JOB DESCRIPTION: Cafeteria Manager SALARY: Based on Number of Meals Served (Pay Grade 55 – 58) NATURE OF WORK An employee in this class performs a variety of duties in the direct supervision of the food service program in one or more schools. Tasks are performed according to established guidelines and procedures. The employee is expected to resolve most problems that arise in the operation of a school cafeteria. Errors by the employee may result in serious disruption of the food service or loss of time and money. The employee receives general supervision. The employee directly supervises other employees in the school cafeteria. QUALIFICATIONS AND REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions as required by state and federal regulations. ILLUSTRATIVE EXAMPLES OF WORK: Additional Duties may be assigned. Food Production and Service Schedules work to be done. Follows planned menus with occasional substitutions as allowed. Applies prescribed quality standards and quantity controls. Observes food preparation and line service to assure quality and proper presentation of food. Displays food to reflect school and seasonal activities. Plans use of left-over foods. Purchasing, Storage, and Inventory Requisitions foods and supplies as needed. Verifies cost, quantity, and quality, of items received. Advises supervisor concerning improper quality/condition of items received. Sets up and ensures proper storage of all items according to prescribed standards. Inventories items according to established system. Rotates stock in a timely manner. Equipment and Facility Management Oversees the use of equipment. Requests repairs and replacement of equipment as needed. Maintains a constant check of conditions of sanitation and safety and makes needed corrections. Oversees use of facility by other groups. Personnel Management and Supervision Assigns work to staff. Maintains time sheets and leave records. Provides on-the-job training in equipment use and care, food production and presentation, sanitation, storage, and recordkeeping. Evaluates performance of each employee. Counsels employees to maintain productive working relationships. Recommends hiring and disciplining of employees. Conducts staff meetings. Prepares purchase records and reports. Prepares free/reduced/full-price lunch records and reports. Submits reports on a timely basis. Sanitation and Safety Develops and implements cleaning schedule. Enforces employee sanitation procedures. Enforces dress/personal hygiene codes. Follows established procedures to avoid food contamination. Public Relations Provides information on food service program to students, parents, and school staff. Responds to customer concerns and complaints. Assists in the planning and production of special functions involving child nutrition program. KNOWLEDGE, SKILLS AND ABILITIES Considerable knowledge of food preparation and standards of sanitation and safety. Working knowledge of basic arithmetic. Skill in the use of food preparation equipment. Ability to develop schedules for the use of personnel and material resources. Ability to train personnel in equipment use and care, food production and presentation, sanitation, storage, and record keeping. Ability to coordinate various activities in the preparation and serving process. Ability to inventory and record information accurately. Ability to comprehend and apply written and verbal guidelines and directions, and explain these to others. Ability to establish and maintain positive working relationships. COMMUNICATION SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals consistent with the duties of this position. Ability to effectively present information and respond to questions from administrators, staff and the general public consistent with the duties of this position. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to walk and use fingers, tools, or controls. The employee is occasionally required to stand and reach with hands and arms. Specific visual abilities required by this job include close vision, color vision, and depth perception. The employee may have to lift up to 50 lbs. daily. SUGGESTED TRAINING AND EXPERIENCE High school diploma and two years experience in commercial or institutional food service, preferably in a school setting, or an equivalent combination of education and experience. EVALUATION: Performance in this position will be evaluated regularly by the supervisor in accordance with Board Policy.
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