Cafeteria Manager

Cafeteria Manager

Primary duties include opening the kitchen, setting up and turning on equipment, preparing the cafeteria for serving, setting up monies for cash registers and appointing cashiers. Receive, verify quantity received and ensure signature for food delivered to school by an employee. This signature is a verification that all items are received in good quality. Turn away any damaged or incorrect items. Maintain freezer and cooler temperature charts. Work with the Director, other food service workers, school officials and staff to identify and correct any problems. Assign appropriate work to appropriate workers. Manage and participate in sales, food preparation, service and cleanup, as needed. Maintain health and sanitation requirements, including daily record logs for chemicals and dishmachines. Maintain Freezer, Cooler and Milk box Temperature records. Manage an effective breakfast and lunch program for all district customers. Create and maintain all food production records on a daily basis. Provide training and work guidance to assigned personnel in performing assigned functions in a safe and efficient manner. Create and manage a cleaning schedule for daily cleaning and deep cleaning. Schedule and manage all staff days off in coordination with the Supervisor. Call Substitutes as needed or available. Make sure all food is covered in cooler or warmer and dishes are done before lunch. The manager is the last person to clock out. At 10:00 am supervise and coordinate with serving staff on placement in setting up the line. Ensure your lines are ready for service in a timely manner. Remind employees to keep food covered when holding. Check temperatures to ensure hot foods are ensure milk boxes are filled, counted and clean as needed. Assign as a job if needed. Do Not run out of food. Afternoon duties: accurately maintain deposits, invoices, inventory, food production reports, order supplies. Tuesday - grocery delivery: Managers will check off invoices, and supervise employees to date and stack deliveries. Food Preparation and Serving Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area. Safety and Sanitation Operate tools and equipment according to prescribed safety standards. Follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in the work area and report any conditions that are not correctable to the supervisor immediately. Maintain personal appearance and hygiene. Other Handle and record cashier functions accurately. Help record food requisitions and orders necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart. Working Conditions: Mental Demands/Physical Demands/Environmental Factors: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.