Cafeteria Operations Manager

Job Summary

This position provides for the supervision and efficient operation of the school cafeteria in compliance with Williamsburg-James City County Public Schools' policies, procedures, and guidelines. This includes being responsible for the supervision of child nutrition operations in respective schools and the implementation of high standards of nutrition, food production, financial accountability, and student services.

Duties and Responsibilities

• Staff Supervision: Schedules staff work assignments and employs approved substitutes when needed. Trains workers in methods of performing duties and coordinates staff work to promote efficiency of operations.
• Employee Performance Evaluation: Monitors, supervises, and evaluates employee performance of assigned duties and responsibilities. Performs written evaluations on employees.
• Food Service Operations: Supervises meal preparation and service to ensure good taste and nutrition, attractive appearance, and proper portion control, and to comply with local, state, and federal regulations. Oversees cleaning of kitchen and washing of kitchen utensils and equipment, according to sanitary methods.
• Food Safety and Quality Control: Inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator, and food; inspects machinery and submits maintenance work requests when necessary.
• Equipment Maintenance: Instructs employees and substitute workers in safe and proper use of equipment, and maintenance of safe, sanitary conditions in the work area. Assures equipment is maintained in good working order and informs the Child Nutrition Services office of unhealthy or unsafe conditions in the kitchen.
• Point of Sale Operations: Operates in an effective and efficient manner the computerized point of sale system, including generating daily and monthly reports. Provides point of sale training to cafeteria workers as needed.
• Financial Management: Maintains daily records of cash receipts, meals served, and foods used. Collects, counts, and deposits all cash receipts daily.
• Inventory Management: Places weekly food and supply orders in accordance with bid guidelines, inventory management, and menu requirements. Verifies accuracy and temperatures of orders received and maintains all foods in proper storage facilities.
• Reporting and Record-Keeping: Prepares a variety of required forms and reports and submits them in a timely manner as required periodically to the Supervisor of Child Nutrition Services. Maintains necessary files.
• Menu Planning and Implementation: Plans and implements specials of the day and vegetables of the day to meet required meal pattern.
• Inventory Control: Maintains required inventories of purchased foods, commodity foods, and expendable supplies.
• Equipment Replacement and Maintenance: Submits an annual inventory of small and large equipment and requests for new or replacement equipment to Supervisor of Child Nutrition Services.
• Emergency Response: Informs Supervisor of Child Nutrition Services of emergency conditions and requests maintenance work orders as required; takes corrective action as necessary.
• Promotions and Student Engagement: Participates in promotions to increase meals served; educates students on healthy eating habits.
• Special Events: Manager may be requested to prepare, serve, and clean-up meals for special events.
• Training and Development: Provides cashier training to cafeteria workers as needed. Provides point of sale training on computerized point of sale (register) system as needed.
• Computer Operations: Operates a computer to include but not limited to reporting, sending, and receiving e-mail.
• Meetings and Professional Development: Attends scheduled or called Manager's meetings, attends local, state, and national workshops or meetings as required.
• Shared Responsibilities: Participates in food serving, preparation, dishwashing, and cleaning on a rotation schedule with other cafeteria workers when needed.
• Vending Machine Operations: Maintains day-to-day operation of all Child Nutrition Services operated vending machines. Fills vending machines daily with products. Collects, counts, and deposits all cash receipts on a weekly basis. Reports all vending machine maintenance problems to the service company and handles all customer complaints in a satisfactory manner.
• Energy Conservation and Safety: Follows energy conservation guidelines while maintaining a safe working environment.
• Training and Compliance: Participates in formal and informal training. As part of the Healthy Hunger-Free Kids Act, must participate in 10 hours of training annually.
• Organizational Values: Models the WJCC Public Schools' Strategic Plan Values: Individualism, Integrity, Innovation, Accountability, and Collaboration.
• Additional Responsibilities: Performs other duties as assigned by the Supervisor of Child Nutrition Services.

Minimum Qualifications

• Education and Certification: High school diploma or GED and a valid sanitation certification issued by the local health department required. Must possess Serve Safe certification. Must have successfully completed a manager training class and successfully performed responsibilities while training as an on-the-job manager.
• Communication and Interpersonal Skills: Ability to speak clearly and communicate effectively and tactfully with employees and school administrators and must be able to handle frequent interruptions and deadlines to include changes in schedules due to special student activities to include early dismissal, etc.
• Cooking Principles and Food Service Equipment: Working knowledge of cooking principles and basic food service equipment.
• Arithmetic and Measurement: Able to read recipes, and complete tasks efficiently. Ability to understand and follow detailed written and oral instructions. Ability to perform the four basic arithmetic operations, to include the use of fractions and decimals. Thorough knowledge of standard units of weights and measures. Ability to apply standard weights and measures to recipes for proper preparation.
• Judgment and Dependability: Ability to use good judgment and be dependable.
• Driver's License: Must possess a valid driver's license.

Supervision Exercised

Supervises all Cafeteria Workers and Substitutes in respective schools.

Supervision Received

Performs duties under the general supervision of the Supervisor of Child Nutrition. Specific instructions for specific situations are provided as needed. Receives guidance and direction on matters pertaining to lunch schedules, dining area, or school building policies and procedures from school principal. Receives guidance and direction on matters pertaining to meal production, presentation, marketing, and nutrition from SHIP staff. Receives annual performance review from the Supervisor of Child Nutrition Services in consultation with the Senior Director for Operations.

Working Conditions and Physical Requirements

Frequent interruptions and deadlines, frequently additional time is required to complete paperwork, changes in schedules due to special student activities. Daily contact with students, frequent contact with School Nurse, Principal, and teachers. Periodic contact with local health and fire inspectors. Ability to stand for long periods of time, reach, bend, and stoop, and move about the kitchen for long periods of time. Ability to lift 50 pounds unassisted. Exposure to chemicals, such as bleach and other cleaning supplies. Must be able to work in extreme temperature variations, from very warm inside the kitchen area to freezing temperatures inside the walk-in freezers. May be subject to transfer to another school cafeteria if necessary to arrange for more efficient operation.

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