Cafeteria Manager I - Laurel Lane Elementary

FLSA Status: Non-exempt | Grade: U05 (Unified) | Revision Date: January 1, 2016 | Location: Elementary & Middle Schools

About the role

This position provides 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 overseeing child nutrition operations in respective schools, implementing high standards of nutrition, food production, financial accountability, and student services, and collaborating with the School Health Initiative Program. This role manages 1-3 serving lines, catering, and special events.

Responsibilities

• Schedules work assignments of employees, including employing approved substitute cafeteria workers when needed.
• Provides training to workers on performing duties and coordinates work to promote efficiency.
• Monitors, supervises, and evaluates employee performance; performs written evaluations.
• Supervises meal preparation and service to ensure good taste, nutrition, attractive appearance, and proper portion control.
• Oversees cleaning of the kitchen and washing of utensils and equipment according to sanitary methods.
• Inspects food service areas for cleanliness, food preparation, and monitors temperatures of freezers, refrigerators, and food; submits maintenance work requests as needed.
• Instructs employees and substitutes on safe and proper use of equipment and maintenance of sanitary conditions.
• Operates the computerized point-of-sale system, generates daily and monthly reports, and provides training to cafeteria workers.
• Maintains daily records of cash receipts, meals served, and foods used; collects, counts, and deposits cash receipts daily.
• Places weekly food and supply orders in accordance with bid guidelines, inventory management, and menu requirements; verifies orders and maintains proper storage.
• Prepares required forms and reports for the Supervisor of Child Nutrition Services and maintains necessary files.
• Plans and implements specials of the day and vegetables of the day to meet required meal patterns.
• Maintains physical inventories of purchased/commodity foods and expendable supplies.
• Submits annual inventory of equipment and requests for new or replacement equipment.
• Informs Supervisor of Child Nutrition Services of emergency conditions and requests maintenance work orders; takes corrective action as necessary.
• Participates in promotions to increase meals served and educates students on healthy eating habits.
• Prepares, serves, and cleans up meals for special events as requested.
• Operates a computer for reporting, email, and other tasks.
• Attends scheduled or called manager’s meetings and local, state, and national workshops as required.
• Participates in food serving, preparation, dishwashing, and cleaning on a rotation schedule with other cafeteria workers when needed.
• Serves as a substitute cashier in emergency situations.
• Maintains day-to-day operation of Child Nutrition Services vending machines, including filling, collecting cash receipts, and handling maintenance and customer complaints.
• Follows energy conservation guidelines while maintaining a safe working environment.
• Participates in formal and informal training; completes 10 hours of annual training as required by the Healthy Hunger-Free Kids Act.
• Models the WJCC Strategic Plan Values: Individualism, Integrity, Innovation, Accountability, and Collaboration.
• Performs other duties as assigned.

Requirements

• High school diploma or GED and valid sanitation certification issued by the local health department.
• Valid Food Handler Card from the local health department or ability to obtain one.
• Serve Safe certification required.
• Successful completion of a manager training class and on-the-job manager training.
• Considerable experience in school food services or other food service; a comparable amount of training and experience may substitute for minimum qualifications.
• Knowledge of various types of kitchen equipment.
• Ability to communicate effectively and tactfully with employees, school administrators, students, and staff; handle frequent interruptions and deadlines, including schedule changes due to special student activities.
• Working knowledge of cooking principles and basic food service equipment.
• Ability to read recipes and complete tasks efficiently; 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 required.

Supervision

Supervises all Cafeteria Workers and Substitutes in the respective school. Performs duties under the general supervision of the Supervisor of Child Nutrition Services, with guidance on specific situations, meal production, nutrition, and school policies.

Working Conditions and Physical Requirements

• Frequent interruptions and deadlines; may require additional time for paperwork and schedule changes 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, reach, bend, and stoop.
• Ability to move about the kitchen for extended periods and lift 50 pounds unassisted.
• Work in extreme temperature variations, from warm kitchen areas to freezing walk-in freezers.
• Exposure to chemicals such as bleach and other cleaning supplies.
• May be subject to transfer to another school cafeteria if necessary for operational efficiency.