Cafeteria Manager- Sacred Heart Catholic School Uvalde

Description

Employment Status: Full-time

FLSA Status: Exempt

Reports to: Principal

Benefits may include: Paid Holidays/Holy Days, 403(b) Retirement, 401(a) Pension Plan, Medical, Dental, Vision, Life, Employee Assistance Program, Short-term/Long-term Disability. *Benefits may vary based on employment status and location.

Summary:

The Cafeteria Manager fulfills the mission of the Catholic school by managing the school cafeteria and lunch program within the framework of the school’s philosophy and organization. The Cafeteria Manager is responsible for coordinating and implementing the school’s food program within the guidelines established by the school. The Cafeteria Manager has decision making responsibilities within essential job functions in keeping with school policies.

Position Responsibilities:

• Observes and promotes safe work practices and procedures
• Directs the preparation of food and prepares food according to standardized recipes and established food preparation procedures
• Plans food production for the following day by directing the preparation of required food items
• Plans and directs an acceptable placement of steam table pans on the cafeteria line prior to the start time
• Assesses the appropriate quantity of food to order, prepare and serve according to projected meal count
• Secures food and supplies according to established guidelines and requirements
• Receives and verifies all deliveries and refuses unsatisfactory products or services 
• Prepares invoices for payment in a timely manner according to established procedures
• Secures substitutes for food service workers and him/herself in the event this is necessary; provides all related information to the school administrator according to established procedures
• Provides instruction, directs, and organizes the performance responsibilities of other food service workers
• Ensures the proper storage of food and supplies
• Directs, supervises, and evaluates all kitchen cleaning functions
• Counts daily cash drawers and completes forms related to the deposit
• Reports any personal injuries and/or accidents to the proper authority
• Reports equipment failure according to established procedures
• Supervises and practices food service functions to ensure that food is served in a safe and sanitary environment
• Accurately completes and submits all required daily, weekly, and monthly food service reports
• Attends regularly scheduled manager meetings
• Attends in-service training to improve skills and knowledge of job expertise
• Performs job activities in a timely and efficient manner
• Promotes nutrition awareness in his/her school through innovative activities which help students to understand the relationship of proper nutrition and healthy body and mind
• Promotes the school meal programs to encourage participation
• Communicates effectively with the principal keeping informed of operational concerns
• Recommends changes and improvements regarding his/her job
• Takes all necessary and reasonable precautions to protect staff, students, equipment, materials, and facilities
• Plans and implements banquet and catering functions when requested
• Adheres to uniform and personal hygiene requirements
• Assumes responsibility for professional growth and keeps skills up-to-date
• Complies with and supports school regulations and policies 
• Plans periodic in-service with food service workers to update safety procedures and other related job information
• Performs other duties as assigned by the principal 
• Adheres to safety training and protocols daily and takes precautionary measures to ensure the safety and well-being of self, others.   
• Responsible for protecting the confidentiality of any information or material obtained in the service with the organization to include but not limited to client names and information, services rendered to clients, donors names and gifts, internal and external investigations or results of any investigations, and financial information.
• Adherence to the Code of Conduct and the Faith and Moral Policy is mandatory.
• Every employee is required to take a solution-oriented approach in their interactions and undertakings, as well as being a team member that promotes collaboration and commitment to the Mission and Vision of the organization.
• Performs other duties as assigned.

Requirements

Minimum Qualifications:

Education

• Candidate must possess any combination of education and experience equivalent to completion of high school.
• Minimum of 3 years’ experience and proficiency in quantity food service functions are preferred.

License and Credentials

• Reliable transportation
• Valid driver license
• Valid vehicle insurance
• Texas Food Safety license

Minimum Knowledge and Skills:

• Must be able to follow oral and written directions and can get along well with others
• Must possess the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the students and the expectations of the school 
• Ability to accurately complete and submit food service reports according to the school

This is not necessarily an exhaustive list of all responsibilities, skills, duties, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise as needed.

The Archdiocese of San Antonio is an Equal Opportunity Employer.