Assistant Manager: School Nutrition (6.5 Hours) - Chesapeake Bay Middle

Chesapeake Bay Middle

Pasadena (MD)

On-site

USD 42,000 - 56,000

Part time

5 days ago

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Job summary

Chesapeake Bay Middle in Pasadena, Maryland is seeking an Assistant Manager: School Nutrition for a 6.5 hour workday. The role supports the School Nutrition Manager with food preparation, serving, inventory, and adherence to USDA guidelines.

Requirements include a high school diploma and at least two years of food service experience, plus strong communication skills and reliable transportation. This is a part-time 0.93 FTE position with opportunities to engage in ongoing training.

Qualifications

High School Diploma or Equivalency Certificate required.
Two years food services experience required.
Ability to adhere to USDA guidelines and AACPS policies.
Strong written and verbal communication skills.

Responsibilities

Maintains food quality via standardized recipes and procedures.
Assists in planning food prep schedules and inventory.
Participates in cooking and serving of food and maintaining safety.
Maintains proper food temperatures and sanitation standards.
Supports inventory and cleaning duties as needed.
Reports to Manager and attends In-Service meetings.

Education

High School Diploma or Equivalency Certificate

Tools

MS Office Suite

Video/Web Conferencing

Job description

Assistant Manager: School Nutrition (6.5 Hours) - Chesapeake Bay Middle

Anne Arundel County Public Schools Chesapeake Bay Middle - Pasadena, Maryland Open in Google Maps

Starting Date: Immediately

Job Description

Title Code:

JOB SUMMARY

School Nutrition Assistant Mangers are assigned to those schools which 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 School Nutrition Manager with inventory and works as the back up to the manager as needed.

Additional Work Days/Hours

Based on the assignment, the following additional work days and/or hours may be required as needed:

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 standardized 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. The requirements listed below are representative of the knowledge, skills, and/or abilities required. 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 applicant to successfully perform the duties of the position.

Knowledge, Skills, Abilities and Other Characteristics

Ability to adhere to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program, and 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 and Certifications

Employee must retain active licenses, certifications, and enrollment as a condition of employment.

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 a lead worker to the Worker: Food Service I position.
This position acts as the lead for 1 to 5 direct staff.

Lead Worker Duties/Responsibilities

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/WORKING CONDITIONS

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

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 timeCrouching: 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
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
Risk of electrical shock: between 1/3 and 2/3 percent of the time
Loud: over 2/3 percent of the time

Weight & Force

lifting and carrying requirements

Up to 35 pounds: over 2/3 percent of the time

Travel Requirements

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.

JOB INFORMATION

Approved Date: 2/1/2023

Established Date: 1/1/2015

Title Code: E42399

Title: MANAGER ASSISTANT: SCHOOL NUTRITION

Reports to Generic: Senior Specialist;Principal

Reports to Specific: PRINCIPAL

ORGANIZATION

Division: Operations

Business Unit: Food & Nutrition

Department:

Negotiated Agreement: American Federation of State, County, & Municipal Employees (AFSCME)

HR JOB INFORMATION

Unit: III

Days Worked: 187

FLSA Exemption Status: Non-Exempt

Grade: AG06

Months Worked: 10

Hours Worked: 6;6.5;7

Job Family: Food and Nutrition Services (FNS)

Sub-Function: Manager FNS

Position Type: 0.93 FTE

Job Categories: Support Staff > Food Service

Equal Opportunity Employer

Anne Arundel County Public Schools prohibits discrimination in matters affecting employment or in providing access to programs on the basis of actual or perceived race, color, religion, national origin, sex, age, marital status, sexual orientation, genetic information, gender identity, or disability.For more information, contact:Anne Arundel County Public SchoolsDivision of Human Resources, 2644 Riva Road, Annapolis, MD 21401.410-222-5061 TDD 410-222-5000 or Email Recruitment

Job Requirements