Job Title:         Cafeteria Manager                                                  Wage/Hour Status: Nonexempt

Reports to:      Director of Food Service                                         Pay Grade:  AUX - 4

Dept.:              Food Service Department                                        Date Revised:  3/2019

Primary Purpose:

Responsible for on-site leadership of campus school nutrition operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.

 

Qualifications:

Education/Certification:

High school diploma or GED

Food manager certification

ServeSafe certified or the ability to become ServeSave certified within 30 days of hire

 

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

   Knowledge of food handler safety

Ability to manage personnel

Effective planning and organizational skills

 

Experience:

Completion of a sanitation course before or during the first year as manager

Three years experience in institutional food service operations

 

Major Responsibilities and Duties:

Cafeteria Management

1. Develop work schedules, assign work to campus school nutrition workers, and oversee completion of duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

 

Policy, Reports, and Law

4. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
5. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
7. Follow established procedures for locking, checking, and safeguarding facility

Inventory and Equipment

8. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
9. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
10. Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
11. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

12. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
13. Review and submit accurate time and attendance records for payroll reporting purposes.
14. Complete annual continuing education requirements.

Other

15. Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

 

Supervisory Responsibilities:

Supervise and evaluate 16 or more food service workers assigned to campus cafeteria.

Equipment Used:

Monitor the work and issue work assignments to campus food service workers.

Working Conditions:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress