Cafeteria, Communication Skills, Food Preparation, Food Production, Nutrition, Operations Management, Order Supplies, People Management, Portion Control, Record Keeping, Regulations, Regulatory Requirements, Sanitation, Staff Training, Training/Teaching, United States Department of Agriculture (USDA), University/School Regulations, Waitressing
TITLE Cafeteria Manager
QUALIFICATIONS
High School Diploma or equivalent.
Minimum of one-year experience in a school foodservice program at the kitchen level.
Good physical health. Endurance for walking, standing, lifting, and other physical activity. Can tolerate heat, steam, and most cleaning compounds. Good manual dexterity and coordination.
Has the ability to train, motivate, delegate, and supervise kitchen staff.
Demonstrates knowledge of institutional food production equipment.
Satisfy all district requirements with regard to physical health and citizenship.
Has the ability to project both quantity and quality food production with emphasis on the nutritional programs, education, values.
Maintain a yearly TB Test.
Demonstrates ability to work around children of all ages and capabilities.
Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
REPORTS TO
Child Nutrition Director
POSITION GOALS
To ensure the efficient operation of an assigned cafeteria for the ultimate benefit of the students by providing high quality nutritious meals to students and staff. To operate in compliance of National School Lunch and National School Breakfast Programs regulations and requirements.
PAY GRADE
Refer to Support Salary Schedule
PERFORMANCE RESPONSIBILITIES
- Plans and directs the preparation, serving, and clean-up duties of the assigned cafeteria, developing a TEAM effort.
- Orders food and supplies as needed.
- Assumes responsibilities for security of food and supplies.
- Supervises and participates in the preparation and serving of food.
- Instructs and trains all new employees in performing their assigned duties.
- Responsible for total production of food items, emphasizing a high degree of quality as well as quantity. Teach the necessity of effective portion control.
- Complies with all local, state, and county health regulations. Posts a cleaning schedule for staff on a rotating basis.
- Follows established recipes and utilizes all USDA donated commodities to the fullest expectation at all times.
- Reports to Schools Principal and Child Nutrition Director any problems or accidents occurring in the kitchen or cafeteria premises.
- Takes pride and instills pride in the staff for a job well done. Can compliment when it is called for. Looks for something good as well as for weakness. Helps employee work on improving weaknesses.
- Attends workshops sponsored by the State Department of Education, Child Nutrition Programs. Also meetings and workshops within the District.
- Ability to communicate with site employees, students, parents, and patrons to provide assistance with problems concerning meal account balances and other related concerns.
- Supervises and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment. Stressing safety first and foremost.
- Directs, inspects, and maintains a high standard of kitchen sanitation in all working areas of the cafeteria. Maintains ongoing instructions in sanitation.
- Maintains records of accountability for all meals and milk served daily to students and staff.
- Evaluates the performance of all personnel under managers supervision. Works with the Child Nutrition Director on the final evaluation and conference with employees.
- Performs any other duties that may be assigned by the Child Nutrition Director.
TERMS OF EMPLOYMENT
Work each day school is in session. Attend all in-service training required by the Child Nutrition Director. Be available for work prior to start up and ending for cleanup and storage of food and supplies.