Cafeteria Manager- SHES

SUMMARY
Supervises employees engaged in serving food and in maintaining cleanliness of food service areas and equipment by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

• Other duties may be assigned.
• Operates computerized Café and Inventory Control programs
• Assigns and coordinates work of employees to promote efficiency of operations
• Supervises serving of meals
• Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met
• Requisitions and inspects foodstuffs supplies and equipment to maintain stock levels and ensure standards of quality are met
• Prepares work schedules and evaluates work performance of employees
• Demonstrates proper equipment use to employees
• Directs preparation of foods and beverages
• Purchases and maintains an inventory of all foods supplies and equipment
• Submits weekly market orders
• Reviews all bills for accuracy before presenting them to the Food Service Director/Supervisor for payment.
• Completes all monthly reports within 3 days
• Complies with all State & Federal Regulations
• Maintains USDA transfer records
• Cooperates with audits of cafeteria through approved auditors
• Meets regularly with cafeteria workers
• Communicates all new regulations to staff as needed
• Sets standards for cleanliness and sanitation of food equipment and personnel in accordance with all mandated requirements
• Uses and follows standardized recipes comply with instructions in preparation of all foods
• Possess computerized cashier skills; train other staff as requested
• Commits to meeting the expectations and requirements of students and colleagues.

CORE COMPETENCIES:

• Committed to the Organizational Purpose; Integrity Trust and Dependability;
• Interpersonal Skills; Personal Learning and Development; Time Management;
• Drive for Results.

SUPERVISORY RESPONSIBILITIES:

• Will evaluate performance and direct the food service workers at the location
• they are assigned to.

QUALIFICATIONS: To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

• One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

CERTIFICATES LICENSES REGISTRATIONS:

• Hold a valid Virginia drivers license
• Certificate from the health department permitting him/her to handle food
• Possess Serve-Safe Certification or will obtain within 90 days of employment.

LANGUAGE SKILLS:

• Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals.
• Ability to write routine reports and correspondence in a professional manner.

MATHEMATICAL SKILLS:

• Ability to calculate figures and amounts such as discounts interest commissions proportions percentages area circumference and volume. Ability to adjust recipes using fractions.

COMPUTER SKILLS:

• Computer skills including the ability to operate spreadsheet word processing and email programs.

REASONING ABILITY:

• Ability to apply common sense understanding to carry out instructions furnished in written oral or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

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. While performing the duties of this job the employee is regularly required to

stand; use hands to finger handle or feel; reach with hands and arms; and taste or smell. The employee frequently is required to talk or hear. The employee is occasionally required to walk and stoop kneel crouch or crawl. The employee
must regularly lift and/or move up to 10 pounds frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision distance vision color vision
peripheral vision and ability to adjust focus.

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. While performing the duties of this job the employee is frequently exposed to risk of electrical shock. The employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually loud.

EVALUATION: Performance on this job will be evaluated in accordance with school board policy and administrative regulations on evaluation of classified personnel.

For additional information please contact Ms. Jami Toman at or email at

Required Experience:

Manager