What are the responsibilities and job description for the Student Nutrition Cafeteria Manager position at Fort Mill School District - York 4?
To supervise a cafeteria team engaged in the preparation and serving of meals in the school cafeteria while adhering to federal, state and local guidelines.
Essential Functions
- Ensure that quality standards and quality control practices are applied.
- Order food and supplies. Receive and maintain accurate inventory of all food and supplies.
- Ensure proper quantities of food are prepared and served using standardized recipes as provided by Student Nutrition Department. Ensure menus are followed.
- Maintain production record documentation; conduct daily edit checks; make daily deposits, submit invoices in timely manner; track revenue and operational expenses.
- Understand meal pattern requirements and meal count procedures, as prescribed by the USDA for breakfast and lunch. Understand smart snacks and eligibility criteria.
- Responsible for food safety and sanitation and the proper use of chemicals in the kitchen.
- Be knowledgeable of HACCP principles and maintain a DHEC inspection score of 95% or better.
- Be proficient with the operation and sanitation of kitchen equipment and report any and all maintenance issues to district office staff.
- Establish daily work schedules for cafeteria team and maintain a cleaning schedule for kitchen operations.
- Responsible for adhering and communicating to cafeteria team federal, state and local guidelines and policies.
- Ensure that proper practices are followed to not be wasteful or engage in any activity that involves any type of pilferage.
- Ensure that students with medically documented dietary needs are accommodated with available resources.
- Handle customer issues in a positive manner.
- Counsel, coach and document any team member issues. Evaluate individual performance of each employee through evaluations.
- Be a solid team player for the district.
- Perform other related duties as assigned by supervising manager that includes and is not limited to implementing new standard operating procedures, training of team members, working to accommodate the school and community, be part of an ad hoc committee, and assist other schools.
* Note: list is not all inclusive
Knowledge, Skills, Abilities and Physical Demands Desired:
Knowledge: High School Diploma or Vocational/Technical training. Serve Safe and HACCP certified or become certified within a year. Working knowledge of basic school food service practices.
Skills: Excellent interpersonal skills, computer literate in various Microsoft software and food service programs, experience in the preparation of a large volume of meals, operational proficient in kitchen operations, and budgetary concepts.
Abilities: Able to work with limited amount of supervision. Able to organize time, establish work priorities, and handle multi tasks. Good oral and written skills. Professionally represent the Student Nutrition Department.
Physical Demands: Able to assist, move, push, pull, or lift up to 50 pounds on a regular basis. Be physically able to withstand prolonged periods of standing, bending, sitting, walking, reaching, etc. Occasional travel may be involved.
Immediate Supervisor: Student Nutrition Supervising Manager
Salary: Fort Mill School District Student Nutrition Manager Salary Schedule (FSOM), Salary commensurate with experience and education based on district formula placement.
Length of Employment: 185 Days; 8 hours per day; Non-Exempt
Evaluation: Performance will be evaluated annually in accordance with provisions of the board’s policy on evaluation of non-certificated personnel.
