Primary Purpose:

Learning all the functions of a cafeteria manager.  Be able to substitute in the absence of the Manager/Assistant Manager.  Become properly trained and able to fill the position of a manager in the event of an opening.

Qualifications:

Education/Certification:

High school diploma or equivalent.

Special Knowledge/Skills:

Have a working knowledge of the school food service environment.

Ability to achieve objectives delegated by Training Manager.

Demonstrate the ability to properly use food production equipment and the food production.

Exhibit leadership skills.

Experience:

One year as a production specialist in Mercedes ISD food service or equivalent experience.

Major Responsibilities and Duties:

1. Assist with supervision of daily activities in the school kitchens and cafeteria.
2. Attend training courses applicable to the responsibilities of this position.
3. Learn to generate effective work schedules to fairly distribute work load within a school.
4. Learn to operate purchase, inventory and point of sale function on computer.
5. Demonstrate attractive presentation skills including garnishing, placement, neatness.
6. Develop skills and learn to train others on equipment, safety, food preparation, serving, presentation, and clean up procedures.
7. Integrate with rest of management team.
8. Learn to properly document and evaluate staff members.
9. Maintain emotional control under stress.
10. Perform all duties of cashier on as needed basis.
11. Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.
12. Follow and enforce safety, sanitation, department guidelines for safety personal hygiene and dress code.
13. Recognize and complete tasks without being told.
14. Attend continuing education classes as needed.
15. Demonstrate a positive attitude, flexibility, and be willing to perform any additional tasks as assigned by the Coordinator, Supervisor or Manager with whom they are working.
16. Assist with completion of accurate Production Records.
17. Use sound judgment and food service experience as a basis for routine decision making in coordination with cafeteria manager.
18. Act as production supervisor to ensure that district recipes are used and followed correctly and that sufficient quantities of menu items are prepared daily per the Production Records.
19. Assist with EOM inventory of food and non food supplies.
20. Assist manager with all documentation and records for inventory, purchasing, receiving, and temperature logs.
21. Assist with receiving merchandise, and ensure its proper use and storage.
22. Perform all duties of Cafeteria Manager in his/her absence.
23. Develop all requirement management skills and knowledge in order to be promoted to Cafeteria Manager as vacancies arise.
24. Perform any other duties as may be assigned.
25. Perform all duties in a safe manner to avoid injury to oneself and/or others.

Supervisory Responsibilities:

      None.

Equipment Used:

Use of large and small commercial kitchen equipment including:  electric slicer, mixer, tilt skillet, steamer, convection oven, sharp/serrated cutting tools and computer.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

Must be able to lift 25 lbs. without assistance and on occasion repetitively.  Work in a fast pace environment, and stand for extended periods of time.  Moderate exposure to extreme temperature changes.  Walking, pushing, pulling, carrying, some stooping, bending, and twisting. 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.