Cafeteria manager II
Cafeteria manager II
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Job Description
Job Summary
Responsible for the supervision of the child nutrition operation with 3 or more serving lines. The manager will run the daily operation of the cafeteria in compliance with Newport News Child Nutrition Services USDA local state and Federal policies procedures rules regulations and guidelines. The manager will be responsible for the supervision of a staff of employees and the implementation of the high standards of nutrition food production financial accountability and student services set forth by the Child Nutrition Services Office.
Essential Duties
1. Assumes responsibilities for ordering receiving storing handling preparing and serving of food according to established standards outlined in the Child Nutrition Services Handbook. 2. Inspects food deliveries; inspects all food services areas for cleanliness; inspects food preparation; monitors temperatures on freezer refrigerator and food; inspects machinery and orders maintenance when necessary.
3. Assures that sanitation and safety practices in all phases of the child nutrition operation meet established standards developed by the Child Nutrition Services Office and Virginia Department of Health.
4. Maintains accurate child nutrition paperwork to include food and equipment inventories food production records food orders payroll deposit ticket accounts payable and emergency fund reimbursements. Meets all deadlines for paperwork.
5. Plans schedules and work assignments. Trains supervises and evaluates employees according to established procedures.
6. Participates in promotions to increase meals served and educates students about healthy eating habits.
7. Manager may be requested to cater banquets at school site to include preparing serving and cleaning after the function.
8. Trains a child nutrition employee to open and close the operation in the absence of the manager to include: starting computer downloading performing end of day procedures counting money making deposit ticket and dropping deposit bag at bank.
9. Operates computer to include but not limited to: downloads food production records food inventory end of day and month procedures lunch loan notices to students weekly roster to be used in the event of power failure and the ability to send and receive email.
10. Ability to cook bake and cashier when needed.
11. Attends all manager meeting and workshops.
12. Performs other duties as assigned.
13. Models nondiscriminatory practices in all activities.
(These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar related or a logical assignment to the position.)
Minimum Qualifications (Knowledge Skills and/or Abilities Required)
A minimum of a high school diploma or equivalent and four years experience in food services; or a degree in food and nutrition institutional management or a related field or a combination of education and experience equivalent to either of the above. A minimum of oneyear experience as a Manager I or other suitable experience. Ability to operate a computer with knowledge of Microsoft Windows MS Word and MSExcel. Ability to organize delegate instruct supervise and evaluate people. Ability to properly convert standardized recipes. Ability to train and supervise in safety precautions in order to avoid injures of minor cuts bruises falls burns and scalds. Follows dress code as outlined in the Child Nutrition Services Handbook. Ability to complete written forms and records and submit to appropriate office by designated due date. Successful completion of an approved sanitation course.
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Manager
Employment Type
Full-Time
