Cafeteria Manager

CAFETERIA MANAGER

QUALIFICATIONS:

1. Successful completion of criminal history background check.
2. Proof of US citizenship.
3. High school diploma or equivalent.
4. Certificates of completion of local or statewide food management courses preferred, along with experience in school food service.
5. Must be physically able to efficiently perform the duties of the position. Any physical disability which would cause the candidate to be hazard to themselves or to others is considered disqualifying.
6. Knowledge of basic office skills, including proficiency in computer programs (i.e. Microsoft Office – Word, Excel).
7. Ability to read, write and speak English.
8. Ability to hear conversation voice, with or without hearing aid.
9. Good vision, with or without glasses.
10. Ability to follow written or oral directions.
11. Must possess strong communication and human relation skills.
12. Serv Safe Certificate is Required

REPORTS TO:        Food Services Supervisor

                                    Principal

SUPERVISES:         School Cafeteria Helpers

PERFORMANCE RESPONSIBILITIES:

1. Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
2. Maintains the highest standards of safety and cleanliness in the kitchen.
3. Checks food shipment into the school, signing invoices only after each order has been verified.
4. Determines the quantities of each food to be prepared daily.
5. Determines the size of serving to meet the necessary age requirement.
6. Prepares food according to a planned menu and tested, uniform recipes and determines if the finished product is of best quality both in flavor and appearance before it is served.
7. Records all food requisitions from the storeroom, and records all meals served.
8. Oversees the locking of the storeroom, and the maintaining of a correct monthly inventory.
9. Orders on a weekly basis all necessary supplies.
10. Reports immediately to the principal any problems or accident occurring in the kitchen or cafeteria premises.
11. Confers with the Principal and Food Service Supervisor regarding any personnel problems.
12. Reports to the Food Service Supervisor any faulty or inferior quality food that is received.

1. Supervises the daily cleaning of all kitchen equipment, and the washing and sterilization of all dishes, silverware and utensils.
2. Uses production records as provided.

ABILITIES:

1. Must have ability to establish and maintain effective working relations with co-workers, supervisors, administrators, and school community members.
2. Must be able to work without direct supervision, maintain schedules, set priorities, and organize tasks.
3. Must be able to carry out complex and/or multiple tasks.

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee is required to stand and walk for extended periods of time. There is bending at the waist, pushing, pulling, twisting, turning, kneeling, crawling, and climbing ladders. Dexterity needed of hands and fingers to operate and make adjustments on equipment.
• Employee must regularly lift and/or move 10 pounds, frequently lift and/or move up to 20 pounds, and occasionally lift and/or move more than 25 pounds.

COMPENSATION:    
As negotiated with the GTSPA

TERMS OF EMPLOYMENT:                    
10 Months

VACATION:                
There is no vacation time allotted to this position.

EVALUATION:           

Performance of this job will be evaluated twice a year in accordance with provisions of the Board’s policy on Evaluation of Personnel.