Cafeteria Manager I

WE ARE ONLY ACCEPTING ONLINE APPLICATIONS FOR THIS RECRUITMENT. You may apply online by clicking on the "Apply" button on this page. If you need assistance applying online, please visit our office or contact us at (626) 933-3920.

THE POSITION:
Under general supervision, manages and coordinates the operation and maintenance of an elementary school cafeteria; performs skilled functions in the preparation, cooking, and baking of a variety of soups, meats, vegetables, and desserts; requisitions, receives, and stores supplies; keeps records and prepares reports.

CURRENT OPENING:  One 10 month/40 hours per week position. Salary placement will be on Range 17 of the SEIU Salary Schedule "S". Initial salary placement for new employees is customarily at step 1 ($22.43 per hour) of this salary range.

APPLICANT FILING INFORMATION: This recruitment is open to the public. An eligibility list will be established to fill vacancies for full time, part time, evening, summer, and substitute positions throughout the duration of the eligibility list. Eligibility lists typically last for twelve months. Vacant positions are filled from the top three ranks. Pursuant to PC Rule 6.2.10, the eligibility list established for this recruitment may be used for another related classification at the same or lower salary.

NOTE: Answers to the supplemental questions and proof of a Food Protection Manager Certificate must be submitted with your application. You may upload the documents to your online application (in the "Attachments" section) or fax them to Maria Murillo at (626) 333-7416.

• Maintains the cafeteria facility in a clean, safe, and sanitary condition.
• Opens, closes and secures kitchen facilities.
• Supervises and participates in the preparation, cooking and baking of a variety of  foods in the Federal Meal Program.
• Supervises portion control, wrapping, arranging, and storage of foods to ensure the efficient use of foods and supplies.
• Insures proper storage of food and supplies.
• Ensures that kitchen equipment is kept in good condition initiating requests for repair or replacement.
• Serves and sells a variety of foods in the Federal Meal Program.
• Prepares and maintains a variety of reports and records including inventory, sales, cash receipts, requisitions, daily reports and production sheets and storeroom records.
• Receives, inspects, and confirms the quantity and quality of items delivered.
• Determines needs and maintains appropriate inventory.
• Requisitions District foodstuffs and supplies.
• Performs or supervises the collecting and counting of cash and the preparation of cash receipts.
• Attends meetings.
• Confers with Food Services representatives, principal and custodian.
• Requisitions foodstuffs and supplies through outside vendors.
• Reviews and takes steps to resolve staff complaints and grievances.
• Assigns work schedules.
• Supervises, directs, trains, evaluates and recommends discipline of assigned employees in a large cafeteria operation.
• Plans menus.

OTHER RELATED DUTIES

• May check free or reduced lunch applications.
• Performs other related duties as required.

PHYSICAL DEMANDS
Employees in this classification stand, walk, lift and carry up to 50 lbs., carry, push, pull, stoop/bend, kneel, repeatedly bend, reach overhead, repetitively use fingers, use wrists or hands repetitively while applying pressure or in a twisting motion, use both hands and/or legs simultaneously, have rapid mental/muscular coordination, speak clearly, hear normal voice conversations, have depth perception, color vision, see small details and for long distances, may drive a vehicle, use a computer and telephone.

WORK ENVIRONMENT
Employees in this classification work inside, in changing temperatures sometimes over 90°, poor ventilation, damp or wet areas, in confined spaces, with hands in water, with sharp objects*, with machinery with moving parts*, with fumes, chemicals and odors^, work along, exposed to colds, flu, tuberculosis, measles, mumps, etc., in direct contact with students, staff and public, in the absence of direct supervision, with a high volume of work and with tight deadlines. Employees use protective equipment such as: disposable gloves, hairnets and aprons.
*Knives , slicer, mixer, grater           ^Oven and drain cleaner, ant spray, cleaning materialsTraining and Experience:
Two years of quantity food preparation, service, and facility maintenance in a commercial, institutional, or school cafeteria setting.

Special Requirements:

• Possession of a valid Food Protection Manager certificate issued by an authorized agency.
• Complete at least 10 hours annual continuing education and training per United States Department of Agriculture (USDA) standards.

Knowledge of:

• Sanitation and safety laws and practices;
• Proper methods and procedures for preparing, cooking, and baking food in large quantities;
• Personnel training and supervision techniques;
• Basic arithmetic and simple record keeping;
• Methods and procedures for requisitioning, receiving, and storing foodstuffs and supplies;
• Organization and operation of an elementary school cafeteria;
• Inventory control and record keeping;
• Proper care of kitchen equipment; 
• Proper methods for serving and selling food;
• Methods of computing food quantities required by menus;
• Standard cafeteria appliances and equipment;
• Basic money handling and banking procedures;
• Principles of nutrition;
• Principles and practices of effective supervision and training;
• Menu planning, nutrition, and Type A lunch program requirements.

Ability to:

• Manage and supervise an elementary school cafeteria program;
• Operate standard equipment and appliances found in a cafeteria;
• Prepare and serve a variety of foods in large quantities;
• Understand and carry out oral and written directions;
• Establish and maintain cooperative work relationships;
• Communicate effectively both orally and in writing;
• Meet schedules and time lines;
• Adhere to Federal Meal program requirements;
• Exercise good judgment;
• Perform simple arithmetical calculations quickly and accurately;
• Work quickly and efficiently;
• Estimate and order proper quantities of food and supplies;
• Work independently with little direction;
• Maintain records and make reports;
• Lift and transport food and supplies;
• Increase and decrease recipe quantities;
• Train, supervise, evaluate and discipline assigned employees.

 
The following online sites offer courses:
 
 www.learn2serve.com/food-manager-certification
 www.nrfsp.com
 www.servsafe.com
 
For a list of approved trainers and certification providers, refer to
https://www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4

Salary : $22