Assistant Kitchen Manager

PURPOSE:
The School Nutrition Department exists to feed children first and operates as a self-sufficient

department within the auspices of the District.

MISSION:
We serve tasty, nutritious meals to all students who are hungry, with dignity and courtesy;

acknowledging that each student is someone’s child. Our food fuels children as they learn and grow.

REQUIREMENTS:

• Experience in Food Service
• ServSafe Certification
• High School Education, completed
• Able to Lift 30# lbs.

GENERAL DESCRIPTION:
The Assistant Manager is responsible for the helping the Kitchen Manager and all food service operations at the school; responsible for assisting in food production & service, according to menus provided by Food Service Director, to maximize food sales. The Assistant answers to the Kitchen Manager.

JOB DESCRIPTION:

1. Preparation of food as directed by the Kitchen Manager (KM)
2. Responsible aiding the KM with the Food Safety of all food prepared and served
3. Communicates any directives from the Food Service Director (FSD)
4. Assists KM with food preparation and service, portion control, temperature logs and production

records
5. Assist the KM with all orders and inventory
6. Assist with the deposit, ensuring all money is deposited before first lunch
7. Knowledgeable in using Point of Sale (POS) including, but not limited to:
Cashiering
Recording the deposit
Reconciling transactions

Able to communicate records to parents, teacher or students
Able to correct mistakes, as they happen
8. Must know all parts of the meal pattern including, but not limited to:
Portion sizes as related to grade/age
Meal components and sub groups
Requirements for what makes a “reimbursable meal”
Knowledge of Offer vs serve and how it relates to service at her school
9. Ensures that the meal count is correct and that cashiers are charging students who take a

reimbursable meal correctly.
10. Helps the KM train staff so that everyone is up to date
11. Maintain Inventory and help with the Ordering.
12. Follow the directives of the School Nutrition Guidelines
13. Be trained, so that Assistant can carry out the duties of the Kitchen Manager whenever the KM is out.
14. Does any task necessary to meet the mission of the department, be that dishes, pots or cooking.
15. Carries out any and all directives from the Kitchen Manager and School Nutrition Director
16. Any other duties, not named in this document, as directed by the Kitchen
Manager and the School Nutrition Director.