Student Nutrition Assistant Manager

Overview

To assist the cafeteria manager in overseeing the preparation and serving of meals to students.

• Must know and be aware of all responsibilities of an operator. Communicate daily with Cafeteria Manager. Manage kitchen in the absence of Cafeteria Manager.
• Ensure that quality standards and quality control practices are applied.
• Understand meal pattern requirements and meal count procedures, as prescribed by the USDA for breakfast and lunch. Understand smart snacks and eligibility criteria. Maintain production record documentation.
• Ensure proper quantities of food are prepared and served using standardized recipes as provided by Student Nutrition Department. Ensure menus are followed.
• Order food and supplies using production order forecasting. Receive and maintain accurate inventory of all food and supplies. Submit invoices in timely manner; track revenue and operational expenses.
• Conduct daily meal summaries, edit checks, and make daily deposits.
• Responsible for food safety and sanitation and the proper use of chemicals in the kitchen.
• Be knowledgeable of HACCP principles and maintain a DHEC inspection score of 95% or better.
• Be proficient with the operation and sanitation of kitchen equipment and report any and all maintenance issues to manager and supervising manager.
• Help enforce daily work schedules for cafeteria team and maintain a cleaning schedule for kitchen operations.
• Responsible for adhering and communicating to cafeteria team federal, state and local guidelines and policies.
• Ensure that proper practices are followed to not be wasteful or engage in any activity that involves any type of pilferage.
• Ensure that students with medically documented dietary needs are accommodated with available resources.
• Handle customer issues in a positive manner.
• Be a solid team player for the district.
• Perform other related duties as assigned by manager and supervising manager that includes and is not limited to implementing new standard operating procedures, training of team members, working to accommodate the school and community, be part of an ad hoc committee and assist other schools.
• Note:
  
  list is not all inclusive

Knowledge: High School Diploma or Vocational/Technical training. Serve Safe and HACCP certified or become certified within a year. Working knowledge of basic school food service practices.

Skills: Excellent interpersonal skills, computer literate in various Microsoft software and food service programs, experience in the preparation of a large volume of meals, operational proficient in kitchen operations, and budgetary concepts.

Abilities: Able to work with limited amount of supervision. Able to organize time, establish work priorities, and handle multi tasks. Good oral and written skills. Professionally represent the Student Nutrition Department.

Physical Demands: Able to assist, move, push, pull, or lift up to 50 pounds on a regular basis. Be physically able to withstand prolonged periods of standing, bending, sitting, walking, reaching, etc. Occasional travel may be involved.

Immediate Supervisor: Cafeteria Manager

Salary: Fort Mill School District Student Nutrition Assistant Manager Salary Schedule

Length of Employment: 179 Days; 6 hours per day