Food Service Assistant Manager - Floating (4.5 Hours)

2026-2027 Salary:

• $18.50 per hour

Position:

• Four and a half (4.5) hours per day
• Nine (9) month position
• This position requires an initial training of 40-50 hours, which will take place between July and August. This is a one-time requirement and does not recur annually.

Benefits:

• Five (5) paid holidays
• Life insurance

Paid time off:

• Days are pro-rated based on start date with the District and are allocated after successful completion of a 60-day probationary period.
• • Three (3) personal leave days
  • Ten (10) days accumulated sick leave per year

GENERAL SCOPE OF RESPONSIBILITIES:

Under direction of the Director of Food & Nutrition Services, perform a variety of food service, operational, training, and support functions throughout the Food Service Department. Assist with daily food production, staff training, menu implementation, operational support, catering services, and management coverage as assigned. This position serves as a department-wide resource and may be assigned to various schools or locations to support staffing needs, operational initiatives, and special projects. The employee is expected to exercise independent judgment, demonstrate flexibility, and assist in maintaining efficient food service operations throughout the district.

ESSENTIAL FUNCTIONS:

Food Preparation

• Assist management in evaluating menu items and food quality to maximize customer satisfaction.
• Support implementation of new menu items, recipes, production procedures, and operational initiatives throughout the district.
• Conduct food sampling, promotional events, and customer engagement activities at various grade levels to encourage participation and gather feedback.
• Prepare food according to standardized recipes for daily meal service as assigned.
• Follow recipes and standardized production procedures for use throughout the Food Service Department.
• Develop and maintain effective cooking techniques, including the use of batch cooking for large quantity production.
• Maintain high standards of cleanliness, sanitation, and food safety.
• Operate food service equipment including, but not limited to, slicers, ovens, steamers, can openers, dishwashers, steam-jacketed kettles, tilt skillets, and other commercial food service equipment.

Training and Staff Support

• Provide cashier and point-of-sale training for new and existing employees.
• Assist with meal accountability training and ensure compliance with National School Lunch Program and School Breakfast Program requirements.
• Assist in onboarding and training food service staff on department procedures, equipment operation, food safety, and customer service standards.
• Serve as a resource to managers and employees regarding daily operational procedures and best practices.

Management Coverage and Operational Support

• Substitute for cafeteria managers and perform managerial duties when necessary.
• Provide coverage for managers during leaves of absence, vacancies, training events, or extended absences.
• Assist with staffing shortages and cover open shifts as assigned.
• Support department-wide initiatives and assist in identifying and implementing solutions to operational challenges.
• Monitor assigned operations and communicate recommendations for improving efficiency, customer service, and program effectiveness.

Inventory and Production Support

• Assist managers in maintaining adequate inventories of food, supplies, and equipment necessary to meet operational needs.
• Support production planning and scheduling to ensure efficient utilization of labor, food, and equipment resources.

Catering

• Assist in the preparation, setup, service, and cleanup of catering events.
• Support district catering operations including events occurring outside normal working hours.

Professional Standards

• Maintain at least the minimum annual training hours required under the Healthy, Hunger-Free Kids Act of 2010.
• Participate in professional development opportunities related to school nutrition, food safety, customer service, leadership, and operational excellence.

OTHER FUNCTIONS:

• Must be willing to work flexible schedule including evenings and weekends.
• Must be willing to be reassigned to unspecified duties when required to meet special needs or emergencies.
• Other duties as assigned by Director of Food & Nutrition Services.

QUALIFICATIONS:

• Previous cooking experience required.
• ServSafe certification required.
• High school diploma.
• Knowledge of mathematical principles.
• Knowledge of basic food sanitation and proper food handling.

SPECIAL SKILLS:

• Ability to "batch" cook for large quantity production.
• Ability to understand and carry out oral and written instructions.
• Ability to work independently with minimal supervision.
• Computer proficiency (Microsoft Office, web-based applications).
• Able to prioritize workload and meet deadlines.
• Excellent communication skills and organizational skills.

PHYSICAL / MENTAL / ENVIRONMENTAL:

Physical Demands:

• Able to sit approximately 10% of the day.
• Able to stand 90% of the day.
• Bending, stooping, twisting, reaching, kneeling and grasping frequently throughout the day.
• Able to perform manual tasks requiring moderate physical strength and dexterity.
• Ability to lift up to 50 pounds.
• Climb ladders to an approximate height of 10 feet.

Sensory Abilities:

• Visual acuity to read correspondence and computer screens.
• Auditory acuity to be able to use telephone.
• Ability to speak clearly and distinctly.

Temperament:

• Ability to work as a member of a team.
• Must be courteous and able to deal effectively with people.
• Must be cooperative, congenial, and service oriented.
• Ability to be flexible.
• Must have an understanding and caring attitude toward children.
• Must possess a positive attitude.

Mental Demands:

• Ability to interpret detailed written and verbal communications.
• Ability to function in fast-paced and high-pressure work setting.
• Ability to exercise sound judgment.

Environment:

• Food Service/School Cafeteria setting including food storage areas, stockrooms, refrigerators, freezers, and dish rooms.