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Cafeteria Operations Manager Trainee

2 months ago

Carrollton, Texas, United States Carrollton-Farmers Branch ISD Full time
Position Type:
Cafeteria Operations Manager Trainee

Location:
TBD Location Job Title: Cafeteria Operations Manager Trainee Status: Non-Exempt

Reports to: Training and Catering Specialist Pay Grade: DO 4 / 191 Days

Dept./School: Student Nutrition

PRIMARY PURPOSE:
The Cafeteria Operations Manager Trainee role offers practical training aimed at advancing to the position of Cafeteria Manager within the Student Nutrition Department. This opportunity is contingent upon the successful completion of the Manager Training Program and graduation. The Manager Trainee will collaborate with stakeholders in the local educational institution, district, and community to foster support for a robust nutrition assistance program while adhering to federal, state, and local regulations. The school nutrition initiative aims to create an environment that promotes healthy eating habits while ensuring program integrity and customer satisfaction.

QUALIFICATIONS
Education/Certification
  • High School Diploma or GED required
  • Proctored Food Protection Management certification provided by ServSafe or Prometric required
  • Valid Texas Driver's License required
Required Experience
  • Minimum three (3) years of Food Production experience
Basic Functions
  • Complete all necessary classroom instruction and coursework with a minimum passing grade of 70%.
  • Participate in kitchen rotations at designated campuses as part of the training program.
  • Fulfill the requirements of the Proficiency Log designed for the Manager Trainee Program.
  • Attend all Manager Meetings and assigned Safety Meetings, demonstrating regular attendance and punctuality.
  • Assume responsibilities in the absence of a Cafeteria Manager and/or Student Nutrition Technician on either a short- or long-term basis.
SPECIAL KNOWLEDGE/SKILLS
  • Ability to read, write, and comprehend instructions; effective communication skills.
  • Familiarity with kitchen equipment, office tools, and various computer applications.
  • Basic math skills and ability to handle financial transactions efficiently; perform routine calculations.
  • Willingness to travel between work locations regularly.
  • Strong planning and organizational skills.
  • Understanding of methods and principles for preparing food in large quantities.
ESSENTIAL RESPONSIBILITIES AND DUTIES
  1. Foster an environment that upholds the mission of the School Nutrition Program to "safeguard the health and well-being of students."
  2. Accurately complete Food Production and HACCP records to comply with local, state, and federal regulations.
  3. Develop work schedules that enhance workflow and employee skill development.
  4. Ensure sufficient quantities of menu items are produced so that each child receives the advertised meal.
  5. Adjust food production schedules as necessary due to changing circumstances.
  6. Oversee the use of standardized recipes to maintain food quality, yield, and portion sizes.
  7. Guide staff in the proper use of portion control equipment and procedures.
  8. Assist team members in accurately recording data on food quantities and menu items prepared.
  9. Maintain high standards for the presentation of food products on the serving line.
  10. Implement production schedules that allow for batch cooking to ensure high-quality food.
  11. Ensure timely service with minimal wait times and no food shortages.
  12. Encourage staff to provide prompt, courteous, and efficient service.
  13. Lead staff in maintaining a friendly and caring atmosphere.
  14. Implement strategies to enhance productivity and reduce waste.
  15. Ensure all personnel involved in meal count and cash collection are properly trained and authorized.
  16. Collaborate with supervisors and team members to develop a reliable record-keeping system.
  17. Establish a system for managing daily business tasks according to district procedures.
  18. Practice effective time management by planning activities and prioritizing tasks.
  19. Serve as a role model to demonstrate the importance of caring for customers in the foodservice environment.
  20. Promote cooperation between foodservice staff and educational staff to increase student participation in meal programs.
  21. Maintain communication between the Student Nutrition team, district personnel, students, and the community.
  22. Assist new employees with relevant information regarding policies and regulations.
  23. Utilize constructive methods to address employee conflicts and ensure effective communication.
  24. Demonstrate flexibility in covering various positions within the Student Nutrition program.
Professional Development
  • Complete 10 hours of required Continued Education/Training annually.
  • Participate in all staff development training as mandated by the district and department.
Tools/Equipment Used
  • Standard kitchen equipment and tools including measuring utensils, ovens, mixers, and other necessary equipment to fulfill job responsibilities.
Mental Demands/Physical Demands/Environmental Factors
  • Posture: Prolonged standing, frequent kneeling, bending, pushing, and twisting; frequent overhead reaching; pushing/pulling items up to 50 lbs.; use of ladders.
  • Motion: Continuous walking; frequent climbing; grasping and squeezing; reaching.
  • Lifting: Frequent lifting and carrying up to 35 pounds without assistance; 36-50 pounds with assistance.
  • Environment: Work in a commercial kitchen setting; exposure to extreme temperatures, humidity, noise, and various hazards.
  • Mental Demands: Work with frequent interruptions; maintain emotional control under stress.
The above statements outline the general purpose and responsibilities associated with this position and are not an exhaustive list of all duties and skills that may be required. This position is funded through National School Breakfast and Lunch Program funds designated for the school year.