Cafeteria Manager

Position Type:
Support Staff/Cafeteria Manager

Date Posted:
5/21/2026

Location:
Our Lady of the Angels School
JOB DESCRIPTION
CAFETERIA MANAGER
Part-Time
City & State: Columbia, PA
School: Our Lady of the Angels Elementary School


Payroll Grade: 12 FLSA Status: Exempt

Nature of Position: Manages an individual school food service operation with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; preparing deposits; and complying with mandated health requirements.


Reports to: Principal

Essential Functions:

• Estimates food preparation amounts and adjusts recipes, if required, to meet projected meal requirements and minimize waste.
• Evaluates prepared food for flavor, appearance, and temperature to present items that will be accepted by students and/or staff according to dietary guidelines.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food and/or supply deliveries to verify quantity, quality, and specifications of orders and/or comply with mandated health requirements.
• Inventories food, condiments, supplies, and equipment at specified intervals to ensure the availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation, and serving areas in a sanitary condition, complying with current health standards.
• Manages assigned site operations (e.g., supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, oversee cleaning procedures, etc.) to provide efficient food services in compliance with established nutritional and health requirements.
• Monitors food service operations (e.g., kitchen equipment, trays, utensils, staff assignments, etc.) to ensure a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Orders food, equipment, and supplies to maintain an adequate inventory for operations within established nutritional and budget guidelines.
• Orients new employees to work center and school site processes.
• Oversees the preparation, cooking, serving, and transportation of food and beverage items to meet projected meal quantities and mandated nutritional and health standards, and ensures appealing presentation.
• Participates in unit meetings, in-service training, workshops, etc., to convey and/or gather information required to perform job functions.
• Performs functions of other nutritional services positions, as needed, to ensure adequate staff coverage within the site's nutritional services operations.
• Prepares a variety of documentation (e.g., meal program records, reconciliation reports, cash summary, time sheets, etc.) to provide written support and/or convey information.
• Processes receipts to complete and document transactions and/or prepares bank deposits.
• Reconciles transactions (e.g., meal counts, monies collected, etc.) to maintain account balances in compliance with established policies and procedures and makes daily bank deposits.
• Responds to inquiries of students, staff, and the public, providing information and/or direction regarding available food items and/or food service policies and practices.
• Schedules work hours and assignments for cafeteria employees to ensure adequate coverage for daily operations.
• Serves one or more items of food to meet mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments, and supplies to maintain adequate quantities and security of items.
• Supervises food service workers and other personnel as assigned (e.g., orients, trains, evaluates, etc.) to maximize the efficiency of the work force and meet shift requirements.

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services.

Other Functions: Performs other related duties as assigned, ensuring the efficient and effective functioning of the work unit.


Job Requirements/Minimum Qualifications:

Skills, Knowledge, and Abilities

SKILLS are required to perform multiple technical tasks, with a potential need to upgrade them to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantifying food preparation and handling; and sanitation practices.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider several factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem-solving is required to analyze issues and create action plans. Problem-solving with data requires independent interpretation of guidelines, and problem-solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Physical Demands: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 20% sitting, 70% walking, and 10% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.


Experience: Job-related experience with increasing levels of responsibility is required.


Education: High School diploma, GED, or equivalent.


Certificates & Licenses: Specified Safe Serve Certificate; Level 1 SNA Certification.


Clearances: Diocesan and State Background Clearances, mandatory trainings.

Other: Must be willing to respect the Catholic Church and follow our basic morality guidelines. Must be able to act amicably and professionally towards coworkers, students, and parents.