CAFETERIA MANAGER

CAFETERIA MANAGER

Job Posting ID: 395 Location(s): FOOD SERVICE Employment Type: Full Time Job Type: HOURLY Posted Date: 09/24/2026 Deadline: Until Filled Pay: $12.25 - $18.38


RFISD CAFETERIA MANAGER

Primary Purpose:
Responsible 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.

Qualifications:

Education/Certification:
High school diploma or GED
Certified Food Manager (CFM)

Special 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 skills
Knowledge of Child Nutrition Computer Software
Ability to understand written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math

Experience:
One-year experience in institutional food service operations
Supervisory experience preferred

Major Responsibilities and Duties:

Cafeteria Management and Food Preparation
1. Develop work schedules, assign work to campus school nutrition workers, and oversee completion of
duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by
departmental policies and procedures.
3. Work cooperatively with Child Nutrition Director and campus principal to accommodate temporary
schedule changes, special serving requirements and to resolve personnel problems.
4. Maintains daily food production documentation on menu planning software.
5. Ensure that kitchen is following departmental cash handling procedures

Safety and Sanitation
6. Ensures that food is produced safely and is of high quality according to policies, procedures, and
department requirements. Store and handle food items and supplies safely following health and safety
codes and regulations. Conduct food handler safety training at the campus level and enforce standards
of cleanliness, health, and safety.
7. Operate tools and equipment according to prescribed safety standards, and follow established
procedures to meet high standards of cleanliness, health, and safety.
8. Correct unsafe conditions in work area and promptly report any conditions that are not immediately
correctable to supervisor.
9. Follow established procedures for locking, checking, and safeguarding facilities.
10. Follow district safety protocols and emergency procedures

Inventory and Equipment
11. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic
inventories.
12. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and
sanitary.
13. Maintain logs on all equipment maintenance required within campus food service department. Perform
preventive maintenance and report needed equipment repairs. Recommend replacement of existing
equipment to meet department needs.
14. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law
15. Compile, maintain, and file all reports, records, and other documents including reports of daily and
monthly financial, production, and activity records.
16. Review and submit accurate time and attendance records for payroll reporting purposes.
17. Complete annual continuing education requirements.
Supervisory Responsibilities:
18. Monitor the work and issue work assignments to campus food service workers.
19. Ensure that all tasks are performed within a given timeframe and that customers are served with a
reasonable degree of speed and positive attitude
20. Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by
the Child Nutrition Director
21. Promote teamwork with your team and department by participating in any celebrations, theme days, or
other district/ department events
22. Additional duties as assigned


Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer,
mixer, pressure steamer, 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