Food Service - Assistant Manager - Milwaukee College Prep

Position:         Assistant Food Service Manager (Full Time)

Reports to:   Food Service Manager

Job Summary:

Perform a variety of entry-level routine kitchen tasks under the direct supervision of a food service manager or designee. Responsible for assisting in the preparation, serving, and storage of food; cleaning and maintaining food service areas, and operation of mechanical equipment.  At times serve as Cook.  

Work Schedule:

• Typical work days: weekdays when students are present
• Typical work hours: Eight (8) hour shifts between 5:30 am and 3:30 pm 

Job Duties:

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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the job duties of this position.

• Assist with large-scale food production, following proper meal standards, written standardized recipes and instructions, and portion control methods.
• Handle all business and administrative management duties with and without the use of a computer.
• Portion and serve food; restock the serving line during meal service; communicate with cooking staff regarding food quantities needed.
• Clean and / or set up serving lines, condiment stations and beverage service areas; storage areas, work areas, kitchen equipment and tools.
• Store food using proper safety and sanitation procedures.
• Responsible for supporting and leading operations such as food production, product inventory, and maintenance.
• Assist with food production for special functions.
• Practice safe handling in operating food production equipment and tools.
• Observe and practice procedures for proper food safety and sanitation.
• Wash dishes and utensils; assist with recycling and empty refuse as needed in the kitchen.
• Clean and maintain kitchen floors.
• Check out supplies from the storeroom; assist with deliveries and inventory.
• Serve food while demonstrating excellent customer service skills, interacting positively with scholars, staff, and visitors and modeling positive character traits.
• On occasion serve as Cook.
• Liaison to Food Service Management team 

Other Duties:

• Participate in training sessions, meetings, and scheduled cleaning days.
• Perform other duties as assigned.

Qualifications: 

• High school graduate or equivalent is preferred
• Minimum one year of related food service experience in a commercial establishment 
• One year experience as a supervisor or Lead team member working in a restaurant or hospitality 
• Experience within a school food service environment a preferred
• Food safety and sanitation certification or the ability to obtain it within three months of hire.   
• A valid driver's license, reliable and insured transportation during work hours. 

Knowledge, Skills and Abilities (KSA’s): 

• Strong impersonal relationship skills
• Punctual and reliable
• Must be able to handle all business and administrative management duties with and without the use of a computer.
• Requires the ability to display knowledge of principles of basic food preparation including weights, measurements, and storage procedures.
• The ability to perform accurate mathematical calculations.
• The ability to make purchases, and maintain inventory management using a computer and navigate food service technology platforms.
• Trustworthy, team player, and requires effective methods of leadership and supervision.
• Follow instructions, work quickly, neatly and efficiently 
• Good hygiene and neat appearance. Uniforms must be in compliance with current dress code.
• Communicate effectively in written and oral form 
• Lift bulk weight up to 55 pounds
• Stand, walk, bend, squat and climb 
• Stand for long periods of time and endure extreme temperatures typically found in working in a large production kitchen.
• Understand federal, state and local program regulations; demonstrate knowledge of meal pattern requirements.
• Complete the food safety and sanitation course once every three years.
• Assist with training employees; provide assistance to staff in food production, serving or cleaning activities, as needed.

Compensation: Commensurate with experience.

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