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Cafeteria Manager
4 months ago
**PEORIA PUBLIC SCHOOL DISTRICT 150**
**POSITION TITLE**: Cafeteria Manager at School
**DEPARTMENT**: Food Service
**REPORTS TO**:
**SUPERVISES**:
**POSITION GOAL**: The Cafeteria Manager is responsible for the smooth, efficient operation of the kitchen and lunchroom areas. They must be punctual, cooperative, resourceful, pleasant and consistent in attendance.
**PERFORMANCE RESPONSIBILITIES**:
1. Accountable to the Building Principal, Director of Food & Nutrition and Health Dept in operating the lunch program.
2. Refer problems and complaints concerning students to Building Principal.
3. Attend workshops and meetings when scheduled.
4. Follow Guidelines for Manager Absence on page 8 of this handbook.
5. Train a Lunchroom Assistant/Helper to assume the duties of Cafeteria Manager when absent.
6. Call substitutes when needed.
7. Plans schedules and work assignments.
8. Trains, supervises and evaluates staff according to established procedures.
9. Report any injuries to the school office.
10. Orders all supplies and equipment according to established procedure.
11. Assumes responsibility for receipt, storage, handling, preparation and serving food according to established standards.
12. Assures safety and sanitation practices in all phases of the operation meet established standards.
13. Promote District Wellness Policy.
14. Involve students, staff and community in school food service activities.
15. Prepare/audit all daily and monthly reports as required.
16. Keep an accurate record of student accounts, distribute payor balance notices, and assist in the collection of outstanding Food Service accounts.
17. Keep and maintain all necessary records.
18. Check deliveries.
19. Check cafeteria equipment.
20. Check and document temperatures on food, refrigerator and cooler.
21. Make sure meal counts are supplied to the high school.
22. Count and enter money into computer.
23. Oversee preparation of food.
24. Oversee preparation of washing equipment for table sanitation.
25. Serve and make sure all meals are accounted for.
26. Arrange for someone to pick up/deliver extra food from high school to elementary school if necessary.
27. Pack all leftover food to be returned to high school.
28. Fill out and return production sheets with temperatures recorded and amount of food sent back.
29. Oversee inventorying and ordering of supplies, equipment and food.
30. Make sure all required daily and monthly computer reports are run and filed.
31. Maintain an accurate record of employee time.
32. Complete and forward timesheets to the Food Service Office.
33. Perform such duties as assigned by the Director of Food and Nutrition Services and/or designee.
34. Make daily money deposits and forward copies of receipts to Food Service Office per Banking Procedures Guidelines.
Money Collection and Banking Procedures
1. Payments are to be entered into students accounts daily.
2. A bank deposit ticket is to be completed each day even if no money is collected. Record each check separately including the check number and amount. The deposit ticket should also include the date, total amount of checks, total amount of coins, total amount of currency and initials of person who completed the deposit ticket.
3. All money collected in amounts of $10.00 must be taken to your assigned bank daily. Lesser amounts can be accumulated IF your principal agrees and there is someplace in your building to secure it from theft. Once the accumulation reaches $10.00, you must go to the bank.
4. Deposits must be made at least weekly and on the day of the month no matter how much money you have collected.
5. Under no circumstance should you take any money home with you.
6. Review and print the Pay and Purchase Summary daily. Provide a brief written explanation for any discrepancies between the amount recorded on the deposit ticket and the total listed in the payments column.
7. Attach the deposit ticket to the Pay and Purchase Summary and send both to the Food Service Office weekly on Friday and also on the last day of the month.
**KNOWLEDGE AND CRITICAL SKILLS**:
1. Food Sanitation Certificate or document successful completion of sanitation class with sanitation certificate applied for.
2. Have good personnel management skills.
3. Be able to read, write and have basic math and computer skills.
4. Heavy lifting of 25 pounds or more a requirement of most positions.
**EXPERIENCE**:
**ENVIRONMENTAL CONDITIONS**:
1. Contract language
**PHYSICAL DEMANDS**:
1. Contract language
**ADA**:
The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.
**TERMS OF EMPLOYMENT**:
Daily hours to be determined by Director of Food & Nutrition Services.
Pay: $17.00 per hour
**Benefits**:
- Dental insurance
- Health insurance
- Paid time off
- Tuition reimbursement
- Vision insurance
Work Location: In person
