Manager Cafeteria

Job Overview
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. Incumbents in this classification all perform the same essential functions, however, positions are allocated to different pay grades based upon such factors as the number of meals served, square footage, and personnel supervised.

Position Description

Essential Duties and Responsibilities

Operations

• 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

Compliance

• 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