NS Base Kitchen Assistant Manager
Classification:
Nutrition Services
Reports to:
Building Principal or designee
Supervises:
Student volunteers, as needed
Range:
14
Hours:
8 hours per day
Contract Days:
180 days per year
Position Summary:
Assists Base Kitchen Manager with the general direction of the base kitchen. Assists with overseeing the preparation, cooking, baking, and serving of foods in quantity and completion of other related tasks as required. Assists with all aspects of preparation and transportation of meals to District schools.
Essential Functions:
1. Adheres to federal and state laws governing the National School Lunch and National School Breakfast programs.
2. Assist Base Kitchen Manager in the management of a base kitchen and perform duties of Base Kitchen Manager when they are absent.
3. Assist with ordering appropriate amounts of food and materials; maintaining inventory; and checking condition of food upon arrival.
4. Participate in the preparation, cooking, and serving of large quantities of food according to planned menus and established operating procedures.
5. Assist in the instruction and training of other cafeteria and kitchen staff and student workers in related duties.
6. Assist in taking daily counts and records such information as required by the Nutrition Services Supervisor.
7. Determine that reimbursable lunch requirements are met and assist in taking daily counts and records such information as required by the Nutrition Services Supervisor.
8. Participate in the maintenance of proper sanitary conditions, including cleaning utensils, dishes, equipment and facilities, and proper storage of food. Maintain kitchen and serving area in clean, orderly fashion.
9. Assist with preparation of daily work schedules for OCHS kitchen staff.
10. Responsible for maintaining a safe working environment in the kitchen and reports any and all incidents in this area to Building Principal and Nutrition Services office.
11. Ensures that meals are ready to be served at prescribed times, including a la carte and special dietary needs where applicable.
12. Operate and oversee safe operation of commercial kitchen equipment and appliances.
13. Keep a variety of records of cafeteria activity; prepare written reports; assist with collection and preparation of money for banking.
14. Assist in the coordination for use of kitchen facilities for special luncheons, dinners, and events.
15. Reports to Nutrition Services office all absences in a timely manner.
16. Understand and carry out oral and written instruction.
17. Maintain regular attendance and punctuality.
18. Perform other related duties as assigned.
Knowledge, Skills, and Abilities:
1. Thorough knowledge of quantity food production and kitchen equipment.
2. Thorough knowledge of federal and state laws governing school lunches, including food handling and meal planning.
3. Ability to interpret and follow recipes and other instructions.
4. Ability to exercise some independent judgment while adhering to prescribed policies and procedures and perform the essential functions of the position with minimal supervision.
5. Ability to establish and maintain effective professional relationships and work in partnership with supervisors, other staff, students, and the general public.
6. Ability to maintain confidentiality at all times.
7. Ability to follow district policies and procedures at all times.
Minimum Qualifications:
1. High school diploma or equivalent.
2. At least one year of experience in quantity food preparation and service, including some duties involving overseeing other workers.
3. Valid Food Handler’s Card.
4. Ability to perform basic clerical duties related to recordkeeping and/or handling of cash.
5. Knowledge of basic requirements of reimbursable school lunch program; safe and proper methods of food preparation, cooking and serving, and safe operation of kitchen equipment and appliances; standard liquid and dry measurements; and principles of training and supervision.
6. Demonstrated ability to prepare neat, accurate, and understandable written reports related to food service duties.
7. Skills necessary to perform essential functions with minimal supervision.
8. Basic technology skills, including email, word processing and spreadsheets.
9. Successful completion of criminal history records check, as required by law.
Preferred Qualifications:
1. Courses of training in menu planning, quantity cooking, safety, sanitation, and other related areas.
2. Paid or volunteer experience in a school kitchen.
3. Bilingual in Spanish or other high need language as designated by the District.
PHYSICAL REQUIREMENTS:
The physical demands listed here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
In an eight (8) hour workday, this job requires:
R – Rarely (Less than .5 hr per day) O – Occasionally (.5-2.5 hrs per day)
F – Frequently (2.5-5.5 hrs per day) C – Continuously (5.5-8 hrs per day)
NA – Not Applicable
