Cafeteria Manager - Sorensen Elementary bei Pharr-San Juan-Alamo ISD
Pharr-San Juan-Alamo ISD · San Juan, Vereinigte Staaten Von Amerika · Onsite
- Professional
- Optionales Büro in San Juan
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Cafeteria Manager – Elementary, HS Alt Campus |
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Reports to: Director |
Department: Child Nutrition |
Pay Grade M5 @ 187 days |
Funding Source: |
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Qualifications |
Primary Purpose:
Supervise, train, and manage campus food service operation. Ensure that appropriate quality and quantities of food required by Texas Department of Agriculture are prepared and served. Meet time constraints set by menu requirements established by Child Nutrition Program administration. Meet health codes and reimbursable menu requirements, which meet or exceed standards, set forth by Federal, State, and local regulatory agencies.
Education/Certification:
High School Diploma or GED (English) Certified by TASN
Food manager certification Level 1 Certification preferred Food Handlers Certified
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Ability to manage and supervise personnel
Effective planning and organizational skills
Ability to lift objects that weigh approximately 16-18 lbs.
Work in teams when lifting objects that weigh more than 18 lbs.
Have basic computer skills and able to use it to communicate, record and produce information.
Knowledge of weights and measures.
Knowledge on reading and understanding recipe.
Experience:
Three years’ experience in institutional food service operations
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PSJA Leadership Skills and Expectations |
In PSJA ISD, we hire individuals who are expected to embody the Spirit of PSJA and demonstrate these characteristics as they lead others.Such alternatives to the above qualifications as the Board of Trustees may find appropriate and acceptable
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Positive Engagement Welcomes staff, students, parents, and community as honored members at the district table |
Builds relationships – Builds positive, trusting relationships through frequent interactions which demonstrate care and interest in well-being of all stakeholders Exhibits professionalism – Exhibits awareness and reflection to manage emotions and engage in continuous personal growth Models ethics – Exemplifies the values and priorities of the district through consistent actions and service to stakeholders Communicates effectively - Maintains open lines of two-way communication with staff, students, parents, and community to receive input and provide information for engagement with district vision engagement with district vision |
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Student-centered Excellence Holds vision and expectations for success for all students and all staff |
Demonstrates expertise – Possesses up-to-date knowledge and skills to perform organizational role at a high level of competence Establishes shared vision – Articulates the school’s mission to the community and solicits support in making that mission become a reality Implements plans - Works with all stakeholders to implement vision by establishing goal, monitoring progress, and providing resources Expects results – Pursues exceptional results for all students by holding self and others accountable and driving for continuous improvement |
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Joint Empowerment Develops and empowers individuals and teams for effective action |
Promotes collaboration – Designs organizational structures to promote collaboration and teamwork for distributed leadership throughout the district Inspires Action – Motivates others to take responsible risks and perform at their highest level to support district vision and goals Builds capacity – Provides opportunities for growth to ensure all staff build capacity to support district goals Develops leaders – Identifies, develops, and places future leaders through rigorous processes and strategic leadership assignments |
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Adaptive Innovation Maintains district at the forefront of educational service providers |
Scans Environment – Analyzes and applies understanding of internal organization and external environment to assess and respond to the district’s future advancement Manages change – Demonstrates courage, initiative, and perseverance in bringing about meaningful change to support the shared vision Champions solutions – Challenges the status quo by collaboratively exploring new and better ways of doing things Acknowledges outcomes – Creates a positive environment for growth by celebrating success and learning from failure |
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Technical Skills, Responsibilites and Duties |
In PSJA ISD, we hire individuals who demonstrate excellence in these technical areas as they lead others
Major Responsibilities and Duties:
- Operate a point of service (POS) for students as a meal exchange at the end of serving line and assure that every meal is reimbursable.
- Produce and maintain work schedules and production records.
- Direct daily activities in kitchen and cafeteria.
- 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.
- Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
- Work in teams to lift heavy objects.
- Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
- Maintain accurate reports daily of production records for breakfast, lunch, after school snacks, sack lunches, supply order forms, and deposit slip.
- Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
- 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 by reporting hazards.
- Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
- Maintain logs on all equipment maintenance required within campus food service department.
- Perform preventive maintenance and report needed equipment repairs.
- Recommend replacement of existing equipment to meet department needs.
- Conduct monthly supplies inventory.
- Help train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
- Complies with rules and regulations applied by (TDA) Texas Department of Agriculture and School Board Policies.
- Regularly inspects storage areas in kitchen – refrigerators, freezers and dry storerooms to ensure proper temperatures and sanitations is maintained.
- Consistently works in harmony with subordinates and supervisors in a team setting, maintains consistent temperament.
- Observes Food Service Department uniform dress code.
- Has a complete understanding of the school district fire and safety procedures as outlined in fire and safety manual, knows personal role in case of a fire, and trains personnel in safety and fire protection.
- Communicates in a positive and informative manner.
- Verifies daily food delivery for accuracy.
- Attends and participates in meetings, workshops, demonstrations, and seminars.
- Demonstrates responsibility and punctuality when reporting to work and absenteeism.
- Perform other tasks and assumes such responsibilities as may be assigned by Supervisor or Director.
Supervisory Responsibilities:
Supervise and evaluate one or more food service workers assigned to 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
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
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