About this role
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.
Major Responsibilities and Duties: Cafeteria Management
• 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.
Policy, Reports, and Law
• 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).
Safety
• 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.
Inventory and Equipment
• 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.
Other
• Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
Equipment Used:
• 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.
Working Conditions:
• 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.