Cafeteria Manager I

Position Type:
Non-Instructional

Date Posted:
1/20/2026

Location:
Food Services Department
SUPERVISES: Local 217 Food Services Staff

REPORTS TO: Executive Director of Food Services

PRIMARY FUNCTION:

The Cafe Manager is responsible for managing operations of breakfast, lunch, snack, supper,

Saturdays and special meals in assigned schools. Supervises and oversees all areas of food

preparation and service. Maintains accurate records and reports as required.

TYPICAL DUTIES AND RESPONSIBILITIES:

• Adherence to all regulations of the federally funded meals programs and the State of

Connecticut Healthy Foods Certification Program

• Directs the training, supervision, and discipline of all food service personnel in assigned schools

• Collaborates as a team to develop and deliver departmental guidelines/benchmarks for
assurance of mandatory compliance practices, as well as for implementing industry and
District updates and improvements

• Ordering, completion of inventory, training, financial records (not limited to POS grants
& cash)

• Responsible for entire financial management of assigned schools.

• Ability to train and troubleshoot Horizon POS System.

• Adherence to HACCP regulations and maintains and provides HACCP program training in assigned schools

• Assists in the evaluation of personnel and program activities.

• Assist in the department procurement process by helping to prepare, review, and analyze Bid/RFP proposals.

• Assists is the development of the food service program

• Works as a team in recommending, planning and developing training tools and conducts In-service training programs/workshops; with caf staff as needed.

• Performs other related duties from as may be assigned by the Director.

• Responsible liar security of all products in assigned schools

• Coordinates with Executive Director on USDA Foods orders

• Review timesheets and maintain attendance records for assigned staff

• Maintains and records pertaining to grants in assigned schools.

• Works in conjunction with manager assigned by Executive Director on catered events,

• Meal production. planning and scheduling.

• Nutrition, sanitation, operation regulations and requirements and use and care of institutional equipment and utensils.

• Schedule. supervise and evaluate staff and meet schedules and time lines.

• Cash collection on a weekly basis

• Paperwork (invoices. delivery slips. ETC) daily basis

SKILLS, KNOWLEDGE, QUALIFICATIONS AND EXPERIENCE:

• Bachelor Degree in Food Service Management, Dietetics, Nutrition or related field is recommended but not required.

• A minimum of 5 years of food Service Management or related management experience and minimum of one (1) year of child nutrition experience is preferred

• Evidence of the ability to effectively plan, organize, direct, and operate a multitude of functions in our assigned schools.

• Must have general knowledge of the Federal School Meal Programs (CFR 210-299)

• Knowledge and understanding of Provision 2 is recommended.

• Experience with and knowledge of Horizon POS/BOH & Microsoft Office

• Valid Connecticut driver license and means of own transportation.

• Ability to motivate and lead, demonstrated ability to work for and with a team

• Flexibility and ability to adapt to new challenges; good organizational skills

• Ability to communicate with others effectively and relate to other disciplines

• Registered Dietitian Credentials recommended but not required.

• Experience in teaching and conducting training programs for a diverse staff

CERTIFICATION REQUIREMENTS:

Qualified Food Operators Certificate (Serv-Safe)

Certification and/or Credentialed with School Nutrition Association is recommended but not required.

Salary and Terms of Employment: Local 3144 Salary Scale- Range 9, $70,596 - $100,119

Union Affiliation: 12-month work year Local 3144


This is a " Special Fund ," non-tested position. Continued employment contingent upon availability of future funding.

To view Medical Benefit information, click here: