Manager Assistant: School Nutrition (6.00 Hours) - Southern Middle

Position SummaryTitle 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:

• Overtime as needed
• Ability to work flexible schedules
• Extended hours
• Outside of normal business hours
• Emergencies

Essential Duties/Responsibilities

• Participates in the preparation, cooking and serving of food.
• Inspects food, supplies and equipment deliveries for quantity and compliance with specifications.
• Maintains food quality standards (temperature, appearance and taste) from point of preparation through point of service.
• 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.
• Prepares and forwards records as required to the Manager.
• Performs other related duties as assigned within the same classification or lower.
• Attends In-Service meetings.
• Maintains correct temperature of foods. Assures quality and quantity of products, monitoring temperature controls of all food items.
• Assists in planning food preparation schedules.
• Manages and participates in approved cleaning and safety practices to ensure that sanitary and safe conditions are maintained.
• Assists with inventories of food, supplies, and equipment as directed.

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

• Possess good written and verbal communication skills. Ability to follow written and verbal directions.
• Demonstrates ability to effectively work and communicate with diverse populations.
• Satisfactory score on any test required.
• Skill in the care, maintenance, sanitation and operation of equipment.
• 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.
• Demonstrated considerable knowledge of quantity food preparation; sanitation and safety regulation; methods and procedures of school restaurant operation.
• Ability to accept changes in responsibility and incorporate new goals in the restaurant operation.
• Ability to delegate and to motivate personnel.
• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
• Ability to maintain harmonious relations with students, school staff, vendors and volunteers.
• 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 complete all job responsibilities despite frequent interruptions and without close supervision.

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

• 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.
• Upon hire, ServSafe Manager Certificate issued by National Restaurant Association required.

Driving Requirements

• Personal Vehicle
• Driving is required to conduct bona fide Board business that is within the scope of employment in this position.

LEADERSHIP ROLE

• This position acts a lead worker to the Worker: Food Service I position.
• Lead Worker

People Lead

• This position acts as the lead for 1 to 5 direct staff.

Lead Worker Duties/Responsibilities

• Direct the work of employees
• Perform same type of work as employees the Lead Worker is assigned to lead
• Instruct employees in specific techniques and technical methods to use
• Plan the work
• Maintain production/sales records
• Train employees

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

• Walking: over 2/3 percent of the time
• Keyboarding: under 1/3 percent of the time
• Stooping: under 1/3 percent of the time
• Tasting: under 1/3 percent of the time
• Pushing: between 1/3 and 2/3 percent of the time
• As required by the duties and responsibilities of the position.
• Pinching (fine motor skills): under 1/3 percent of the time
• Climbing (Ascend/Descend): under 1/3 percent of the time
• Using hands to handle or feel: between 1/3 and 2/3 percent of the time
• Kneeling: under 1/3 percent of the time
• Bending: 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
• Wrist deviation: between 1/3 and 2/3 percent of the time
• Balancing: over 2/3 percent of the time
• Hearing: over 2/3 percent of the time
• Twisting: over 2/3 percent of the time
• Smelling: over 2/3 percent of the time
• Squatting: under 1/3 percent of the time
• Driving: under 1/3 percent of the time
• Standing: over 2/3 percent of the time
• Crouching: under 1/3 percent of the time
• Eye/Hand/Foot Coordination: over 2/3 percent of the time
• Pulling: between 1/3 and 2/3 percent of the time
• Talking: between 1/3 and 2/3 percent of the time
• Repetitive Motions: between 1/3 and 2/3 percent of the time

Vision
The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job.

• No special vision requirements

Work Environment
Location

• Outdoor environment: under 1/3 percent of the time
• Temperature Change: over 2/3 percent of the time
• Office, school or similar indoor environment: over 2/3 percent of the time

Exposure

• Risk of electrical shock: 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
• 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

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

• 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.
• The employee is required to use safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents.

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 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