Assistant Cafeteria Manager

PRIMARY PURPOSE

The Child Nutrition Program Cafeteria Assistant Manager assists the Cafeteria Manager in all day to day operations and program compliance of the National School Lunch, School Breakfast, and the Child and Adult Care - At Risk meal programs as offered by the District and administered by the Texas Department of Agriculture.

QUALIFICATIONS

Education/Certification:

High School Diploma or GED, required Food Manager Certification, required

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation, required Ability to manage, motivate, delegate and lead a team to accomplish goals, required Effective planning, organizational and customer service skills, required Safety and sanitation guidelines with food preparation, required Must be able to read, write and understand verbal instructions, required Knowledge and ability to work with computers, preferred Must be able to communicate in English and Spanish, preferred

Experience:

A minimum of two (2) years' experience in institutional food service management and/or K-12 food service operations, preferred

MAJOR RESPONSIBILITIES AND DUTIES/ESSENTIAL FUNCTIONS

Assist with the management and supervision of an assigned school cafeteria Assist with ensuring that food prepared and served follow recipes, program meal patterns, HACCP guidelines, quality standards and high quality customer service as required Assist with submitting orders for menu items and supplies utilizing automated purchasing and inventory system Conduct and maintain a perpetual inventory of items in stock utilizing automated purchasing and inventory system Assist with the completion of the daily food production records Identify reimbursable meals served, enter counts and generate daily meal reports utilizing automated point of sale system Collect revenue from sale of meals and a la carte and prepare deposits accordingly Assist with program staff development and safety trainings as directed Monitor and maintain daily food storage, preparation and equipment temperature logs Assist with instructing and supervising staff in the safe and proper use of kitchen equipment Assist with submitting work orders for the repair of equipment as needed Work cooperatively with others to complete assigned tasks as required Attend meetings, trainings, and workshops as requested Perform all duties in a safe manner to avoid injury to oneself and/or others Perform other duties as assigned

SUPERVISORY RESPONSIBILITIES

Assist with supervision of program staff assigned to school cafeteria.

EQUIPMENT USED

Use large and small kitchen equipment, including sharp cutting tools; use food grade cleaning solutions.

WORKING CONDITIONS

Mental Demands:

Ability to communicate effectively; maintain emotional control under stress; ability to handle several projects at the same time with frequent interruptions; plan and organize work within time constraints.

Physical Demands/Environmental Factors:

Occasional prolonged and irregular hours Frequent heavy lifting as much as 45 pounds Frequent carrying weight of 15 to 45 pounds Frequent stooping, crouching, kneeling, and visual acuity Frequent standing, climbing stairs, walking, pulling, pushing, lifting, reaching, repetitive hand motions Exposure to temperature extremes (hot or cold), exposure to noise