Cafeteria Assistant Manager - IDEA Spears (Immediate Opening)

IDEA Public Schools • Houston, TX

3d • $18 - $23 • Onsite

About The Position

The Cafeteria Assistant Manager assists the Cafeteria Manager in leading the CNP team at the campus level on our mission in becoming one of the healthiest school districts in the nation. They adhere to the food and nutrition standards set forth by the United States Department of Agriculture (USDA) and relevant state agencies. Daily and weekly, they place orders for food and supplies, monitor the quality of the food production in the kitchen and deliver on our promise to that all students getting a nutritious and appealing meal every day. Other duties include, but are not limited to: maintaining sales records, processing payments, data entry, customer service (parents and students), inventory management, and coordinating with Cafeteria Manager in making College For All a reality.

Requirements

• High School Diploma or GED Required
• 2+ years in food service, restaurant, or hospitality industry required
• Valid Texas driver's license required
• The ability to motivate, delegate, and lead a team to accomplish goals.
• Knowledge of methods, materials, equipment, and processes used in food production and management.
• Strong understanding of safety and sanitation practices involved with food production.
• Ability to understand and interpret data (charts, graphs, etc.).
• Ability to handle stress well to meet deadlines.
• Effective organizational, communication, and interpersonal skills.
• Computer literacy with understanding of Microsoft Office Suite (i.e. Excel).
• Able to follow verbal and written direction and ask for clarification as needed.
• Demonstrates problem solving, adaptability and flexibility.
• Good mathematical skills and basic finance understanding.

Nice To Haves

• Leadership experience preferred
• Valid Food Handler's Card Preferred (willing to obtain within the first 30 days)

Responsibilities

• Assist the Cafeteria Manager in leading the CNP team.
• Adhere to food and nutrition standards set forth by the USDA and relevant state agencies.
• Place orders for food and supplies daily and weekly.
• Monitor the quality of food production in the kitchen.
• Ensure all students receive a nutritious and appealing meal every day.
• Maintain sales records.
• Process payments.
• Perform data entry.
• Provide customer service to parents and students.
• Manage inventory.
• Coordinate with the Cafeteria Manager.
• Ensure zero follow-up findings for the campus on internal audits of counting and claiming procedures.
• Direct the team to execute the approved menu 100% every day.
• Ensure every student participating in the meal program takes a reimbursable meal.
• Ensure all methods of counting and claiming are compliant.
• Observe that counting and claiming is happening at the time of service.
• Check that all counts of student meals are accurate.
• Enter all counts correctly into internal trackers and PrimeroEdge.
• Achieve 85% campus retention by June 30.
• Recruit top-notch FSS and FSS Sub candidates from the area.
• Hold weekly employee huddles.
• Review and submit employee timesheets every Tuesday.
• Use the Staff Development Cycle to provide feedback on individual work performance and growth opportunities.
• Develop the Cafeteria Assistant Manager for potential promotion to Cafeteria Manager.
• Develop FSS with leadership potential for promotion.
• Meet budgeted participation for breakfast and lunch by the last day of school.
• Conduct Breakfast in the Class audits with a target compliance accuracy of 100%.
• Report recipe/menu errors to the Cafeteria Manager immediately.
• Use campus parent functions to speak to parents about the advantages of participating in the meal program.
• Identify students bringing lunch from home, speak to them, identify the reason, and report findings to the Cafeteria Manager.
• Meet the IDEA Healthy Kids Here standard by Nov 1 and maintain through the last day of school.
• Refer to the HKH self-assessment checklist for recommendations and techniques.
• Promote more consumption of fresh fruits and vegetables through food preparation & display.
• Rotate milk to ensure the freshest product is available to all students.
• Decorate the serving line with signage that provides both color and nutritional information.
• Implement and maintain a salad bar for College Prep students (where approved).
• Meet an average "A" rating on internal operations audits with no relevant follow-up findings by June 30.
• Follow the designated menu every day; do not serve items outside the advertised menu.
• Follow established policies & procedures for a food service operation as per state guidelines.
• Track changes in compliance and internal policies and implement as needed.
• Correct issues identified as non-compliant.
• Reach out to HQ CNP as needed for guidance in matters of finance, nutrition, and operations.
• Complete food production records daily.

Benefits

• Comprehensive benefits plan
• Majority of employee premium for the base medical plan covered
• Subsidized costs for a spouse/domestic partner and children
• Paid Family Leave (up to 8 weeks for birth or adoption)
• Tuition Reimbursement (up to 50% of tuition paid, up to $5,250 maximum per year)
• Employer-Paid Mental/Behavioral Health (5 face-to-face counseling sessions, unlimited 24/7 telephonic counseling)
• Dental and vision plans
• Disability insurance
• Life insurance
• Parenting benefits
• Generous vacation time
• Referral bonuses
• Professional development
• Relocation allowance (if applicable)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED