Title: School Nutrition Assistant Manager & Administrative Assistant
Location: All Schools
Terms of Employment: 30 - 35 hours per week, 10 months + 1 summer month part- time contract
FLSA Status: Non-Exempt

Purpose
An employee in this class performs a variety of duties in the School Nutrition Department including assisting managers by performance of some managerial duties. If a manager is absent from work, employee will serve as the manager. The employee directly supervises other employees in the school cafeteria when filling this role. Employee is experienced in working in food preparation, working on the service line and performing managerial closing tasks at the end of the day. Tasks are performed according to established guidelines and procedures. Employee must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. Employee may be responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation and revenues. When not acting as a manager or as a school nutrition assistant on a line assigned by the School Nutrition Director, the employee will serve as an Administrative Assistant for the School Nutrition Department. As the Administrative Assistant, employee will provide top level office support by performing a large variety of duties reaching into most parts of the School Nutrition Department.

Qualifications

• Experience in food service management, nutrition or a related field is preferred
• Three or more years of related experience in food service or a combination of related training, education and experience
• Experience in a leadership/supervisory role preferred

Certification and Licensure Requirements (if applicable):

• Applicants must be ServSafe Certified and be able to perform all the cognitive requirements of the job duties.

Duties and Responsibilities

• Review food orders to ensure compliance with ordering practices and to maintain appropriate inventory levels
• Work in cafeteria as needed to support cafeteria staff
• When acting as the manager, will assign, direct, and supervise cafeteria staff, ensuring adherence to established policies, procedures, and standards
• Maintains a positive working relationship with other employees and staff
• Politely, respectfully, and efficiently serves students, staff, parents, and others
• Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the School Nutrition team
• Completes production records as required on a daily basis
• Takes and records temperatures of food items as required
• Maintains data files, documents, correspondence, forms and other materials
• Performs routine clerical and specialized School Nutrition reporting while functioning as office support for the School Nutrition Department
• Performs other duties as assigned by School Nutrition Director and building administrator

Knowledge, Skills and Abilities

• Ability to read and interpret federal, state, and local standard concerning food production, sanitation, nutrition, and procurement
• Considerable knowledge of the principles and practices of food service administration, team building and customer service
• Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage
• Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal program
• Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias
• Some knowledge of the maintenance needs of large kitchen equipment
• Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary ingredients
• Skilled in maintaining complete and accurate records
• Ability to comprehend written and verbal correspondence and to respond appropriately
• Ability to plan and implement operational policies, procedures, and standards.
• Ability to set priorities and allocate time so that tasks are completed and deadlines
• Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation
• Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates
• Ability to establish and maintain effective working relationships as necessitated by work assignments
• Computer skills required
• General knowledge of the operations of the department
• Knowledge and ability to use correct grammar, spelling and vocabulary
• Knowledge of modern office practices
• Ability to perform basic mathematical functions
• General knowledge of common word processing, spreadsheet and file maintenance programs
• Strong organization skills and the ability to work under strict timelines

Physical/Cognitive Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to use hands to fingers, handle, feel or operate objects, tools or controls and reach with hands and arms. The employee must be able to perform medium work exerting in excess of 50 pounds of force occasionally, and/or in excess of 30 pounds of force frequently, and/or in excess of 20 pounds of force constantly to lift objects. The employee is frequently required to walk, sit, climb, balance, stoop, kneel, crouch or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Must be able to:

• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as is cleaning of baseboards, equipment, etc.)
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.)
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.)
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)
• Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals.
• Work in very hot humid environment (no air conditioning)
• Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean shoes, wear hairnet)
• Learn food preparation, serving, and clean-up procedures
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts needed
• Learn foods, equipment and techniques used in food preparation, service, and clean-up
• Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals)
• Use or learn basic computer skills

Special Requirements: 
Valid driver's license