Food Service Assistant Manager - Elementary (5.5 Hours) - Ebenezer Elementary School

Sylvania; Lebanon (Lebanon County); Hybrid; USD 21,000 - 30,000; Part time

Benefits offered by this job

Five paid holidays

Life insurance

Job summary

Sylvania is seeking a Main Cook to prepare quality meals in the elementary cafeteria, following standardized recipes and overseeing batch cooking for daily service.

You will train cafeteria helpers, manage production schedules, and ensure cleanliness and safety in a fast-paced environment while supporting catering needs as required.

Qualifications

• Requires ServSafe certification and high school diploma.
• Batch cooking ability for large quantities.
• Strong communication and organizational skills.
• Ability to follow written and oral instructions.

Responsibilities

• Prepare food according to standardized recipes for daily service.
• Plan production schedules and coordinate use of equipment.
• Instruct and train cafeteria helpers as assigned by cafeteria manager.
• Assist in catering events and maintain sanitation standards.

Skills

Batch cooking

Communication skills

Work independently

Computer proficiency

Education

High school diploma

ServSafe certification

Tools

Microsoft Office

Web-based applications

Job description

2026-2027 Salary

• $18.50per hour

Position:

• Five and a half(5.5)hours per day
• Nine(9) month position
• This position requires an initial training of 40-50 hours, which will take place between July and August. This is a one-time requirement and does not recur annually.

Benefits:

• Five (5) paid holidays
• Life insurance

Paid time off:

• Days arepro-rated based on start date with the District and are allocated after successful completion of a 60-day probationary period.
• • Three (3) personal leave days
  • Ten(10) days accumulated sick leave per year

GENERAL SCOPE OF RESPONSIBILITIES:

Under direction, prepare quality food for use in the daily serving of food items in the elementary cafeteria. Plan production schedules and the coordinated use of food service equipment. Instruct and train the cafeteria helpers as assigned by the cafeteria manager.

ESSENTIAL FUNCTIONS:

Food Preparation

• Main Cook - Prepare food according to standardized recipes for daily service.
• Follow recipes and standardize the production of such recipes for use in the assigned cafeteria.
• Develop and maintain good cooking techniques, including the use of "batch" cooking for large quantity production.
• Maintain high standards of cleanliness and sanitation.
• Operate food service equipment such as but not limited to slicers, ovens, steamers, can openers, dishwasher, steam-jacketed kettles.
• Assist cafeteria manager by inspecting menu items served for maximum customer satisfaction.

Inventory

• Maintain adequate inventories of necessary ingredients and supplies to meet the daily serving demands in the assigned cafeteria.

Substitute for the cafeteria manager and perform the duties of the cafeteria manager when necessary.

Catering

• Assist cafeteria manager in preparing, setting up, and cleanup of catering events.

Professional Standards

• Maintain at least minimum annual training hours according to the Healthy, Hunger-Free Kids Act of 2010.

OTHER FUNCTIONS:

• Must be willing to work flexible schedule including evenings and weekends.
• Must be willing to be reassigned to unspecified duties when required to meet special needs or emergencies.
• Other duties as assigned by Cafeteria Manager or Food Service Coordinator.

QUALIFICATIONS:

• Previous cooking experience required.
• ServSafe certification required.
• High school diploma.
• Knowledge of mathematical principles.
• Knowledge of basic food sanitation and proper food handling.

SPECIAL SKILLS:

• Ability to batch cook for large quantity production.
• Ability to understand and carry out oral and written instructions.
• Ability to work independently with minimal supervision.
• Computer proficiency (Microsoft Office, web-based applications).
• Able to prioritize workload and meet deadlines.
• Excellent communication skills and organizational skills.

PHYSICAL / MENTAL / ENVIRONMENTAL:

Physical Demands:

• Able to sit approximately 10% of the day.
• Able to stand 90% of the day.
• Bending, stooping, twisting, reaching, kneeling and grasping frequently throughout the day.
• Able to perform manual tasks requiring moderate physical strength and dexterity.
• Ability to lift up to 50 pounds.
• Climb ladders to an approximate height of 10 feet.

Sensory Abilities:

• Visual acuity to read correspondence and computer screens.
• Auditory acuity to be able to use telephone.
• Ability to speak clearly and distinctly.

Temperament:

• Ability to work as a member of a team.
• Must be courteous and able to deal effectively with people.
• Must be cooperative, congenial, and service oriented.
• Ability to be flexible.
• Must have an understanding and caring attitude toward children.
• Must possess a positive attitude.

Mental Demands:

• Ability to interpret detailed written and verbal communications.
• Ability to function in fast-paced and high-pressure work setting.
• Ability to exercise sound judgment.

Environment:

• Food Service/School Cafeteria setting including food storage areas, stockrooms, refrigerators, freezers, and dish rooms.