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SUMMARY: The Assistant Manager is responsible for assisting the GM in all aspects of the Food Nutrition /Dining Program for which he/she oversees. The Assistant Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently as determined by the GM. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies * Manages program within all budgetary guidelines established by GM, DM and Whitsons. * Assist in the Motivation, training, and managing subordinate Team Members. * Assists in determining the necessary tools for the team to perform at satisfactory level. * Act as client liaison and Manager when GM is not on premises. * Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. * Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. * Participates with GM in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. * Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. * Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. * Recruits, hires, develop and retain team using Company required systems, procedures and policies. * Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. * Understands and monitors with GM, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. * Assists GM in all purchasing and utilization of government commodities including processed goods. * Helps prepares location for internal QA audit by using the “Check Yes” tools. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: · Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR · Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR · Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR · High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: · ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: · Proficiency in all Microsoft Office applications is required. · Must be able to communicate electronically through use of email and other similar computer platforms. · Able to learn new programs easily and quickly. Other Qualifications, Experience and Competencies: · 3 years experience in Food Service Management as a Manager/Manager required. · Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. · Culinary background is required - Must have a passion and an interest in food · Working knowledge of cooking procedures and recipe adherence and scaling. · Must have demonstrated experience developing talent and managing multiple priorities · Must be able to use “critical thinking” skills in order to resolve problems or would result in improving program overall. · Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. * Must possess excellent time management and organizational skills * Bilingual Spanish is highly desirable. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear · Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. · Be standing on feet majority of the workday in addition to walking back and forth. · Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. · Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Whitsons Culinary Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
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