Assistant Unit Manager - NFS

Reports To:                  Nutrition and Food Service Unit Manager

Duty Days:                   Up to 176 Days – ESC; Elementary; Up to 174  Days – Secondary

Wage/Hour Status:      Non-Exempt

Pay Grade:                    A03

Qualifications:

College hours, high school diploma or GED (preferred)

Ability to lift, transport and position 40 pounds

Ability to follow instructions, plan work and organize tasks while dealing with frequent interruptions   

Ability to work collaboratively with others

Ability to maintain emotional stability   

Ability to work various shifts at various locations   

Possess good verbal and written communication skills

General knowledge of the computer and point of sale computer

Successful completion of KISD management training

Possess valid Texas driver’s license and maintain safe driving record (only NFS employees assigned to ESC)

Ability to obtain required Manager Food Safety Certification

Primary Purpose:

To supervise NFS staff in providing excellent customer service while preparing and serving safe, nutritious, high quality meals to students, staff and patrons.

Major Duties and Responsibilities:

1. Assists manager in the supervision of employees.
2. Performs all managerial responsibilities in the short-term absence of the manager.
3. Complies with policies and procedures of the Federal and State Governments, KISD Board of Education and KISD Nutrition and Food Service Department.
4. Reports to assigned school on scheduled workdays at assigned time.
5. Follows the manager’s direction in providing on-the-job training for employees.
6. Assists manager in the rotation of employees in kitchen positions.
7. Performs all cashier duties accurately and efficiently when needed.
8. Prepares and serves food according to established procedures and standardized recipes.
9. Demonstrates willingness to work where needed and assists others until assignments are completed.
10. Performs duties related to catering requests at various District locations as required.
11. Delivers and picks up catering food/supplies as needed.
12. Assists in training of all personnel on the proper use and care of equipment.
13. Follows and assists in implementing all HACCP and standard operating procedures.
14. Assists with maintaining adequate inventories, placing orders and receiving, storing food and non-food items properly.
15. Assists in preparing and maintaining accurate financial records.
16. Assists in inputting daily production records into district approved software program.
17. Maintains professional appearance and hygiene.
18. Attends in-service training and workshops to keep abreast of new techniques.
19. Assumes additional duties as assigned.

Supervisory Responsibilities:

1. Assists manager in the supervision of employees.
2. Performs all managerial responsibilities in the short term absence of the manager.

Equipment Used:

Large and small kitchen equipment including: electric slicer (ESC), mixer, pressure steamer, fryer (ESC), sharp cutting tools, oven, dishwasher and food and utility cart. Point of sales computer and personal computer.  NFS employees assigned to the ESC will frequently travel district-wide.

Working Conditions:

Continual standing, walking, pushing, and pulling; moderate lifting (40 pounds) and carrying; frequent stooping, bending, and kneeling; moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.