Manager Cafeteria

Job Overview The Cafeteria Manager will be responsible for all aspects of the campus food service operation at an assigned elementary, middle, or high school. The incumbent will be responsible for training, ordering and inventory of groceries, record maintenance, report preparation, food preparation and service, the safe operation of equipment and overall efficiency of the operation, including managing meals per labor hour, food and non-food costs. Incumbents in this classification all perform the same essential functions, however, positions are allocated to different pay grades based upon such factors as the number of meals served, square footage, and personnel supervised. Position Description Essential Duties and Responsibilities Operations Manage a school cafeteria for the Child Nutrition Department; direct, coordinate, and supervise the daily activities of the kitchen Order and receive inventory; count and verify shipment received Produce and maintain work schedules Maintain all serving schedules and ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures Verify bank deposits Compliance Ensure that all food items are served in a safe and appropriate manner according to departmental policies and procedures Ensure that food items are stored in a safe and hazard free environment Maintain a sanitary department following health and safety codes and regulations Responsible for the safe handling of all chemicals; adhere to all guidelines provided on the Material Safety Data Sheet Responsible for reporting all conditions which would possibly result in an occupational illness or injury Maintain a safe and hazard free working environment and is responsible for reporting unsafe conditions and practices to the immediate supervisor Responsible for the safe operation of all equipment; report maintenance needs; ensure that all equipment is operated according to manufacturer and safety guidelines Reporting Maintain accurate reports of daily and monthly financial, production, physical and government commodity inventory Maintain inventory of all items in the kitchen Maintain freezer/cooler logs Supervisory Responsibilities Direct, coordinate, and supervise kitchen staff Supervise employees at the campus, promoting employee growth, efficiency, morale, and teamwork Responsible for training of personnel to operate all kitchen equipment Job Overview The Cafeteria Manager will be responsible for all aspects of the campus food service operation at an assigned elementary, middle, or high school. The incumbent will be responsible for training, ordering and inventory of groceries, record maintenance, report preparation, food preparation and service, the safe operation of equipment and overall efficiency of the operation, including managing meals per labor hour, food and non-food costs. Incumbents in this classification all perform the same essential functions, however, positions are allocated to different pay grades based upon such factors as the number of meals served, square footage, and personnel supervised. Position Description Essential Duties and Responsibilities Operations Manage a school cafeteria for the Child Nutrition Department; direct, coordinate, and supervise the daily activities of the kitchen Order and receive inventory; count and verify shipment received Produce and maintain work schedules Maintain all serving schedules and ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures Verify bank deposits Compliance Ensure that all food items are served in a safe and appropriate manner according to departmental policies and procedures Ensure that food items are stored in a safe and hazard free environment Maintain a sanitary department following health and safety codes and regulations Responsible for the safe handling of all chemicals; adhere to all guidelines provided on the Material Safety Data Sheet Responsible for reporting all conditions which would possibly result in an occupational illness or injury Maintain a safe and hazard free working environment and is responsible for reporting unsafe conditions and practices to the immediate supervisor Responsible for the safe operation of all equipment; report maintenance needs; ensure that all equipment is operated according to manufacturer and safety guidelines Reporting Maintain accurate reports of daily and monthly financial, production, physical and government commodity inventory Maintain inventory of all items in the kitchen Maintain freezer/cooler logs Supervisory Responsibilities Direct, coordinate, and supervise kitchen staff Supervise employees at the campus, promoting employee growth, efficiency, morale, and teamwork Responsible for training of personnel to operate all kitchen equipment Qualification Requirements To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions. High School diploma or GED TASN Manager Certification preferred Texas Food Handler's Certificate preferred Assistant Manager Training Program preferred Minimum of 2 years of food service experience Minimum of 1 year school district experience preferred Demonstrated knowledge of personnel management policies and procedures, leadership, and organization Demonstrated knowledge of laws, rules, and regulations governing food production and service Demonstrated knowledge of inventory policies, procedures, and methods Demonstrated knowledge of food service equipment and its proper handling and usage Demonstrated knowledge of safety hazards and precautions Demonstrated knowledge of sanitation policies and practices Ability to effectively communicate both verbally and in writing Ability to perform mathematical computations Ability to supervise employees Physical Requirements/Working Conditions The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress. Additional Information Frequent manual dexterity is required to perform lifting, carrying, pushing, and pulling tasks in addition to preparing food dishes with or without utensils, adjusting thermostats on ovens and grills, washing pots and pans, and cleaning, wiping counters, sweeping, and mopping. Work requires continual walking while supervising subordinates or cleaning and preparing food. Work requires standing or sitting for extended periods of time and occasional lifting and carrying. Incumbent must be able to lift and carry light to medium trays, pots, and pans of prepared foods. When preparing food, incumbent may lift boxes, bags, and cans of food weighing up to 50 lbs. Work requires occasional pushing and pulling of carts containing various medium weight supplies. Frequent reaching from side to side up to arms length while preparing and serving food or performing cleaning activities is required. An incumbent must be able to reach over head for stored items in the storage room using appropriate equipment such as step ladders. Occasional bending, stooping, and squatting is required to lift and carry up to 50 lbs. of items. Kneeling and crawling is also required to clean lower level ovens, clean base boards, and floors. Vision is essential for tasks involving eye hand coordination including operating the cash register, carving, cutting, serving, and portioning food on trays, in addition to being able to tell when food dishes are properly cooked. Feel is essential to tasks involving eye hand coordination. Hearing is essential to communicate with co-workers and others. Smell is necessary to determine if food dishes are properly cooked, as well as determining the sanitation of work areas. Work requires exposure to extreme hot and/or cold temperatures from steamers and freezers and the hazards associated with food tipping or spilling off of food and utility carts and dollies. Step ladders are utilized to obtain items from top shelves and expose incumbent to possible falls. Incumbents are also exposed to hazards associated with cleaning chemicals. Qualification Requirements To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions. High School diploma or GED TASN Manager Certification preferred Texas Food Handler's Certificate preferred Assistant Manager Training Program preferred Minimum of 2 years of food service experience Minimum of 1 year school district experience preferred Demonstrated knowledge of personnel management policies and procedures, leadership, and organization Demonstrated knowledge of laws, rules, and regulations governing food production and service Demonstrated knowledge of inventory policies, procedures, and methods Demonstrated knowledge of food service equipment and its proper handling and usage Demonstrated knowledge of safety hazards and precautions Demonstrated knowledge of sanitation policies and practices Ability to effectively communicate both verbally and in writing Ability to perform mathematical computations Ability to supervise employees Physical Requirements/Working Conditions The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in classrooms, offices, work stations and meeting rooms. The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress. Additional Information Frequent manual dexterity is required to perform lifting, carrying, pushing, and pulling tasks in addition to preparing food dishes with or without utensils, adjusting thermostats on ovens and grills, washing pots and pans, and cleaning, wiping counters, sweeping, and mopping. Work requires continual walking while supervising subordinates or cleaning and preparing food. Work requires standing or sitting for extended periods of time and occasional lifting and carrying. Incumbent must be able to lift and carry light to medium trays, pots, and pans of prepared foods. When preparing food, incumbent may lift boxes, bags, and cans of food weighing up to 50 lbs. Work requires occasional pushing and pulling of carts containing various medium weight supplies. Frequent reaching from side to side up to arms length while preparing and serving food or performing cleaning activities is required. An incumbent must be able to reach over head for stored items in the storage room using appropriate equipment such as step ladders. Occasional bending, stooping, and squatting is required to lift and carry up to 50 lbs. of items. Kneeling and crawling is also required to clean lower level ovens, clean base boards, and floors. Vision is essential for tasks involving eye hand coordination including operating the cash register, carving, cutting, serving, and portioning food on trays, in addition to being able to tell when food dishes are properly cooked. Feel is essential to tasks involving eye hand coordination. Hearing is essential to communicate with co-workers and others. Smell is necessary to determine if food dishes are properly cooked, as well as determining the sanitation of work areas. Work requires exposure to extreme hot and/or cold temperatures from steamers and freezers and the hazards associated with food tipping or spilling off of food and utility carts and dollies. Step ladders are utilized to obtain items from top shelves and expose incumbent to possible falls. Incumbents are also exposed to hazards associated with cleaning chemicals.

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