Primary Purpose:

The Assistant Child Nutrition Manager supports the Cafeteria Manager in all cafeteria management and oversight areas across all district campuses. Including proper accountability, completion of paperwork and records, and food preparation.

Qualifications:

Education/Certification:

• High school diploma or GED
• Food manager certification

Special Knowledge/Skills:

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Effective planning and organizational skills
• Basic knowledge of math and money handling

Experience:

• Some experience in food preparation Some experience in handling money

Major Responsibilities and Duties:

• Understand and follow regulations of the National School Breakfast, Lunch, Summer, and Supper program guidelines.
• Substitute for the manager in his or her absence.
• Communicates with principal, parents, and teachers about student and school staff account
• Communicates effectively with cafeteria staff, principals, and teachers to share information about the child nutrition program.
• Participates in the preparation of attractive food using standardized recipes.
• Supervises the preparation of meals and provides on-the-job training.
• Wears clean and acceptable uniform and shoes.
• Maintains equipment and facilities in an operable condition.
• Participates in Child Nutrition professional and training programs.
• Cooperates with Child Nutrition Director and Assistant.
• Promotes high standards of safety.
• Maintains good safety records.
• Reports, orders, and other information are submitted on time.
• Promotes and maintains high standards for sanitation in all areas of food service operation, preparation, and storage.
• Maintains accurate records.
• Follows designated procedures for collecting, counting, and recording.
• Follows designated procedures for making bank.
• Other duties as assigned

Supervisory Responsibilities:

• Supervise and evaluate food service workers assigned to campus cafeteria 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

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

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.