Cafeteria Manager

Cafeteria Manager

The Cafeteria Manager supervises all aspects of staffing, meal serving, and food quality for an assigned Richmond Public Schools location including food serving, cashiering, pre- and post- service food storage, kitchen cleaning, and other related activities.

Essential Duties and Responsibilities:

• Supervises all aspects of the daily administration of meal programs at assigned school
• Monitors the preparation of food and/or the cooking of food to enforce standards for quality, flavor, and merchandising as required
• Orders and checks all food and supplies for quantity and quality
• Opens and closes the kitchen, conducts routine sanitation inspections, and creates daily production reports
• Cultivates and encourages nutrition services team members in a positive work environment
• Manages nutrition services personnel complaints and discipline at the kitchen level
• Maintains USDA standards through the guidance of the Area Supervisor
• Supports and participates in marketing efforts at the school level, based on school nutrition guidelines, to increase student participation in the school meals program
• Plans and manages the budget to include food/supply/equipment procurement, staffing, and other cost-impact elements of the food service program
• Operates kiosks, and computerized point of sale, and completes related reports as required
• Organizes and manages stockroom and cold storage, and maintains inventory control
• Trains, supervises, and evaluates food service workers in food preparation and safety and sanitation procedures
• Creates and organizes a student-involved Nutrition Advisory Council to help increase student participation
• Completes ten hours of mandatory USDA Professional Standards training annually
• Performs other related duties as assigned.

Qualifications:

• High school diploma required; associate degree preferred (Culinary Arts specialization preferred)
• At least four years of progressively responsible experience in the food services industry, three in a supervisory capacity in food service (such as a chef, apprentice, or supervisor)
• Successful completion of the ServSafe® examination or must complete within 30 days of employment
• Extensive knowledge of food safety, health department codes, and sanitation standards concerning the preparation of food
• Knowledge of the procedures, practices, operations, and equipment of institutional food preparation
• Ability to organize, supervise, train, and evaluate cafeteria staff
• Ability to periodically lift 50 lbs. and carry food stock weighing 20 lbs. or more frequently, and walk/stand for extended periods
• Ability to establish and maintain effective working relationships with food service staff administrators, school staff, vendors, and community representatives
• Experience with Windows-based computers and related software; experience with Microsoft Word, Excel, PowerPoint, and Access preferred
• Valid Virginia driver's license and willingness to use personal automobile
• Bilingual/fluency in Spanish preferred