School Nutrition Assistant Manager

PRIMARY FUNCTION:  To assist the Food Service Manager in providing meals and nutrition education to students in a safe and sanitary working environment.

PAY GRADE:  $15.98 to $20.36 per hour.  Salary placement will be based on the Douglas County Board of Education-approved salary schedules and years of verified experience.

FLSA STATUS:  Non-Exempt

REPORTS TO:  Food Service Manager and Nutrition Coordinator

TERMS OF EMPLOYMENT:  188 Days

EDUCATION:  High School Graduate or GED.  Some college preferred completion of O.N.E. (Orientation for Nutrition Employees) preferred.  Completion of Core TID classes preferred.  Must be able to read and interpret recipes.

EXPERIENCE:  Minimum of five years of experience in a school food service program or equivalent food service experience preferred.

CERTIFICATION/LICENSE:  Current ServSafe Certification.

PHYSICAL REQUIREMENTS:  Ability to lift and carry up to 40 lbs. and work under pressure.  Medium Work:  Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and or up to 10 pounds of force constantly to move objects.

ESSENTIAL DUTIES:

1. Demonstrate prompt and regular attendance.
2. Practice sanitary procedures in food preparation, use and care of equipment, and food service.  Practice good personal hygiene and habits to ensure that sanitation standards are met.
3. Follow standards of safety in preparing, storing, and serving food.
4. Follow the manager's instructions to produce and serve food.
5. Follows standardized recipes, assures proper portion control, and assures food is attractively displayed.
6. Participate in daily operations that may include, but not limited to, any or all of the following activities:  food production, meal service, meal tray and cooking utensil washing in automatic dish machine, hand washing of cooking utensils in a 4-compartment sink, cleaning and sanitizing work surfaces and dining room tabls, and sweeping and mopping of kitchen, restroom, and dining room floors, operating computerized point of sale accountability system, counting money.
7. Maintain inventories, including putting away or taking out, in storage areas as instructed.
8. Clean production, service, restroom, and dining areas, equipment, and floors as designated by the manager.
9. Maintain required forms and records as assigned by the manager.
10. Follow procedures in personnel matters, including work time documentation, leave, reporting of injuries, grievance, etc.
11. Maintain a pleasant working relationship with co-workers, students, school staff, and the school community.
12. Assist the manager in implementing cost containment measures while maintaining quality products.
13. Participate in implementing promotion of special school and community activities consistent with board policy.
14. Attend job-related training classes and workshops.  Has completed all required training hours.
15. Meets serving schedule deadlines.
16. Utilizes and stores cleaning chemicals correctly.
17. Promotes a safe work environment; doesn't pose a safety risk to self or others.
18. Serve as acting manager in the absence of the manager.
19. Supervise food service personnel as directed by the manager.
20. Assist the manager with reports and records as delegated.
21. Effectively communicate duties and responsibilities to staff.
22. Performs other duties as assigned by appropriate management while following SNS policies and procedures.