Cafeteria Manager

Cafeteria Manager

Job Title: Cafeteria Manager

Department: Food Service Department

Assignment: Manager of staff for the designated school within the corporation

Supervised by: Director of Food Services

Purpose: Manages and coordinates the activities of food service personnel involved in the preparation and service of meals. Coordinates food production, cleaning, inventory control processes, and acquisition of food items, cash handling/control functions. Ensures compliance with established policies and procedures, quality standards, cost guidelines, and applicable federal and/or state regulatory requirements.

Duties and Responsibilities:

1. Implements menus and coordinates the preparation, production, and service of a wide range of hot and cold food items. Ensures that appropriate portions are served. Ensures compliance with the USDA regulations governing the nutrition standards for the National School Lunch and School Breakfast Programs.
2. Monitors food and labor costs. Estimates daily and weekly food production and inventory requirements. Coordinates inventory needs with menu forecast. Adjusts scheduled labor hours based upon meals served and anticipated census changes, i.e., field trips, special meals, etc.
3. Prepares orders for food and supplies through approved vendors. Controls, monitors, and maintains appropriate inventory, costs, and supplies.
4. Supervises the preparation of a wide range of cold and hot foods for service to students and staff.
5. Attends to the daily problems and needs related to equipment, food, supplies, and personnel.
6. Prepares appropriate reports and records as directed. Includes, but is not limited to, cost control spreadsheet, inventory, invoices, cash deposit paperwork, payroll information, food production records, meals per labor hour calculations, and employee performance evaluations.
7. Ensures day to day operational compliance with State and/or Federal regulations and guidelines, and/or established departmental program requirements and standards.
8. Ensures adherence to established corporation and departmental policies and procedures.
9. Communicate information to staff on a regular basis. Responsible for in-service training, policy distribution, and the development of a positive work environment through open and active communications.

Note: The omission of specific statement of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

Minimum Job Requirements:

• High School Diploma and/or GED
• 2-3 years experience related to the duties and responsibilities outlined.
• Directly related skills gained through verified work experience.

Knowledge, Skills, and Abilities Required:

• Knowledge of food services operations and procedures.
• Ability to supervise; plan work schedules, assign job tasks, provide training.
• Ability to gather data, compile information and prepare reports.
• Knowledge of basic nutritional requirements of children in grades K-12.
• Knowledge of appropriate regulations, standards and guidelines for the preparation, production and handling of food in an institutional environment.
• Ability to enforce safety and sanitation standards.
• Ability to work both independently and as a team member.
• Ability to resolve customer complaints/concerns.
• Basic computer and general office skills.
• Ability to successfully complete Serv Safe training and acquire/maintain certification.

Working Conditions and Physical Effort:

• Work involves moderate exposure to unusual elements such as extreme temperatures from cooking equipment, freezers.
• Moderate physical activity.
• Requires handling of objects 25-50 lbs.
• Standing/walking may occur more than 50% of the time.
• Work environment involves some exposure to hazards of physical risks which require following basic safety precautions.