CAFETERIA MANAGER JOB DESCRIPTION
REPORTS TO:
Food Service Director and Assistant Superintendent
SUMMARY:
Manages an individual school food service operation in an organized and efficient manner by directing the activities of cafeteria workers. Maintains federal, state, and local standards and implements School Board policies.
QUALIFICATIONS:
High school diploma plus three (3) years’ experience in high volume food service. Successful completion of district’s specific food service annual training and other assigned courses. Must be ServSafe certified or earn within six (6) months.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
In addition to the job duties of a cook, a cafeteria manager will:
Provides instruction, supervises staff, and manages the operations of the school food and nutrition program, ensuring quality, accountability, financial stability, and compliance with federal, state, and local safety and sanitation standards.
Directs the preparation of food according to standardized recipes, portion control, and serving procedures to meet federal, state and local requirements.
Applies knowledge to staff in planning, preparing, and serving a wide variety of foods to students; using equipment and methods safely and efficiently; understanding food values, nutrition, and health; maintaining sanitary practices; and managing storage and inventory of food supplies.
Properly maintain breakfast and lunch production records according to the federal, state, and local requirements.
Plans food production for the following day by directing the preparation of required food items.
Assesses the freezer, cooler, and storage room before ordering the appropriate quantity of food and supplies in order to prepare and serve needed to meet requirements designated by the monthly menus.
Conducts inventory every three (3) months to help reduce costs and plan future menus.
Receives and verifies all deliveries and refuses unsatisfactory products or services. Signs and dates all invoices and sends them to the Administration building within the next day.
Ensures proper storage of food and supplies, including dating items upon receipt and when transferring from freezer to cooler.
Direct, supervise, and maintain sanitary work areas, ensuring personal cleanliness, proper food handling, safe food storage and preparation, and thorough clean-up using approved food safety products.
Reports equipment failure to supervisor and maintenance department by submitting a work order and email.
Reports and fills out accident reports on any personal injuries and/or accidents to the proper authority.
Communicates effectively with the Food Service Director regarding operational, staff, and student concerns.
Attends regularly scheduled meetings or online training, ensuring cafeteria staff meet and maintain USDA-required professional training hours.
Models non-discriminatory practices in all activities.
Performs other related duties as assigned by the Food Service Director and/or Building Administrators.
KNOWLEDGE, SKILLS, ABILITIES
Must be able to follow oral and written directions and have the ability to get along well with others.
Must possess the ability to manage resources (people, equipment, food, finances, etc) to best meet the nutritional needs of the students and expectations of the school district.
Ability to accurately complete and submit food service reports according to state and division requirements.
TERMS OF EMPLOYMENT
Salary and benefits shall be paid consistent with the district’s approved compensation plan. Length of the work year and hours of employment shall be established by the District.
Performance of the job will be evaluated in accordance with provisions of the School Board’s policy on evaluation of personnel.
The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities and duties of those in this classification.
