Primary Purpose:

Provides support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel. Maintains facilities in a safe and sanitary condition and guides 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 or obtain within 90 days of employment

ServSafe Certificate or obtain within 90 days of employment

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.

Required Experience:

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

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

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.

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 Management

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

• Assists with maintaining work schedules and production records
• Supports daily activities in kitchen and cafeteria
• Assisting with maintaining all serving schedules and serve all food items according to menu specification defined by departmental policies and procedures
• Assists with maintaining accurate reports of daily and monthly financial, production, and activity records
• Assists with maintaining and submitting accurate information for payroll reporting (time cards, tardiness, and absenteeism)
• Assists with maintaining logs on all equipment maintenance required within campus food service department
• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or comply with mandated health standards
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment
• Performs preventive maintenance and reports needed equipment repairs for the purpose of maintaining equipment in safe working order
• Ensures that food items are stored in a safe and hazard free environment
• Establishes and enforces standards of cleanliness, health, and safety following health and safety codes and regulations
• Ensures that appropriate quantities of food and supplies are available through daily orders and periodic inventories
• Ensures that food is produced safely and is of high quality according to policies, procedures, and department requirements
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining        sanitary conditions
• Assists with the preparation of documentation (e.g. inventory and supply lists, equipment logs, etc.) for the purpose of providing written support and/or conveying information
• Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements
• Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel
• Stocks 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: 

• Works cooperatively with the cafeteria manager and campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems
• Collaborates with campus administration to support student programs and schedules
• Provides catering support as directed
• Conducts regular supplies inventory as directed

Personnel Relations/Management

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

• Assist with the supervision, training, and coordination of activities of campus workers and services for the Child Nutrition Services program
• Helps screen, select, and train cafeteria workers
• Substitute and/or assist cafeteria manager when needed for the purpose of ensuring the food service unit is running efficiently
• Supports assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient manner

Professional Growth and Development

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

• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions
• Completes annual continuing education requirements

Qualities of an Effective Assistant Cafeteria Manager

The assistant manager exhibits the following qualities: 

• Responds to after hour emergencies as needed
• Complies with Federal State and Local food service policies and guidelines
• Ensures a safe environment for workers and customers
• Maintains safe work environment
• Follows all HACCP procedures and standards, and ensure employees follow all HACCP procedures and standards.
• Complies with District policies, as well as state and federal laws and regulations
• Complies 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
• Performs functions of other nutritional service positions as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit
• Maintains confidentiality

Supervisory Responsibilities:

Assists in the supervision and evaluation of food service employee assigned to campus cafeteria as needed.

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 and other equipment applicable to the position, personal computer, fax, scanner, telephone, and other equipment applicable to the position.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

• Works with frequent interruptions
• Maintains emotional control under stress
• Works irregular and extended work hours to include holidays and weekends
• Frequent inter-district travel
• May report to various campuses within the district for a full work day
• Works 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 and work on slippery surfaces.
• Continual standing, walking, pushing, pulling, twisting, frequent stooping, bending, kneeling, (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching, frequent moderate lifting and carrying (15-44 pounds), moderate exposure to extreme hot and cold temperatures

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.