Cafeteria Manager

Education/Certification

• High school diploma or GED
• Food manager certification or be able to obtain certification within 90 days of employment

Special Knowledge/Skills

• Knowledge of methods materials equipment and appliances used in food preparation
• Ability to manage personnel
• Effective planning and organizational skills
• Must be able to perform basic math read and follow instructions and understand multi-step written and oral instructions.

Experience

• Preferred one year food service experience or related experience
• Completion of a sanitation course before or during the first year as manager

Responsibilities (May include but not limited to)

• Attends in-service training workshops etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

• Maintain required documentation including food production records; nutritional labels and information; up-to-date inventory counting and claiming; student account balances; collection and reconciliation of money; personnel records; and ordering and confirming of shipments.
• Direct daily activities in the kitchen and cafeteria.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with the campus principal to accommodate temporary schedule changes and special serving requirements.
• Supervise and train employees at the campus level promoting efficiency morale and teamwork.

• Ensure that food is produced safely and is of high quality according to policies procedures and department requirements.
• Maintain accurate reports of daily and monthly financial production and activity records.
• Maintain and submit accurate information for payroll reporting (time cards tardiness and absenteeism).

• Ensure that food items are stored in a safe and hazard-free environment.
• Establish and enforce standards of cleanliness health and safety following health and safety codes and regulations.
• Maintain a safe work environment.

• Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Maintain logs on all equipment maintenance required within the campus food service department.
• Perform preventive maintenance and report needed equipment repairs.
• Recommend replacement of existing equipment to meet department needs.
• Conduct annual physical equipment and supplies inventory.

• Help screen select and train cafeteria workers and make sound recommendations about the assignment discipline and retention of cafeteria personnel.

• Large and small kitchen equipment to include electric slicer mixer pressure steamer tilt skillet
• sharp cutting tools oven warmer/proofer dishwasher and food and utility cart.

• Mental Conditions/Physical Demands/Environmental Factors:
• Maintain emotional control under stress. Frequent standing walking pushing and pulling; moderate lifting and carrying; some stooping bending and kneeling; limited exposure to extreme hot and cold temperatures.