Nutrition Services Assistant Manager @ AACT HS

nutrition services assistant manager 2 @ aact hs (35 hrs./wk., 180 days)

education support professionals - esp/classified - nutrition services

job number

start date

open date 09/15/2026

closing date

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.

• 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.

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 safe schools 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.

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.

skill in:

• complete reports, maintain perpetual inventory and communications via a computer; recover service issues with corrective actions.
• operate cooking and food preparation equipment; food preparation adhering to recipe and menu standards.

ability to:

• read, write, follow, and execute verbal and written instructions in english.
• assist with training subordinates and work as part of a team that serves the needs of…