Travel Assistant Cafeteria Manager

Job Goal :

Assists manager in the supervision, either directly or indirectly, of all personnel employed and assists in the organizing, directing, and controlling all operations within the cafeteria.

ESSENTIAL DUTIES AND RESPONSIBILITIES :

• Responsible for seeing that all duties assigned the various departments are completed according to the instructions of the manager.
• Become knowledgeable of the essential functions of the cafeteria to include preparation, operation records, and proper kitchen maintenance.
• Assists managers in overseeing the preparation of food within an established production system following standardized district menus, recipes, preparation and serving methods, and food handling techniques to ensure acceptable standards.
• Assumes the essential job functions of the cafeteria manager during absence.
• Assist managers in maintaining standards of sanitation, cleaning, equipment operation, and personal hygiene of employees.
• Read and understand menu schedule and plan ahead for future preparation.
• Assists in the daily collection and deposit of lunch monies.
• Assists manager in the daily proper opening and closing of kitchen area.
• Assists in the ordering of food and supplies and verifying products delivered versus invoices.
• Other duties as assigned.

Length of Contract : One Hundred Eighty (180) contract days.

Salary commensurate with experience on the negotiated agreement of the Support Employees of Edmond (SEE).

Evaluation : Performance of this job will be evaluated by the Food Service Supervisor in accordance with the provisions of the Board's policies, state law, and the negotiated agreement with the Support Employees of Edmond (SEE).

SUPERVISORY RESPONSIBILITES :

Assists in the supervision of child nutrition staff.

QUALIFICATION REQUIREMENTS :

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 essential functions.

EDUCATION AND / OR EXPERIENCE :

High School Diploma or General Education Degree (GED).

Minimum one (1) year institutional food service experience required.

CERTIFICATES, LICENSES, REGISTRATIONS :

Oklahoma City / County Health Department Food Handlers Certification.

LANGUAGE SKILLS :

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups, staff, parents, and the general public.

MATHEMATICAL SKILLS :

Ability to plan budgets and use the mathematical skills required to do so. Maintain accurate records and support documentation for projects under the supervision of the position.

REASONING SKILLS :

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

OTHER SKILLS AND ABILITIES :

Ability to use computer and computer related programs and other technologies needed to perform essential job functions. Ability to apply knowledge of current research and theory.

Ability to establish and maintain effective working relationships with students, staff, and the community. Ability to organize and chair or facilitate committees and meetings.

Ability to communicate clearly and concisely both in oral and written form. Ability to perform duties with awareness of all district requirements and Board of Education policies.

Performs simple data recording / record keeping operations requiring logging, filing or posting single entry items either manually or by computer.

Performs routine computations requiring a knowledge of addition, subtractions, multiplication and division using whole numbers, fractions, decimals and / or percentages.

Reads and interprets routine written or printed materials such as basic recipes and quantity sheets.

PHYSICAL DEMANDS :

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.

Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, sit, and talk or hear. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl.

The employee must occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and depth perception.

Standing on a continuous basis. Use of hands on a repetitive action firm grasping. Frequently working with commercial food preparation equipment.

WORK ENVIRONMENT :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Commercial food preparation site. Temperature will tend to vary from hot and humid conditions to freezing when working in walk-in freezers.