MARSHALL COUNTY SCHOOLS CLASSIFICATION PLAN

CLASS TITLE: Food Service Assistant Manager

BASIC FUNCTION:

Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to on-site students and staff; schedule food service transporting activities to District schools; train, supervise and evaluate performance of assigned staff.

DISTINGUISING CHARACTERISTICS:

Food Service Manager II incumbents supervise complex operations and activities of a central kitchen and plan food service transportation to District school sites or supervise the activities of a large school district food service operation. Food Service Supervisor I incumbents supervise food services operations at an assigned school site.  

REPRESENTATIVE DUTIES:

1. Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to on-site students and staff, schedule food service transporting activities to District schools as required.
2. Plan and supervise the preparation of meals according to District menu guides; determine amount to be served; maintain standards of efficiency and sanitation related to large quantity of food preparation, heating, and serving and storage.
3. Monitor and control activities involved in food transport to serving kitchens to assure standards of quality and sanitation, health regulations and time lines are met.
4. Prepare work schedules and assign duties for subordinate personnel; train, supervise, discipline and evaluate assigned staff; screen and recommend hiring of new employees.
5. Assist in the inspection of the central kitchen or assigned District kitchens to assure proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assure compliance with safety and sanitation regulations.
6. Prepare and maintain a variety of reports and records including inventory, sales, requisitions, transportation records, daily reports of meals served and production sheets.
7. Estimate and requisition food quantities, equipment and supplies needed; receive, inspect, verify and accept delivery of food and supplies; oversee and assist with proper storage and efficient use of food and supplies.
8. Assist in coordinating food service operations with school activities to improve school and community public relations and increase student participation.
9. Prepare food for transport to serving kitchens as required; assure guidelines for maintaining appropriate food temperatures and sanitation requirements are met.
10. Assure accuracy of daily cash receipts; count and wrap money; prepare bank deposits and deposit monies into appropriate account.
11. Confer with the supervisor regarding cafeteria needs, conditions and menu changes.
12. Operate a variety of equipment and machines use in a kitchen, including slicer, chopper, mixer, oven and others.
13. Attend in-service meetings and workshops related to food service operations and activities.
14. Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

Knowledge of:

1. Planning, organization and operation of a large food service program.
2. Methods of calculating and estimating needed food and supplies.
3. Methods of preparing, cooking and serving food in large quantities.
4. Sanitation and safety practices related to cooking, serving and transporting food.
5. Standard kitchen equipment, utensils and measurements.
6. Storage and rotation of perishable food.
7. Principles and practices of supervision and training.
8. Inventory methods and practices.
9. Health and safety regulations.
10. Interpersonal skills using tact, patience and courtesy.
11. Record-keeping techniques.

ABILITY TO:

1. Plan, organize and supervise the complex service operations and activities at a central kitchen or large school district involving food service to on-site students and staff.
2. Calculate, estimate and requisition food and supplies.
3. Train, supervise and evaluate personnel.
4. Maintain records and prepare reports.
5. Assure food preparation, services, transport and storage is in accordance with health, sanitation and safety regulations.
6. Participate in and assure proper maintenance of food service equipment and serving areas are in a clean and sanitary condition.
7. Operate standard kitchen equipment safely and efficiently.
8. Lift heavy object.
9. Meet schedules and time lines.
10. Work independently with little direction.
11. Complete work with many interruptions.
12. Establish and maintain cooperative and effective working relationships with others.
13. Communicate effectively both orally and in writing.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: high school diploma, GED Certificate or demonstrated progress toward obtaining a GED as required by Kentucky law and five years’ experience in food service experience.