Cafeteria Manager Pool

**Primary Purpose**:
Responsible for supervision, training and management of campus food service staff and operations whileensuring appropriate quantities produced and served with a customer service-oriented mindset within theestablished timeframes. Uphold nutritional and health standards in accordance with federal, state, and localrequirements. Compile and complete accurate records and reports.

**Qualifications**:
**Education/Certification**:
? High school diploma or GED
? Maintain a Certified Food Handlers Certificate
? Must complete annual USDA required training hours for Professional Standards for School
Nutrition Programs
**Special Knowledge/Skills**:
? Working knowledge of commercial kitchen equipment and food production: able to perform all
kitchen duties and be familiar with point of sale equipment and procedures
? Ability to lead a diverse team of employees
? Effective organizational, communication, and interpersonal skills
? PC software literate
**Experience**:
3 years experience in food service operations
**Major Responsibilities and Duties**:
**Cafeteria Management**
Produce and maintain work schedules and production records
Direct daily activities in the kitchen and cafeteria
Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures
Work cooperatively with campus staff and principals to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems
Assure friendly service to all
Supervise and train employees at campus level, promoting efficiency, morale, and teamwork
Demonstrate good attendance and punctuality
Implement and follow Standard Operating Procedures (SOP’s)
**Policy, Reports, and Law**
Ensure food is produced safely and is of high quality in accordance with district standards
Maintain accurate reports of daily and monthly financial, production, and activity records
Preserve and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism)

Monitor student account balances to keep within charging limits by following district policy
**Safety**
Ensure food items are stored in a safe and hazard-free environment
Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations
Maintain a safe work environment and stay abreast of safety protocols and training
**Inventory and Equipment**
Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories
Maintain logs on all equipment required within the campus food service department
Perform required cleaning and report needed equipment repairs
**Other**
Coach and develop cafeteria workers to make sound recommendations about the retention, direction, and promotion of cafeteria personnel
**Supervisory Responsibilities**:
Supervise and evaluate 3 or more food service workers assigned to campus cafeteria
**Equipment Used**:
Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart. Technological equipment including PCs, scanners, and printers
**Working Conditions**:
Mental Conditions/Physical Demands/Environmental Factors:
Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
Moderate exposure to cleaning chemicals

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.