Food Service Assistant Manager- Serving Bryan Station High

Position Type:
Food Service
Date Posted:
4/26/2023
Location:
FOOD SERVICES
Date Available:
School Year 23-24
Closing Date:
05/10/2023
TITLE: Food Service Assistant Manager-8231
Grade 3
REPORTS TO: Food Service Supervisor
SUPERVISES: Food Service Assistants
JOB FUNCTION: Plan, organize and lead the complex service operations and activities at a satellite kitchen involving Food Service to on-site students and staff; schedule Food Service transporting activities to assigned school; train, assign and provide work direction to assigned staff.
DUTIES AND RESPONSIBILITIES:

• Plan, organize and lead the complex service operations and activities at a satellite kitchen involving Food Service to on-site students and staff; schedule Food Service transporting activities to assigned school; train, assign and provide work direction to assigned staff.

• Plan the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity food preparation, heating, serving and storage.

• Monitor and control activities involved in food transport to serving kitchen to assure standards of quality and sanitation, health regulations and time lines are met.

• Prepare work schedules and assign duties for assigned personnel; screen and recommend selection of new employees.

• Assist in the inspection of the satellite kitchen to assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.

• Prepare and maintain a variety of reports and records including inventory, sales, requisitions, transportation records, daily reports of meals served and production sheets.

• Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; oversee and assist with proper storage and efficient use of food and supplies.

DUTIES AND OTHER RESPONSIBILITIES (CONT.):

• Assist in coordinating Food Service operations with school activities to improve school and community public relations and increase student participation.

• Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits and deposit moneys into appropriate account.

• Confer with the Production Manager regarding cafeteria needs, conditions and menu changes.

• Operate a variety of equipment and machines used in kitchens, including slicer, chopper, mixer, oven and others as required.

• Attend in-service meetings and workshops related to Food Service operations and activities.

• Perform other duties as assigned.

• Maintain regular attendance.

KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:

• Planning, organization and operation of a large Food Service program.
• Methods of calculating and estimating needed food and supplies.
• Methods of preparing, cooking and serving food in large quantities.
• Sanitation and safety practices related to cooking, serving and transporting food.
• Standard kitchen equipment, utensils and measurements.
• Storage and rotation of perishable food.
• Principles of training and providing work direction.
• Inventory methods and practices.
• Health and safety regulations.
• Interpersonal skills using tact, patience and courtesy.
• Record-keeping techniques.

ABILITY TO:

• Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving Food Service to on-site students and staff.
• Calculate, estimate and requisition food and supplies.
• Train and provide work direction to others.
• Maintain records and prepare reports.

KNOWLEDGE AND ABILITIES (CONT.):
ABILITY TO:

• Assure food preparation, service, transport and storage are in accordance with health, sanitation and safety regulations.
• Participate in and assure proper maintenance of Food Service equipment and serving areas are in a clean and sanitary condition.
• Operate standard kitchen equipment safely and efficiently.
• Lift heavy objects.
• Meet schedules and time lines.
• Work independently with little direction.
• Complete work with many interruptions.
• Establish and maintain cooperative and effective working relationships with others.
• Communicate effectively both orally and in writing.

PHYSICAL DEMANDS:
•Work is performed while standing, sitting and/or walking.
•Requires the ability to communicate effectively using speech, vision and hearing.
•Requires the use of hands for simple grasping and fine manipulations.
•Requires bending, squatting, crawling, climbing, reaching.
•Requires the ability to lift, carry, push or pull medium weights, one third of your body weight, not to exceed 50 pounds
•
EDUCATION AND EXPERIENCE:

• High school diploma or G.E.D. Certificate and three years Food Service experience.

LICENSES AND OTHER REQUIREMENTS:
Valid Food Service Permit issued by the Department of Health; must complete raining course for certification of begining school Food Service personnel as prescribed in 702 KAR 6:045.
Contact Person: Michelle Coker (michelle.coker@fayette.kyschools.us)