Cafeteria Manager Elem/Middle School

Cafeteria Manager (Elementary & Middle School)

Reports to: Director of Child Nutrition Services

Pay Grade: Auxiliary Pay Plan, Pay Grade 4

Dept/School: Child Nutrition Services

Revised Date: November 14, 2019

District Primary Purpose: To assist and promote La Joya ISD in implementing a rigorous curriculum/instructional program that supports student success and achievement.

Department Primary Purpose: Manage the preparation of high quality menu items within a clean and safe working environment and in accordance with guidelines for Child Nutrition Programs.

Qualifications:

Education/Certification: High School Diploma or GED preferred, State Certified Food Management or National Restaurant Association ServSafe Certification required, Level III (Basic Management) TASN Certification or minimum of three years food service experience

Knowledge/Skills: Ability to manage personnel. Ability to read, write and communicate effectively in English and Spanish. Ability to follow instructions provided in oral or written form Knowledge of menu planning and quantity food preparation methods. Ability to operate commercial equipment. Ability to perform basic mathematical functions. Ability to perform basic computer functions. Minimum of one year food service experience preferred.

Major Responsibilities and Duties:

1. Maintain records in accordance with federal, state and local guidelines for Child Nutrition Programs.
2. Review menus and utilizing the Food Buying Guide, calculate quantities needed.
3. Enter order for foods and supplies into automated requisitioning system on a timely basis.
4. Submit order for fresh produce, grains and dairy products as directed.
5. Standardize recipes for quantities needed.
6. Complete production records on a daily basis.
7. Direct the production of menu items by reviewing recipes and production records with staff on a daily basis.
8. Routinely monitor staff during food production and service to ensure quality standards are being followed.
9. Verify shipments of foods and supplies received against orders.
10. Identify reimbursable student meals and enter count into the automated system as directed.
11. Complete and submit reports indicating the number of students and adults served and money collected on a daily basis.
12. Prepare bank deposit on a daily basis.
13. Conduct staff development and safety meetings utilizing information provided at Department staff meetings, workshops, trainings, etc.
14. Routinely conduct a physical inventory of items in stock and adjust orders accordingly.
15. Maintain a perpetual inventory of items in stock on a daily basis.
16. Determine employee work schedules and procedures in a manner that is efficient and effective.
17. Monitor and maintain daily food storage, preparation and equipment temperatures and document accordingly.
18. Instruct and supervise staff in the safe and proper use of kitchen equipment.
19. Direct the storage of food and supplies in an organized manner and in accordance with food safety and storage guidelines.
20. Submit work orders for equipment and vehicles as needed.
21. Evaluate staff utilizing the appraisal form each year as directed.
22. Cooperate with co-workers and staff to complete required tasks in a safe manner.
23. Attend meetings, in services, trainings and workshops as requested. Obtain and maintain Level III TASN certification (Basic Management).
24. Perform other duties as assigned.

Supervisory Responsibilities:

Directly supervise and evaluates assigned staff.

Working Conditions:

Mental Demands:

Ability to work with frequent interruptions. Ability to handle multiple tasks. Ability to communicate effectively. Ability to maintain emotional control under stress. Ability to work alone. Ability to meet established timelines.

Physical Demands/Environmental Factors:

• Ability to stand, walk, talk or hear, taste or smell, use hands to finger, handle or feel (67 to 99% of the work day).
• Continual sitting for (0 to 33% of the work day).
• Able to stoop, kneel, crouch or crawl, push/pull and reach with hands and arms (34 to 66% of the work day).
• Occasionally (0 to 33% of the work day) lift and/or carry objects weighing up to 50 lbs with frequent (34 to 66% of the work day) lifting and/or carrying objects weighing 25 lbs or constant (67 to 99% of the work day) lifting and/or carrying objects weighing 10 lbs.
• Special vision requirements include: 20/20 (corrected), ability to identify and distinguish colors. Be able to adjust eye to bring an objective into sharp focus, judge distances and spatial relationships and observe an area peripherally.
• Work environment; exposure to wet, humid conditions, hot and cold temperature, fumes or airborne particles, toxic or caustic chemicals (34 to 66% of the work day), working near moving mechanical parts (67 to 99% of the work day), risk of electrical shock and some form of vibration (0 to 33% of the work day).
• The typical noise level for the work environment is loud noise.
• Hearing requirements include; ability to hear alarms on equipment, client calls and instructions from department staff.
• Repetitive motion actions include; use of foot control, both feet (1-2 hrs. of the work day), use of hands, both hands (5-6 hrs. of the work day), grasping simple/light objects (5-6 hrs. of the work day), grasping firm/heavy objects (3-4 hrs. of the work day).

Position Working Days 186 Days