Food Service – Assistant Manager

Position:         Assistant Food Service Manager (Full Time)

Reports to:   Food Service Manager

Job Summary:

Perform a variety of entry-level routine kitchen tasks under the direct supervision of a food service manager or designee. Responsible for assisting in the preparation, serving, and storage of food; cleaning and maintaining food service areas, and operation of mechanical equipment.  At times serve as Cook.  

Work Schedule:

Typical work days: weekdays when students are present

Typical work hours: Eight (8) hour shifts between 5:30 am and 3:30 pm 

Job Duties:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the job duties of this position.

Assist with large-scale food production, following proper meal standards, written standardized recipes and instructions, and portion control methods.

Handle all business and administrative management duties with and without the use of a computer.

Portion and serve food; restock the serving line during meal service; communicate with cooking staff regarding food quantities needed.

Clean and / or set up serving lines, condiment stations and beverage service areas; storage areas, work areas, kitchen equipment and tools.

Store food using proper safety and sanitation procedures.

Responsible for supporting and leading operations such as food production, product inventory, and maintenance.

Assist with food production for special functions.

Practice safe handling in operating food production equipment and tools.

Observe and practice procedures for proper food safety and sanitation.

Wash dishes and utensils; assist with recycling and empty refuse as needed in the kitchen.

Clean and maintain kitchen floors.

Check out supplies from the storeroom; assist with deliveries and inventory.

Serve food while demonstrating excellent customer service skills, interacting positively with scholars, staff, and visitors and modeling positive character traits.

On occasion serve as Cook.

Liaison to Food Service Management team 

Other Duties:

Participate in training sessions, meetings, and scheduled cleaning days.

Perform other duties as assigned.

Qualifications: 

High school graduate or equivalent is preferred

Minimum one year of related food service experience in a commercial establishment 

One year experience as a supervisor or Lead team member working in a restaurant or hospitality 

Experience within a school food service environment a preferred

Food safety and sanitation certification or the ability to obtain it within three months of hire.   

A valid drivers license, reliable and insured transportation during work hours. 

Knowledge, Skills and Abilities (KSA’s): 

Strong impersonal relationship skills

Punctual and reliable

Must be able to handle all business and administrative management duties with and without the use of a computer.

Requires the ability to display knowledge of principles of basic food preparation including weights, measurements, and storage procedures.

The ability to perform accurate mathematical calculations.

The ability to make purchases, and maintain inventory management using a computer and navigate food service technology platforms.

Trustworthy, team player, and requires effective methods of leadership and supervision.

Follow instructions, work quickly, neatly and efficiently 

Good hygiene and neat appearance. Uniforms must be in compliance with current dress code.

Communicate effectively in written and oral form 

Lift bulk weight up to 55 pounds

Stand, walk, bend, squat and climb 

Stand for long periods of time and endure extreme temperatures typically found in working in a large production kitchen.

Understand federal, state and local program regulations; demonstrate knowledge of meal pattern requirements.

Complete the food safety and sanitation course once every three years.

Assist with training employees; provide assistance to staff in food production, serving or cleaning activities, as needed.

Compensation: Commensurate with experience.

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