Assistant Manager: School Nutrition (6.5 Hours) - Chesapeake Bay Middle

Anne Arundel County Public Schools•Pasadena, MD

2d•Onsite

About The Position

School Nutrition Assistant Mangers are assigned to those schools which qualify for a School Nutrition Manager (Level 4) or above. Provides instruction and work assignments for School Nutrition Associates. Participates in the preparation, cooking and serving of food and the cleaning of equipment, and facilities. Assists School Nutrition Manager with inventory and works as the back up to the manager as needed. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours Outside of normal business hours Overtime as needed ESSENTIAL DUTIES/RESPONSIBILITIES Maintains optimum standards of food quality through effective use of standardized recipes and cooking procedures. Follows all standardized recipes and standard operating procedures for portion sizes and use of leftovers. Assists in planning food preparation schedules. Participates in the preparation, cooking and serving of food. Maintains correct temperature of foods. Assures quality and quantity of products, monitoring temperature controls of all food items. Inspects food, supplies and equipment deliveries for quantity and compliance with specifications. Assists with inventories of food, supplies, and equipment as directed. Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained. Maintains food quality standards (temperature, appearance and taste) from point of preparation through point of service. Prepares and forwards records as required to the Manager. Attends In-Service meetings. Performs other related duties as assigned within the same classification or lower. MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate required. Experience Two (2) years food services experience required. Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Ability to adhere to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and AACPS policies and procedures and division memoranda. Ability to adhere to sanitation standards as outlined in COMAR. Ability to perform any and all of the listed duties individually or independently which may vary based upon work location/assignment and available staffing. Ability to maintain harmonious relations with students, school staff, vendors and volunteers. Demonstrated considerable knowledge of quantity food preparation; sanitation and safety regulation; methods and procedures of school restaurant operation. Skill in the care, maintenance, sanitation and operation of equipment. Ability to complete all job responsibilities despite frequent interruptions and without close supervision. Ability to accept changes in responsibility and incorporate new goals in the restaurant operation. Possess good written and verbal communication skills. Ability to follow written and verbal directions. Ability to delegate and to motivate personnel. Demonstrates ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required. Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required. Daily access to reliable transportation. Driving Requirements Driving is required to conduct bona fide Board business that is within the scope of employment in this position. Personal Vehicle LEADERSHIP ROLE Lead Worker This position acts a lead worker to the Worker: Food Service I position. People Lead This position acts as the lead for 1 to 5 direct staff. Lead Worker Duties/Responsibilities Train employees Direct the work of employees Maintain production/sales records Plan the work Instruct employees in specific techniques and technical methods to use Perform same type of work as employees the Lead Worker is assigned to lead PHYSICAL DEMANDS/WORKING CONDITIONS The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands Standing: over 2/3 percent of the time Walking: over 2/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time Keyboarding: under 1/3 percent of the time Pushing: between 1/3 and 2/3 percent of the time Pulling: between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time Balancing: over 2/3 percent of the time Stooping: under 1/3 percent of the time Kneeling: under 1/3 percent of the time Crouching: under 1/3 percent of the time Bending: between 1/3 and 2/3 percent of the time Twisting: over 2/3 percent of the time Squatting: under 1/3 percent of the time Talking: between 1/3 and 2/3 percent of the time Hearing: over 2/3 percent of the time Tasting: under 1/3 percent of the time Smelling: over 2/3 percent of the time Repetitive Motions: between 1/3 and 2/3 percent of the time Eye/Hand/Foot Coordination: over 2/3 percent of the time Driving: under 1/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time Temperature Change: over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Risk of electrical shock: between 1/3 and 2/3 percent of the time Noise Level Loud: over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements N/A Employee Safety Statements The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. Adheres to safe practices and methods in the operation of equipment and supplies related to the job. The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.

Requirements

High School Diploma or Equivalency Certificate required.
Two (2) years food services experience required.
Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.
Ability to adhere to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and AACPS policies and procedures and division memoranda.
Ability to adhere to sanitation standards as outlined in COMAR.
Ability to perform any and all of the listed duties individually or independently which may vary based upon work location/assignment and available staffing.
Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
Demonstrated considerable knowledge of quantity food preparation; sanitation and safety regulation; methods and procedures of school restaurant operation.
Skill in the care, maintenance, sanitation and operation of equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to accept changes in responsibility and incorporate new goals in the restaurant operation.
Possess good written and verbal communication skills.
Ability to follow written and verbal directions.
Ability to delegate and to motivate personnel.
Demonstrates ability to effectively work and communicate with diverse populations.
Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
Satisfactory score on any test required.
Employee must retain active licenses, certifications, and enrollment as a condition of employment.
Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
Upon hire, Driver's License (DL) Class C Non-Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
Daily access to reliable transportation.
Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
Personal Vehicle

Responsibilities

Maintains optimum standards of food quality through effective use of standardized recipes and cooking procedures.
Follows all standardized recipes and standard operating procedures for portion sizes and use of leftovers.
Assists in planning food preparation schedules.
Participates in the preparation, cooking and serving of food.
Maintains correct temperature of foods.
Assures quality and quantity of products, monitoring temperature controls of all food items.
Inspects food, supplies and equipment deliveries for quantity and compliance with specifications.
Assists with inventories of food, supplies, and equipment as directed.
Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained.
Maintains food quality standards (temperature, appearance and taste) from point of preparation through point of service.
Prepares and forwards records as required to the Manager.
Attends In-Service meetings.
Performs other related duties as assigned within the same classification or lower.