Assistant Food Service Manager

TERM OF EMPLOYMENT:
Length of position: 12 months, year-round.
Hours: 40 hours, Full-Time
Schedule: M-Th 11:00am-7:30PM, Friday: 5:30am-2:00pm

SUMMARY:
Performs highly complex (senior-level) food service supervisory work and in support of the Food Services Manager, with emphasis on leadership, National School Lunch Program (NSLP) and School Breakfast Program (SBP) compliance, staff development, and operational continuity. Works under limited supervision with latitude for independent judgment in daily operational decisions, and serves as operational lead in the Food Services Manager's absence.

ESSENTIAL FUNCTIONS:

• Assists the Food Services Manager with the daily operation and administration of the school food service program, providing leadership and supervision to food service staff.
• Demonstrates working knowledge of NSLP, SBP, meal pattern requirements, reimbursable meals, production records, meal counts, portion requirements, and applicable federal and state regulations; ensures daily operations comply with program requirements.
• Implements District policies, departmental procedures, and food safety requirements, and addresses non-compliance as needed.
• Coordinates the food and supply ordering based on menu requirements, inventory levels, student participation, and established ordering schedules; verifies deliveries for accuracy and proper storage.
• Maintains accurate inventory of food, supplies, and equipment, ensuring proper rotation, storage, and organization throughout all storage areas.
• Coordinates and monitors meal preparation and service to ensure meals are prepared, portioned, served, and documented per established standards.
• Performs hands-on food preparation, cooking, serving, and related production tasks as needed to support daily meal service.
• Ensures food safety, sanitation, and temperature control procedures are followed, and reports concerns to the Food Services Manager.
• Provides hands-on supervision during daily operations; assigns work, adjusts staffing and workflow as needed, and responds to operational issues including staffing shortages, equipment problems, food shortages, and service concerns.
• Cross-trains staff in food preparation, service, sanitation, inventory, and other functions to maintain operational continuity.
• Assists with employee training and coaching on food safety, program requirements, procedures, and customer service.
• Monitors employee performance and attendance, providing coaching and feedback, and reports significant concerns to the Food Services Manager.
• Addresses employee conflicts and workplace concerns in a timely, professional, and constructive manner; maintains confidentiality and escalates personnel matters when appropriate.
• Exercises judgment in responding to operational, personnel, or compliance concerns, escalating matters to the Food Services Manager as needed.
• Assists the Food Services Manager with internal reviews, inspections, audits, administrative reviews, training requirements, and other compliance activities.
• Operates and maintains food service equipment safely and effectively and ensures equipment and work areas are properly maintained.
• Provides professional and courteous service to students, staff, families, vendors, and the community.
• Maintains current certifications and required training in compliance with applicable laws and regulations.
• Serves as operational lead in the Food Services Manager's absence, ensuring continuity of operations and staff supervision.
• Performs other related duties as assigned.

Minimum Qualifications:

• Graduation from a standard senior high school or equivalent certificate.
• Minimum of two (2) years of experience in food preparation in a state facility or in an institutional setting. One (1) year of which must have been in a supervisory capacity.
• Able to obtain a Food Managers Certificate within 60 days of assignment.
• Knowledge of policies and procedures applying to food preparation and service
• Knowledge of methods, equipment and appliances used in quantity food preparation and service
• Sign Language: The ultimate required proficiency level for the position using the levels designated in the Signed Language Proficiency Interview (SLPI) is INTERMEDIATE. If hired with a sign language proficiency level below this level, you are required to participate in signed language learning opportunities on a regular basis until you have achieved the sign language proficiency level assigned to your position.

Desirable Qualifications

• Two (2) years experience in a residential care/school facility or similar establishment in a managerial/supervisory capacity.
• Knowledge of the National School Lunch/Breakfast Program
• Proficient sign communications skills

Knowledge, Skills and Abilities/Attributes

• Ability to effectively supervise food service operations, including personnel management and record keeping; human relations with students, subordinates, supervisors and other employees; analyze work situations and make recommendations to solve them.
• Problem solving—the individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully.
• Effective Communication—the individual must be able to appropriately communicate with colleagues, students, parents, families, administrators, supervisors, and the public.
• Planning/organizing—the individual prioritizes and plans work activities, uses time efficiently, and develops realistic action plans.
• Quality control—the individual demonstrates accuracy and thoroughness and monitors own work to ensure quality.
• Dependability—the individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance.
• Safety and security—the individual actively promotes and personally observes safety and security procedures, and uses equipment and materials properly.
• Interpersonal Skills—the individual maintains confidentiality, remains open to others’ ideas and exhibits willingness to try new things.

SUPERVISOR

Food Service Manager

Military Occupation Specialty (MOS) Codes:

Food Service Manager III, 8110/A17. See page 1 of http://www.hr.sao.texas.gov/Compensation/MilitaryCrosswalk/MOSC_Custodial.pdf

It is the Texas School for the Deaf’s (TSD) policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, political affiliation or belief, or any other characteristic protected by state, federal, or local law. TSD expressly prohibits any form of workplace discrimination or harassment based on any of these characteristics. Retaliation against individuals who oppose unlawful discrimination or participate in an employment discrimination proceeding is also prohibited. This policy applies to all terms and conditions of employment, including hiring, firing, promotions, training, wages, and benefits. In addition to federal law requirements, TSD complies with applicable state and local laws governing nondiscrimination in employment.