Full-time Floating (County-wide) Substitute Cafeteria Manager

Job Title

An employee in this class performs a variety of duties in the direct supervision of the Food Service Director and the Food Service Site Manager in all Jefferson County Schools. Tasks are performed according to established guidelines and procedures. Employee must be willing to learn all tasks, including management duties, and be prepared to fill in any vacant position at any time.

The salary given for this job includes any travel you must do day to day. Be willing to go to any of the schools to fill in at any time and in any position. Follows and ensures adherence to established school, local, state, and federal guidelines as well as sanitation, food safety, and nutritional guidelines. Provides quick and pleasant service to customers while working with Principals, when filling in for a Cafeteria Manager. Works directly with the Director of Student Nutrition, Site Manager, Principals, other Managers, and employees to resolve any issues regarding food service, customer service, or other employee issues. Follow all procedures that Managers and employees follow if filling in a vacant position. Verifies that cafeteria sites are cleaned, organized, and foods are rotated and used properly when filling in a vacant position. Inputs food orders including GFS, bread, ice cream, milk, and produce when a manager is out. Keeping current records of daily/weekly paperwork and turn into CO office as necessary. Helps with processing free and reduce applications as needed in the CO office. Helps prepare managers and employees for state reviews. Participates in local, state, Netco, and federal in-service seminars and workshop training when required. Must achieve the state required amount of training each year.

Minimum Training & Experience

Graduation from high school or GED equivalent. 3 to 5 years of experience in management and food service.

Essential Job Functions

Requires proficient skills with computer programs including Word and Excel. Other operating software will be used including Horizon One Source. Must be physically able to operate and train on a variety of machines including ovens, stoves, food processors, meat slicers, industrial mixers, steamers, braising pans, dishwashers, choppers, and shredders. Must be able to lift 25 pounds. Must be able to be on your feet for extended periods of time and able to lift, carry, push, pull, and otherwise move objects. Requires an ability to read/write/explain a variety of correspondence, reports, and forms.

Knowledge, Skills, and Abilities

The ability to learn the principles and practices of food service administration, team building, and customer service. Some knowledge of USDA meal pattern and dietary guidelines, rules, and regulations regarding federal meal programs. Some knowledge of federal, state, and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias. Skilled in motivating staff to follow school, local, state, and federal rules, regulations, policies, and procedures and in ensuring staff members meet expectations. Skilled in leading staff to provide quality meals and friendly service to a public school environment. Skilled in creating, maintain, and implementing complete and accurate records and in developing simple reports from those records. Ability to comprehend written and verbal correspondence and to respond appropriately. Ability to plan and implement operational policies, procedures, and standards. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems, and making improvements in the cafeteria operation. Ability to communicate effectively both orally and in writing. Ability to exercise tact, courtesy, and firmness in frequent contact with co-workers, vendors, customers, and subordinates. Ability to establish and maintain effective working relationships as necessitated by work assignments.

Reports To: Director of Student Nutrition

FSLA Status: Non-Exempt

Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees in this job.

WORK SCHEDULE: The start of school is an extremely busy time. Large amounts of Free/Reduced Application are coming in daily. Other school needs are occurring. Vacations and Elective Surgeries cannot be scheduled during the first month of school opening. If there is a medical emergency or extreme situation communicate this with the Nutrition Coordinator for approval. Vacations and Elective Surgeries should be scheduled when students are out of school for Fall Breaks, Spring Breaks or in the summer months when duties are more flexible. If an unusual circumstance or opportunity arises please notify the Coordinator for approval. We must consider that anyone could have a medical emergency at any time and need to be able to help at any school in a moment's notice.