#1999 Cafeteria Manager WHS LOA HANCOCK COUNTY SCHOOLS

Job Posting #1999
Bid Closes: 2/6/25

This position is to fill a Leave of Absence (pending Board Approval of Leave of Absence)

One (1) Position Available
Position: Cafeteria Manager
Location: Weir High School
Time: 6:00am - 1:00pm
Employment Terms: 200 days
Hours: 7 per day
Salary Range: D




CAFETERIA MANAGER

TITLE: Cafeteria Manager IV – means personnel employed to direct the operation of a food services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school.

QUALIFICATIONS: Must have know how in areas of cooking, baking, and food preparation. Must be able to read recipes and make calculations for ingredient measurements. Must have a functional working skill in operating all types of kitchen equipment. Should have some background in institutional or commercial food service. Must be able to pass all health requirements set up by the federal, state and county government. High school diploma or a general educational development certificate (GED) is required. Must have a current food handler’s card. Two years of experience in food service work.

REPORTS TO: Director of Nutrition

JOB GOALS: Responsible for providing balanced, nutritious, and tasty meals through the proper preparation, cooking and serving of foods thus insuring an appealing food service program for the students. Responsible for overseeing an efficient operation of the kitchen in accordance with federal, state, and county regulations.

PERFORMANCE RESPONSIBILITIES:

A. Performs duties efficiently and productively.

• Assign work duties to cooks in central kitchen.
• Develop and/or change recipes.
• Complete daily production book and production sheets according to state requirements.
• Must have working knowledge to operate equipment, maintain inventory, and record through use of computer program.
• Responsible for producing tasty, appealing meals.
• Operates an efficient food service program with a minimum of supervision.
• Operate and maintain all food service equipment.
• Able to cook, chop and slice meats, vegetables and fruits.
• Clean and sanitize kitchen equipment and utensils
• Check in deliveries and complete inventory in the absence of the director.
• Move items from warehouse and/or freezer to production area.
• To follow county policy and procedures.
• Must be able to lift or move up to 50 lbs.
• Must be able to stand for approximately seven hours.

B. Maintains and/or upgrades skills.

• Participates in all county food service training programs required and strives to upgrade job performance by implementing the suggestions and decisions during these meetings.

C. Maintains positive work habits.

• Positive communication with director and kitchen staff.
• Maintains positive work attitude and habits.
• Maintains a professional appearance – hairnets, leather shoes, no jewelry, etc.
• Is punctual and minimizes absences
• Takes initiative in performing assigned tasks
• Ensure a safe work environment

EVALUATION: Performance of this job will be evaluated twice a year for employees with a continuing contract and three times a year for employees with a probationary contract. This is in accordance with provisions of the Hancock County Board of Education Policy on Evaluation of Service Personnel.