About this role
Primary Purpose: Assist the Cafeteria Manager with the overall operation of the cafeteria. Qualifications: Minimum Education/Certification: High school diploma or equivalent. Must hold and maintain a valid Food Handler's Certificate from ServSafe or another accredited source. Completion of the TISD manager training class preferred. TASN certified or actively seeking certification. Minimum Experience: One year experience as a production specialist with TISD or equivalent with another school food service establishment preferred. Special Knowledge and Skills: Have a working knowledge of the school food service environment. Ability to work without direct supervision and demonstrate strong organizational skills. Ability to perform basic computer business applications. Major Responsibilities and Duties:
• Ability to accept operational responsibility in the absence of the manager.
• In cooperation with the cafeteria manager, assist in work scheduling, supervising/assisting in food prep, and ensure planned menu is being prepare and served.
• In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income.
• Maintain safe and sanitary working conditions and ensure weekly safety meetings are being conducted by the designated safety monitor.
• Assist in keeping a line of communication open between the manager and co-workers.
• Establish good relations with students, school personnel and parents.
• Demonstrate a desire for professional growth in all food service areas by attending meetings, seminars, and classes which are held by or upon the request of the food service director.
• Present an image of professionalism by following department attendance policy, personal hygiene, and dress code.
• Learn and operate departmental software programs.
• Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager.
Working Conditions: Must be able to lift 25 lbs. without assistance and on occasion repetitively Work in a fast paced environment, and stand for extended periods of time Moderate exposure to extreme temperature changes Physical demands will include: walking, pushing, pulling, carrying, some stooping, bending, and twisting. Equipment Used: Use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, commercial food processor, and sharp/serrated cutting tools.