Bridgeton Public Schools

Job Description
Revised

POSITION:

Assistant Food Services Manager

RESPONSIBILITIES:

To direct the Food Services department in the procurement of safe, nutritious meals following the Child Nutrition Standards for all children.

QUALIFICATIONS:

1. High School Diploma or GED.
2. Knowledge of the regulations of the National School Lunch, Breakfast, and After School Snack Programs.
3. Have and maintain ServSafe Certification upon employment.
4. Knowledge of HACCP processes.
5. Computer literate, experience with a point of sales system, MS Word and Excel programs.
6. Ability to read, write, understand and or communicate in English sufficiently to perform the duties of the position.
7. Ability to carry out directions and to learn quickly.
8. Ability to make estimates of quantities and menu requirements, and adjust recipes to servings required.
9. Ability to develop, assign and supervise the work of the food services staff.
10. Ability to keep accurate records.
11. Valid driver's license and transportation.
12. Self motivated, work well independently and possess high degree of management skills.
13. Willing to complete or continue education relevant to School Food Services.
14. Required criminal history background check and proof of U.S. citizenship or legal resident alien status.

PERFORMANCE RESPONSIBILITIES:

1. Production of all meals, special events and special orders as prescribed by the Food Services Directors.
2. Communicate daily with Broad Street Manager to ensure meals ordered and received are accurate and complete, following the USDA guidelines.
3. Assign duties for substitutes.
4. Complete and place food and supply orde1·s following monthly menus.
5. Oversee Fresh Fruit & Vegetable program, After School Snack Program, and Dinner Program.
6. Coordinate trip lunches with Food Services Office & Broad Street Kitchen.
7. Submit weekly edit check reports.
8. Monthly online inventory of food and supplies.
9. Monitor and respond to daily online tempe1·ature control system.
10. Complete point of sale day end and prepare bank deposit.
11. Complete all aspects of production records.
12. Report equipment problems.
13. Manage staff and assign duties.
14. Assist with staff evaluations.
15. Advise staff of special schedules.
16. Maintain and control proper health, sanitary and safety conditions and standards in the kitchen.
17. Assure that foods and supplies are properly stored and safeguarded using the First In First Out method (FIFO).
18. Supervise the preparation of all menus.
19. Cross train, all staff.
20. Solve all point of sale problems.
21. Attend state training as needed.
22. Make signs and labels as needed.
23. Advise staff of instructions received from the Food Services Directors.
24. Be "On Floor" during all serving periods.
25. Track and maintain required professional standard hours as mandated by the USDA.
26. Perform other duties as assigned by the School Business Administrator, Director of Food Services, Assistant Director of Food Services or their designee.

TERM OF EMPLOYMENT:

10 Month Position

EVALUATION:

Performance will be evaluated in accordance with Board policies and procedures on the evaluation of professional staff.

MAB-7/3/10
JLM- 5/15/18
Board Approved -8/14/18