Cafeteria Manager in Training

Job Summary

Responsible for the supervision of the child nutrition operation in the absence of the manager. The manager-in-training will run the daily operation of the cafeteria in compliance with Newport News Child Nutrition Services, USDA, local, state and Federal policies, procedures, rules, regulations and guidelines. The manager-in-training will be responsible for the supervision of a staff of employees and the implementation of the high standards of nutrition, food production, financial accountability and student services set forth by the Child Nutrition Services Office.

Essential Duties

1. Assumes responsibilities for ordering, receiving, storing, handling, preparing and serving of food according to established standards outlined in the Child Nutrition Services Handbook.
2. Inspects food deliveries; inspects all food service areas for cleanliness; inspects food preparation; monitors temperatures on freezer, refrigerator and food; inspects machinery and orders maintenance when necessary.
3. Assures that sanitation and safety practices in all phases of the child nutrition operation meet established stands developed by the Child Nutrition Services Office and Virginia Department of Health.
4. Maintains accurate child nutrition paperwork, to include food and equipment inventories, food production records, food orders, payroll, deposit tickets, accounts payable and emergency fund reimbursements. Meets all deadlines for paperwork.
5. Plans schedules and work assignments. Trains, supervises and evaluates employees according to established procedures.
6. Participates in promotions to increase meals served and educate students about healthy eating habits.
7. Operates computer to include but not limited to: downloads, food production records, food inventory, end of day and month procedures, lunch loan notices to students, weekly roster to be used in the event of power failure, and the ability to send and receive e-mail.
8. Ability to cook, bake and cashier when needed.
9. Attends all manager meeting and workshops.
10. Models nondiscriminatory practices in all activities.

(These are intended only as illustrations of the various types of work performed.  The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)

Minimum Qualifications (Knowledge, Skills and/or Abilities Required)

• A minimum of a high school diploma or equivalent and four years' experience in food services; or a degree in food and nutrition, institutional management or a related field, or a combination of education and experience equivalent to either of the above.
• Ability to operate a computer with knowledge of Microsoft Windows, MS-Word and MS-Excel.
• Ability to organize, delegate, instruct, supervise and evaluate people.
• Ability to properly convert standardized recipes.
• Ability to train and supervise in safety precautions to avoid injures of minor cuts, bruises, falls, burns and scalds.
• Must be available at required times to open kitchens when managers are absent. Follows dress code as outlined in the Child Nutrition Services Handbook.
• Ability to complete written forms and records and submit to appropriate office by designated due date.

For a complete job description visit http://sbo.nn.k12.va.us/hr/jobs/descriptions/Cafeteria_Manager_In_Training.pdf