Kitchen Assistant Manager

West Ada School District•BOISE, ID

4d•Onsite

About The Position

Supervises food service operation of an elementary school; performs related work as required. This is a kitchen manager position at an elementary school with the primary function to train and supervise food service employees, maintain standards of sanitation and safety, manage food production, order food and supplies, maintain records, develop and maintain routine procedures for serving meals, nutrition education, inventory and other related duties. The work is performed under the supervision of the Food Service Director. The primary duties of this class are performed in a kitchen and cafeteria environment.

Requirements

High school diploma or GED equivalency
Two years food service management experience
Any equivalent combination of experience and training which provides the knowledge and abilities necessary to perform the work
Current Serve Safe Certification
Knowledge of operation of standard and specialized kitchen equipment
Knowledge of health and safety procedures relating to food preparation and sanitation
Knowledge of operation of a cash machine and office computer with related job specific software
Knowledge of management and supervisory skills
Knowledge of District policies regarding free and reduced programs and funding regulations
Knowledge of basic math, accounting and record keeping
Ability to manage a kitchen operation and prepare food
Ability to supervise, train and evaluate food service employees effectively
Ability to operate a variety of standard kitchen equipment and tools
Ability to maintain effective working relationships with other school employees, supervisory personnel, and the students
Ability to operate a cash machine and office computer appropriate to assigned duties
Ability to communicate effectively both in writing and orally
Ability to perform recordkeeping, accounting and mathematical functions
Ability to apply standard kitchen safety processes and procedures and apply first aid as needed
Ability to use logical and creative thought processes to develop solutions according to written specifications and/or oral instructions
Ability to perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner
Ability to follow written and oral instructions
Ability to perform time management functions, and meet deadlines
Ability to maintain office, school, and individual confidentiality

Responsibilities

Staffs, schedules and plans work assignments
Conducts new employee orientation and training
Acts as a leader in the kitchen and is responsible for kitchen morale
Maintains food service records such as production sheets, food orders, milk orders, inventory, time sheets, meal counts and other related records
Participates in developing and maintaining routine procedures for accurate checking and serving of meals
Maintains defined standards of safety for personnel, food preparation, kitchen equipment and physical plant
Prepares food within an established system following standardized recipes, preparation and serving methods and food handling techniques to ensure acceptable standards and customer acceptance
Orders food and supplies to maintain stock at the required level
Supervises and evaluates food service employees
Receives food and supplies
Follows defined standards of sanitation for personnel, food preparation and kitchen equipment
Attends approved training and workshops
Understands and applies the accepted procedures for operating, cleaning and caring for each major piece of equipment
Follows established procedures for service and distribution of meals
Performs cashiering duties including; entering customer transactions and handling cash, balances cash received daily and maintains records, prepares daily bank deposit
Takes deposit if assistant manager is not available
Performs all work duties and activities in accordance with District policies, procedures and safety practices
Performs other related duties as required