Cafeteria Manager

Primary Purpose

Supervise, train, and manage campus food service staff and operations. Ensure that the appropriate quality and quantities of food ordered, prepared and served. Meet or exceed all state and federal health regulations. Ensure all state and federal nutritional guidelines are followed.

Qualifications

Education/Certification:

High school diploma or equivalent

Special Knowledge/Skills

Knowledge of methods, materials, equipment, and appliances used in food preparation Ability to manage personnel; production sheet, food buyers’ guide and food cost control Effective planning and organizational skills

Experience

Two years of experience in institutional food service operations or completion of Manager in Training (MIT) program

Major Responsibilities And Duties

Cafeteria Management

• Produce and maintain work schedules, task sheets, and production
• Direct daily activities in kitchen and cafeteria; organize and handle any delegated special
• Maintain all serving schedules, and serve all food items according to menu specifications defined by departmental policies and
• Work cooperatively and communicate with campus administration to accommodate temporary schedule changes, special serving requirements, and special
• Supervise and train employees at campus level, promoting efficiency, morale, and
• Participate in breakfast and lunch
• Monitor and control charges weekly.
  
  

Policy, Reports, and Law

• Ensure that food is prepared safely and is of high quality according to policies, procedures, and department
• Maintain accurate reports of daily and monthly financial, production, and activity
• Maintain and submit accurate information for payroll reporting (tardiness, and absenteeism).
  
  

Safety

• Ensure that food items are stored in a safe and hazard-free
• Establish and enforce district standards of cleanliness, health, and safety following health and safety codes and regulations including food handler’s certification/ServeSafe.
• Maintain a safe work
  
  

Inventory and Equipment

• Ensure that appropriate quantities of food and supplies are available through accurate orders and periodic
• Maintain logs on all equipment maintenance required by the Child Nutrition
• Report needed equipment repairs to the Child Nutrition
• Conduct annual physical equipment and supplies
  
  

Other

• Help train cafeteria workers, and make sound recommendations about the assignment, discipline, and retention of cafeteria
• Perform other duties as
  
  

Supervisory Responsibilities

Supervise and evaluate food service workers assigned to campus cafeteria

Equipment Used

Mental Demands/Physical Demands/Environmental Factors:

Large and small kitchen equipment to include mixer, pressure steamer, sharp cutting tools, oven, food and utility carts, computer, 10-key, telephone and scanner.

Working Conditions

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures. Frequent moderate lifting and carrying (15-45 lbs).

EEOC Statement

Hays Consolidated I.S.D. will not discriminate against any person in employment or exclude any person from participating in or receiving benefits of any of its activities or programs on any basis prohibited on the bases of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliation, military service, or any other non-merit based factor. These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs.