Cafeteria Manager

Food Service 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 Administration. Ensure all operations follow safe food handling standards.Qualifications:Education/Certification:High School Diploma or GEDServe Safe CertificationCulinary Manager Training CompletionSpecial Knowledge/Skills:Ability to manage personnelEffective organizational, communication, and interpersonal skillsKnowledge of food handler safetyKnowledge of methods, materials, equipment, and appliances used in food preparationEssential Duties and Responsibilities: Other duties may be assigned.Cafeteria Management and Food PreparationDevelop work schedules, assisting work to campus school nutrition workers, and oversee completion of duties.Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.Safety and SanitationEnsure 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.Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.Follow established procedures for locking, checking, and safeguarding facilities.Inventory and EquipmentEnsure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.Maintain logs on all equipment maintenance required within campus food service department. Perform preventative maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.Conduct regular physical inspections, and equipment and supplies inventory.Policy and LawCompile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.Review and submit accurate time and attendance records for payroll reporting purposes.Complete annual continuing education requirements.Completes daily production reportsOtherActs as Point of Sale clerk at checkout areaChecks in food deliveriesAssist in obtaining substitutes, as neededOther duties as assignedSupervisory Responsibilities:Monitor the work and issue work assignments to campus food nutrition workers.Mental Demands/Physical Demands/Environmental Factors:Tool/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, and other kitchen equipment.Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twistingMotion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLifting: Frequent moderate lifting and carrying (15-44 lbs)Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards, chemical hazards, electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stressPea Ridge School District is an equal opportunity employer.