Assistant Manager - Franklin Middle School (16187)

Applitrack; United States; On-site; USD 20,000 - 29,000; Full time

Job summary

Applitrack is seeking an Assistant Manager for Franklin Middle School's food service program. You will prepare main dishes, vegetables, and menu items using standardized recipes, support the cafeteria manager, and ensure timely service for students.

Strong leadership, teamwork, and knowledge of school nutrition standards are essential. This role requires flexible hours, light lifting, and accuracy in production records; a High School Diploma or GED and a kitchen certification are preferred.

Qualifications

• High School Diploma or GED preferred.
• Kitchen-related experience preferred.
• SNA - Kitchen certification preferred.

Responsibilities

• Prepare main dishes, vegetables and menu items using standardized recipes.
• Assist cafeteria manager with determining quantities of food and supplies to order.
• Maintain daily production records and other required paperwork.
• Provide leadership as backup manager and supervise staff as needed.
• Assist with cleanup and ensure dietary accommodations for special diets.
• Attend training, meetings, and follow building/department procedures.
• Be punctual, flexible with hours, and maintain professional conduct.

Skills

Leadership

People management

Mentoring

Problem solving

School nutrition knowledge

Sanitation

Communication skills

Basic computer skills

10-key calculator

Confidentiality

Lifting up to 30 pounds

Education

High School Diploma or GED

Kitchen-related experience

SNA - Kitchen certification

Job description

Assistant Manager - Franklin Middle School (16187) JobID: 16187

• Position Type:
  Food and Nutrition/ Assistant Manager
• Date Posted:
  9/30/2026
• Location:
  Franklin Middle School

PRINCIPAL DUTIES:

Assume responsibility for preparing main dishes, vegetables and additional menu items as needed.
Use standardized recipes, methods of production and advanced preparation techniques
Participate in serving good quality food.
Train and serve as: BACKUP MANAGER.
Assume managerial responsibilities in the absence of cafeteria manager.
Assist cafeteria manager with determining necessary quantities of food and supplies to order.
Assist with necessary record keeping and daily production records
Assist with general clean up duties
Comply with and make accommodations for students with special diet restrictions.
Maintain open, positive communication with all people served by the food service department.
Participate in short courses, meetings, and in-service training, as requested.
Attend work as scheduled and arrive on time fully prepared to begin work. Follow established building/department procedures if there is a need to arrive late, be absent or leave the workplace.
Available to work flexible hours.
Regular attendance.
Other duties may be assigned.

ESSENTIAL SKILLS AND APTITUDES:

Must possess positive leadership traits.
Serve as a positive team leader, maintain a positive attitude.
Ability to manage/lead people, mentor new employees
Successfully uses problem-solving skills.
Knowledge of school food service programs, nutritional standards, and sanitation.
Accurate and detail oriented in processing paperwork.
Possess strong communication skills, customer service.
Basic computer skills required.
Knowledge of 10 key calculator
Demonstrates professional conduct and confidentiality at all times.
Ability to lift up to 30 pounds.

REQUIRED EDUCATION LEVEL

High School Diploma or GED preferred
Kitchen related experience preferred
SNA - Kitchen certification preferred

CLASSIFICATION:

Food service Group C $17.71 per hour
Hours: 7.0hours
Hours: 6:30am-1:30pm
Nine (9) months
All district benefits in accordance with work agreement

EMPLOYMENT DATE:

As arranged

PHYSICAL DEMANDS / ESSENTIAL FUNCTIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands and fingers to handle and/or feel objects, tools or controls; talk and hear. The employee frequently must squat, stoop or kneel, reach above the head and forward 0 to 24 inches and on occasion up to 36 inches. The employee continuously uses hand strength to grasp items. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds 0 to 12 feet and occasionally up to 20 feet, such as food trays, canned goods and frozen food packages. The employee will sometimes push/pull items such as carts and food preparation equipment. Specific vision abilities required by this job include close vision, color vision and the ability to adjust focus while preparing food.

WORKING ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is consistently above average. The employee will frequently work in different areas of the kitchen and cafeteria performing their duties. Temperatures in the work area are consistently higher than the average found in the building. The employee will frequently stand or move on floors that are damp. Employees must be able to work with known food allergens.

The information contained in this job description is in compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual holding this position and additional duties may be assigned.

The goal of the Board of Education of the Cedar Rapids Community School District is to provide fair and equal opportunity for employment, promotion, wages, benefits and all other privileges, terms and conditions of employment. The District will affirmatively recruit women and men and members of diverse racial/ethnic groups for job categories where the representative groups are underrepresented.

Further, it shall be the policy of the District not to discriminate against any employee or applicant on the basis of race, creed, color, religion, national origin, marital status, socio-economic status, sex, age, sexual orientation, gender identity, or disability in its educational programs and its employment practices. (Adherence to bona fide occupational/educational qualifications shall not be interpreted as discriminatory.)

HR Contacts:

Michelle Koelling

CONTACT INFORMATION:

Jenny Hook
Manager of Food & Nutrition
[e-mail]
319-558-2305