Culinary Services Assistant Manager

Culinary Services Assistant Manager Job Description

Non-Exempt Status

Anderson School District Five

Anderson, South Carolina

JOB TITLE: Culinary Services Assistant Manager

REPORTS TO/EVALUATED BY: Culinary Services Manager

TERMS OF EMPLOYMENT: 180 Days -  Salary to be determined by the salary schedule established by the Board. (Contract days are subject to change based on changes in the school calendar, or inclement weather. Supplemental pay will be issued if additional days are needed.)

SUPERVISES: Assigned Culinary Service Operators

JOB GOAL/SCOPE OF RESPONSIBILITIES: An individual in this position is responsible for carrying out the duties assigned by the food service manager in providing quality meal service to the customers. Perform operational responsibilities in accordance with federal, state, and local regulations.

PERFORMANCE RESPONSIBILITIES/ESSENTIAL FUNCTIONS:

Nutrition Integrity and Food Production

1. Provide an atmosphere that embraces the mission of Culinary Services (CS)
2. Understand federal, state, and local meal program regulations; demonstrate knowledge of meal pattern requirements; make appropriate menu substitutions; assist with identifying food ingredients for special needs students.
3. Direct support staff in the preparation of food following meal standards, standardized recipes, and preparation service methods.
4. Assist with reviewing and completing daily work production records that reflect accurate reports of planned menus, food produced, served, and discarded
5. Accurately completes perpetual and/or physical inventories of foods, supplies, and equipment according to schedule.
6. Is observant of and properly disposes of poor-quality food.
7. Determines the sizes of servings required to meet the appropriate requirements.
8. Ensure proper leftover use and documentation; monitor batch-cooking to control waste.

Program Accountability and Financial Management

1. Assume the responsibilities of the manager in his/her absence
   
   
2. Maintain program integrity and accountability through compliance with all federal, state, and local regulations, and district policies and procedures
   
   
3. Help oversee cashiering activities involving the collection of monies; record daily participation totals; prepare routine financial reports; operates Point-of-service (POS) computerized system and perform related cashiering tasks, as required
   
   
4. Makes use of constructive criticism and avoids the use of sarcasm, undue criticism, inappropriate language and behavior, and use of racial and/or ethnic slurs when dealing with others.

1. Assist manager in providing an inviting atmosphere for food service customers.
   
   
2. Supports manager in providing teamwork accountability. Demonstrates teamwork 100% of the time.

Personnel Management

1. Assist with managing staff according to all federal, state, and local employment laws, policies, and regulations.
   
   
2. Create an atmosphere for employee productivity and satisfaction in the workplace
   
   
3. Be involved as needed in interviewing applications according to Personnel procedures and make recommendations for employment, promotions, or disciplinary actions.
   
   
4. Assist with training employees; provide assistance to staff in food production, serving or cleaning activities, as needed

Sanitation, Safety, and Security

1. Observe and enforce practices of proper food safety and sanitation; ensure the cleanliness of all school food service areas and equipment used
   
   
2. Ensure compliance with federal, state, and local work safety regulations; ensure safe working conditions exist and are practiced in the food service operation
   
   
3. Provide an environment conducive to protecting the health and well-being of customers through high levels of sanitation standards

Procurement

1. Assist manager with calculating and ordering food and supplies following department policies and procedures to meet menu requirements and nutrition standards
   
   
2. Monitor receiving, checking, and ensuring quantity and quality of food and supplies delivered; participates in monthly and weekly inventory of freezers and storerooms.

Other

1. Represent CS in a positive and professional manner at department-sponsored events and participate in required department meetings, training and/or functions
   
   
2. Perform and manage job-related proficiency with the highest ethical integrity
   
   
3. Accepts any and all other duties as may be assigned relating to the scope of the job.

WORK ENVIRONMENT/HOURS:

The atmosphere may be warm and humid from cooking food and washing dishes. May be exposed to sudden temperature changes when entering walk-in freezers and coolers. Subject to burns from hot food and utensils and cuts from knives. Possibility of injuries from falls on slippery, hard floors. May be exposed to various solvents and other chemicals used in cleaning.

COMMUNICATION SKILLS:

The Culinary Services employee must be able to: 1) calculate measurements and read recipes and other directions; 2) communicate in standard English, both orally and in writing; and 3) accurately count.

EQUIPMENT USED:

The Culinary Services employee must be able to operate/handle dishwashers, mixers, food slicers, convection ovens, combi ovens, steamers, heavy pots, pans, computers, etc.

PHYSICAL INVOLVEMENT:

The Culinary Services employee must be able to: 1) walk and stand intermittently throughout the day; 2) stoop, reach for, and lift heavy objects; 3) lift and carry 25 pounds; 4) lift up to 35-50 pounds without assistance; 5) push and pull equipment such as food carts and mop buckets; and 6) provide own transportation to workshops and meeting sites.

MENTAL INVOLVEMENT:

The Culinary Services employee must: 1) be alert at all times; 2) understand and interpret written and verbal instructions; 3) be familiar with basic principles of cookery and use of the equipment.

DRESS CODE:

The Culinary Services employee is required to wear a uniform. Hair must be pulled away from the face and restrained in a ponytail or hair bun. ALL food service policies and procedures must be followed as stated in the employee handbook and policy and procedure handbook. Non-skid shoes with closed toes are required. No tennis shoes are allowed. No jewelry is allowed other than a wedding ring. Small earrings (less than a quarter size) for pierced ears may be worn. Clean aprons.

MINIMUM QUALIFICATIONS:

An individual in this position should have the following credentials:

1. Ability to inventory and record information accurately.
   
   
2. Personal standards of appearance and dress compatible with those required by the Culinary Services department.

A minimum of one (1) year of successful school food service experience; possession of a high school diploma and/or equivalency, HACCP, and ServSafe training.