Assistant Manager - Student Nutrition Center

Job Title: Kitchen Assistant Manager

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Kitchen Manager or designee

Pay Plan: Educational Support Personnel

Pay Range: Range 05

Last Updated: 2/20/2024

Pay Information

Benefits Information

JOB SUMMARY: Responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Assists with development of kitchen staff and promotes good community relations among various community and school clientele as direct by the manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Task Descriptions Frequency Percentage of Time

Assists in management of 1-6 staff members and inventory up to $45,000.

Daily 15%

Assists kitchen manager with delegation of assignments and follow up to ensure all work is completed timely and efficiently to meet labor budget.

Daily 15%

Works with manager to ensure all health department sanitation standards are met. Understands and follows all HACCP mandates.

Daily 15%

Assists manager with staff training as directed

Daily 10%

Serves as backup to the manager and completes all duties and responsibilities of the kitchen manager in their absence while participating in preparation, serving, cashiering, and sanitation tasks. Stays current with all district and department communication including voicemail and email. Attends manager meetings in the absence of the manager. Shares all information with kitchen staff in a timely manner.

Daily 10%

Understands and follows all department revenue handling procedures.

Daily 5%

Fully trained and able to submit to the central office in the manager’s absence all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely.

Daily 5%

Understands and ensures safety policies are followed and worker’s compensation procedures are followed.

Daily 5%

Assists manager with promotions to increase meal participation.

Daily 5%

Notifies manager of any personnel issues and keeps these issues confidential.

Daily 5%

Carries out all tasks and directives given by manager or supervisor as well as participates in all required meetings, trainings, and development.

Daily 5%

Perform other duties as assigned or requested.

Daily 5% TOTAL 100%

REPORTING RELATIONSHIPS: This job has no direct supervisory responsibilities.

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MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• No professional work experience required
• Proficient in the English language with the ability to read, write, and speak English fluently
• Must be ServSafe certified within 6 months of hire
  
  

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Work with, handle, prepare, serve and cleanup of a variety of proteins including beef, chicken, fish, pork and plant-based options.
• Work location is subject to change to meet the requirements of the organization
• Requires repetitive bending, reaching, pulling
• Prolonged standing/walking
• Eye/hand coordination for register and computer operation
• Temperature variations
  
  

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector.
• 1- 2 years of experience in food service, including serving, catering, kitchen, bartending, or restaurant service.
• Computer experience with Outlook, Word, and Excel.
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds.
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.