Food Service Regional Assistant Kitchen Manager Williamsport High School

Food Service Regional Assistant Kitchen Manager Williamsport High School Grade 7 of the ESP Salary Scale ($20.40 - $36.90) 8 Hours/Day, 10-Month Work Year (6:00 am - 2:30 pm with 30 minute break) Reports to the Assistant Supervisor Food & Nutrition Services Minimum Requirements Ability to work cooperatively with others; accept direction, assume leadership responsibility and complete tasks as assigned. Serv-Safe Certification. Willingness to be assigned at any site within the base operation. Regular and predictable attendance which is an essential function of this position. Ability to meet physical requirements: Prolonged standing; Physical exertion to manually move, lift, carry, pull, or push heavy objects or materials; Stooping, bending and reaching; Tolerate noisy, crowded environment, food odors, and temperature variations; and Loading and transporting meals. Large quantity Food Service experience. Valid driver’s license with no court ordered restrictions. Knowledge of food service equipment; appropriate operation, cleaning and sanitizing. Minimum one (1) year experience working with and supervising other employees. Ability to perform the essential functions of the job with or without reasonable accommodations. Preferred Qualifications Communicate effectively with members of the food service staff, school staff, students, and the community. Ability to use computer systems to perform work functions. College and/or vocational training. Role Responsibilities Maintain clean work area. Operate kitchen equipment in a proper manner to assure safety as well as to avoid damage to the equipment. Check to make sure all menu items are available and are offered on time. Assist with service during the specified serving times using portion control standards. Help with any phase of kitchen operations. Assist the Food Service Manager in the supervision of food preparation, kitchen operations, and training employees. Responsible for food service operations in the absence of the Food Service Manager. Responsible as the lead of production personnel to ensure correct quantities of food are accurately prepared to the highest quality standards based on standardized recipes. Ensure that all activities conform to USDA, MSDE, Department of Health, WCPS and community standards. Assure safe health practices in the preparation and serving of food in accordance with Department of Health standards, HACCP protocol and Serv-Safe principles. Report any Health Department inspections, faulty equipment or accidents to WCPS Food and Nutrition Services Department. Operate computerized cash register system to include but not limited to: Cash register end of day procedures; Cash reconciliation records; and Student account balance oversight and adherence to WCPS charge policy. Assist the Food Service Manager in reconciling the end of day production reports. Adhere to all health and safety policies. Adhere to regulations and procedures for students with special dietary needs. Attend mandatory trainings as required by program standards. Understand and support the philosophy and mission of the WCPS Food & Nutrition Services. Demonstrate courteous and professional demeanor to all stakeholders of Washington County Public Schools. Complete other duties as assigned. Environmental Factors and Physical/Mental Requirements The Environmental Factors and Physical/Mental demands represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may enable individuals with disabilities to perform the essential functions. Required prolonged periods of standing or walking. Required periods of sitting at a desk and working on a computer and other office equipment. Ability to sufficiently and efficiently move throughout the building and grounds for extended periods. Must have the use of sensory skills in order to effectively communicate and interact with others as normally defined by the ability to see, read, talk, and hear. Ability to maintain emotional control under stress. Ability to move, raise, lower, push, pull, and carry objects up to 20 lbs. on an irregular basis. Must be able to bend, crouch, stoop, reach, and climb. Will be subjected to loud noises, food odors, temperature variations, interactions, crowded areas, and traffic flow associated with a highly populated environment.