in the elementary cafeteria. Plan production schedules and the coordinated use of food service equipment. Instruct and train the cafeteria helpers as assigned by the cafeteria manager.

ESSENTIAL FUNCTIONS

Substitute for the cafeteria manager and perform the duties of the cafeteria manager when necessary. Food Preparation Main Cook - Prepare food according to standardized recipes for daily service. Follow recipes and standardize the production of such recipes for use in the assigned cafeteria. Develop and maintain good cooking techniques, including the use of "batch" cooking for large quantity production. Maintain high standards of cleanliness and sanitation. Operate food service equipment such as but not limited to slicers, ovens, steamers, can openers, dishwasher, steam-jacketed kettles. Assist cafeteria manager by inspecting menu items served for maximum customer satisfaction. Inventory Maintain adequate inventories of necessary ingredients and supplies to meet the daily serving demands in the assigned cafeteria. Catering Assist cafeteria manager in preparing, setting up, and cleanup of catering events. Professional Standards Maintain at least minimum annual training hours according to the Healthy, Hunger-Free Kids Act of 2010.

OTHER FUNCTIONS

Must be willing to work flexible schedule including evenings and weekends. Must be willing to be reassigned to unspecified duties when required to meet special needs or emergencies. Other duties as assigned by Cafeteria Manager or Food Service Coordinator.

QUALIFICATIONS

Previous cooking experience required. ServSafe certification required. High school diploma. Knowledge of mathematical principles. Knowledge of basic food sanitation and proper food handling.

SPECIAL SKILLS

Ability to "batch" cook for large quantity production. Ability to understand and carry out oral and written instructions. Ability to work independently with minimal supervision. Computer proficiency (Microsoft Office, web-based applications). Able to prioritize workload and meet deadlines. Excellent communication skills and organizational skills.

PHYSICAL / MENTAL / ENVIRONMENTAL

Physical Demands:

Able to sit approximately 10% of the day. Able to stand 90% of the day. Bending, stooping, twisting, reaching, kneeling and grasping frequently throughout the day. Able to perform manual tasks requiring moderate physical strength and dexterity. Ability to lift up to 50 pounds. Climb ladders to an approximate height of 10 feet.

Sensory Abilities:

Visual acuity to read correspondence and computer screens. Auditory acuity to be able to use telephone. Ability to speak clearly and distinctly.

Temperament:

Ability to work as a member of a team. Must be courteous and able to deal effectively with people. Must be cooperative, congenial, and service oriented. Ability to be flexible. Must have an understanding and caring attitude toward children. Must possess a positive attitude.

Mental Demands:

Ability to interpret detailed written and verbal communications. Ability to function in fast-paced and high-pressure work setting. Ability to exercise sound judgment.

Environment:

Food Service/School Cafeteria setting including food storage areas, stockrooms, refrigerators, freezers, and dish rooms.

GENERAL SCOPE OF RESPONSIBILITIES

Under direction, prepare quality food for use in the daily serving of food items in the elementary cafeteria. Plan production schedules and the coordinated use of food service equipment. Instruct and train the cafeteria helpers as assigned by the cafeteria manager.

ESSENTIAL FUNCTIONS

Substitute for the cafeteria manager and perform the duties of the cafeteria manager when necessary. Food Preparation Main Cook - Prepare food according to standardized recipes for daily service. Follow recipes and standardize the production of such recipes for use in the assigned cafeteria. Develop and maintain good cooking techniques, including the use of "batch" cooking for large quantity production. Maintain high standards of cleanliness and sanitation. Operate food service equipment such as but not limited to slicers, ovens, steamers, can openers, dishwasher, steam-jacketed kettles. Assist cafeteria manager by inspecting menu items served for maximum customer satisfaction. Inventory Maintain adequate inventories of necessary ingredients and supplies to meet the daily serving demands in the assigned cafeteria. Catering Assist cafeteria manager in preparing, setting up, and cleanup of catering events. Professional Standards Maintain at least minimum annual training hours according to the Healthy, Hunger-Free Kids Act of 2010.

OTHER FUNCTIONS

Must be willing to work flexible schedule including evenings and weekends. Must be willing to be reassigned to unspecified duties when required to meet special needs or emergencies. Other duties as assigned by Cafeteria Manager or Food Service Coordinator.

QUALIFICATIONS

Previous cooking experience required. ServSafe certification required. High school diploma. Knowledge of mathematical principles. Knowledge of basic food sanitation and proper food handling.

SPECIAL SKILLS

Ability to "batch" cook for large quantity production. Ability to understand and carry out oral and written instructions. Ability to work independently with minimal supervision. Computer proficiency (Microsoft Office, web-based applications). Able to prioritize workload and meet deadlines. Excellent communication skills and organizational skills.

PHYSICAL / MENTAL / ENVIRONMENTAL

Physical Demands:

Able to sit approximately 10% of the day. Able to stand 90% of the day. Bending, stooping, twisting, reaching, kneeling and grasping frequently throughout the day. Able to perform manual tasks requiring moderate physical strength and dexterity. Ability to lift up to 50 pounds. Climb ladders to an approximate height of 10 feet.

Sensory Abilities:

Visual acuity to read correspondence and computer screens. Auditory acuity to be able to use telephone. Ability to speak clearly and distinctly.

Temperament:

Ability to work as a member of a team. Must be courteous and able to deal effectively with people. Must be cooperative, congenial, and service oriented. Ability to be flexible. Must have an understanding and caring attitude toward children. Must possess a positive attitude.

Mental Demands:

Ability to interpret detailed written and verbal communications. Ability to function in fast-paced and high-pressure work setting. Ability to exercise sound judgment.

Environment:

Food Service/School Cafeteria setting including food storage areas, stockrooms, refrigerators, freezers, and dish rooms.