Job Details

Primary Purpose:Assist the Cafeteria Manager with the overall operation of the cafeteria.Qualifications:Minimum Education/Certification:High school diploma or equivalent.Must hold and maintain a valid Food Handler's Certificate from ServSafe or another accredited source.Completion of the TISD manager training class preferred.TASN certified or actively seeking certification.Minimum Experience:One year experience as a production specialist with TISD or equivalent with another school food service establishment preferred.Special Knowledge and Skills:Have a working knowledge of the school food service environment.Ability to work without direct supervision and demonstrate strong organizational skills.Ability to perform basic computer business applications.Major Responsibilities and Duties:* Ability to accept operational responsibility in the absence of the manager.* In cooperation with the cafeteria manager, assist in work scheduling, supervising/assisting in food prep, and ensure planned menu is being prepare and served.* In cooperation with the cafeteria manager, assist in maintaining detailed records of food production, ordering, receiving, inventory control, and daily income.* Maintain safe and sanitary working conditions and ensure weekly safety meetings are being conducted by the designated safety monitor.* Assist in keeping a line of communication open between the manager and co-workers.* Establish good relations with students, school personnel and parents.* Demonstrate a desire for professional growth in all food service areas by attending meetings, seminars, and classes which are held by or upon the request of the food service director.* Present an image of professionalism by following department attendance policy, personal hygiene, and dress code.* Learn and operate departmental software programs.* Demonstrate a positive attitude, flexibility, and a willingness to perform any additional tasks as assigned by the manager.Working Conditions:Must be able to lift 25 lbs. without assistance and on occasion repetitivelyWork in a fast paced environment, and stand for extended periods of timeModerate exposure to extreme temperature changesPhysical demands will include: walking, pushing, pulling, carrying, some stooping, bending, and twisting.Equipment Used:Use of large and small commercial kitchen equipment including: electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, commercial food processor, and sharp/serrated cutting tools.