Job Title:                     Assistant Cafeteria Manager      Wage/Hour Status:     Non-Exempt

Reports To:                 Cafeteria Manager                    Pay Grade:                  Auxiliary 2

Dept/Campus:             Nutrition Services                     Date Revised:              01/2018                      

Primary Purpose:

Work under the direction of the Cafeteria Manager to oversee all aspects of the school cafeteria in order to run an efficient operation.  General knowledge of basic accounting and reporting procedures in order to prepare food order, keep daily records of lunch counts and income, food production records, and assists in counting money and preparing bank deposits daily.

Qualifications

Education/Experience:

High School Diploma or equivalent

Food Manager Certification, required

One year experience in school Food Service or two years other food management experience

Special Knowledge/Skills:

Ability to communicate and get along with co-workers, staff, and students

Ability to supervise, coordinates, and complete assigned work with allotted time schedules

Ability to operate all equipment in the kitchen

Must be knowledgeable with TDA guidelines

Meet physical requirements

Strong customer service skills

Major Responsibilities and Duties

1. Assists in the supervision of safety and sanitation in the kitchen and keeps employees informed of health standards and regulations
2. Acts as Manager in the absence of any manager within the district
3. Assists in the training of and supervision of cafeteria employees
4. Be able to prepare any menu item in the kitchen as well as train employees on food preparation
5. Supervises all preparation and serving areas
6. Assists manager in keeping inventories and informing her when an item is out of stock or is low
7. Assists manager in implementing and monitoring all USDA Meal Pattern and Offer vs. Serve regulations
8. Attends monthly manager’s meeting and any other meetings as scheduled by the Director of Nutrition Services
9. Assists in counting and recording all monies daily, responsible for deposit pickup from armored car service, in the absence of the manager
10. Performs all cashier duties and must be able to train other employees

1. Attends staff development, must attend one workshop or conference every year to keep abreast of new techniques and operations pertaining to the National School Lunch and Breakfast Programs
2. Assists manager in delegating work schedules among employees
3. Supervises the overall safety and HACCP program in respective kitchen, following the county, state, and federal health department regulations
4. Prepares daily HACCP reports from GCISD HACCP Manual, files in an organized manner
5. Required to document and counsel employee disciplinary issues. Communicate to Nutrition Supervisory staff about on-going employee issues for additional guidance 
6. Responsible for entering works orders on any equipment and/or building issues in the kitchen, when needed
7. Responsible for all employee time cards, when needed
8. Follow and enforce with staff department’s Guidelines for a Great Workplace
9. Utilize the department’s Manager’s Quick Guide
10. Reads and responds to emails within 24 hours
11. Regular inter district travel required
12. Performs other duties as assigned by Cafeteria Manager and Nutrition Services Supervisory staff

Working Conditions:

Equipment Used:

Computer, telephone, calculator, fax machine, copier, industrial mixer, meat slicer, convection ovens, microwaves, steamers, dish machines, steam kettles, knives of various sizes, all other large size equipment, mop, broom and cleaning chemicals.

Mental/Physical Demands:

Lifting (up to 50#), bending, reaching, stand/walking

Maintain emotional control under stress

Work with frequent interruptions