Cafeteria Assistant Manager

About the role

The Cafeteria Assistant Manager supports the Cafeteria Manager in overseeing the daily operations of the school cafeteria. This role involves supervising staff, assisting with food preparation and service, ensuring compliance with health and safety regulations, and maintaining efficient kitchen and dining operations.

Responsibilities

• Assist the Cafeteria Manager in managing daily cafeteria operations, including food preparation, serving, and cleanup.
• Supervise and train cafeteria staff, ensuring that they adhere to safety and sanitation standards.
• Schedule staff shifts and manage staffing levels to meet operational needs.
• Oversee and participate in the preparation and cooking of meals according to standardized recipes and menu plans.
• Ensure food is served in an appealing and timely manner, maintaining portion control and quality.
• Assist with menu planning and recipe development as needed.
• Ensure compliance with health and safety regulations, including proper food handling, storage, and sanitation.
• Conduct regular inspections of the kitchen and dining areas to maintain cleanliness and safety standards.
• Manage and oversee the proper cleaning and maintenance of kitchen equipment and utensils.
• Assist in ordering, receiving, and storing food and supplies.
• Monitor inventory levels, report shortages, and ensure that supplies are organized and properly stocked.
• Maintain accurate records of inventory usage and waste.
• Assist with administrative tasks, including record-keeping, reporting, and meal count documentation.
• Handle customer service inquiries and address any issues or complaints from students and staff.
• Assist with budgeting and financial management tasks, such as tracking expenditures and managing meal payments.
• Train new staff on food preparation techniques, safety procedures, and customer service standards.
• Provide ongoing support and development opportunities for cafeteria staff.
• Ensure that staff comply with established policies and procedures.
• Assist with special events, catering, and other functions as needed.
• Perform additional duties as assigned by the Cafeteria Manager.
• Participate in staff meetings and professional development activities.

Qualifications

• High school diploma or equivalent; additional education in food service management or related field preferred.
• Previous experience in food service or kitchen management, including supervisory experience.
• Knowledge of food safety regulations, sanitation practices, and basic food preparation techniques.
• Strong leadership, organizational, and communication skills.
• Ability to work effectively both independently and as part of a team.
• Proficiency in using kitchen equipment and computer software for inventory and record-keeping.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Capacity to perform tasks that involve repetitive motions, such as chopping and stirring.
• Ability to work in a fast-paced and sometimes noisy environment.

Work Environment

Work is performed in a kitchen and cafeteria setting. Exposure to heat, noise, and food odors. Occasional evening or weekend work may be required for special events.