Cafeteria Manager SY24-25

JOB DESCRIPTION

CAFETERIA MANAGER

REPORTS TO DIRECTOR OF FOOD SERVICE  

Summary of position:

Directly responsible for overseeing employees with all kitchen functions including food prep, quality standards, sanitation, cleanliness, methods of cooking, preparation, portion, and cost control. Provide friendly, responsive service in a clean and safe environment that all our students, customers and coworkers enjoy.

Essential Functions:

• Understand and comply with all policies, procedures, standards, specifications guidelines, directives, assignments, and training programs.

• Ensure that all food and products are consistently prepared and served according to recipes, production records, cooking and serving standards.

• Ensure that all temp logs are kept up to date and that proper food holding and refrigeration temperatures logs are maintained daily.

• Provide quality customer service and efficient operations.

• Ensure that all equipment is kept clean and in excellent working condition.

Through personal inspection.  Report equipment that needs repaired

• Ensure that all products that are delivered are inspected to meet quality satisfaction, ensure that deliveries are made in accordance with standard shipping and receiving procedures using first in first out / FIFO and date marking of all products in freezer refrigerator and dry storage.

• Control food cost and usage by following production records and by keeping constant communication with Food Service Director. And by following procedure standard recipes and waste control procedures

• Hair must be always restrained, hairnet/hat will be provided.

• Wear skid proof, always closed toe shoes in kitchen area.

• Be knowledgeable of and comply with policies regarding personnel and administer prompt, fair and consistent corrective action for all violations.

( Seek assistance from Food Service Director prior to confronting any employees personally )

• Fully understand and comply with all applicable, state, county and municipal laws, regulations and rules including those that pertain to health, safety, and labor requirements

• Responsible for assisting kitchen personnel in safe operations of kitchen equipment, cleanliness, and sanitation

• Delegates kitchen duties and teaches staff when necessary

• Responsible for proper rotation of staff schedules

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and storage areas.

• Places all orders for food, milk, and supplies.

• Other duties as assigned.

MINIMUM QUALIFICATIONS

• Successful completion of all interviews, background check, and fingerprint requirements ( if needed)  with assistance from HR department and /or Food Service Director

• Submission of all employee related documents, and forms free of false, misleading and/or incomplete information.

• Sensitivity and respect for people of various backgrounds, cultures, experiences, and socio-economic situations

• Minimum of two years’ experience in operating the NSLP programs. Minimum three years in various kitchen positions, including food prep, serving, and ordering.

• Must have Serv Safe Certification or be able to obtain Serv Safe Certification within 90 days of employment.

• Must be able to communicate clearly and professionally at all levels.

• Must be able to reach, bend, stoop and frequently lift to 30 pounds.

• Must understand basic math, know basic computer skills, word, excel and email basics