Standby Cafeteria Manager, Food & Nutrition Services RP

Responsibilities

• Provides supervision to cafeteria staff to maintain uniform standards and practices.
• Provides training to cafeteria staff in areas of food preparation, quality control, and sanitation, as needed.
• Supervises and participates in food preparation and service in order to maintain high standards of food flavor and appearance.
• Orders food and supplies in accordance with menu and volume requirements.
• Verifies deliveries and safeguards storage of food and supplies.
• Establishes daily and weekly work schedules for cafeteria personnel and delegates assignments as needed, to include plans for storage and use of leftovers.
• Instructs personnel in the proper use and care of equipment.
• Ensures the health and safety of students and personnel by instructions in adherence to the Massachusetts Sanitary Code.
• Affords assistance to Field Coordinator with corrective action procedures, as needed.
• Maintains careful and accurate records of sales, food and supply purchases, inventory, and personnel.
• Maintains careful and accurate records of income, food and supplies, and personnel.
• Promotes fair and harmonious working relationships to encourage and motivate personnel.
• Fulfills responsibilities as directed by the Field Coordinator.
• Follows all policies of the School Committee, FNS Department and instructions of the Field Coordinator relating to safety measures, sanitation practices, personnel standards, work techniques, and methods of performing duties.
• Works cooperatively with students, school administrators, and school personnel.
• Records cash receipts, prepares bank deposits and monthly income reports.
• Participates in in-service training and other activities to stimulate professional growth.

Qualifications

• High school diploma or GED required.
• Food Safety Certification for Managers (Passing grade on Manager’s Proficiency Exam administered by FNS).
• At least two years management experience in an institutional food service setting (preferred).
• Certificate from a recognized trade, technical or vocational school at high school level or higher, with a focus in culinary arts or food services or food trades (preferred).
• Ability to give and follow oral and written instructions (preferred).