Cafeteria Manager (Trainee)

Job Title: Cafeteria Manager (Trainee)

Reports to: Director of Child Nutrition

Dept./School: Child Nutrition

Exemption Status/Test: Nonexempt

Days: 190

Pay Grade: MS2

Primary Purpose:

Train, and assist in managing a campus food service operation. Ensure that appropriate quantities of food are prepared and served. Meet day to day operations requirements established by Food Service Administration under local, State, and Federal guidelines.

Qualifications:

Education/Certification:

• High school diploma or GED
• Candidate must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee

Special Knowledge/Skills

• Knowledge of methods, materials, equipment, and appliances used in food preparation.
• Ability to manage personnel.
• Effective planning and organizational skills.

Experience:

• Completion of a Food Handlers Certification course before or during the first year as a manager Trainee.
• Three years experience in institutional food service operations.

Major Responsibilities and Duties:

Cafeteria Management

• Assist in producing and maintaining work schedules and production records.
• Learn to direct daily activities in kitchen and cafeteria.
• Train to maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
• Assist in supervising and training of employees at campus level, promoting efficiency, morale, and teamwork.
• Policy, Reports, and Law
• Fill in as a Manger at various Campuses throughout the district as needed.
• Ensure that food is produced safely and is on high quality according to policies, procedures, and department requirements.
• Assist in maintaining accurate reports of daily and monthly financial, production, and activity records.
• Assist in maintaining and submit accurate information for payroll (time cards, tardiness, and absenteeism).

Safety/Security

• Ensure that food items are stored in safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain safe work environment.
• Secure all Food Service assets to include: large/small equipment, food, paper supplies, and chemicals - any item that is inventoried.

Inventory and Equipment:

• Assist in maintaining appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Train to maintain logs on all equipment maintenance required within campus food service department.
• Assist in performing preventive maintenance report needed equipment repairs.
• Assist in recommending replacement of existing equipment to meet department needs.
• Assist in conducting annual physical equipment and supplies inventory.
• Assume additional workload and job related duties as required and/or assigned.

Other:

Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.

Supervisory Responsibilities:

Assist in supervising and evaluating of food service workers in assigned campus cafeteria.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15-44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.