Lafayette High School Food Service Assistant Manager

TITLE : Food Service Assistant Manager-1

Grade 3

REPORTS TO : Food Service Supervisor

SUPERVISES : Food Service Assistants

JOB FUNCTION : Plan, organize and lead the complex service operations and activities at a satellite kitchen involving food service to on-site students and staff;

schedule food service transporting activities to assigned school; train, assign and provide work direction to assigned staff.

DUTIES AND RESPONSIBILITIES :

Plan, organize and lead the complex service operations and activities at a satellite kitchen involving food service to on-site students and staff;

schedule food service transporting activities to assigned school; train, assign and provide work direction to assigned staff.

• Plan the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity food preparation, heating, serving and storage.
• Monitor and control activities involved in food transport to serving kitchen to assure standards of quality and sanitation, health regulations and time lines are met.
• Prepare work schedules and assign duties for assigned personnel; screen and recommend selection of new employees.
• Assist in the inspection of the satellite kitchen to 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, sales, requisitions, transportation records, daily reports of meals served and production sheets.
• Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies;

oversee and assist with proper storage and efficient use of food and supplies.

• Assist in coordinating food service operations with school activities to improve school and community public relations and increase student participation.
• Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits and deposit moneys into appropriate account.
• Confer with the Production Manager regarding cafeteria needs, conditions and menu changes.
• Operate a variety of equipment and machines used in kitchens, including slicer, chopper, mixer, oven and others as required.
• Attend in-service meetings and workshops related to food service operations and activities.
• Perform other duties as assigned.
• Maintain regular attendance.

KNOWLEDGE AND ABILITIES :

KNOWLEDGE OF :

• Planning, organization and operation of a large food service program.
• Methods of calculating and estimating needed food and supplies.
• Methods of preparing, cooking and serving food in large quantities.
• Sanitation and safety practices related to cooking, serving and transporting food.
• Standard kitchen equipment, utensils and measurements.
• Storage and rotation of perishable food.
• Principles of training and providing work direction.
• Inventory methods and practices.
• Health and safety regulations.
• Interpersonal skills using tact, patience and courtesy.
• Record-keeping techniques.

ABILITY TO :

• Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to on-site students and staff.
• Calculate, estimate and requisition food and supplies.
• Train and provide work direction to others.
• Maintain records and prepare reports.
• Assure food preparation, service, transport and storage are in accordance with health, sanitation and safety regulations.
• Participate in and assure proper maintenance of food service equipment and serving areas are in a clean and sanitary condition.
• Operate standard kitchen equipment safely and efficiently.
• Lift heavy objects.
• Meet schedules and time lines.
• Work independently with little direction.
• Complete work with many interruptions.
• Establish and maintain cooperative and effective working relationships with others.
• Communicate effectively both orally and in writing.

PHYSICAL DEMANDS :

• Work is performed while standing, sitting and / or walking.
• Requires the ability to communicate effectively using speech, vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending, squatting, crawling, climbing, reaching.
• Requires the ability to lift, carry, push or pull medium weights, one third of your body weight, not to exceed pounds

EDUCATION AND EXPERIENCE :

High school diploma or Certificate and three years food service experience.

LICENSES AND OTHER REQUIREMENTS :

Valid Food Service Permit issued by the Department of Health; must complete raining course for certification of begining school food service personnel as prescribed in KAR 6 : .