Food Service Manager

Cafeteria ManagerResponsible 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.Education/Certification: High school diploma or GED Culinary Training/Certification preferred Food Manager certification from health departmentSpecial 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 skillsExperience: 5 years experience in institutional food service operationsMajor Responsibilities and Duties:Cafeteria Management and Food PreparationSafety and SanitationInventory and EquipmentPolicy, Reports, and LawSupervisory 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