Cafeteria Manager

Essential Duties and Responsibilities

• To perform this job successfully, an individual must be able to perform each essential duty at a high level. Other duties may be assigned.
• Consults with the school Principal in reaching decisions, which affect pupils. Consults with Child Nutrition Executive Director and Area Supervisor related to the school food service operation and follows the administrative directives which governs the employees and the operation;
• Documents requisitions and inventories U.S.D.A. donated food, purchased food and supplies;
• Prepares production schedules and provides written instructions and procedures for all personnel including student help and volunteer workers;
• Monitors and or Logs food temperatures to ensure food safety;
• Monitors and or Logs refrigerators and freezers temperatures to ensure food safety;
• Supervises food preparation, service and maintenance of equipment and facilities;
• Prepares and maintains all daily and monthly records;
• Accounts for all monies received;
• Maintains high standards of health, sanitation and safety;
• Monitors proper cleaning of large and small equipment;
• Supervises receiving and storage of all food and supplies and reports to Supervisor any inferior or faulty quality in food delivery;
• Maintain a file of U.S.D.A. donated food received and used;
• Confers with the Food Service Supervisors regarding personnel problems;
• Handles first steps grievances; job attendance and annual job performance evaluations
• Reports immediately to the principal and Child Nutrition office any accidents occurring in the kitchen or cafeteria premises;
• Performs other duties as required.

Education and Experience

• High School Diploma or equivalent is required.
• Cafeteria Manager Training and Certification strongly preferred.
• A minimum of 5 years of school food service experience is strongly preferred.

Other Knowledge, Skills or Abilities Required

• The ability to effectively communicate with internal and external customers;
• Ability to follow written and oral instructions, work schedules, interpret recipes and other printed information.
• Sufficient mathematics ability to adjust recipes
• Must be in excellent physical health and be able to pass the physical requirements of the Medical Department.
• Must be able to attend workshops and meetings.
• Ability to work independently and to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices;
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service.