Assistant Manager: School Nutrition (7.0 Hours) - Meade High
Anne Arundel County Public Schools, Fort George Meade, MD, United States
Job Summary
School Nutrition Assistant Manager is assigned to schools that qualify for a School Nutrition Manager (Level 4) or above. Provides instruction and work assignments for School Nutrition Associates. Participates in the preparation, cooking, and serving of food and the cleaning of equipment and facilities. Assists the School Nutrition Manager with inventory and serves as a backup to the manager as needed.
Additional Work Days/Hours
Ability to work flexible schedules
Emergencies
Extended hours
Outside of normal business hours
Overtime as needed
Essential Duties & Responsibilities
Maintains optimum standards of food quality through effective use of standard recipes and cooking procedures. Follows all standardized recipes and standard operating procedures for portion sizes and use of leftovers.
Assists in planning food preparation schedules.
Participates in the preparation, cooking and serving of food.
Maintains correct temperature of foods. Assures quality and quantity of products, monitoring temperature controls of all food items.
Inspects food, supplies and equipment deliveries for quantity and compliance with specifications.
Assists with inventories of food, supplies, and equipment as directed.
Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained.
Maintains food quality standards (temperature, appearance and taste) from point of preparation through point of service.
Prepares and forwards records as required to the Manager.
Attends In‑Service meetings.
Performs other related duties as assigned within the same classification or lower.
Minimum Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education
High School Diploma or Equivalency Certificate required.
Experience
Two (2) years food services experience required.
Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the employee to successfully perform the duties of the position.
Knowledge, Skills, Abilities & Other Characteristics
Ability to adhere to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, AACPS policies and procedures and division memoranda.
Ability to adhere to sanitation standards as outlined in COMAR.
Ability to perform any and all of the listed duties individually or independently which may vary based upon work location/assignment and available staffing.
Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
Demonstrated considerable knowledge of quantity food preparation; sanitation and safety regulation; methods and procedures of school restaurant operation.
Skill in the care, maintenance, sanitation and operation of equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to accept changes in responsibility and incorporate new goals in the restaurant operation.
Possess good written and verbal communication skills. Ability to follow written and verbal directions.
Ability to delegate and to motivate personnel.
Demonstrates ability to effectively work and communicate with diverse populations.
Demonstrated proficiency with business technology applications (e.g., Video/Web Conferencing, Microsoft Office Suite – Word, Excel, Outlook, and/or PowerPoint preferred).
Satisfactory score on any test required.
Licenses & Certifications
Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
Upon hire, Driver's License (DL) Class C Non‑Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
Daily access to reliable transportation.
Driving Requirements
Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
Personal vehicle.
Leadership Role
Lead Worker.
This position acts as the lead for 1 to 5 direct staff.
Train employees.
Direct the work of employees.
Maintain production/sales records.
Plan the work.
Instruct employees in specific techniques and technical methods to use.
Perform same type of work as employees the Lead Worker is assigned to lead.
Physical Demands
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Standing: over 2/3 percent of the time
Walking: over 2/3 percent of the time
Using hands to handle or feel: between 1/3 and 2/3 percent of the time
Pinching (fine motor skills): under 1/3 percent of the time
Wrist deviation: between 1/3 and 2/3 percent of the time
Keyboarding: under 1/3 percent of the time
Pushing: between 1/3 and 2/3 percent of the time
Pulling: between 1/3 and 2/3 percent of the time
Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
Climbing (Ascend/Descend): under 1/3 percent of the time
Balancing: over 2/3 percent of the time
Stooping: under 1/3 percent of the time
Kneeling: under 1/3 percent of the time
Crouching: under 1/3 percent of the time
Bending: between 1/3 and 2/3 percent of the time
Twisting: over 2/3 percent of the time
Squatting: under 1/3 percent of the time
Talking: between 1/3 and 2/3 percent of the time
Hearing: over 2/3 percent of the time
Tasting: under 1/3 percent of the time
Smelling: over 2/3 percent of the time
Repetitive motions: between 1/3 and 2/3 percent of the time
Eye/Hand/Foot coordination: over 2/3 percent of the time
Driving: under 1/3 percent of the time
As required by the duties and responsibilities of the position.
Vision
No special vision requirements.
Work Environment
Location
Office, school or similar indoor environment: over 2/3 percent of the time
Outdoor environment: under 1/3 percent of the time
Temperature change: over 2/3 percent of the time
Exposure
Outdoor weather conditions: under 1/3 percent of the time
Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
Noise level
Loud: over 2/3 percent of the time
Weight & Force
Up to 35 pounds: over 2/3 percent of the time
Travel requirements
N/A
Employee safety statements
The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work‑related accidents.
Adheres to safe practices and methods in the operation of equipment and supplies related to the job.
The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.
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School Nutrition Assistant Manager is assigned to schools that qualify for a School Nutrition Manager (Level 4) or above. Provides instruction and work assignments for School Nutrition Associates. Participates in the preparation, cooking, and serving of food and the cleaning of equipment and facilities. Assists the School Nutrition Manager with inventory and serves as a backup to the manager as needed.
Additional Work Days/Hours
Ability to work flexible schedules
Emergencies
Extended hours
Outside of normal business hours
Overtime as needed
Essential Duties & Responsibilities
Maintains optimum standards of food quality through effective use of standard recipes and cooking procedures. Follows all standardized recipes and standard operating procedures for portion sizes and use of leftovers.
Assists in planning food preparation schedules.
Participates in the preparation, cooking and serving of food.
Maintains correct temperature of foods. Assures quality and quantity of products, monitoring temperature controls of all food items.
Inspects food, supplies and equipment deliveries for quantity and compliance with specifications.
Assists with inventories of food, supplies, and equipment as directed.
Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained.
Maintains food quality standards (temperature, appearance and taste) from point of preparation through point of service.
Prepares and forwards records as required to the Manager.
Attends In‑Service meetings.
Performs other related duties as assigned within the same classification or lower.
Minimum Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education
High School Diploma or Equivalency Certificate required.
Experience
Two (2) years food services experience required.
Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the employee to successfully perform the duties of the position.
Knowledge, Skills, Abilities & Other Characteristics
Ability to adhere to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, AACPS policies and procedures and division memoranda.
Ability to adhere to sanitation standards as outlined in COMAR.
Ability to perform any and all of the listed duties individually or independently which may vary based upon work location/assignment and available staffing.
Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
Demonstrated considerable knowledge of quantity food preparation; sanitation and safety regulation; methods and procedures of school restaurant operation.
Skill in the care, maintenance, sanitation and operation of equipment.
Ability to complete all job responsibilities despite frequent interruptions and without close supervision.
Ability to accept changes in responsibility and incorporate new goals in the restaurant operation.
Possess good written and verbal communication skills. Ability to follow written and verbal directions.
Ability to delegate and to motivate personnel.
Demonstrates ability to effectively work and communicate with diverse populations.
Demonstrated proficiency with business technology applications (e.g., Video/Web Conferencing, Microsoft Office Suite – Word, Excel, Outlook, and/or PowerPoint preferred).
Satisfactory score on any test required.
Licenses & Certifications
Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.
Upon hire, Driver's License (DL) Class C Non‑Commercial issued by Maryland or State of Legal Residence (MVA/DMV) required.
Daily access to reliable transportation.
Driving Requirements
Driving is required to conduct bona fide Board business that is within the scope of employment in this position.
Personal vehicle.
Leadership Role
Lead Worker.
This position acts as the lead for 1 to 5 direct staff.
Train employees.
Direct the work of employees.
Maintain production/sales records.
Plan the work.
Instruct employees in specific techniques and technical methods to use.
Perform same type of work as employees the Lead Worker is assigned to lead.
Physical Demands
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Standing: over 2/3 percent of the time
Walking: over 2/3 percent of the time
Using hands to handle or feel: between 1/3 and 2/3 percent of the time
Pinching (fine motor skills): under 1/3 percent of the time
Wrist deviation: between 1/3 and 2/3 percent of the time
Keyboarding: under 1/3 percent of the time
Pushing: between 1/3 and 2/3 percent of the time
Pulling: between 1/3 and 2/3 percent of the time
Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
Climbing (Ascend/Descend): under 1/3 percent of the time
Balancing: over 2/3 percent of the time
Stooping: under 1/3 percent of the time
Kneeling: under 1/3 percent of the time
Crouching: under 1/3 percent of the time
Bending: between 1/3 and 2/3 percent of the time
Twisting: over 2/3 percent of the time
Squatting: under 1/3 percent of the time
Talking: between 1/3 and 2/3 percent of the time
Hearing: over 2/3 percent of the time
Tasting: under 1/3 percent of the time
Smelling: over 2/3 percent of the time
Repetitive motions: between 1/3 and 2/3 percent of the time
Eye/Hand/Foot coordination: over 2/3 percent of the time
Driving: under 1/3 percent of the time
As required by the duties and responsibilities of the position.
Vision
No special vision requirements.
Work Environment
Location
Office, school or similar indoor environment: over 2/3 percent of the time
Outdoor environment: under 1/3 percent of the time
Temperature change: over 2/3 percent of the time
Exposure
Outdoor weather conditions: under 1/3 percent of the time
Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
Noise level
Loud: over 2/3 percent of the time
Weight & Force
Up to 35 pounds: over 2/3 percent of the time
Travel requirements
N/A
Employee safety statements
The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work‑related accidents.
Adheres to safe practices and methods in the operation of equipment and supplies related to the job.
The employee is responsible for correcting and/or reporting any conditions within an AACPS building or grounds that may be hazardous to employees and students.
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