Cafeteria Manager

Primary Purpose:


Responsible for on-site leadership of campus child nutrition operations. Ensure 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

Experience:


____ years experience in institutional food service operations

Major Responsibilities and Duties:

Cafeteria Management and Food Preparation

1. Develop work schedules, assign work to campus child 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 campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

Safety and Sanitation

1. Ensure 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.
2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
3. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
5. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
3. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
4. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
2. Review and submit accurate time and attendance records for payroll reporting purposes.
3. Complete annual continuing education requirements.
4. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:


Monitor the work and issue work assignments to campus child nutrition 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)