Washoe County School District
Nutrition Services Assistant Manager II @ Vaughn MS (33.75 hr/wk, 180 days)
Washoe County School District, Reno, Nevada, United States, 89550
Overview
Nutrition Services Assistant Manager II @ Vaughn MS (33.75 hr/wk, 180 days). Under supervision, assists in various managerial duties connected with the operations of a middle or high school breakfast/lunch program, as well as preparing, serving and clean-up for breakfast, lunch and a-la-carte menu items. Incumbent performs related work as required. Site(s): Vaughn Middle School. Internal Job Number: 2025-26-E256569. Salary information: Grade 17 CSCA; Sch A: $17.44 (entry step); Sch B: $20.65 (entry step). Salaries are subject to adjustment and may increase or decrease each fiscal year. New employees will be fingerprinted upon hire and every five years thereafter with related deductions as applicable. Fingerprint fees are subject to change. The job offer is conditional until a report is returned from the FBI and Nevada Department of Public Safety that meets the standards of WCSD for employment purposes. The Washoe County School District prohibits bullying, harassment, and discrimination in its educational programs/activities and employment operations, or in any program funded by the U.S. Department of Agriculture. The District prohibits discrimination against youth groups listed in Title 36 from access to public school facilities use. Responsibilities
Assist with managing and operating the school cafeteria; assist in supervision and scheduling; supervise and monitor marketing programs. Prepare, set up/clean up and serve breakfast, lunch, a la carte and banquet menus. Assist in daily accounting of meals and production records; identify and serve a reimbursable meal as defined by USDA child nutrition program. Operate, maintain and clean commercial kitchen equipment; fill containers and dispensers; set up serving equipment, containers and carts with dishes, utensils, and food; clean tables, counters, carts, sinks and serving trays; wash dishes, pots and pans. Order, receive and stock groceries and supplies; perform a variety of food preparation activities (washing, chopping, slicing, baking, frying); measure/mix ingredients; follow recipes; use cash registers or POS units; collect money and assist in reconciliation of daily sales. Maintain sanitary and safe work environment; practice proper food safety and sanitation as per local health department guidelines; uphold staff standards and foster a cohesive team environment. May supervise student workers and assist in staff training; may deposit money; may travel to other school sites to work as cashier or manager; may be reassigned based on program needs; may run the kitchen in the absence of the manager. Demonstrate personal cleanliness and appearance appropriate for food handlers. Qualifications
Experience/Education: Any combination of education and experience that could provide the required knowledge and skills. Typical qualifications include one (1) year of preparing and serving food; institutional/commercial food service experience is desired; cashiering/money handling is desirable. Completion of a two (2) hour Safeschools course within the first year of employment is required. Must have completed ten (10) hours of safety and sanitation training from a recognized institution, or complete ten (10) hours during the first year in this position. Knowledge, Skills and Abilities
Knowledge of English reading/writing and basic math; cooking and food preparation techniques for institutional school food; USDA guidelines for school nutrition programs; money handling. Skills and abilities include reading, writing, following instructions, completing reports, maintaining inventory and communications via computer; operating cooking and food preparation equipment; training subordinates and working as part of a team; lifting up to 40 lbs; establishing working relationships. Licenses/Certifications
Possession of a ServSafe Certificate within 60 days from date of hire, with ability to maintain certification as required by the Washoe County Health Department. Additional Information
Notes: This job description is not a complete statement of essential functions, responsibilities or requirements; requirements represent minimum knowledge, skill and abilities. Management may add or change duties at any time. Benefits: eligible employees working 27.5 hours/week or more receive full benefits (medical, dental, vision, life), sick leave, holiday pay, vacation pay, PERS, and other benefits. Temporary employees working less than 6 months do not receive benefits. New employees may be fingerprinted; fingerprinting fees may apply. Reasonable accommodation requests during selection process should be directed to Human Resources at (775) 348-0321.
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Nutrition Services Assistant Manager II @ Vaughn MS (33.75 hr/wk, 180 days). Under supervision, assists in various managerial duties connected with the operations of a middle or high school breakfast/lunch program, as well as preparing, serving and clean-up for breakfast, lunch and a-la-carte menu items. Incumbent performs related work as required. Site(s): Vaughn Middle School. Internal Job Number: 2025-26-E256569. Salary information: Grade 17 CSCA; Sch A: $17.44 (entry step); Sch B: $20.65 (entry step). Salaries are subject to adjustment and may increase or decrease each fiscal year. New employees will be fingerprinted upon hire and every five years thereafter with related deductions as applicable. Fingerprint fees are subject to change. The job offer is conditional until a report is returned from the FBI and Nevada Department of Public Safety that meets the standards of WCSD for employment purposes. The Washoe County School District prohibits bullying, harassment, and discrimination in its educational programs/activities and employment operations, or in any program funded by the U.S. Department of Agriculture. The District prohibits discrimination against youth groups listed in Title 36 from access to public school facilities use. Responsibilities
Assist with managing and operating the school cafeteria; assist in supervision and scheduling; supervise and monitor marketing programs. Prepare, set up/clean up and serve breakfast, lunch, a la carte and banquet menus. Assist in daily accounting of meals and production records; identify and serve a reimbursable meal as defined by USDA child nutrition program. Operate, maintain and clean commercial kitchen equipment; fill containers and dispensers; set up serving equipment, containers and carts with dishes, utensils, and food; clean tables, counters, carts, sinks and serving trays; wash dishes, pots and pans. Order, receive and stock groceries and supplies; perform a variety of food preparation activities (washing, chopping, slicing, baking, frying); measure/mix ingredients; follow recipes; use cash registers or POS units; collect money and assist in reconciliation of daily sales. Maintain sanitary and safe work environment; practice proper food safety and sanitation as per local health department guidelines; uphold staff standards and foster a cohesive team environment. May supervise student workers and assist in staff training; may deposit money; may travel to other school sites to work as cashier or manager; may be reassigned based on program needs; may run the kitchen in the absence of the manager. Demonstrate personal cleanliness and appearance appropriate for food handlers. Qualifications
Experience/Education: Any combination of education and experience that could provide the required knowledge and skills. Typical qualifications include one (1) year of preparing and serving food; institutional/commercial food service experience is desired; cashiering/money handling is desirable. Completion of a two (2) hour Safeschools course within the first year of employment is required. Must have completed ten (10) hours of safety and sanitation training from a recognized institution, or complete ten (10) hours during the first year in this position. Knowledge, Skills and Abilities
Knowledge of English reading/writing and basic math; cooking and food preparation techniques for institutional school food; USDA guidelines for school nutrition programs; money handling. Skills and abilities include reading, writing, following instructions, completing reports, maintaining inventory and communications via computer; operating cooking and food preparation equipment; training subordinates and working as part of a team; lifting up to 40 lbs; establishing working relationships. Licenses/Certifications
Possession of a ServSafe Certificate within 60 days from date of hire, with ability to maintain certification as required by the Washoe County Health Department. Additional Information
Notes: This job description is not a complete statement of essential functions, responsibilities or requirements; requirements represent minimum knowledge, skill and abilities. Management may add or change duties at any time. Benefits: eligible employees working 27.5 hours/week or more receive full benefits (medical, dental, vision, life), sick leave, holiday pay, vacation pay, PERS, and other benefits. Temporary employees working less than 6 months do not receive benefits. New employees may be fingerprinted; fingerprinting fees may apply. Reasonable accommodation requests during selection process should be directed to Human Resources at (775) 348-0321.
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