Cafeteria Manager

POSITION TITLE:      Cafeteria Manager

FLSA:                         Non-Exempt

QUALIFICATIONS:

• GED or High School Diploma

• Food Handlers Certification

• Ability to read & communicate in English

• Ability to accurately count, weigh & measure

• Ability to follow instructions & take initiative in the performance of assigned tasks

• Ability to work independently or with limited supervision

• Physical ability to walk, stoop, stand, twist & squat on a constant basis

• Lift a minimum of 51 pounds to 33 inches occasionally

ENVIRONMENTAL REQUIREMENTS: 

• Must work in a hot, humid environment

• Must work in a cold, or below-zero environment for a short period

REPORTS TO:     Food Service Manager and

TERMS OF EMPLOYMENT:   Benefits and work calendar as provided by the Classified Agreement.

ESSENTIAL JOB FUNCTIONS:

1. Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.

2. Train and hold personnel accountable for maintaining operational procedures.
3. Adhere to National School Lunch Program (NSLP) guidelines and menu compliances.
4. Manage menu changes with NSLP guideline compliances.
5. Order cafeteria supplies and prepare food orders as needed with food cost objectives in mind.
6. Complete weekly time clock review with campus staff.
7. Count and balance cash received daily and preparation of deposits to be delivered to administer or director.
8. Supervise cleaning and sanitizing of all tools, equipment, and facility.
9. Respond to all communication/updates from Director/RISD sent via emails or texts. Communicate necessary information to the food service team.
10. Submit personal time off requests in timeclock and oversee staff submission of time off requests.

11. Use techniques outlined in the recipe or as instructed (chopping, dicing, mixing, slicing, etc.) to complete food preparation.

12. Complete or oversee attractive plating, panning, or other presentation of prepared foods for catering functions.

13. Assist in pulling food items from the storeroom and other inventory management duties as assigned.

14. Monitor the temperature of food and beverage prior to service and institute appropriate corrective actions if indicated.

15. Disassemble catering functions when completed as instructions indicate.

OTHER JOB FUNCTIONS:

1. Assist with menu costing as assigned.

2. Assist with recipe development as assigned.  

3. Discard or properly stores left-over foods.

4. Perform all tasks in accordance with HACCP guidelines. 

5. Perform cleaning tasks as assigned.

6. Reports to work at the scheduled time with proper uniform & appropriately groomed.

7. Adheres to all school district rules & building rules & regulations.

8. Utilizes proper hand-washing techniques.

9. Participates in meetings, training sessions & culinary seminars as scheduled.

10. Completes other tasks as assigned.