CLASS TITLE:

Food Service Assistant Manager-Cafeteria

REPORTS TO:

Food Service Manager I – Cafeteria Manager

BASIC

FUNCTION:

Assist Cafeteria Manager in the planning, organizing, and supervising of the food service operation at an assigned school site; train and supervise assigned staff.

DISTINGUISHING

CHARACTERISTICS:

Perform the basic and routine food service and cashiering activities related to serving food.  Assist in the preparation of food in the production kitchen, serve food, and cashier as needed.  Assist in planning, organizing and working catering events.  Assist with daily paperwork as assigned.

REPRESENTATIVE

DUTIES:

Plan, organize, and supervise food service operations at an assigned school site; supervise the serving and storage of food in accordance with established guidelines and procedures.

Oversee serving of meals to students, teachers and other staff; participate in food serving and preparation as needed; assure compliance with serving size requirements.

Prepare work schedules and assign duties for subordinate personnel.

Assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.

Prepare and maintain a variety of reports and records including inventory, requisitions, daily reports, and production sheets.

Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.

Estimate and requisition food quantities, equipment, and supplies needed; receive, inspect, verify, and accept delivery of food and supplies; utilize proper methods of storing foods.

Confer with manager regarding cafeteria needs, conditions, and menu changes.

Operate a variety of equipment and machines used in a school cafeteria, including cash register, slicer, chopper, mixer, oven, and others.

Attend meetings related to food service operations and activities.

Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits; prepare daily report of meals served.

Assist in coordinating food service operations with school activities and catering to improve school and community public relations and increase student participation.

Perform related duties as assigned.

KNOWLEDGE AND

ABILITIES:

Knowledge of:

Planning, organization, and operation of a large food service program.

Principles and methods of quantity food service preparation, service, and storage.

Standard kitchen equipment, utensils, and measurements.

Methods of calculating and estimating needed food and supplies.

Storage and rotation of perishable food.

Inventory methods and practices.

Health and safety regulations.

Sanitation and safety practices related to cooking, serving, and transporting food.

Principles of nutrition.

Record-keeping techniques.

Principles and practices of training and providing work direction.

Interpersonal skills using tact, patience, and courtesy.

Computer programs used by food service operation.

Ability to:

Plan, organize, and supervise food service operations at an assigned school site.

Estimate food quantities and requisition proper amounts for economical food service.

Prepare nutritious and appetizing food in quantity as necessary.

Operate standard cafeteria equipment and appliances.

Maintain records and prepare reports.

Add, subtract, multiply, and divide quickly and accurately.  Operate a cash register.

Understand and follow oral and written directions.

Work independently with little direction.

Establish and maintain cooperative and effective working relationships with others.

Meet schedules and timelines.

Train and provide work direction to others.

Communicate effectively both orally and in writing.

Assure food preparation, service, transport, and storage are in accordance with health, sanitation, and safety regulations.

Ability to lift up to 50 pounds.

EDUCATION AND

EXPERIENCE:

Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years food service experience.

LICENCES AND

OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.