Manager, Cafeteria III; Veterans ES

THE SCHOOL BOARD OF MANATEE COUNTY

Local Title: FOOD SERVICE CAFETERIA MANAGER I, II, III, IV, V

State Title: Manager, Food Services

JOB DESCRIPTION

Level I Elementary School up to 750 participation/meals

Level II Elementary School over 750 participation/meals

Level III Middle School up to 1,000 participation/meals

Level IV All High Schools and any Schools over 1,000 participation/meals

Level V Schools over 1500 meal equivalents

JOB GOAL:

To lead Food Service operations for assigned school. Supervises Food Service Workers, and oversees Breakfast, Lunch, Snack, Supper, and Fresh Fruit & Vegetable Programs. To ensure compliance with all federal, state and local regulations, statutes and laws.

QUALIFICATIONS:

1. High School Diploma or approved equivalency diploma.
2. Minimum of two (2) years management experience, which includes direct employee supervision, required.
3. Minimum of three (3) years Food Service experience.
4. Serv-Safe certified or receive certification within six (6) months.
5. Must pass a physical exam.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge of the planning, preparation and service of a large variety of foods. Knowledge of the uses of a variety of food service equipment. Knowledge of child nutrition program regulations. Knowledge of food service, health, sanitary and safety practices and regulations. in the food service operation. Knowledge of the storage of food and non-food supplies. Ability to supervise the preparation of economical, nutritious, and attractive meals. Ability to supervise and train food service personnel. Ability to establish and maintain effective working relationships with employees, students, and school personnel. Ability to communicate effectively both orally and in writing. Ability to market the school's food service programs to students, parents, school administration, and the community. Ability to plan, organize and prioritize activities. Ability to effectively use all food service computer software applications.

REPORTS TO:

Director, Food Services

Supervisor, Food Services

SUPERVISES:


Assistant Cafeteria Manager

Food Service Workers


PERFORMANCE RESPONSIBILITIES:

1. Manages food service operations including staff supervision, food production and service, marketing, and adherence to HACCP procedures.
2. Follows all U.S Department of Agriculture, Florida Department of Agriculture and Consumer Services, and Florida Department of Health regulations
3. Responsible for hiring, performance appraisals, and employee discipline.
4. Responsible for training staff on all aspects of school meal program including food safety, food preparation and equipment use.
5. Leads the Healthy School Team for their assigned school.
6. Meets or exceeds U.S. Department of Agriculture requirements for Professional standards.
7. Ensures assigned school prepares and complies with requirements for the U.S.D.A. Administrative Review.
8. Adheres to District Student Charge Procedures and communicates with parents and administrators on student charges.
9. Follows meal accountability procedures and passes annual U.S Department of Agriculture Accountability Review.
10. Complies with all District Wellness Policy Requirements and works with school leadership to achieve compliance.
11. Works with school administration to ensure compliance with U.S. Department of Agriculture Smart Snacks requirements.
12. Problem solves daily operational challenges due to supply chain interruptions and other unforeseen events.
13. Maintains a strong and productive working relationship with other school employees and staff.
14. Communicates and collaborates regularly and effectively with school administration.
15. Assists at other schools in the event of absences.
16. Practices good customer service by politely and respectively serving students, staff, parents, and other customers.
17. Serves as the Food Service Shelter Manager during emergencies.
18. Performs tasks assigned with minimal supervision.
19. Follows a work schedule, plans ahead, and helps others on the child nutrition team.
20. Follows nutrition standards, District-provided menus, and all meal service-related procedures. Implements planned quality menus incorporating time-saving production techniques, effective merchandising and nutrition education activities.
21. Receives, stores, handles, prepares and serves food according to established standards.
22. Assures that sanitation and safety practices comply with federal, state and local regulations.
23. Plans production schedules and work assignments. Maintains daily production records.
24. Interviews applicants and makes recommendations for employment.
25. Promotes student and staff satisfaction by merchandising and serving meal in an attractive manner.
26. Communicates concerns to appropriate supervisor about policies and procedures relating to all food service.
27. Caters meals and snacks for school events and parents.
28. Attends all required trainings and in-services.
29. Follows all cash-handling procedures, including making daily deposits.
30. Ensures that all meals are accounted for correctly and maintains all necessary accountability documentation.
31. Understand and follow oral and written directions.
32. Creates, implements, and achieves goals and objectives.
33. Read, write, and utilize basic math skills.
34. Performs other duties and responsibilities as assigned by supervisor.

PHYSICAL REQUIREMENTS:

Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force and/or up to 10 pounds of force as needed to move objects.

• Stand for up to six (6) continuous hours
• Stoop, squat, kneel, and/or bend in a manner that allows the palms to touch the floor (as in cleaning baseboards, equipment, etc.)
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks, and cleaning milk boxes)
• Bend from the waist in a standing position with the arms outstretched for an extended period of time (as in the service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in sweeping, mopping, stocking shelves removing food from ovens)
• Lift, carry, and/or support 30 pounds from shoulder level to above head (as in placing food in ovens, freezer, stockroom shelves etc.)
• Work with caustic and non-caustic chemicals
• Work in hot, humid environment
• Perform duties requiring repetitive motions with hands and wrist (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)

TERMS OF EMPLOYMENT:

Salary and benefits shall be paid consistent with the District's approved compensation plan. Length of the work year and hours of employment shall be those established by the District.

EVALUATION:

Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of personnel.

Board approved on:

Revised:

07/08/2002

06/07/2004

03/06/2009

06/11/2012

04/06/2018

06/12/2018

02/08/2022

SALARY SCHEDULE: SUPPORT

PAYGRADE: Level I - 61

Level II - 62

Level III - 63

Level IV - 64

Level V - 65

SHORT TITLE: FDS003, FDS004, FDS005, FDS006, FDS046

STATE JOB CODE: 76013


Pay Scale

Approved Budgeted Hourly : $21.72- $24.42