2026-27 School Year
178 days/yr
7 hrs/day
Purpose Statement
The job of Assistant Cafeteria Manager was established for the purpose of assisting the kitchen manager in the management of the kitchen, including all aspects of food preparation, service, personnel management, scheduling and training. Develops and promotes good community relations by responding to comments and complaints regarding nutrition services.
This job reports to the Cafeteria Manager
Functions
- Accountable for all duties of this position.
- Assists personnel with cashiering as needed.
- Assures compliance to health department standards.
- Coordinates breakfast programs as needed.
- Delivers orientation and on the job training to all subordinate kitchen personnel.
- Develops special menus, meal promotions and marketing plans.
- Ensures that all duties and responsibilities are performed in a safe manner.
- Fills catered food requests.
- Helps to oversee school free and reduced meal compliance.
- Maintains inventory of supplies, including ordering, receiving, storage and rotation of stock.
- Monitors safety and delivers safety training to all personnel.
- Oversees and assists with timely preparation and serving of several quality food choices.
- Oversees preparation of meals and snacks for daycare and after school programs.
- Participates in theme days.
- Performs other related duties as assigned.
- Resolves staff or customer complaints regarding working conditions and other concerns.
- Serves on committees when asked or volunteers.
- Works with Manager on annual performance evaluations for all subordinate personnel.
- Maintain time and attendance reports.
Skills, Knowledge and Abilities
Specific skill-based competencies required to satisfactorily perform the functions of the job include:
Customer Service
Leadership
Recordkeeping
Use of technology
KNOWLEDGE is required to perform basic math, understand written procedures, write routine documents, speak clearly and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job.
Working Environment
The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking and 60% standing. The job is performed under some temperature extremes.
Experience
Job related experience with increasing levels of responsibility is desired.
Education
High School diploma or equivalent.
Equivalency
Must have experience in large volume food preparation. Prefer someone who has completed the manager training program. Any equivalent combination of education, training and experience will be accepted.
Certificates & Licenses
None specified
Continuing Education/Training
S.N.A. Certified – 10 CEU’s per year
Clearances
Criminal justice fingerprint/background clearance
FSLA Status
Non-exempt