Title
FOOD SERVICE ASSISTANT MANAGER
Location
Cafeteria
Description
Participates in the day to day operations of school food service to include: safe preparation and serving of food, cleaning and sanitizing of equipment and facilities, cashiering, and other related duties as required. The Assistant Manager performs many of the same tasks as the Cafeteria and Kitchen Manager position but frequently is assigned to many kitchen and office duties. The Assistant Manager also assumes the role of serving as manager in the manager’s absence.
Requirements
Required Knowledge, Skills, and Abilities:
Some knowledge and experience in quantity cooking and use of institutional equipment.
1. Ability to learn and work in all areas of the kitchen.
2. Certificate from health department permitting him/her to handle food. Must have evidence of a negative TB test and/or chest x-ray.
3. Ability to train, direct and supervise work of other employees.
4. Knowledge of computers, cash registers, and is able to determine a reimbursable meal versus a la carte items.
5. Must be able to read and covert recipes to certain quantities.
6. Ability to work, interact, and communicate cooperatively and effectively with cafeteria staff, students, school personnel, administrators, and parents.
7. Must have excellent personal hygiene.
8. Ability to possess patience, courtesy and consistency in dealing with students and school personnel
Supervisory Responsibilities:
Monitor the work and issue work assignments of cafeteria workers
Education, Training, and Experience Requirement:
Education/Certification:
Bachelor’s degree or associated degree (preferred) or equivalent nutrition experience (food service management, consumer science, culinary arts, nutrition)
High school diploma or GED
Certified Food Managers Certifications (or must be willing to obtain)
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective organizational, communication, and interpersonal skills
Experience:
Experience in food service operations
Some knowledge and experience in quantity cooking and use of institutional equipment.
1. Ability to learn and work in all areas of the kitchen.
2. Certificate from health department permitting him/her to handle food. Must have evidence of a negative TB test and/or chest x-ray.
3. Ability to train, direct and supervise work of other employees.
4. Knowledge of computers, cash registers, and is able to determine a reimbursable meal versus a la carte items.
5. Must be able to read and covert recipes to certain quantities.
6. Ability to work, interact, and communicate cooperatively and effectively with cafeteria staff, students, school personnel, administrators, and parents.
7. Must have excellent personal hygiene.
8. Ability to possess patience, courtesy and consistency in dealing with students and school personnel
Supervisory Responsibilities:
Monitor the work and issue work assignments of cafeteria workers
Education, Training, and Experience Requirement:
Education/Certification:
Bachelor’s degree or associated degree (preferred) or equivalent nutrition experience (food service management, consumer science, culinary arts, nutrition)
High school diploma or GED
Certified Food Managers Certifications (or must be willing to obtain)
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective organizational, communication, and interpersonal skills
Experience:
Experience in food service operations
Salary
Based on Nonexempt Pay Plan
Contact
Veronica Ibanez
Phone: (830) 563-2491
Fax:
veronica.ibanez@brackettisd.net
201 N. Ann Street P.O. Box 586, Brackettville, TX 78832
Phone: (830) 563-2491
Fax:
veronica.ibanez@brackettisd.net
201 N. Ann Street P.O. Box 586, Brackettville, TX 78832
Files
- Food Service Assistant Manager (205.06 KB)