What are the responsibilities and job description for the Cafeteria Manager position at Boone County Schools ?
TITLE : Manager Cafeteria
QUALIFICATIONS :
Has a high school diploma or G.E.D. certificate Has the ability to read and follow written Directions Has two years experience in food service operation Has specialized skills in basic mathematics Has received or is eligible to receive certification as a school food service employee by the Division of School Food Service Has a demonstrated ability to communicate effectively with the school principal, staff and students Has experience in cooking and using equipment, keeping records and preparing food in quantity REPORTS TO : Director of Food Services
JOB GOAL : To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring
PERFORMANCE RESPONSIBILITIES :
Be familiar with and follow written guidelines, policies, procedures and directions from supervisor related to job responsibilities Plan and direct the preparation and serving of all food in the cafeteria Assume responsibility for the security of food and supplies Supervise the storage and care of foods and supplies Assume responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities See that menus developed by the Manager Food Services are followed without deviation Supervise and participate in the preparation and serving of food Oversee and participate in the cleaning of kitchen, serving, storage, and dining area Supervise and instruct staff in operation and care of equipment Help cook selected recipes and calculate food quantities Place weekly food and supply orders on purchase order forms and checks bid sheets Assign, direct, plan, and supervise the work of cafeteria employees Keep employee time records Plan work schedules, and arrange for substitutes when required Instruct new cafeteria employees in performing their assigned tasks Evaluate the performance of all cafeteria employees Direct sanitation procedures Maintain all income, production and participation records for purchased food and commodities Inspect the kitchen, cooking / mixing utensils, and employees for cleanliness and sanitary purposes Pre cost menus and recipes Keep record of all commodity notifications Keep daily record of cooler and freezer temperature Keep weekly records of stockroom temperature Perform other duties consistent with the position assigned as may be requested by the supervisor TERMS OF EMPLOYMENT :
Hourly Elementary ( Grade 41 ) Middle School Manager ( Grade 41 ) High School Manager ( Grade 41 ) 8 per day 40 per week 182 days 9 ¼ months Board approved 6 / 12 / 08, Revised 9 / 11 / 08
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