Bargaining Unit: Food Service
Work Year: 9 months per year
Work Day: 8 hours per day
FTE: Full Time, 1.0 FTE
Salary: K-12, $15.98 to $16.86 per hour, DOE

Job Summary
The HS Cafeteria Manager II maintains efficient operations of high volume high school kitchen and cafeteria areas and ensures a large diversity of meal programs are prepared on schedule and according to food safety guidelines. The manager is also responsible for the supervision, evaluation, and training of school cafeteria staff. The position has a retirement association with the Public Employees’ Retirement System (PERS).
 
Job Requirements
The following are required:

1. A high school diploma or equivalent. Two years of related work experience may be considered in lieu of the education requirement.
2. Five years of responsible experience in a large-scale food service operation including food preparation, proper food handling, and food safety and sanitation.
3. Two year of supervisory experience, to include planning and directing employees’ daily work schedule and tasks.
4. Proficiency in and experience cashiering and working with Microsoft Office.
5. Must be proficient in basic math such as addition, subtraction, and multiplication.
6. Must attend the eight-hour ASD Serving It Safe food safety class and pass the associated examination within 21 calendar days from date of hire into the position.

The following are preferred:

1. Evidence of work experience providing training in staff kitchen responsibilities.
2. Experience working with food service point of sale and inventory management systems.
3. Previous food service experience as food service manager.

Essential Job Functions

1. Responsible for management of all food and supply inventories, ordering, production records, cash handling procedures, bank deposits and timely submission of any required paperwork to the Student Nutrition office.
2. Responsible for knowing and understanding USDA and State guidelines for meal pattern and service requirements.
3. Monitors and records all kitchen equipment temperatures, proper food heating and cooling times and temperatures according to Hazard Analysis Critical Control Points (HACCP) requirements.
4. Ensures that regulations pertaining to sanitation and food safety practices are observed and maintained.
5. Confirms that proper food serving techniques and portion controls are maintained.
6. Ensures timely preparation of all meal programs, and organizes and assigns work to kitchen staff when applicable.
7. Adheres all Student Nutrition Department and Anchorage School District policies and procedures.
8. Resolves complaints in a timely and equitable manner and communicates concerns to supervisor.
9. Submits maintenance requests and reports any major maintenance problems to supervisor.
10. Responsible for maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with Student Nutrition Department and USDA requirements.
11. Effectively plans, organizes and makes decisions independently in a fast-paced work environment within limited timelines.
12. Responsible for training, supervision, and evaluation of school cafeteria assistants.
13. Coordinates employee timecards and leave requests with supervisor as needed.
14. Assigns and directs student aides and substitute employees as needed.
15. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, other Anchorage School District staff, and the public.

The Anchorage School District is an equal employment opportunity employer.

If you would like to apply, please use this link: https://www.applitrack.com/asd/onlineapp/default.aspx?Category=Food+Service%3a+High+School+Managers%2fCentral+Lead