Primary Purpose:

Provide support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel. Maintain facilities in a safe and sanitary condition and guide assigned personnel in the performance of their job functions.

Minimum Qualifications:

Education/Certification:          

High school diploma or GED (Recognized by the Texas Education Agency or regional accrediting agency)

Food manager certification

ServSafe Certificate

Valid Texas driver’s license

Safe driving record verified by the Texas Department of Public Safety (meets and maintains liability coverage eligibility)

Candidate must have satisfactory outcome of fingerprinting background check.  Non-refundable fee (approximately $50.00) paid by the employee.

Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Ability to coordinate district functions

Ability to communicate effectively

Required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions.

Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices;

Planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

Required to perform basic math, including calculations using fractions, percent’s, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand complex, multi-step written and oral instructions.

Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

Experience: 

Completion of sanitation course before or during the first year of employment

Three (3) years’ experience in institutional food service operations

Major Responsibilities and Duties:

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required)

Professionalism

The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community. 

• Rule §247.1 Purpose and Scope; Definitions
• Rule §2472 Code of Ethics and Standard Practices for Texas Educators 

Organization Climate

The assistant manager fosters a positive school or organization morale through activities such as the following: 

• Ensure that food items are stored in a safe and hazard free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Clean utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining      sanitary conditions.
• Prepare documentation (e.g. inventory and supply lists, equipment logs, etc.) for the purpose of providing written support and/or conveying information.
• Prepare food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements.
• Serve the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stock food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Organization Improvement

The assistant manager promotes leadership in efforts to improve the school or organization through activities such as the following: 

• Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
• Collaborate with campus administration to support student programs and schedules.
• Provide catering support as directed.
• Recommend replacement of existing equipment to meet department needs.
• Conduct regular supplies inventory, as directed. 

Personnel Relations/Management

The assistant manager manages personnel effectively through activities such as the following: 

• Supervise, train, and coordinate activities of campus workers and services for the Child Nutrition Services program.
• Help screen, select, and train cafeteria workers. 

Organization Management

The assistant manager manages administrative, fiscal, and facilities functions responsibly through activities such as the following: 

• Produce and maintain work schedules and production records.
• Direct daily activities in kitchen and cafeteria.
• Maintain all serving schedules and serve all food items according to menu specification defined by departmental policies and procedures.
• Maintain accurate reports of daily and monthly financial, production, and activity records.
• Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Maintain logs on all equipment maintenance required within campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Arrange food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Inspect food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or comply with mandated health standards.
• Inventory food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. 

Professional Growth and Development

The assistant manager provides leadership in professional growth and development through activities such as the following: 

• Participate in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. 

Qualities of an Effective Assistant Cafeteria Manager

The assistant manager exhibits the following qualities: 

• Daily attendance and punctuality at work are essential functions of the job.
• Respond to after hour emergencies as needed.
• Comply with Federal State and Local food service policies and guidelines.
• Ensure a safe environment for workers and customers.
• Maintain safe work environment.
• Follow all HACCP procedures and standards, and ensure employees follow all HACCP procedures and standards.
• Shall comply with District policies, as well as state and federal laws and regulations.
• Shall comply with the standards of conduct set out in Board Policy DH (Legal) and (Local) and with any other policies, regulations, and guidelines that impose duties, requirements, or standards.
• Maintain equipment, storage, food preparation and serving areas in a sanitary condition for the purpose ofcomplying with current health standards. 
• Monitor kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Performs functions of other nutritional service positions as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Substitute and/or assist cafeteria manager when needed for the purpose of ensuring the food service unit is running efficiently.
• Support assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient manner. 
• Perform other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Supervisory Responsibilities: 

• Supervise and evaluate food service workers assigned to campus cafeteria. 

Equipment:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts. 

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

• Work irregular and extended work hours to include holidays and weekends.
• Work with frequent interruptions and maintain control under stress.
• Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
• Significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling.  
• Significant fine finger dexterity.
• Generally the job requires 20% sitting, 70% walking, and 10% standing.
• The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. 

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.