Food Service Cafeteria Manager (7212)

Summary

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.

Essential Duties & Responsibilities

• Maintain high standards of control for quality food production and service.
• 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 safety and sanitation procedures.
• Maintain quality standards for the presentation and service of food in a pleasant environment.
• Prepare menus assuring compliance with regulations and requirements; estimate and order 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 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.
• Operate point of service system to ensure accurate meal counting and claiming of meals.
• 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.
• Perform related duties as assigned.

Required Knowledge & Abilities

Knowledge of:

• Meal production planning and scheduling.
• Applicable district state and federal 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 control and recordkeeping techniques.
• Principles and practices of supervision and training.
• 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 time lines.
• Operate a computer terminal as required.
• Plan and organize work maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Work independently with little direction.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed while standing sitting and/or walking.
• Requires the ability to communicate effectively using speech close/distance vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending squatting crawling climbing and reaching.
• Requires the ability to lift carry and push or pull weights up to 50 pounds.
• Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extracurricular activities etc.).
• Requires the ability to handle and balance multiple demands at the same time.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day.

Education and/or Experiences

• Any combination equivalent to: high school diploma E.D. Certificate OR demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and four years food service experience.

Licenses and Other Requirements

• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235 employee must complete mandatory annual training requirements.

Required Experience:

Manager