Assistant Manager: School Nutrition - Annapolis Middle (6.50 Hours)

Annapolis Middle; Annapolis (MD); On-site; USD 21,000 - 34,000; Part time

Job summary

Anne Arundel County Public Schools is seeking an Assistant Manager for the School Nutrition program at Annapolis Middle. The role involves assisting in food preparation, coordinating meal service, and supporting inventory and safety protocols in a busy school kitchen.

The position requires a High School Diploma or equivalent, and a ServSafe Manager certificate on hire. Prior food service and leadership experience is preferred, with flexibility for varied hours and emergencies.

Qualifications

• High School Diploma or equivalent is required.
• ServSafe Manager certification is required upon hire.
• Experience in school nutrition or food service is preferred.

Responsibilities

• Assist in planning and preparing meals.
• Support the School Nutrition Manager with inventory and records.
• Ensure safety, sanitation and quality of prepared foods.
• Lead and train staff as needed; supervise with minimal oversight.

Skills

Food service

Supervisory

Sanitation

Inventory management

Communication

Safety procedures

Education

High School Diploma or Equivalency

ServSafe Manager Certificate

Tools

Microsoft Office Suite

Video/Web Conferencing

Job description

Assistant Manager: School Nutrition - Annapolis Middle (6.50 Hours)

Anne Arundel County Public Schools Annapolis Middle - Annapolis, Maryland Open in Google Maps

Job Details

Job ID: 5497636

Application Deadline: Sep 22, 2026 11:59 PM (Eastern Standard Time)

Posted: Jan 14, 2026 5:00 AM (UTC)

Starting Date: To Be Determined

Job Description

Title Code:

Manager Assistant: School Nutrition

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

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

• 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.

People Lead

• 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

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 timePushing: 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
• Risk of electrical shock: between 1/3 and 2/3 percent of the time

Noise Level

• 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

• 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.

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)

Click HERE to view salary scale. Scroll down to locate (Unit 3 - AFSCME). Essential Job: 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

• Citizenship, residency or work visa required

Contact Information

• Human Resources
• 2644 Riva Road
• Annapolis, Maryland 21401
• Phone: [phone]
• Fax: [phone]
• Email: [e-mail]

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