Full-Time / 10 Month

Nutrition Services Assistant Manager

The job of Nutrition Services Assistant Manager is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for assisting with organizing food preparation activities; assisting cafeteria manager and workers with food preparation and serving; confirming quantities and quality of food items are available for use; assisting with written reports; and complying with mandated health requirements.

This job reports to the Nutrition Services Manager.

Benefits

• Free Medical, Dental & Vision insurance options (valued at $8270)
• 100% district paid life insurance, and short term & long-term disability
• Generous time off policy
• Retirement Plans - Pension (PEERS), 403(b) and 457(b)

Essential Functions

Assists with the preparation of a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.

Assists with overseeing the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.

Assists with the management of the assigned site cafeteria operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.

Assists with the inspection of food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.

Assists the manager in scheduling work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.

Assists with the forecast of food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.

Assists the manager in the ordering of food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.

Assists with the evaluation of prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.

Interacts with students consistently for the purpose of guiding and serving students.

Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.

Orients new employees to work center and school site processes for the purpose of providing information regarding site operations and activities.

Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.

Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.

Performs functions of Cafeteria Manager in his/her absence for the purpose of meeting the nutritional needs of the students.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Sets up food and beverage for events (e.g. breakfast, lunch, receptions and coffee breaks, etc.) for the purpose of providing catering at district meetings and special events.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: demonstrating basic computer skills and proficiency with pertinent software applications; adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quality food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; operating within a defined budget. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to have some impact on the organization’s services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 1% sitting, 34% walking, and 65% standing. The job is performed under temperature extremes and in a generally hazard free environment.

Ability to repetitively pull/push, lift, and carry up to 40 lbs.

Salary Schedule: Click Here

Experience: Job related experience is required.

Education: High school diploma or equivalent.

Certificates and Licenses

• Food Handlers Certificate, required within 30 days of employment or until ServSafe Certified
• ServSafe Certification, required within 90 days of employment
• Criminal Justice Fingerprint/Background Clearance

Liberty Public Schools is an Equal Opportunity Employer and promotes a drug free workplace. We have multiple opportunities and welcome you to apply for any position you feel you are qualified to perform.

Applicants for Liberty Public Schools must be legally authorized to work in the United States. Verification of employment eligibility will be required at the time of hire. Visa sponsorship is not available for this position.