Characteristics: Manages the operations of the elementary school lunchroom in compliance with departmental guidelines and performs related duties as required.
Associate Lunchroom Manager I: 1000+ meals
Associate Lunchroom Manager II: 500-999 meals
Associate Lunchroom Manager III: 1-499 meals
1. Responsible for supervising lunchroom personnel (Lunchroom Attendant, Porter, Cook I, II and III) and participating in the preparation of a variety of food items in accordance with acceptable practices established by Nutrition Support Services and the designated food services management company
2. Monitoring, supervising and participating in the cleaning and sanitation of lunchroom facilities and equipment daily, monthly and as needed; coaching and training new employees in specific duties, policies and procedures
3. Communicating the daily lunchroom needs to staff and conducting regular staff meetings (minimum weekly), including food prep, sanitation, safety and general housekeeping topics; forecasting production needs and places food orders based on menu needs and inventory levels; recording and submitting inventory level data within assigned deadlines
4. Verifying that food items are received and stored at proper temperatures according to HACCP guidelines and prepared and maintained at proper temperatures with a minimal loss of nutritional value through the use of batch cooking and that recipes, production records and nutrition guidelines are met, while HACCP guidelines are being followed;
5. Monitoring that food is prepared following current menus (approved by Nutrition Support Services) and recipes, production records and nutrition guidelines are met and HACCP guidelines are being followed;
6. Receiving inventory/product and reconciling invoices to ensure deliveries are accurate and correct;
7. Reviewing, approving and submitting requests for equipment repairs/replacements, small wares, and cleaning supplies; preparing, reviewing and monitoring compliance with work schedules/cleaning schedules for employees (with signature verification);
8. Documenting disciplinary issues in a timely fashion; attending required/scheduled meetings, workshops and trainings; completing and monitoring paperwork including but not limited to deposit slips, production records, cooks temperature logs, line temperature logs, refrigeration/freezer temperature logs, food delivery records and miscellaneous reports;
9. Counting and secures money collected from the sale of food items;
10. Preparing bank deposit slips; following cash handling policies and procedures; operating POS terminals and Mosaic system; washing dishes, pots, pans, sheet trays;
11. Cleaning equipment and facilities; serving food; sweeping, mopping and vacuuming kitchen/serving areas (from the front and under the serving line to the back of kitchen/food preparation area), dish room, storerooms, kitchen restrooms and locker areas; washing walls and food service equipment; wiping tables; restocking for the next day;
12. Performing any other duties as assigned by Nutrition Support Services/designated food management company;
13. Assisting in piloting and implementation of new programs within Nutrition Support Services; demonstrating punctuality and regular and predictable attendance.
14. Attending training sessions to meet USDA mandated training hour requirements (10 hours for SY 2017-18 and subject to change)
Education and Experience: Graduation from high school or GED equivalent with at least one year of proven supervisory/food preparation experience in an institutional setting or an Associate Lunchroom Manager III equivalent combination of related training and experience. Must possess and maintain a valid Chicago Department of Public Health Certified Foodservice Manager Certificate.
Knowledge, Skills, and Abilities: Thorough knowledge of HACCP methods used in preparing a variety of foods in large quantities, basic sanitation principles and practices and meal accountability. Ability to plan, assign and review the work of others. Must have the ability to work in a school setting and demonstrate a caring attitude towards students. Must be able to serve the students in a polite and professional manner and possess proficient oral and communication skills to interact with staff, students, faculty, administrators and supervisors. Must have basic math skills, including the ability to add, subtract, multiply, divide and use fractions.
Physical Requirements/Physical Demands: Required to lift or exert force of twenty-five (25) lbs. frequently and forty (40) lbs. occasionally, or ten (10) to twenty-five (25) lbs. frequently, or up to ten (10) lbs. constantly to move objects. Must be able to stand for long periods of time, stoop, crouch, climb, bend, reach, handle and finger objects. Must be able to taste and smell in order to identify flavors and odors and exercise frequent use of near visual acuity with the ability to identify and distinguish colors. Must be able to work in environments with some temperature extremes.
This position is subject to the Chicago Public Schools Drug and Alcohol Free Workplace Policy, which includes pre-employment testing, post-accident testing, reasonable suspicion testing, return to duty testing and follow up testing.