2024-25 School Year

178 days/yr

7 hours/day

 

 

Purpose Statement

 

The job of Manager In Training was established to be trained for the purpose of assisting the kitchen manager in the management of the kitchen with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated health requirements and federal regulations.

This position is responsible for learning all aspects of the Manager position for the purpose of supporting Nutrition Services Department and becoming a manager in the future.

This job reports to Cafeteria Manager.

• Must learn all Essential Functions of a Cafeteria Manager Including:
• Trains in the establishment of food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items, and resources.
• Assists in the implementation of menu plans for the purpose of meeting students’ mandated daily nutritional requirements.
• Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Oversees and assists with food preparation and service.
• Assists in food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Trained in food orders and stocks food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations with established nutritional and budget guidelines.
• Trained to oversee school free and reduced meal compliance for the purpose of ensuring that proper documentation is obtained and maintained according to established rules and regulations.
• Assists in the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Learns to prepare a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
• Trained how to process receipts for the purpose of completing and documenting transactions and making bank deposits.
• Trained how to reconcile transactions (e.g. meal counts, monies collected, etc) for the purpose of maintaining account balances in compliance with established policies and procedures.
• Responds to inquires of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or nutrition service policies and practices.
• Learns the process of scheduling hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
• Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.

 

Other Functions

• Performs any other related duties as assigned for the purpose of ensuring the efficient and effective functioning of any site work unit.

 

Job Requirements: Minimum Qualifications

      

Skills, Knowledge and Abilities

 

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions.  Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; computer skills; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.  Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantity food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment.  Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods.  Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data, and utilize a variety of job-related equipment.  Problem solving is required to analyze issues and create action plans.  Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include communicating with diverse groups; lead and resolve conflicts; customer service, setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and monitoring budget expenditures.  Utilization of some resources from other work units is often required to perform the job’s functions.  There is a continual opportunity to impact the organizations’ services.

 

Working Environment

The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity.  Generally the job requires 5% sitting, 65% walking, and 30% standing.  The job is performed under some temperature extremes and in a generally hazard free environment.

 

Experience – Job related experience with increasing levels of responsibility is required.

 

Education – Targeted job related education that meets organization’s prerequisite requirements.

 

Equivalency – None Specified

 

Required Testing – None Specified

 

Continuing Education/Training – Maintain SNA Certification

 

FLSA Status – Non-Exempt

 

Certificates and Licenses – Valid Driver’s License and Evidence of Insurability, School Nutrition Certification in Healthy Edge, Serving it Safe, District Production/Assistant Manager Training

 

Clearances – Criminal Justice Fingerprint/Background Clearance