(Classified) Cafeteria Manager

TITLE: Cafeteria Manager

QUALIFICATIONS:

1. High School Diploma or equivalent.

2. Minimum of one-year experience in a school foodservice program at the kitchen

level.

1. Good physical health. Endurance for walking, standing, lifting and other physical

activity. Can tolerate heat, steam and most cleaning compounds. Good manual

dexterity and coordination.

1. Has the ability to train, direct, motivate, delegate and supervise kitchen staff.

2. Demonstrates knowledge of institutional food production equipment.

3. Satisfy all district requirement with regard to physical health and citizenship.

4. Has ability to project both quantity and quality food production with emphasis on the nutritional programs education values.

5. Maintain a yearly TB Test.

6. Demonstrates ability to work around children of all ages and capabilities.

7. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

REPORTS TO: Child Nutrition Director

POSITION GOALS:

To ensure the efficient operation of an assigned cafeteria for the ultimate benefit of the

students by providing high quality, nutritious meals to students and staff. To operate in

complete compliance of National School Lunch and Nationals School Breakfast

Programs regulations and requirements.

PAY GRADE: Refer to Support Salary Schedule

PERFORMANCE RESPONSIBILITIES;

1. Plans and directs the preparation, serving and clean-up duties of the assigned

cafeteria developing a "TEAM " effort.

1. Orders food and supplies as needed.

2. Assumes responsibilities for security of food and supplies.

3. Supervises and participates in the preparation and serving of food.

4. Instruct and train all new employees in performing their assigned duties.

5. Responsible for total production of food items, emphasizing a high degree of quality as wells as quantity. Teach the necessity of effective portion control.

6. Complies with all local, state and county health regulations. Posts a cleaning

schedule for staff on a rotating basis.

1. Follows established recipes and utilizes all USDA donated commodities to the

fullest expectation at all times.

1. Reports to School's Principal and Child Nutrition Director any problems or

accidents occurring in the kitchen or cafeteria premises.

1. Takes pride and instills pride in the staff for a job well done. Can compliment when it is called for. Looks for something good as well as for weakness. Helps employee work on improving weaknesses.

2. Attends workshops sponsored by the State Department Education Child Nutrition

Programs. Also, meetings and workshops within the District.

1. Ability to communicate with site employees, students, parents and patrons to provide assistance with problems concerning meal account balances and other related concerns.

2. Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment. Stressing safety first and foremost.

3. Directs, inspects and maintains a high standard of kitchen sanitation, in all working areas of the cafeteria. Maintains ongoing instructions in sanitation.

4. Maintains records of accountability for all meals and milk served daily to students

and staff.

1. Evaluates the performance of all personnel under managers supervision. Works

with the Child Nutrition Director on the final evaluation and conference with

employees.

1. Performs any other duties that may be assigned by the Child Nutrition Director.

TERMS OF EMPLOYMENT:

Work each day school is in session. Attend all in-service training required by the

Child Nutrition Director. Be available for work prior to start up and ending for cleanup

and storage of food and supplies.