School Nutrition - Manager Trainee

Cafeteria Manager Trainee

This position is responsible for learning how to manage all functions pertaining to the operation of Gaston County School cafeterias. The employee must possess knowledge and understanding of food production, industrial cooking equipment, food and workplace safety programs, and food production software. This position will perform as acting Cafeteria Manager during the absence of a permanent manager. Under limited supervision, performs supervisory and administrative work directing operations of an assigned school cafeteria in compliance with the United States Department of Agriculture and other federal, state, and local rules and regulations in temporary situations as needed. Employees must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. The employee is responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation, and revenues, and administering the Free and Reduced Priced Meal Program in accordance with applicable regulations when acting as manager of a school cafeteria. The employee is responsible for understanding how to develop and supervise a team of skilled and professional cafeteria staff members, including the performance of all routine personnel administration functions. When in an acting manager position, the employee serves as the primary liaison between School Nutrition Services and individual school communities and promotes school meal programs through participation in various activities and events. When no acting manager position is available, employees will perform in school cafeterias alongside the permanent manager to develop their managerial skills.

Specific duties and responsibilities as trainee:

• Works alongside permanent managers and staff to develop managerial skills outlined in the sections below.
• Rotates among various schools in order to understand variations between different student age groups as well as variations between kitchens, management styles, and operating styles.
• Assists in the preparation of school breakfasts and lunches and monitors their quality and quantity.
• Assists in regulating sanitation and safety in the workplace.
• Assists in ordering and receiving food items.
• Assists in the operation of computerized point of sale.
• Assists in preparing reports and records.
• Assists in the supervision of cafeteria personnel.
• Attends designated meetings and classes.
• Performs managerial duties in their absence.
• Other duties as assigned.

When training, employees will develop the skills necessary to complete the following tasks. When performing as a temporary manager, the employee will execute the following tasks.

Specific duties and responsibilities when performing as a manager trainee:

• Plans, implements, and supervises the operation of an assigned school cafeteria for the preparation and service of meals and other foods.
• Follows and ensures adherence to established school, local, state, and federal regulations and requirements as well as sanitation, food production, and nutritional guidelines. Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements, and guidelines.
• Ensures administration of federal meal programs in accordance with local, state, and federal rules and regulations.
• Serves meals on time; provides quick, pleasant service to customers; works with the principal to provide a pleasant eating environment.
• Other duties as assigned.

Facility responsibilities:

• Opens facility for operation.
• Checks all equipment and makes maintenance requests if necessary.
• Checks and records temperatures on all refrigeration.
• At the end of each day, checks all equipment, lock coolers and freezers, and secure the kitchen.

Supervise and assume necessary positions during the production and service of the meal:

• Provides on-the-job training in equipment use and care, food preparation, sanitation, and safety.
• Monitors safety and sanitation.
• Prepares daily production schedules to plan for food preparation, line service, and cleanup.
• Monitors the quality, appearance, and quantities of food prepared and served.

Responsible for proper ordering, receiving, storing, and inventory control:

• Prepares menu orders, milk, bread, and a la carte orders.
• Verifies the accuracy of deliveries.
• Establishes and ensures proper storage of all items.
• Inventories items according to schedule.
• Maintains records for purchases and inventories.

Accountability:

• Counts monies with the cashier(s) and completes cash reconciliation report.
• Prepares and makes day's deposit.
• Collects production information.
• Consolidates day's records in a designated manner.
• Follows established procedures to accept, screen, and submit Free and Reduced information.
• Prepares payroll reports.
• Works with the Principal to inform customers of unpaid charges. Enforces charge policy.

Personnel responsibilities:

• Participates in hiring staff.
• Schedules personnel and use of equipment.
• Provides on-the-job training.
• Evaluates and counsels employees to maintain a productive work environment.
• Assists with annual employee evaluations. (trainee is approved to complete an evaluation)
• Treats all employees in a fair and equitable manner.
• Maintains accurate and timely, written documentation on employee disciplinary matters.

Other responsibilities:

• If needed, call the School Nutrition Office and arrange for a rover/substitute.
• Greets and orients rover/substitute to tasks when he/she arrives.
• Attends required meetings and in-service training.
• Provides information to students, staff, and parents concerning Customer Accounts and menus.
• Determines the amount of food necessary for the preparation of daily meals; determines and maintains proper inventories of necessary food supplies and materials, and prepares requisitions and/or orders; checks deliveries to ensure compliance with orders, and contacts appropriate persons to resolve discrepancies, as necessary.
• Prepares production reports; ensures that staff follows standardized recipes and proper food production procedures; ensures that sufficient quantities of food are available for customers; obtains and records the number of food items prepared, served, and discarded each day.
• Maintains the cleanliness and organization of food production and storage areas; conducts a monthly physical inventory of food and supplies.
• Completes and submits correct required reports, activity records, documentation, and surveys; submits accurate invoices, inventories, market orders, participation records, and other records on time.
• Monitors Health and Fire Department inspections of the cafeteria and related facilities, implementing procedures to resolve identified problems or deficiencies, as necessary; may confer with Health or Fire Department officials to clarify the extent of problems, resolution procedures, preventative measures, etc.
• Oversees the use of kitchen equipment, establishing and overseeing adherence to cleaning schedules, and requesting repair service as appropriate; assists in the development and implementation of kitchen floor plans and layout to improve ease of operations and efficiency.
• Inputs data and generates various daily, weekly, and monthly computer reports, such as cash and other financial reports, purchase orders, inventories, free and reduced rosters, and meal participation; verifies cash and checks received; monitors and collects charge balances; prepares and makes bank deposits.
• Uses a computer, pager, facsimile machine, e-mail, voicemail, and other communication technology.
• Administers federal Free and Reduced Price Meal Program in accordance with local, state, and federal rules and regulations; reviews meal applications compares cafeteria and master rosters of eligible students, and confers with School Nutrition Services, Principal, parents, and teachers to resolve discrepancies.
• Assigns, directs, and supervises cafeteria staff, ensuring adherence to established policies, procedures, and standards; assists and advises subordinates, as necessary, resolving problems as non-routine situations arise; monitors job performance and provides fair, timely feedback regarding performance strengths and weaknesses.
• Determines staff assignments in accordance with the school's requirements and administers or makes recommendations for routine personnel matters affecting subordinates, including modifying current positions, recruiting, interviewing, hiring, training, assigning, scheduling, granting leave, appraising, and disciplining, etc., submitting such records and reports as required by School Nutrition Management.
• Completes daily work schedules for all cafeteria staff, ensuring that all team members' work is appropriate for their