Assistant Manager: School Nutrition (6.5 Hours) - Severn Run High School

Anne Arundel County Public Schools•Severn, 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.

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.