Administrative Assistant - East Meadow School Nutrition

Job Description

• Notify Food Service Manager of any difficulties or issues with the staff and problem solve as they occur.
• Receive and handle all telephone calls, when possible resolve any calls and minor problems dealing with food service operations and any parent conccerns especially for the Infinate campus POS system questions.
• Maintain and prepare all attendance logs.
• Oversee data entry in the computer system for lunch accounts includong all POS Systems and Dine Central Accounting Systems.
• Reconcile the amount of cash collected each day and close out all registers in the POS systems daily in the High School.
• Prepare all deposits for High School, Catering, Vending. Verify deposit log so that there is a direct line of responsibility
• Maintain records for the school lunch program includng daily meal counts and revenue, entering into Dine Central Revenue System.
• Knowledge of POS Systems for all schools and ability to process all reports as needed and training to staff as required or needed.
• Maintain and oversee Infinate Campus POS System keeping in constant contact w/ all persons in charge at all schools.
• Perform all functions for closing out each week and month, using Whitsons Standard closing check list.
• Assist Food Service Director with monthly inventory of all food, paper, cleaning and USDA COMMODITY.
• Ability to understand and read menus for all schools.
• Place food and paper orders as needed or required ad per ordering calendar.
• Complete printing of all marketing materials, daily sinage, monthly promotions for each school building.
• Read, understand and implement all Whitsons Company policies effectively.
• Help to train and cross train team members on sanitation, safety, HAZ-Com and customer focus and all other trainings as needed.
• Assist General Manager in completing on site cashier audits, safety audits, Quality Assurance Audits for all schools.
• Complete all tasks assigned for Salesforce as designated by Food Service Director.
• Perform the following functions in the Dine Central Menu Program
• Print and Distribute all production order records for each school weekly.
• Gather and enter all finished production records into Dine Central Daily.
• Assist Director in managing the team memebers daily including coordinating and assigning of all substitute workers.
• Attend all mandatory in-service programs.
• Work as a positive, productive member of the food service team. Assume a leadership role in a supportive and positive manner.
• Help create a harmonious working relationship with client and administrative personnel.
• Knowledge of basic cooking skills.
• Maintain confidentiality
• Assist where needed throughout the District, including substituting at schools if neccessary.
• Support the goals, objective and mission statement set forth by Whitsons.
• Other duties as requested by the Food Service Diorector.

Pay range - $17-$18 per hour
Requirements
Education: High School Diploma or Associates Degree
Computer Skills: Basic Bookkeeping skills, Data entry and proficiency in computer applications(email,outlook,excel,word)
Other Qualifications, Experiences and Competencies: Business Acumen
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear
• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
• Be standing on feet a portion of the workday in addition to walking back and forth.
• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.

WORK ENVIRONMENT:

• The work is performed primarily in an office with frequent time spent in the kitchen and on the serving line
• Standing some of the work day is required.
• Work sometimes requires movement in and out of store rooms and freezers
• The noise level in the work environment is moderate to loud.

• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.