Child Nutrition Middle School Assistant Manager

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www.msdwt.k12.in.us/hr/careers/


JOB DESCRIPTION:

The assistant manager is responsible for assisting the manager with the efficient planning, organizing and coordinating of the cafeteria’s daily operations. Direct and assist personnel in Child Nutrition operations, preparing and serving quality nutritious meals to students, maintaining monthly inventories, keeping facilities in a safe and sanitary condition, collecting funds for daily meal transactions, processing paperwork, balancing accounts and adhering to accounting practices for moneys handled.


KNOWLEDGE, SKILLS AND ABILITIES:

Ability to make sound decisions, deal with stressful situations, and maintain interpersonal relationships in a fast paced environment. Ability to supervise personnel. Working knowledge of the operation of food service equipment and current computer technology. Knowledge of health and safety codes and sanitary principles including HACCP. Knowledge of administrative and office procedures including record keeping, record preparation, inventory control, money and personnel management. Demonstrate the ability to manage cafeteria functions and personnel, train others, prioritize work, and identify and correct problems. Possess good organizational skills and detail oriented. Knowledge of computers with skills in PC based applications including Word Processing and OneSource (both front and back of house operations). Basic knowledge of methods and techniques for marketing and promoting a meal program. Skills to prepare and serve food in large quantities, maintain inventory control, use standard office equipment including computers. Learn to operate basic food service equipment and machinery. Be able to learn quickly and adapt to and
implement change rapidly. Respond to change in a productive manner. Good character, integrity, adaptability, interpersonal skills and willingness to take the initiative in varying circumstances. Interact and communicate with students, parents, and staff in a professional manner demonstrating tolerance of individual differences, patience, and sensitivity. Provide friendly service. Demonstrate professionalism through appropriate apparel and work habits, including regular and punctual attendance. Knowledge of federal and state laws, rules, regulations and policies governing child nutrition programs. Ability to provide outstanding customer service and leadership. Possess excellent cash handling skills and knowledge of accounting and bookkeeping principals and be able to work independently.

EDUCATION:

High School diploma. Minimum three years quantity food prep experience in a school cafeteria, hospital or restaurant. Must become ServSafe Certified.

PHYSICAL DEMANDS:
Seldom = Less than 25% /Occasional = 26 to 50% /Often = 51 to 75% /Very Frequent = Greater than 75%