Primary Purpose

• Assist in the supervision, training, and management of the campus child nutrition operation; oversee that appropriate quantities of food are prepared and served and that cash handling procedures are followed; adhere to health codes promulgated by city and state agencies.

 Qualifications

Education/Certification

• High school diploma or GED
• Valid food manager’s certification permit or the ability to obtain one within 60 days of employment

 Special Knowledge and Skills

• Effective communication and interpersonal skills
• Strong planning and organizational skills
• Knowledge of methods, materials, equipment, appliances used in food preparation
• Basic math skills
• Ability to read and speak English
• Ability to assist in managing personnel

 Experience

• Minimum of 2 years experience in institutional food service operations or one year as a Worker I in school setting

 Major Responsibilities and Duties

1. Maintain a valid food manager's certificate.
2. Assure and prepare quality food according to a planned menu of tested, uniform recipes.
3. Maintain the storage and care of food items and supplies, including but not limited to cleaning, organizing, and assisting manager with team inventory.
4. Demonstrate knowledge of all cafeteria areas, including but not limited to cold prep, meat cook, cashiering, serving, and dishwashing.
5. Maintain sanitary working conditions to eliminate contamination.
6. Assist manager in work order submission, tracking and monthly preventative maintenance checklists.
7. Act as a cashier or backup cashier as instructed.
8. Monitor other employee work stations and assignments.
9. Meet all scheduled meal times, portions, and serve the food per departmental policy and procedure.
10. Ensure garbage collection is handled in a neat and sanitary fashion.
11. Enforce standards of cleanliness, health, and safety collection.
12. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records.
13. Promote teamwork and interaction with fellow staff members.
14. Assist the manager in the training of worker I and worker II employees.
15. Supervise and manage the campus child nutrition operation in the absence of the child nutrition manager.
16. Maintain good hygiene and a professional appearance.
17. Stay up-to-date professionally through the selection of quality staff development opportunities for personal growth.
18. Research district policy, precedent, and current practices prior to taking action.
19. Participate as an effective team member who contributes to district, department, and content goals.
20. Demonstrate integrity and ethics.
21. Display proficient levels of technology applications.
22. Utilize time wisely for effective management of job responsibilities.
23. Maintain punctuality in daily work times, appointments, and meetings.
24. Meet task completion deadlines established by supervisor.
25. Maintain friendly customer-service-driven interactions with all stakeholders, students, teachers, administrators, and co-workers.
26. Work cooperatively with co-workers and supervisors to ensure that the goals of the school/department are met.
27. Maintain a positive and professional tone in all communication (i.e. email, written, and verbal).
28. Perform other duties and accept other responsibilities as assigned.

Working Conditions

Mental Demands

• Effective communication
• Concentration while performing duties
• Ability to maintain emotional control under stress
• Ability to work with frequent interruptions

 Physical Demands/Environmental Factors

• Daily standing, walking, bending, reaching, stooping
• Frequent lifting and carrying up to 50 pounds
• Repetitive hand motions
• Limited exposure to extreme hot and/or cold temperatures

Days in Contract:  170

Hours:  Varies