Cafeteria Manager

Campus School Nutrition Manager

Responsible for on-site leadership of campus school nutrition operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.

Qualifications

Education/Certification:

High school diploma or GED

Certified Food Manager (CFM)

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Experience:

2+ years experience in institutional food service operations

20% or more travel will be required if needed

Major Responsibilities and Duties

Cafeteria Management and Food Preparation

1. Develop work schedules, assign work to campus school nutrition workers, and oversee completion of duties. Serves meals on time; provides quick, pleasant service to customers; works with principal to provide a pleasant eating environment.
2. Follows and ensures adherence to established schools, local, state and federal regulations and requirements as well as sanitation, food production and nutritional guidelines. Establishes and ensures adherence to procedures and standards which agree with these regulations, requirements and guidelines.
3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
4. Prepares production reports; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records amount of food items prepared, served and discarded each day

Safety and Sanitation

1. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
3. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
5. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories. Maintains the cleanliness and organization of food production and storage areas; conducts weekly physical inventory of food and supplies.
2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
3. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
4. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
2. Review and submit accurate time and attendance records for payroll reporting purposes.
3. Complete annual continuing education requirements
4. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

Monitor the work and issue work assignments to campus food service workers.

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress