Cafeteria Manager I - James River Elementary

About the role

This position provides for the supervision and efficient operation of the school cafeteria in compliance with WJCC Child Nutrition Services, USDA, local, state, and Federal policies, procedures, rules, regulations and guidelines. Responsibilities include supervision of child nutrition operations, implementation of nutrition and food production standards, financial accountability, student services, and collaboration with the School Health Initiative Program. Responsible for 1–3 serving lines, catering, and special events.

Responsibilities

• Schedule work assignments and employ approved substitute cafeteria workers; train and coordinate staff to promote operational efficiency.
• Monitor, supervise, and evaluate employee performance; perform written evaluations.
• Supervise preparation and service of meals to ensure taste, nutrition, appearance, and proper portion control.
• Oversee cleaning of kitchen and washing of utensils and equipment according to sanitary methods.
• Inspect food service areas, food preparation, and storage temperatures; submit maintenance work requests when necessary.
• Instruct employees in safe and proper use of equipment and maintenance of sanitary conditions; report unsafe conditions to Child Nutrition Services.
• Operate the computerized point of sale system; generate daily and monthly reports; provide training to staff as needed.
• Maintain daily records of cash receipts, meals served, and foods used; collect, count, and deposit all cash receipts daily.
• Place weekly food and supply orders per bid guidelines, inventory management, and menu requirements; verify orders and maintain proper storage.
• Prepare and submit required forms and reports to the Supervisor of Child Nutrition Services in a timely manner.
• Plan and implement daily specials and vegetables of the day to meet meal pattern requirements.
• Maintain physical inventories of purchased/commodity foods and expendable supplies; submit annual equipment inventory and requests for new or replacement equipment.
• Inform Supervisor of Child Nutrition Services of emergency conditions and maintenance needs; take corrective action as necessary.
• Participate in promotions to increase meals served and educate students on healthy eating habits.
• Prepare, serve, and clean up meals for special events as requested.
• Operate a computer for reporting, email, and other duties.
• Attend Manager’s meetings and required local, state, or national workshops.
• Participate in food serving, preparation, dishwashing, and cleaning on a rotation schedule with other staff.
• Serve as substitute cashier in emergency situations only.
• Maintain day-to-day operation of all Child Nutrition Services vending machines; fill machines daily, collect and deposit cash weekly, report maintenance issues and handle customer complaints.
• Follow energy conservation guidelines while maintaining a safe working environment.
• Participate in formal and informal training; complete 10 hours of training annually per Healthy Hunger-Free Kids Act.
• Model WJCC Strategic Plan Values: Individualism, Integrity, Innovation, Accountability, and Collaboration.

Requirements

• High school diploma or GED and valid sanitation certification issued by the local health department required.
• Valid Food Handler Card from local health department or ability to obtain one.
• Serve Safe certification required.
• Successfully completed a manager training class and performed responsibilities as an on-the-job manager.
• Considerable experience in school food services or other food service; comparable training and experience may be substituted.
• Knowledge of the use of various types of kitchen equipment.
• Ability to communicate effectively and tactfully with employees, administrators, students, and staff; handle frequent interruptions and deadlines, including schedule changes due to student activities.
• Working knowledge of cooking principles and basic food service equipment.
• Ability to read recipes and complete tasks efficiently; understand and follow detailed written and oral instructions.
• Ability to perform basic arithmetic operations, including fractions and decimals; apply standard weights and measures to recipes.
• Ability to use good judgment and be dependable.
• Valid driver’s license.

Supervision

• Exercised: Supervises all Cafeteria Workers and Substitutes in the respective school.
• Received: Performs duties under the general supervision of the Supervisor of Child Nutrition Services; receives guidance from school principal on lunch schedules and building policies, and from SHIP staff on meal production, presentation, marketing, and nutrition.

Working Conditions and Physical Requirements

• Frequent interruptions and deadlines; additional time often required to complete paperwork; schedule changes due to student activities.
• Daily contact with students; frequent contact with School Nurse, Principal, and teachers; periodic contact with local health and fire inspectors.
• Ability to stand, reach, bend, stoop, and move about the kitchen for long periods.
• Ability to lift 50 pounds unassisted.
• Exposure to extreme temperature variations and chemicals such as bleach.
• May be subject to transfer to another school cafeteria to support operational efficiency.