Cafeteria Manager

Cafeteria Manager

This position works 7 hours per day, 5 days per week following the school year schedule. Starting range is $20.00 per hour through $25.22. This position comes with full-time benefits such as medical (District pays 88% of premium), dental, FSA, 403b, Life, paid leave, no working nights or weekends! Under the supervision of the Nutrition Services Director, has the responsibility of supervising the planning, preparing, and cooking of an adequate food supply, while minimizing waste and ensuring the timely, smooth, and efficient operation of the kitchen. Our goal is to provide each school child with food of high nutritious quality in a cafeteria environment that has an atmosphere of safety, cleanliness, and personal caring that is conducive to providing a quality culinary product and service to our students and administration. This position, at times requires running the cash register, working independently and as a team member to meet performance expectations.

Qualifications

High School Diploma or GED
Proficient in basic math (includes addition, subtraction, multiplication, division, percentages and currency)
Food Safe Manager Certification in sanitation or the ability to become certified Level 2 SNA or higher Preferred.
Prior experience in food service and successful supervision of staff
Sufficient experience to understand the basic principles relevant to the primary functions of the job

Essential Job Functions

Follows all USDA and sanitation regulations as pertinent to the Nutrition Service program
Attention to detail on menu items for taste, quality and appearance
Lead in preparation and implementation/serving of menu items and meals
Supervision and guidance of the Nutrition Services employees, under the direction of the Nutrition Services Director, in implementation of meal service and preparation
Know how to use Nutrition Service POS and district email systems
Accurate ordering of food, supplies, production records and other forms as necessary
Check staff logs for accuracy temperature, cleaning, and production in absence of Director
Complete logs/forms as needed temperature, cleaning, and production
Provide suggestions regarding menu and production methods to keep program updated
Solicite input from students and staff to increase overall customer satisfaction with the program
Coordinate with the Director on menu/product development, staffing and other issues as needed
Attend all in-service meetings and trainings as scheduled by the Director
Maintain 12 hours of annual continuing education/training (topics identified by the Director)
Practice good customer service with all staff, students and other customers
Prepare food and/or work any special functions as assigned by the Director and/or Nutrition Site Manager
Report any unsafe equipment or work hazards to the Director, Site Manager and/or custodial staff as needed
Follow HACCP Plan guidelines as directed by Manager and Director
Demonstrate practical knowledge and problem-solving strategies
Demonstrate strong interpersonal skills
Demonstrate good computer skills and knowledge of other work-related tools and technology
Ability to work cooperatively with employees, students and the public.
Ability to recognize and report hazards and apply safe work methods.