Child Nutrition- Assistant Manager

TERM OF EMPLOYMENT: Non-Exempt Position; Full Time; 8 hr/day; 10 Month

QUALIFICATIONS: High School diploma. Person in Charge Certification or ability to obtain certification within 4 weeks of hire. 

• Ability to work cooperatively with others and be friendly toward students is essential. 
• Ability to apply principals of food production such as batch cooking, following standardized recipes, food safety, and completion of production records.
• Working knowledge of food preparation and serving practices.
• Working knowledge of food safety and sanitation standards.
• Skills in the use of food preparation equipment.
• Ability to plan sequence of steps in food preparation.
• Ability to read and comprehend recipes and directions for use of equipment.
• Ability to perform common mathematical functions for measuring ingredients and conversions of recipes; quantities and timely food preparation; making change and balancing cash register.
• Ability to communicate effectively with students and staff.

DUTIES: 

• Responsible for reviewing menu and production records looking ahead to ensure needed ingredients are available, to thaw meats, suggest menu substitutions as necessary and to organize work schedule to meet serving schedule.
• Prepares, cooks, and serves meals and prepares a la carte items for sale, preparing entrees, vegetables and other side dishes according to standardized recipes, prepares meals for special diets according to recipes or other instructions provided.
• Cooks food using batch-cooking methods, and replenishes the service line(s) to maintain properly cooked food items during the serving period.
• May serve food at serving line, as necessary, providing a la carte items as requested or meal plates; answers inquiries pertaining to food and meal content.
• May serve as cashier during serving times, totaling monies, generating computer reports, and preparing bank deposit.
• Completes assigned reports including but not limited to production records.
• Assists in ordering correct quantity of foods, maintaining the cleanliness and organization of food storage areas.
• Receives stock; assists in maintaining an accurate inventory; puts up food and supplies on shelves and dates them; rotates stock as necessary; and identifies food and supplies to be ordered.
• Assists in cleaning kitchen area and equipment and utensils to ensure that sanitation codes are maintained; washes pots, pans, and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperatures and water flow to thoroughly clean and sanitize.
• Perform various housekeeping or janitorial duties in kitchen such as sweeping and mopping and in dining area, such as wiping or washing tables, chairs or benches.
• Attends workshops, classes, and meetings, as directed, to enhance and maintain knowledge of food services.
• Follows all HACCP procedures.
• Identify problems relating to desired quality and uses problem solving procedures to resolve issues.
• Discusses production history with cafeteria manager.
• Uses records to forecast future needs and minimize food waste.
• Follows established portion control measures to control food costs and assure compliance with United States Department of Agriculture (USDA) requirements.
• Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner.
• Performs other related duties as assigned.

WORKING CONDITIONS: Work is performed in a school kitchen environment where temperatures from hot ovens, steamers and dishwashers can cause discomfort.  Noise from students and kitchen equipment can be excessive.  Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.  Must be able to stand for 4 hours (maximum) at a time.  Must be able to bend, twist, lift, stoop, and reach overhead to perform assigned tasks. 

BENEFITS: Benefits Available.

APPLICATION DEADLINE: Applications are open until filled.

**The Jackson County School System is an equal opportunity employer and does not discriminate against any
person in hiring, tenure, or promotion on the basis of sex, race, color, religion, national origin, age or handicaps
in any of its education or employment programs or activities. Assignments are made in accordance with the
needs of the school system and are subject to change.**