Elementary Cafeteria Manager

Primary Purpose:
Supervise, train, and manage campus food service operation. Standardize recipes
for staff. Ensure that appropriate quantities of food are prepared and served.
Complete all records in a timely and accurate manner as required by the NSLP.
Correctly order grocery, paper and cleaning supplies. Meet time constraints set by
menu requirements established by Central Office administration. Meet health
department codes.

Education/Certification:
High school diploma or GED, Food manager certification

Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food
preparation and be able to work all areas of the operation
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