Assistant Manager (Kitchen) (East High School) in Saint Peters

The Assistant Kitchen Manager supports the Kitchen Manager in directing the production and service of food items to students and staff.

Qualification Requirements:

• Demonstrate aptitude for the successful performance of the tasks listed below, including familiarity with Google suites, Excel, and Microsoft Word.
• Ability to achieve and maintain ServSafe certification as administered by the National Restaurant Association.

Essential Duties:

• Assume responsibility and manage the deposit of all receipts as collected and reported by the cashiers to ensure accurate reporting of cashier receipts.
• Oversee kitchen operations in the absence of the Kitchen Manager.
• Responsible for ordering food and supplies as needed for the menu preparation and service as determined with consultation with the Kitchen Manager.
• Train employees regarding the use of standardized recipes and portion control as determined by Student Nutrition Services.
• Develop work and production schedules in cooperation with the Kitchen Manager.
• Train new employees on equipment use, food preparation, and serving techniques as directed by the Kitchen Manager.
• Utilize Excel, Microsoft Word, Google Suites, and email for communication and administrative tasks.
• Must complete continuing education as directed by the Student Nutrition Services office to remain in compliance with USDA guidelines for the NSLP.

Additional Duties:

• Maintain a neat, clean personal appearance and wear district uniforms at all times when performing duties.
• Perform other duties as assigned by the supervisor, principal, and his/her designee.
• Possess the ability to effectively communicate, verbally, and in written form, with administrators, staff, and the community as needed.

Supervisory Duties:

The Assistant Kitchen Manager will assist the Kitchen Manager in directing all kitchen staff as needed.

Mental Demands:

Ability to maintain confidentiality; communicate clearly both orally and in writing, and/or ability to reason and make appropriate decisions.

Physical Demands:

While performing these duties, the employee is regularly required to reach, climb, bend, stand, and walk. The employee normally uses hand strength to grasp and hold. The employee will frequently lift up to 20 pounds and occasionally carry, move, push, or pull up to 100 pounds. The employee should have good dexterity, hearing, and speech capabilities.

Environmental Conditions:

The employee will occasionally work in conditions of extreme heat or cold.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.

Terms of Employment:

Employment will be on an at-will basis for 9 months, beginning with the first day of the work calendar or at the time of employment for the duration of the school year with prorated personal leave. Each employee will be provided a yearly work calendar showing the specific daily work schedule of the employees. The work calendar may be modified by the Board of Education at any time, as needs dictate. The Assistant Kitchen Manager’s workday will reflect the hours of the Kitchen Manager for the school in which they work. A definite daily schedule will be established by the building principal and Director of Food Service and approved by the Deputy Superintendent. The yearly salary will be disbursed in nineteen (19) equal payments or twenty-four (24) equal payments per employee’s choice.

Evaluation:

End of the year performance evaluations will occur annually in accordance with the provisions of the Board's policy on evaluation of support staff personnel.