Child Nutrition Assistant Manager/Cashier

Job Title: Assistant Manager/Cashier Wage/Hour Status: Non-Exempt

Reports to: Cafeteria Manager Date Revised: July 2024

Dept./ School: Child Nutrition

Primary Purpose

Responsible for assisting the Manager with on-site leadership of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards. Serves as cashier for breakfast and lunch service.

Qualifications:

Education/Certification:

High School diploma or General Education Degree (GED) preferred

Certified Food Manager (CFM) preferred

Special Knowledge/Skills:

Ability to understand written and verbal food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic math

Ability to perform cashiering duties

Ability to read recipes

Experience:

(2) years experience in food service operations preferred

Major Responsibilities and Duties:

Cafeteria Management and Food Preparation

1. Support the Cafeteria Manager and assist with duties as needed, including ordering of food, supplies, chemicals, produce and direct delivery commodity delivery.

2. Assist with maintaining all serving schedules and serving all food items according to menu specifications defined by departmental policies and procedures.

3. Prepare quality food according to a planned menu of tested and uniform recipes.

4. Ensure proper counting and accurately claiming breakfast and lunch meals served.

5. Accurately deposit money into student’s accounts including adult meals.

6. Complete End of Day reports daily and complete accurate bank deposits daily.

7. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

8. Demonstrates a working knowledge and ensures compliance of the USDA regulations, nutrition standards, food preparation standards for quality control, food handlers’ card, and follows workplace safety standards.

Safety and Sanitation

9. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.

10. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.

11. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

12. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

13. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.

14. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.

15. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.

16. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

17. Assist with compiling, maintaining, and filing all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.

18. Complete annual continuing professional standards requirements for food services.

19. Respond to inquiries about cafeteria administration including, but not limited to, free and reduced lunch and breakfast meals.

20. Ensure meals are served in accordance with the National School Lunch Program.

21. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

Supervise food service workers in the absence of the Cafeteria Manager

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart, cash register

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Benefits

MFISD offers a comprehensive benefits package to employees. TRS-ActiveCare participants can choose from three medical plan options, with MFISD contributing $484 towards their monthly medical premiums. Additionally, employees receive a $10,000 Basic Life Insurance Policy at no cost. Optional plans available for purchase include dental, vision, disability, critical illness, hospital indemnity, healthcare FSA, among others.

Job Type: Full-time

Pay: From $14.46 per hour

Benefits:

• Dental insurance
• Employee assistance program
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Work Location: In person

Salary : $14