Food Service Assistant Manager at Boerne Independent School District

Position Summary

The Assistant Food Service Manager is responsible for the overall campus food service program, which includes planning, preparing, and serving breakfast, lunch, and dinner, as well as training and supervising the food service staff.

Minimum Requirements

• High school diploma or GED equivalent (recognized by the Texas Education Agency or a regional accrediting agency).
• Food Handlers Certification from an (ANSI) American National Institute Standards accredited program. Certifications not accredited by ANSI must be registered with the Texas Department of State Health Services.
• Candidate must have satisfactory outcome of fingerprinting background check.

Preferred Qualifications

• 1+ year school district food service experience.Supervisory experience.
• Certified Food Manager Certification as approved by the Texas Department of State Health Services (Food Safety Manager Certification) from an (ANSI) American National Institute Standards accredited program (must obtain within 180 days of employment).
• Ability to communicate effectively in both English and Spanish.

Knowledge, Skills, and Abilities 

• Knowledge of methods, materials, equipment, and appliances used in high volume food service operation.
• Interact with staff, students, faculty, visitors and co-workers in a pleasant and professional manner.
• Maintain and enforce all program requirements set forth in the National School Lunch Program.
• Effective planning and organizational skills.
• Demonstrated reading, writing and computation skills required for cafeteria management.
• Strong communication and interpersonal skills.
• Basic computer skills.
• Demonstrated job performance success.
• Keep informed of and comply with state, district, and federal policies, including daily attendance, punctuality, and confidentiality.
• Compile, maintain and file all reports, records, and other required documents applicable to position.
• Willing to travel throughout the district and work on different campuses from day to day.

Essential Functions/Key Responsibilities

• Assist with developing and maintain all serving schedules and service of all food items according to menu specifications defined by District policies and procedures.
• Assist with the direction of daily activities in the kitchen and cafeteria.
• Perform all tasks in accordance with HACCP guidelines.
• Assist food services manager with employee work schedules and production records.
• Coordinate with the Food Service Manager and campus principal to resolve personnel problems, temporary schedule changes and special serving requirements.
• Assist with the training and supervision of cafeteria workers. 
• Ensure that food is produced safely and is of high quality according to policies, procedures and department requirements.
• Provide assistance with maintaining accurate reports of daily and monthly production and activity record.
• Support food services manager to maintain and submit accurate information for payroll reporting (attendance, punctuality, etc.).
• Ensure that food items are stored in a safe and hazard-free environment.
• Promote a positive and safe work environment by ensuring and enforcing compliance with high standards of cleanliness, health, safety, and sanitation.
• Assist in maintaining appropriate quantities of food and supplies through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required by Food and Child Nutritional Services.
• Assist with the preventive maintenance and report needed equipment repairs.
• Assist with conducting monthly physical equipment and supplies inventory.
• Perform other related duties as assigned within the appropriate skill and experience capabilities expected for this position.  

Supervisory Responsibilities

• Assist manager with supervision of food service personnel.

Working Conditions

Tools/Equipment Used:  Computer, computer software programs and peripherals, copier, fax, cash register, multi-line phone system and other equipment applicable to position. Large and small kitchen equipment and tools including but not limited to electric slicer, mixers, steamer, sharp cutting tools, ovens, dishwasher, utility cart and fire extinguisher.

Physical/Motion/Posture: Frequent sitting, standing, walking, climbing (stairs or ramps), balancing, twisting, bending/stooping, kneeling/squatting, pulling/pushing; reaching/overhead reaching, repetitive hand motions, hearing, speaking clearly, visual acuity and prolonged data input.

Lifting:  Intermittent lifting, carrying, and lowering a minimum of 51 pounds to 33 inches, work on slippery surfaces and work with hands in hot water.

Environment:  Frequent exposure to temperature extremes (hot and cold), humidity extremes, noise.  Occasional exposure to biological hazards (communicable diseases, bacteria, insects, mold, fungi, etc. approved chemicals; work around moving objects or vehicles. May work prolonged or irregular hours and occasional traveling.

Mental Demands:  Work with frequent interruptions; work with frequent deadlines; maintain emotional control under stress.

Non-Discrimination Notice: 

Boerne Independent School District, as an equal opportunity educational provider and employer, does not discriminate on the basis of race, color, national origin, sex, age, or disability in educational programs or activities that it operates or in employment decisions.