Responsible for assisting the manager in planning, managing, monitoring, supervising and providing assistance in the operations of the assigned school cafeteria. Assist in performing food preparation duties. Independent judgment is required. 

• Assist manager in ordering weekly food and supplies by established due dates and forecast production requirements 

• Assist manager, as needed, in checking quality, quantity, and accuracy of weekly deliveries and invoices 

• Assist manager in forecasting and setting production needs, and plan employee work schedules, to assure each meal meets requirements as established by USDA and CCPS Food and Nutrition Services. 

• Maintain an accurate inventory of all kitchen supplies and food. 

• Plan, coordinate, assign and participate as required in the pre preparation of food; organize and/or assist with special catering functions, afterschool programs, and the administration of the vending program if applicable. 

• Assist the manager in maintaining a variety of records and accounts, including free, reduced, paid and reimbursable lunches and/or breakfasts where applicable, food production reports, employee timesheet and payroll records, etc. 

• Process prepayments and customer’s account management, deposit, prepare daily and monthly reports. 

• Assist the manager in counting and balancing cash received, prepare deposits and make bank deposits. 

• Work with other food service workers, school officials and staff to identify and correct problems. 

• Follow all established guidelines as identified in the Food and Nutrition Services Employee Handbook. 

• Assume responsibility of the kitchen operations in the absence of the manager. 

• May be required to report to another school location based on staffing needs. 

• Perform other related duties as assigned. 

Considerable knowledge of food preparation management operation; of operating modern food service equipment, federal and state health and nutrition requirements and sanitation practices. Working knowledge of the preparation and merchandising of nutritious meals; of federal and/or nonfederal school lunch, breakfast, and afterschool feeding program requirements and regulations. Some knowledge of administrative and office procedures including record keeping, record preparation, inventory control, basic bookkeeping and computer use. Demonstrated ability to prepare and merchandise food and work safely with equipment; to prioritize work, and identify and correct problems. Demonstrated ability to perform mathematical calculations with speed and accuracy and reconcile accounts. Demonstrated ability to work cooperatively with students, parents, staff, coworkers, vendors and the public with courtesy, tact, patience and consistency. Desire to continue career improvement. 

Successful completion ServSafe classes and related computer training. High school degree or equivalent or related work experience. Three years minimum food service experience and management experience preferred or a combination of experience and training which would provide the required knowledge, skills and abilities. Some local travel is required. Wearing a uniform is also required. In accordance with Policy 5431, an employee who occupies the position and is assigned a district-owned or leased motor vehicle will be subject to annual driving checks and must maintain acceptable records pursuant to the standards set forth in the policy. 

• Federal Bureau of Investigation (FBI) Criminal History Investigation
• State Police Criminal History Investigation
• Child Protective Services ( CPS) Investigation
• Tuberculosis Screening/Test