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

• Schedules work assignments of employees to include employing approved substitute cafeteria workers when needed.
• Provides training to workers in methods of performing duties and coordinates work of employees to promote efficiency of operations.
• Monitors, supervises, and evaluates employee performance of assigned duties and responsibilities.
• Supervises preparation and service of meals to ensure good taste and nutrition, attractive appearance, and proper portion control.
• Oversees cleaning of kitchen and washing of kitchen utensils and equipment, according to sanitary methods.
• Inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator and food; inspects machinery and submits maintenance work requests when necessary.
• Instructs employees and substitute workers in safe and proper use of equipment, and the maintenance of safe, sanitary conditions in the work area.
• Operates in an effective and efficient manner the computerized point of sale system, including generating daily and monthly reports.
• Maintains daily records of cash receipts, meals served, and foods used.
• Places weekly food and supply orders in accordance with bid guidelines, inventory management, and menu requirements.
• Prepares a variety of required forms and reports and submits them in a timely manner as required periodically to the Supervisor of Child Nutrition Services.
• Plans and implements specials of the day and vegetables of the day to meet required meal pattern.
• Maintains required physical inventories of purchased/commodity foods, expendable supplies.
• Submits an annual inventory of small and large equipment and requests for new or replacement equipment to Supervisor of Child Nutrition Services.
• Participates in promotions to increase meals served; educates students on healthy eating habits.
• May serve as a substitute cashier in emergency situations only.
• Maintains day to day operation of all Child Nutrition Services operated vending machines.

Qualifications

• 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 the ability to obtain one.
• Must possess Serve Safe certification.
• Must have successfully completed a manager training class and successfully performed responsibilities while training as an on the job manager.
• Considerable experience in school food services or other food service.
• Knowledge of the use of various types of kitchen equipment required.
• Ability to communicate effectively and tactfully with employees, school administrators, students, and staff.
• Working knowledge of cooking principles and basic food service equipment.
• Ability to read recipes, and complete tasks efficiently.
• Ability to understand and follow detailed written and oral instructions.
• Ability to perform the four basic arithmetic operations, to include the use of fractions and decimals.
• Thorough knowledge of standard units of weights and measures.
• Ability to use good judgment and be dependable.
• Must possess a valid driver's license.

Supervision

Supervises all Cafeteria Workers and Substitutes in respective school. Performs duties under the general supervision of the Supervisor of Child Nutrition Services.

Working Conditions And Physical Requirements

Frequent interruptions and deadlines, frequently additional time is required to complete paper work, changes in schedules due to special 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 for long periods of time. Ability to reach, bend, and stoop. Ability to move about the kitchen for long periods of time. Ability to lift 50 pounds unassisted. Must be able to work in extreme temperature variations, from very warm inside the kitchen area to freezing temperatures inside the walk-in freezers. Exposure to chemicals, such as bleach and other cleaning supplies.