JOB DESCRIPTION

CAFETERIA MANAGER

JOB GOAL: To manage the daily operations of the building food service program ensuring that a quality, cost effective and customer-friendly lunch program is offered to students, staff and community members.

Reports to: Director of Food Services

PERFORMANCE RESPONSIBILITIES:

Food Preparation and Service:

Forecast production of all entrees, fruits, vegetables, breads, desserts, salads, and ala carte items daily.
Oversee and participate in, when needed, the preparation of entrees, fruits, vegetables, breads, desserts and ala carte items following the manufacturers and/or director’s specifications/directions.
Ensure a consistent, high quality end product.
Ensure that stock items are rotated on a regular basis (FIFO).
Train cafeteria employees to use work simplification techniques and to practice cost containment methods.
Ensure safe, efficient and effective operation of kitchen equipment and utensils by all cafeteria employees.

Sanitation:

Ensure that all kitchen equipment, appliances, cookware, serving utensils, eating utensils and lunch trays are properly cleaned and sanitized after each use.
Check to make sure food temperatures are adequate on the serving line and are being properly recorded at the appropriate time intervals.
Ensure that the kitchen will pass Board of Health/OSHA inspections.

Paperwork/Record Keeping:

Maintain all employee timesheets. Find substitutes for absent employees as needed.
Order food supplies, paper supplies, and other supplies weekly, as needed.
Complete end-of-day procedures in accordance with state and federal regulations for accountability.
Complete and maintain an accurate monthly physical inventory of all food and non-food supplies.

Human Resources:

Assist Director in the hiring, firing and disciplinary actions of employees as necessary/required.
Perform end of probation performance evaluations for all new employees.
Perform annual performance evaluation on all cafeteria employees.
Attend all scheduled manager meetings, usually once a month.
Schedule corresponding kitchen employee meetings monthly to provide updates from the Director, to provide pertinent information or training to all cafeteria employees and to provide a forum in which all employees can pose questions/concerns to the Manager and/or Director.

Teamwork:

Promote a friendly, inviting atmospheres for all customers and visitors through excellence in leadership and inter-personal skills.
Maintain a good working relationship with building administrators.
Work cooperatively with Director of Food Service, principal, school staff, students, parents and community members.
Provide a professional working environment for all employees.
Ensure the uniform policy is followed by employees.
Perform other related duties as required and/or assigned by the Director of Food Service.

PROFICIENCIES:

Requires knowledge, demonstrated skill and success in quantity food management, production, sanitation, storing and serving of a variety of foods on a daily basis using quantity recipes and following manufacturers or Director’s instructions.
Requires skill in training techniques in proper equipment/utensil handling techniques.
Requires a strong working knowledge of food service sanitation, food safety (prevention of foodborne illness outbreak) and cleaning methods.
Requires a willingness to perform them on a daily basis.
Requires knowledge of food and supply ordering.
Requires a knowledge of meal pattern requirements and proper record keeping procedures for claims for reimbursements and monthly edit checks.
Require ability to prepare accurate written reports and records including monthly physical inventories.
Must have knowledge in proper storage/rotation techniques of inventory to ensure fresh, quality product.
Require physical ability to lift 50-pound cases of food/supplies, pots and pans.
Require strong inter-personal skills and communication skills. Must have willingness, patience, cooperativeness and skill in interacting with students, parents, staff, administrators and visitors.
Must have excellent organizational and leadership skills.

PERSONAL AND PROFESSIONAL RESPONSIBILITIES:

Nurture a positive relationship with super-ordinates, subordinates and peers.
Demonstrate respect for super-ordinates, subordinates and peers.
Support corporation decisions and direction relative to matters of policy and administrative directives. Work as a team player.
Demonstrate ability to deal with sensitive issues in a tactful and professional manner.
Address concerns and offer suggestions in an appropriate and confidential manner.

Language Skills: Ability to read and comprehend instructions, recipes, correspondence, reports and memos. Ability to effectively present information in one-on-one and group situations.

Mathematical Skills: Ability to add, subtract, multiply and divide using whole numbers, decimals and fractions. Ability to perform these operations using units of dollars and cents, weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding in carrying out detailed written or oral instructions. Ability to effectively problem solve situations which include multiple variables.

Other Skills and Abilities: Ability to work in a professional, friendly manner with students, visitors, building administrators, building staff and district wide administrators. Ability to establish and maintain effective, positive working relationships with students, staff and community. Ability to perform duties with awareness of all district and departmental requirements and policies.

Physical Demands: The employee is frequently required to walk and continuously required to stand for periods of time while performing the duties of this job. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and repeat the same hand/arm/finger motion many times as in operating a cash register.

The employee must occasionally lift and/or move up to 50 pounds at a time. Specific vision abilities required by this job include close vision and depth perception and peripheral vision and color vision.

Work Environment: While performing the duties of this job the employee occasionally will walk on slippery surfaces. The noise level in the work environment is frequently loud. The employee has a greater than average risk of getting a minor injury such as a cut or burn while performing the duties of this job.

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