Child Nutrition Assistant Manager (M3)

PRIMARY PURPOSE:

Assist the Campus Child Nutrition Manager in the areas of supervision, training, and management of the campus child nutrition operation. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by the school menu requirements established by the Central Office, and meet health codes promulgated by city and state agencies.

QUALIFICATIONS:

Education/Certification:

• High School diploma or GED
• Food Handler Certificate
• Ability to pass a pre-employment physical examination
• Valid Texas driver's license with driving record that meets District requirements

Special Knowledge/Skills:

• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Ability to manage personnel
• Effective planning and organizational skills

Experience:

• Completed a sanitation course either before or during the first year as an assistant manager.
• Three years experience in institutional food service operations, preferred

MAJOR RESPONSIBILITIES AND DUTIES:

• Produce and maintain work schedules and production records.
• Direct daily activities in the kitchen and cafeteria.
• Forecast and order appropriate amount of food and maintain appropriate inventory levels.
• Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe and hazard-free environment.
• Maintain all serving schedules and ensure that all food items are served according to menu specifications defined by departmental policies and procedures.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Supervise and train employees at the campus, promoting efficiency, employee morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Maintain logs on all maintenance required on equipment within the schools food service department.
• Perform preventive maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

Cafeteria employees

EQUIPMENT USED:

Uses large and small kitchen equipment to include electric, slicer, mixer, pressure steamer, deep-fat fryer and sharp cutting tools, ovens, dishwashers; food and utility carts.

WORKING CONDITIONS:

Mental Demands:

Ability to communicate effectively (verbal and written); maintain emotional control under stress.

Physical Demands/Environmental Factors:

Stand, walk, push, and pull; lift and carry, some stooping, bending and kneeling. Limited exposure to extreme hot and/or cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.

Employee Signature ________________________________________