QUALIFICATIONS

Must hold a high school diploma or GED, and possess, or have the ability to obtain, Safe Serv food-handler’s license. The candidate should possess some knowledge of the safe operation of various household and commercial food preparation equipment. They should also demonstrate familiarity with standard authorized methods of food preparation. Additionally, the candidate should exhibit the ability to supervise and manage food service operations when assigned to do so. They must be capable of following both written and oral instructions in English to ensure the safety of food preparation and service. Moreover, the candidate should be able to maintain the required temperature of food and beverages while serving and complete assigned food preparation within the time deadlines of the student lunch period. Effective cooperation with students, school staff, and co-workers is essential, requiring courtesy, tact, patience, and consistency. The candidate should be able to understand, use, and retain training in food preparation guidelines. Finally, they should possess the ability to interact and communicate effectively with youth.

 

DESCRIPTION

The Assistant Cafeteria Manager is directly involved in food production and serving, and performs many of the same tasks as Food Service Workers, but is frequently assigned cashier duties as a primary assignment and the role of serving as manager in the manager’s absence.  The work schedule for the role is 11am-6pm, Monday-Friday.

 

GENERAL DUTIES (May not include all duties performed)

• May, as a primary task, collect money, ring sales on the cash register, and make change as needed.
• Serves one or more items of food such as salads, meats, vegetables, pizza, sandwiches, desserts, and beverages at a counter or a steam table.
• Prepares entrees, fruits, vegetables, and other foods.
• Replenishes food at serving stations.
• Assists in or prepares and wraps sandwiches; washes, pares, and cuts vegetables and fruit.
• Operates a variety of kitchen equipment, such as an oven, grill, deep-fat fryer, industrial dishwasher, etc.
• Performs a variety of utensil, equipment and facility cleaning tasks, ensuring level of saturation is maintained within the assigned working area and assists in cleaning other areas as required.
• Acts as School Food Service Manager as required or assigned.
• Performs related work as required or assigned.

 

SUPERVISION

Work is performed under the direction of the Food Service Manager in conjunction with a School Administrator. 

 

WORK CONDITIONS/PHYSICAL DEMANDS

The candidate should demonstrate the ability to manually move, shelve, stack, or raise heavy objects, such as pots, pans, trays, and food supplies, weighing up to 35 pounds, even on a wet and slippery floor. They should also be capable of working in areas that are frequently uncomfortable, warm, and noisy. Following safety precautions to prevent injuries, minor cuts, bruises, burns, and scalds is essential. Additionally, the duties may involve exposure to extreme temperatures, including hot kitchen environments and the walk-in refrigerator and freezers.

 

CONTRACT LENGTH

200 Days