Food Services Assistant Manager/Trainer
Entry Level Requirements: High school diploma or GED equivalent. Additional college credits preferred. Must possess and maintain, or be able to obtain, ServSafe Manager certification to administer training to trainees. Valid New Jersey driver’s license and good driving record.
Read, write and communicate on a high school level. Perform accurate math, counting, cashiering and computations. Withstand short but drastic temperature changes. Previous cooking experience. Experience in working with people with disabilities and food services.
ESSENTIAL DUTIES
1. Knows, implements and ensures basic food safety and sanitation practices.
2. Cooks hot food lunch items, and/or ensures that the Cook prepares items to correct temperature, and tests, records and maintains proper temperatures for each serving period.
3. Is able to accurately prepare sandwich and salad orders, serve lunch and cashier when necessary.
4. Is responsible for the maintenance and cleanliness of the cafeteria to ensure all Health Department inspections are Satisfactory.
5. Receives deliveries, checks invoices for accuracy and stores food/paper goods/beverages properly, delivers invoices to Manager.
6. Ensures the Lunch Program Daily Participation form is accurately completed at Point of Service.
7. Assists co-workers and customers as needed.
8. Carries out any work assignments given by the Cafeteria Manager/Trainer as needed.
9. Checks Dairy invoice for accuracy upon delivery and rotates by date. Delivers invoice to Manager.
10. Checks beverage delivery invoice for accuracy upon delivery and rotates by date. Delivers invoice to Manager.
11. Observes lunch service for proper serving size and makes sure participants receive all food items that comprise a complete meal.
12. Observes participants in dining room at all times and calls a code for help when necessary.
13. Counts daily receipts and start-up money and completes the daily cash report. Delivers cash and report to Manager.
14. Reinforces that ServSafe Food Handler Certification techniques are used by all food handlers.
15. Drives to Restaurant Depot and ShopRite to make food purchases as needed.
16. Ensures Refrigeration Temperature Charts are completed daily.
17. Calibrates all thermometers weekly and documents date on Food Temp Chart.
18. Posts monthly milk consumption charts, refrigeration temperature charts and weekly food temperature charts.
19. Create lists for needed items from Sysco, Restaurant Depot and ShopRite as needed and submits to Manager.
20. Identifies at least one personal professional goal annually that supports individual continuing professional development, is relevant to the work at Inroads and keeps abreast with best practices and trends in the field.