Nutrition Services Assistant Manager II @ Cold Springs MS (37.5 Hrs, 180 Days)

Nutrition Services Assistant Manager II @ Cold Springs MS

Under supervision, assists in various managerial duties connected with the operations of a Middle or High School breakfast/lunch program. Duties may include ordering and receiving food and supplies within the scope of an established computer inventory program. May supervise and assign duties to student workers; assist in supervising and training staff. Assist with evaluation of cafeteria employees; required to run the kitchen in the absence of the manager; maintain personal cleanliness and appearance appropriate for food handlers. Incumbent performs related work as required.

Essential Duties and Responsibilities:

• Assist with managing and operation of the school cafeteria.
• Assist in supervision and scheduling.
• Supervises and monitors marketing programs.
• Prepare, set-up/clean-up and serve breakfast, lunch, a la carte and banquet menus.
• Prepare food for meal service by following a specified menu.
• Serve food, set-up / clean-up serving areas.
• Assist with food preparation for special functions such as banquets, barbecues, and field trips; prepackaging, and/or line service.
• Run point of sale modules, cash registers, and/or special food service computer programs.
• May be required to work on automatic packaging line.
• Assist in the daily accounting of meals and production records.
• Identify and serve a reimbursable meal as defined by the USDA child nutrition program as a unit to each student.
• May be required to deposit money.
• May be required to travel to another school site to work as cashier or manager, may be temporarily or permanently reassigned to a different location dependent on program needs.
• Operates, maintains, and cleans commercial kitchen equipment, such as mixers, grinders, slicers, griddles, fryers, refrigerators, freezers, dishwashers, microwaves, and ovens.
• Fills containers and dispensers; set-up serving equipment, containers and carts with dishes, utensils, and food; clean tables, counters, carts, sinks, serving trays, washes dishes, pots, and pans.
• Order, receive and stock groceries and supplies.
• Performs a variety of food preparation activities, such as washing, chopping, grating, slicing, baking, and frying food. Measure/mix ingredients for recipes.
• Utilize cash registers or computerized point of sale units; collect money and assist in reconciliation of daily sales.
• Assists in maintaining sanitary and safe work environment, practice proper food safety, and sanitation as per Washoe County Health Department and Washoe County School District Nutrition Services.
• Assist in upholding standards of staff and promoting a cohesive team environment. Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours.

Qualifications:

Experience/Education: Any combination of education and experience that could likely provide the required knowledge and skills is qualifying. A typical way to obtain knowledge and experience would be:

• One (1) year of preparing and serving food; institutional/commercial food service experience is desired. Cashiering/money handling is also desirable.
• Must have completed ten (10) hours of safety and sanitation from a recognized institution, or complete ten (10) hours of safety and sanitation during the first year in this position.
• Completion of a two (2) hour Safeschools course is required within the first year of employment.

Licenses/Certificates: Possession of a Servsafe Certificate within 60 days from date of hire; and ability to maintain that certification as mandated by the Washoe County Health Department.

Competencies for Successful Performance of Job Duties:

• Knowledge of reading, writing in English and basic math.
• Cooking and food preparation techniques as applied to institutional school food preparation.
• Established USDA guidelines concerning nutritional requirements for school breakfast/lunch programs.
• Money handling.