Manager Cafeteria - Elementary

About the role

The Cafeteria Manager will be responsible for all aspects of the campus food service operation at an assigned elementary, middle, or high school. The incumbent will be responsible for training, ordering and inventory of groceries, record maintenance, report preparation, food preparation and service, the safe operation of equipment and overall efficiency of the operation, including managing meals per labor hour, food and non-food costs.

Responsibilities

• Manage a school cafeteria for the Child Nutrition Department; direct, coordinate, and supervise the daily activities of the kitchen
• Order and receive inventory; count and verify shipment received
• Produce and maintain work schedules
• Maintain all serving schedules and ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures
• Verify bank deposits
• Ensure that all food items are served in a safe and appropriate manner according to departmental policies and procedures
• Ensure that food items are stored in a safe and hazard free environment
• Maintain a sanitary department following health and safety codes and regulations
• Responsible for the safe handling of all chemicals; adhere to all guidelines provided on the Material Safety Data Sheet
• Responsible for reporting all conditions which would possibly result in an occupational illness or injury
• Maintain a safe and hazard free working environment and is responsible for reporting unsafe conditions and practices to the immediate supervisor
• Responsible for the safe operation of all equipment; report maintenance needs; ensure that all equipment is operated according to manufacturer and safety guidelines

Reporting

• Maintain accurate reports of daily and monthly financial, production, physical and government commodity inventory
• Maintain inventory of all items in the kitchen
• Maintain freezer/cooler logs

Supervisory Responsibilities

• Direct, coordinate, and supervise kitchen staff
• Supervise employees at the campus, promoting employee growth, efficiency, morale, and teamwork
• Responsible for training of personnel to operate all kitchen equipment

Qualifications

• High School diploma or GED
• TASN Manager Certification preferred
• Texas Food Handler's Certificate preferred
• Assistant Manager Training Program preferred
• Minimum of 2 years of food service experience
• Minimum of 1 year school district experience preferred
• Demonstrated knowledge of personnel management policies and procedures, leadership, and organization
• Demonstrated knowledge of laws, rules, and regulations governing food production and service
• Demonstrated knowledge of inventory policies, procedures, and methods
• Demonstrated knowledge of food service equipment and its proper handling and usage
• Demonstrated knowledge of safety hazards and precautions
• Demonstrated knowledge of sanitation policies and practices
• Ability to effectively communicate both verbally and in writing
• Ability to perform mathematical computations
• Ability to supervise employees

Physical Requirements/Working Conditions

Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.

Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress.

Frequent manual dexterity is required to perform lifting, carrying, pushing, and pulling tasks in addition to preparing food dishes with or without utensils, adjusting thermostats on ovens and grills, washing pots and pans, and cleaning, wiping counters, sweeping, and mopping. Work requires continual walking while supervising subordinates or cleaning and preparing food. Work requires standing or sitting for extended periods of time and occasional lifting and carrying.