Job Title: Food and Nutrition Services (FNS) Assistant Manager
| Reports to: | FNS Manager |
| Typical Schedule: | 191/245 days/Hours Varies |
| Bargaining Unit: | N/A |
| FLSA: | Non-Exempt |
| Job Code: | 5181, 5182, 5184, 5185 |
| Salary Schedule: | FS10-FS13 |
JOB GOAL
Responsible for assisting with management of school based cafeteria staff engaged in the preparation and service of quality meals in the school nutrition program. This includes maintaining compliance with federal, state, local, and district standards, and School Board Policies.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Assist in supervising, training, instructing, organizing, and delegating work to food service personnel and assume responsibility for operation of the program in the absence of the manager and other key staff members.
- Assist with the supervision and preparation/production of menu items while ensuring high standards of food quality and quantity by utilizing the most current standardized recipes provided by the FNS department and in accordance with local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Points (HACCP) principles and procedures.
- Monitor quantity and quality of menu items to ensure food and beverage standards are maintained throughout all meal periods.
- Assist the manager with financial entries and balancing, ordering, receiving stock, inventory, and reconciliation of paperwork.
- Maintain compliance with annual United States Department of Agriculture (USDA) mandatory training requirements and FNS District Policies as outlined in employee handbook.
- Serve as district representative at emergency shelters as determined by the Superintendent.
- Perform other duties as assigned.
MINIMUM REQUIREMENTS
KNOWLEDGE, SKILLS & ABILITIES
- Thorough knowledge of food preparation and proper kitchen equipment use and care as required by local, state, and federal regulations
- Thorough knowledge of HACCP food safety and sanitation principles.
- Ability to promote effective professional relationships with multiple stakeholders
- Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media
- Ability to organize, prioritize, manage, and carry out duties efficiently and within established timeframes Ability to instruct and supervise personnel to ensure an efficient food service program.
- Must meet the physical requirements of Post Offer Employment Testing (POET).
EDUCATION, TRAINING & EXPERIENCE
- High School Diploma or equivalent.
- Two (2) years minimum work experience in school food service, food service management, or equivalent.
- Successful completion of at least five (5) Food and Nutrition Services approved courses within the past four (4) years--or equivalent external education/training. Area of focus should include topics directly related to the position such as food safety and sanitation, cooking, menu planning/production, nutrition/wellness, allergens/special diets, communication/marketing, finance/technology, business/office operations, and leadership/human resources. Acceptable external equivalence will be determined by the FNS Program Manager of Team Development.
CERTIFICATES, LICENSES & REGISTRATIONS
- Valid ServSafe Certification or agreement to obtain within six (6) months of employment
PREFERRED QUALIFICATIONS
- Successful completion of the Pasco County Food and Nutrition Services Management Internship Program or equivalent. Equivalence will be determined by the FNS leadership.
- Successful completion of the Pasco County Food and Nutrition Leadership Academy.
- Previous management in food service.
SUPERVISORY RESPONSIBILITY
Assist with supervision of assigned personnel. Responsibilities include assisting with planning, assigning and directing work; assisting with addressing complaints and resolving problems; assisting with training employees; assisting with evaluating performance; assisting with promoting and transferring employees; and assisting with interviewing, testing, hiring and assignment of personnel.
PHYSICAL REQUIREMENTS
Medium Work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.
PHYSICAL ACTIVITY
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, crouch, crawl, talk, and hear. The employee occasionally lifts and/or moves up to 50 pounds. Specific vision ability required by this job includes close vision, distance vision, and the ability to adjust focus
WORKING CONDITIONS
Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.
Cold: The worker is subject to extreme cold. Temperatures are below 32 degrees for periods of more than one hour.
MACHINES, TOOLS, EQUIPMENT
- Professional ovens, stoves, meat slices, dish machines, a variety of hot and cold food storage equipment, and other typical kitchen equipment.
- This position may also use computers and other technology regularly for record keeping and cashiering practices.
TERMS OF EMPLOYMENT
Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the work year and hours of employment shall be established by the District.
Performance of the job will be evaluated in accordance with provisions of the School Board’s policy on evaluation of personnel.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
Pasco County Schools will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.
