Jobs · Management · Pennsylvania

Cafeteria Manager

Diocese of Harrisburg · Columbia, PA · 3 mo ago
ManagementPart-time

About the role

The CAFETERIA MANAGER position at Our Lady of the Angels Elementary School is part-time and located in Columbia, PA. This role is exempt and not subject to the Fair Labor Standards Act.

Responsibilities

  • Evaluates prepared food for flavor, appearance, and temperature to present items that will be accepted by students and/or staff according to dietary guidelines.
  • Manages assigned site operations to provide efficient food services in compliance with established nutritional and health requirements.
  • Orders food, equipment, and supplies to maintain an adequate inventory for operations within established nutritional and budget guidelines.
  • Schedules work hours and assignments for cafeteria employees to ensure adequate coverage for daily operations.
  • Prepares a variety of documentation to provide written support and/or convey information.
  • Processes receipts to complete and document transactions and/or prepares bank deposits.
  • Responds to inquiries of students, staff, and the public, providing information and/or direction regarding available food items and/or food service policies and practices.
  • Utilizes some resources from other work units to perform the job's functions.

Requirements

  • High School diploma, GED, or equivalent.
  • Specified Safe Serve Certificate; Level 1 SNA Certification.
  • Clearances: Diocesan and State Background Clearances, mandatory trainings.

Qualifications

  • Adhering to safety practices.
  • Planning and managing projects.
  • Preparing and maintaining accurate records.
  • Operating standard office equipment and equipment found in a commercial kitchen.
  • Using pertinent software applications.
  • Quantifying food preparation and handling.
  • Sanitation practices.

Skills

  • Adhering to safety practices.
  • Planning and managing projects.
  • Preparing and maintaining accurate records.
  • Operating standard office equipment and equipment found in a commercial kitchen.
  • Using pertinent software applications.
  • Quantifying food preparation and handling.
  • Sanitation practices.

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