Cafeteria Manager (2026-2027 SY)

GENERAL DEFINITION OF WORK

Under the supervision of the Principal in collaboration with the Director I - Child Nutrition Services the Cafeteria Manager supervises Cafeteria Workers and performs difficult semi-skilled and routine administrative work participating in and supervising food services activities in the cafeteria; works on the floor with staff daily and does related work as required.

ESSENTIAL FUNCTIONS

• Plan coordinate assign oversee and participate as required in the preparation cooking and serving of food
• Follow central menus and ensure that foodstuffs are cooked in quantities according to menus good dietary principles and number of persons to be served
• Order food and supplies receive and account for same and maintain perpetual inventory as well as cost of food consumption records
• Inspect kitchen equipment storeroom food and monitor employees to maintain proper sanitation and operation
• Instruct employees in the operation of equipment and use of utensils and in the preparation cooking and serving of food
• Oversee and coordinate the cleaning and maintenance of culinary utensils equipment and working area
• Maintain income and expenditure records; make bank deposits; collect record and account for monies received for patrons
• Maintain records required by local state and federal auditors and health inspectors
• Perform other duties as assigned

KNOWLEDGE SKILLS AND ABILITIES

• Thorough knowledge of the preparation cooking and serving of food in large quantities Thorough knowledge of food quality and values and of nutritional and economical substitutions within food groups
• Some knowledge of special dietary requirements
• Thorough knowledge of the principles and practices used in ordering receiving and storing food in large quantities
• Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation cleaning and care of utensils equipment and work area
• Ability to plan and supervise the work of others
• Ability to train subordinates in the preparation cooking and serving of food
• Ability to prepare reports and other correspondence

EDUCATION AND EXPERIENCE

• High school diploma or GED
• Courses in home economics food nutrition or related fields
• Five (5) years of supervisory experience in the food services industry preferred

Required Experience:

Manager