Employer: Personal Touch Food Service, Inc.

Pay Rate: $20.00

Hours: 6:00-2:30 pm variable

Schedule: Full-Time | Monday–Friday | Follows School Calendar

About the Role

The Assistant Food Service Manager supports the Cafeteria Manager in the daily operation of the school's food service program, ensuring students and staff are served safe, nutritious, and appealing meals in a clean, well-organized environment. This role helps supervise kitchen staff, manage inventory, and ensure compliance with food safety and nutrition program regulations for the  USDA National School Breakfast/Lunch Program.

Key Responsibilities

• Assist the Cafeteria Manager in supervising day-to-day kitchen and serving line operations in all school locations.

• Help train, schedule, and oversee cafeteria staff; step into a lead role in the manager's absence

• Ensure meals meet USDA/state nutritional guidelines and portion requirements

• Monitor food preparation, holding temperatures, and presentation for quality and safety

• Maintain accurate records for meal counts, inventory, and point-of-sale transactions

• Assist with ordering, receiving, and rotating food and supply inventory (FIFO)

• Enforce food safety and sanitation standards (HACCP principles, local health codes)

• Support cash handling procedures and reconciliation of daily sales

• Help resolve day-to-day issues with staff, students, or parents professionally

• Ensure kitchen equipment is maintained, and report repair needs promptly

• Assist with special events, catering requests, and seasonal menu changes

• Maintain a safe, clean, and organized cafeteria and kitchen environment

• Substitute for the Cafeteria Manager during absences as needed

• Receiving the weekly food and produce trucks, divide delivered items by all 6 locations

• Various office duties including menu planning, WIR/WOR and end of month inventory counting with site manager

Qualifications — Required

• High school diploma or equivalent

• 1–2 years of experience in food service, with some supervisory experience preferred

• ServSafe Manager Certificate (or ability to obtain within 30/60 days of hire)

• Basic math skills for inventory, cash handling, and portion control

• Ability to stand, walk, and lift up to 40–50 lbs. for extended periods

• Ability to work in a fast-paced kitchen environment with varying temperatures

• Experience with school nutrition programs (NSLP/NSBP) or institutional food service

• Familiarity with point-of-sales (POS) and inventory management systems

Work Environment & Physical Requirements

• Kitchen environment with exposure to heat, steam, and cleaning chemicals

• Frequent standing, bending, and lifting of food and supply items 40-50 lbs.

• Must be able to work efficiently during peak meal service times

• Background check and fingerprinting required per district policy

Education/Experience Requirements of the Asst. Manager:

Bachelor’s or Associates degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities.