Child Nutrition Assistant Manager - ES, MS

Child Nutrition Assist Manager – ES, MS

Assist the manager in all areas of food service operations including ordering and control of inventory, maintaining security and accountability of funds, and ensuring production standards are met. Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Knowledge of personal computer for cashiering preferred

Ability to understand written and verbal food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to perform basic math

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Two years of food service work experience with supervisory experience preferred

Prepare quality food according to a planned menu of tested, uniform recipes.

Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.

Supervise storage and handling of food items and supplies and maintain a clean and organized storage area.

Assist in catering special events when required.

Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.

Keep garbage collection containers and areas neat and sanitary.

Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.

Maintain personal appearance and hygiene.

Handle and record cashier functions accurately.

Maintain daily food preparation records.

Assist the manager in ensuring that appropriate quantities of food and supplies are available through daily orders and periodic inventories.

Assist the manager in conducting annual physical inventory of equipment and supplies.

Promote teamwork and positive interaction with fellow staff members.

Complete annual continuing education requirements.

Follow district safety protocols and emergency procedures.

Assist the manager in issuing work assignments to campus child nutrition specialists.

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/stooping, pushing/pulling, and twisting. Motion:
Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching, and overhead reaching.