Cafeteria Manager

Cafeteria ManagerThe Cafeteria Manager supervises all aspects of staffing, meal serving, and food quality for an assigned Richmond Public Schools location including food serving, cashiering, pre- and post- service food storage, kitchen cleaning, and other related activities.Essential Duties and Responsibilities:Supervises all aspects of the daily administration of meal programs at assigned schoolMonitors the preparation of food and/or the cooking of food to enforce standards for quality, flavor, and merchandising as requiredOrders and checks all food and supplies for quantity and qualityOpens and closes the kitchen, conducts routine sanitation inspections, and creates daily production reportsCultivates and encourages nutrition services team members in a positive work environmentManages nutrition services personnel complaints and discipline at the kitchen levelMaintains USDA standards through the guidance of the Area SupervisorSupports and participates in marketing efforts at the school level, based on school nutrition guidelines, to increase student participation in the school meals programPlans and manages the budget to include food/supply/equipment procurement, staffing, and other cost-impact elements of the food service programOperates kiosks, and computerized point of sale, and completes related reports as requiredOrganizes and manages stockroom and cold storage, and maintains inventory controlTrains, supervises, and evaluates food service workers in food preparation and safety and sanitation proceduresCreates and organizes a student-involved Nutrition Advisory Council to help increase student participationCompletes ten hours of mandatory USDA Professional Standards training annuallyPerforms other related duties as assigned.Qualifications:High school diploma required; associate degree preferred (Culinary Arts specialization preferred)At least four years of progressively responsible experience in the food services industry, three in a supervisory capacity in food service (such as a chef, apprentice, or supervisor)Successful completion of the ServSafe® examination or must complete within 30 days of employmentExtensive knowledge of food safety, health department codes, and sanitation standards concerning the preparation of foodKnowledge of the procedures, practices, operations, and equipment of institutional food preparationAbility to organize, supervise, train, and evaluate cafeteria staffAbility to periodically lift 50 lbs. and carry food stock weighing 20 lbs. or more frequently, and walk/stand for extended periodsAbility to establish and maintain effective working relationships with food service staff administrators, school staff, vendors, and community representativesExperience with Windows-based computers and related software; experience with Microsoft Word, Excel, PowerPoint, and Access preferredValid Virginia driver's license and willingness to use personal automobileBilingual/fluency in Spanish preferred