About this opportunity
Del Valle Independent School District lists this Assistant/Floating Manager opportunity in del valle, Texas. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Assistant Cafeteria Manager
Provides support to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel. Maintains facilities in a safe and sanitary condition and guides assigned personnel in the performance of their job functions.
Minimum Qualifications:
Education/Certification:
High school diploma or GED (Recognized by the Texas Education Agency or regional accrediting agency)
Food manager certification or obtain within 90 days of employment
ServSafe Certificate or obtain within 90 days of employment
Valid Texas driver's license
Safe driving record verified by the Texas Department of Public Safety (meets and maintains liability coverage eligibility)
Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.
Required Experience:
Completion of sanitation course before or during the first year of employment
Three (3) years' experience in institutional food service operations
Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Ability to manage personnel
Effective planning and organizational skills
Ability to coordinate district functions
Ability to communicate effectively
Required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions
Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices.
Planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
Required to perform basic math, including calculations using fractions, percent, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand complex, multi-step written and oral instructions.
Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
Major Responsibilities and Duties:
Professionalism
The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community.
Rule §247.1 Purpose and Scope; Definitions
Rule §2472 Code of Ethics and Standard Practices for Texas Educators
Organization Management
The assistant manager manages administrative, fiscal, and facilities functions responsibly through activities such as the following:
Assists with maintaining work schedules and production records
Supports daily activities in kitchen and cafeteria
Assists with maintaining all serving schedules and serve all food items according to menu specification defined by departmental policies and procedures
Assists with maintaining accurate reports of daily and monthly financial, production, and activity records.
Assists with maintaining and submitting accurate information for payroll reporting (timecards, tardiness, and absenteeism).
Assists with maintaining logs on all equipment maintenance required within campus food service department
Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or comply with mandated health standards
Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements
Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards
Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment
Performs preventive maintenance and reports needed equipment repairs for the purpose of maintaining equipment in safe working order
Ensures that food items are stored in a safe and hazard free environment
Establishes and enforces standards of cleanliness, health, and safety following health and safety codes and regulations
Ensures that appropriate quantities of food and supplies are available through daily orders and periodic inventories
Ensures that food is produced safely and is of high quality according to policies, procedures, and department requirements
Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions
Assists with the preparation of documentation (e.g., inventory and supply lists, equipment logs, etc.) for the purpose of providing written support and/or conveying information
Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements
Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel
Stocks food, condiments, and supplies for the purpose of maintaining adequate quantities and security of items
Organization Improvement
The assistant manager promotes leadership in efforts to improve the school or organization through activities such as the following:
Works cooperatively with the cafeteria manager and campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems
Collaborates with campus administration to support student programs and schedules
Provides catering support as directed
Conducts regular supplies inventory as directed
Personnel Relations/Management
The assistant manager manages personnel effectively through activities such as the following:
Assist with the supervision, training, and coordination of activities of campus workers and services for the Child Nutrition Services program
Helps screen, select, and train cafeteria workers
Substitute and/or assist cafeteria manager when needed for the purpose of ensuring the food service unit is running efficiently
Supports assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient manner
Professional Growth and Development
The assistant manager provides leadership in professional growth and development through activities such as the following:
Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions
Completes annual continuing education requirements
Qualities of an Effective Assistant Cafeteria Manager
The assistant manager exhibits the following qualities:
Daily attendance and punctuality at work are essential functions of the job
Responds to after hour emergencies as needed
Complies with Federal State and Local food service policies and guidelines
Ensures a safe environment for workers and customers
Maintains safe work environment
Follows all HACCP procedures and standards, and ensure employees follow all HACCP procedures and standards
Complies with District policies, as well as state and federal laws and regulation.
Complies with the standards of conduct set out in Board Policy DH (Legal) and (Local) and with any other policies, regulations, and guidelines that impose duties, requirements, or standards
Performs functions of other nutritional service positions as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit
Maintains confidentiality
Supervisory Responsibilities:
Assists in the supervision and evaluation of food service employee assigned to campus cafeteria as needed.
Equipment:
Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwashers, and food and utility carts and other equipment applicable to the position, personal computer, fax, scanner, telephone, and other equipment applicable to the position.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Works with frequent interruptions
Maintains emotional control under stress
Worksite address
del valle, TX, 78617, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.