Food Services Cafeteria Manager

Food Services Manager

Must hold a high school diploma or GED. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment preferred. Experience as a school cafeteria worker is preferable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Knowledge of basic nutrition principles. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies. Considerable knowledge of large quantity food production and forecasting.

The Food Services Manager has immediate responsibility for the management and operation of the school cafeteria. They are responsible for the management of the school food service programs, including on-the-job training, scheduling, supervision, and evaluation of the cafeteria staff. General supervision is received from the school principal or designee; technical supervision is received from the Manager of Food Services. Work involves strict adherence to nutrition, sanitation and safety standards. Overall general responsibilities of cafeteria managers at all levels are the same. Specific duties may vary depending upon enrollment, level of participation and diversity of the school student population. In some schools, the cafeteria manager may be directly involved in food production, assigning the more routine duties to the worker(s). In some schools, the cafeteria manager may be more actively engaged in supervision of the staff and less directly involved in food production.

General Duties (May not include all duties performed)

• Follows menus prepared by the Division of Food and Nutrition Services and makes menu substitutions with appropriate approval.
• Prepares and serves all components of the National School Meals programs to students and school staff.
• Ensures that meals and snacks meet the required federal, state and local guidelines.
• Maintains food quality and ensures adequate food production for service.
• Schedules and supervises cafeteria staff and student workers.
• Trains cafeteria staff in all aspects of cafeteria operations.
• Operates or supervises the operation, cleaning and sanitation of commercial food service equipment.
• Orders appropriate quantities of products based on inventory and sales to avoid shortages or overstock.
• Sets up, replenishes and breaks down cold and hot food serving lines.
• Monitors serving lines to determine when additional food production is necessary.
• Maintains food and equipment temperature logs.
• Completes computer data entry in a timely manner.
• Prepares bank deposits and delivers deposits to designated bank.
• Maintains accurate accountability for all National School Meals programs.
• Meets student meal participation and sales goals.
• Maintains food, labor and other costs within established guidelines.
• Cooperates with various school groups and outside organizations that use the school cafeteria, including planning and supervising the food preparation and service for special events.
• Positively represents the Division of Food and Nutrition Services to students, school staff and community.
• Performs related duties as required.

Work is performed under the direction of the Manager of Food Services.

Special requirements such as lifting heavy objects and frequent climbing. Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature. Requires use of personal car, with reimbursement for mileage provided, for daily banking duties. Ability to train cafeteria staff in all areas.

Contract Length: 200 Days