Asst. Food Service Kitchen Manager

Responsibilities include: assisting with supervising the kitchen according to established policies and procedures. Opening the kitchen in the manager's absence. Assigns, trains, monitors and evaluates food service staff. Assisting with cash operations and maintaining accurate records. Preparing monthly reports, time sheets, production records, bank deposits and all supporting documents. Providing daily production and work schedules for the food service staff in the manager's absence. Monitoring the kitchen sanitation and HACCP procedures and documentation. Monitoring and enforcing safe work practices in the kitchen and cafeteria areas. Assisting with inventory management and control. Supervising and monitoring portion control. Ordering food and supplies. Supervising receiving and storage of all food and supplies. Responsible for the supervision of breakfast and lunch meals/after school snacks. Delivering breakfast to the classroom. Maintaining production records for breakfast and after-school snacks. May work on the hot or cold counter, in the dish room, as a cashier, or cook. Cooperating with building staff and principals. Attending management staff meetings and in-services. Performing other duties as assigned.

Qualifications: Must be able to operate industrial food service equipment. Must be able to lift 50 lbs repetitively. Must be able to read and perform mathematical equations. Must have basic knowledge of POS and word processing/Excel spreadsheets. Good verbal and written communication skills. Knowledge of cash handling procedures. Knowledge of safe food handling procedures (HACCP). Must be able to pass the written Food Service Management Exam. HS diploma or equivalent. Pay Range - $16.76/hr. - $22.56/hr. (Based on Experience)