Pocatello/Chubbuck School District No. 25
Assistant Food Service Manager- Pocatello High School
Pocatello/Chubbuck School District No. 25, Pocatello, Idaho, United States, 83204
This job was posted by https://idahoworks.gov : For more information, please see: https://idahoworks.gov/jobs/2261873
POSITION TITLE: Assistant Food Service Manager JobID: 5802 \ \ LOCATION: Pocatello High School\ \ ADDITIONAL INFORMATION: Eight hours per day\ \ DAYS: Ten-month position\ \ SALARY SCHEDULE: \$14.21 per hour\ \ START DATE: As soon as possible.\ \ BENEFITS INFORMATION: Medical, Dental, Vision, Life Insurance and Public Employees Retirement are available to Classified employees who work at least half time (20 hours per week) or more in a regular position.\ \
JOB DESCRIPTION: \ \ Assists in the management of the activities of a school food service site, including supervising menus, safe food preparation, and cleaning of food service areas; performs related work as required.
Primary Function
The principle function of an employee in this class is to assist in the management of the activities of a school food service site, including supervising menus, safe food preparation, and cleaning of food service areas; ordering and inventory of supplies; preparing productions sheets and daily food count records; receiving, reconciling cash receipts; developing work schedules, and training of food service staff; This position regularly prepares and/or serves food, cleans equipment, dishes and utensils, and fill in wherever needed to maintain effective and efficient food service operations. The work is performed under the general supervision of the field supervisor or central kitchen manager. The assistant manager works with latitude granted for the exercise of independent judgment in meeting timelines. The principle duties of this class are performed in an educational institution commercial kitchen setting. Working with commercial kitchen equipment may involve related hazards. Work requires standing for long periods of time, and employee is frequently exposed to heat from steam pots and/or ovens and cold from coolers, and freezers. Work requires physical exertion and lifting (e.g. cases of canned foods, frozen food etc.).
Essential Duties and Responsibilities(will vary by assignment)
*Prepares meals within the guidelines of menu, dietary requirements, and the standard of appearance, taste, temperature, and sanitation; may assist in catering duties and preparing of sack lunches\ *Prepares food dishes according to recipes, follows Health Department and HACCP rules and regulations\ *Sets up kitchen for operation and lock up at the end of the day\ *Assists in menu planning\ *Organizes serving lines\ *Operates computerized cashiering system and act as cashier\ *Assists in end of day procedures (i.e. prepare bank deposits, and reports)\ *Approves free and reduced applications, submitting information to food service office\ * Maintains sanitation by proper care, cleaning and storage of equipment and utensils sweeps and mops floors\ *Assists in the ordering of food and supplies\ *Performs all work duties and activities in accordance with District policies, procedures, and safety practices.\ *Assumes responsibility for operation of facility in absence of the supervisor.\ \ Other Duties and Responsibilities \ Makes kitchen assignments as needed\ * Performs monthly inventory\ * Takes deposits to the bank\ * Handles parent and student concerns\ * Performs other related duties as required\
Competency Requirements:
Knowledge of: \ Methods and materials used to prepare food for large-scale production\ Use and care of cooking utensils and equipment\ Sanitation and safety practices used in food handling and preparation.\ Ability to: \ * Calculate volume measurements used in cooking\ * Follow written and oral instructions\ * Communicate effectively, both verbally and in writing; and establish working relationships with students, food service staff, other employees,\ administrators and the public\ * Establish priorities and work within time constraints and deadlines\ * Operate commercial kitchen equipment (i.e. mixers, dishwashers, convection oven, slicers, tilt skillet, warmers, etc.)\ * Operate a computerized cashiering system and use program applications appropriate to assigned duties\ * Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner\ * Work independently, with minimal supervision, and make appropriate decisions in the absence of a supervisor\ * Maintain student and family confidentiality in regard to free and reduced meal benefits.
POSITION TITLE: Assistant Food Service Manager JobID: 5802 \ \ LOCATION: Pocatello High School\ \ ADDITIONAL INFORMATION: Eight hours per day\ \ DAYS: Ten-month position\ \ SALARY SCHEDULE: \$14.21 per hour\ \ START DATE: As soon as possible.\ \ BENEFITS INFORMATION: Medical, Dental, Vision, Life Insurance and Public Employees Retirement are available to Classified employees who work at least half time (20 hours per week) or more in a regular position.\ \
JOB DESCRIPTION: \ \ Assists in the management of the activities of a school food service site, including supervising menus, safe food preparation, and cleaning of food service areas; performs related work as required.
Primary Function
The principle function of an employee in this class is to assist in the management of the activities of a school food service site, including supervising menus, safe food preparation, and cleaning of food service areas; ordering and inventory of supplies; preparing productions sheets and daily food count records; receiving, reconciling cash receipts; developing work schedules, and training of food service staff; This position regularly prepares and/or serves food, cleans equipment, dishes and utensils, and fill in wherever needed to maintain effective and efficient food service operations. The work is performed under the general supervision of the field supervisor or central kitchen manager. The assistant manager works with latitude granted for the exercise of independent judgment in meeting timelines. The principle duties of this class are performed in an educational institution commercial kitchen setting. Working with commercial kitchen equipment may involve related hazards. Work requires standing for long periods of time, and employee is frequently exposed to heat from steam pots and/or ovens and cold from coolers, and freezers. Work requires physical exertion and lifting (e.g. cases of canned foods, frozen food etc.).
Essential Duties and Responsibilities(will vary by assignment)
*Prepares meals within the guidelines of menu, dietary requirements, and the standard of appearance, taste, temperature, and sanitation; may assist in catering duties and preparing of sack lunches\ *Prepares food dishes according to recipes, follows Health Department and HACCP rules and regulations\ *Sets up kitchen for operation and lock up at the end of the day\ *Assists in menu planning\ *Organizes serving lines\ *Operates computerized cashiering system and act as cashier\ *Assists in end of day procedures (i.e. prepare bank deposits, and reports)\ *Approves free and reduced applications, submitting information to food service office\ * Maintains sanitation by proper care, cleaning and storage of equipment and utensils sweeps and mops floors\ *Assists in the ordering of food and supplies\ *Performs all work duties and activities in accordance with District policies, procedures, and safety practices.\ *Assumes responsibility for operation of facility in absence of the supervisor.\ \ Other Duties and Responsibilities \ Makes kitchen assignments as needed\ * Performs monthly inventory\ * Takes deposits to the bank\ * Handles parent and student concerns\ * Performs other related duties as required\
Competency Requirements:
Knowledge of: \ Methods and materials used to prepare food for large-scale production\ Use and care of cooking utensils and equipment\ Sanitation and safety practices used in food handling and preparation.\ Ability to: \ * Calculate volume measurements used in cooking\ * Follow written and oral instructions\ * Communicate effectively, both verbally and in writing; and establish working relationships with students, food service staff, other employees,\ administrators and the public\ * Establish priorities and work within time constraints and deadlines\ * Operate commercial kitchen equipment (i.e. mixers, dishwashers, convection oven, slicers, tilt skillet, warmers, etc.)\ * Operate a computerized cashiering system and use program applications appropriate to assigned duties\ * Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner\ * Work independently, with minimal supervision, and make appropriate decisions in the absence of a supervisor\ * Maintain student and family confidentiality in regard to free and reduced meal benefits.