Cafeteria Manager
Cafeteria Manager
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Job Description
GARRARD COUNTY SCHOOLS
Job Description
CLASS TITLE: CAFETERIA MANAGER
REPORTS TO: Director of Food Service
EXEMPT STATUS: Non Exempt
APPROVED: February 23 2021 Order #2021148
BASIC FUNCTION:
Manage and coordinate the daytoday food service operations of an assigned school site; assure compliance with District State and federal requirements and laws regarding nutrition sanitation safety and recordkeeping; select assign schedule supervise direct and evaluate assigned food service personnel.
REPRESENTATIVE DUTIES:
- Manage coordinate and oversee the daytoday food service operations at an assigned school site; analyze effectiveness assure compliance with District State and federal laws regulations and safety and sanitation procedures.
- Prepare menus assuring compliance with regulations and requirements; estimate and order the amount of food and supplies needed; monitor and control expenditures; maintain assigned budget.
- Select food service employees; direct assign schedule and evaluate food service personnel; conduct training sessions for new employees.
- Inspect the lunchroom and kitchen area daily to assure compliance with health safety and sanitation requirements and regulations.
- Plan work schedules and coordinate daily work for efficient use of labor; receive calls from employees and call substitutes as necessary.
- Train and assist employees in the proper handling of foods correct use and care of equipment and in maintaining high standards of sanitation and safety.
- Maintain prepare and review a variety of menu production records inventories logs and reports; accumulate data and input information into a computer as appropriate and file documents as necessary.
- Supervise and participate in food preparation and distribution to District students and staff; plan for catered events such as meetings activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation.
- Communicate with students staff faculty and outside organizations to exchange information receive suggestions and resolve issues related to food service.
- Participate in schedule and attend inservice meetings and workshops.
- Maintain regular attendance.
- Duty to report to work.
- Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- Meal production planning and scheduling.
- Applicable District federal and State laws rules and regulations related to food service.
- Quantity food preparation and food merchandising.
- Nutrition sanitation and operation regulations and requirements.
- Use and care of institutional equipment and utensils.
- Procedures used in ordering receiving storing and inventorying food and supplies.
- Health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
- Budget preparation and control.
- Recordkeeping techniques.
- Principles and practices of supervision and training.
- Oral and written communications skills.
- Interpersonal skills using tact patience and courtesy.
- Inventory methods and practices.
ABILITY TO:
- Manage and coordinate the daytoday food service operation at an assigned school site.
- Assure compliance with District State and federal requirements.
- Plan wellbalanced nutritional and appetizing menus within a fixed budget.
- Train others in the preparation and serving of food in large quantities.
- Read interpret apply and explain rules regulations policies and procedures.
- Schedule supervise and evaluate staff.
- Analyze situations accurately and adopt an effective course of action.
- Meet schedules and timelines.
- Utilize technology.
- Plan and organize work.
- Maintain records and prepare reports.
- Communicate effectively both orally and in writing.
- Work independently with little direction.
PHYSICAL DEMANDS
- Work is performed while standing sitting and/or walking.
- Requires the ability to communicate effectively using speech vision and hearing.
- Requires the use of hands for simple grasping and fine manipulations.
- Requires bending squatting crawling climbing reaching.
- Requires the ability to lift carry push or pull medium weights up to 50 pounds.
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma or G.E.D. Certificate as required by Kentucky law and one year experience in cooking and baking food in large quantities.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045.
Required Experience:
Manager
Employment Type
Full-Time
