Hybrid Cafeteria Manager Lakeland High School at Oakland Schools

POSITION DESCRIPTION 

Oversee kitchen and dining operations, supervises staff, & manages food inventory ensuring compliance with food safety and nutritional guidelines, handles budgets, maintains equipment and serves as a liaison between staff, administration, and students. 

MINIMUM QUALIFICATIONS

• Minimum of High School Diploma

• Preferred Associates Degree 

• Successful demonstration of school F&N Kitchen Manager experience and/or Restaurant Manager Experience

• Successful completion of accredited food safety and sanitation classes preferred

• Knowledge of school food service program and requirements

• Successful demonstration of work experience in school food service

• Serve Safe Certification

• Successfully demonstrate basic computer skills required for online ordering, email

• Mathematical skills – ability to determine meal and catering costs, read profit and loss statements, adjust recipe portions, determine nutritional equivalents and serving sizes

• Accuracy, efficiency and timeliness in work habits

• Knowledge of quantity food production, menu development, nutrition standards, receiving, storage and all food handling techniques

• Ability to successfully train, supervise kitchen staff

• Ability to successfully develop teamwork in the workplace

• Ability to establish and maintain professional and effective working relationships with program director, school personnel, food service staff, students and parents

ESSENTIAL FUNCTIONS

• Ability to maintain confidentiality with supervisor communication

• Direct and coordinate all food deliveries

• Assist staff with delivery duties such as putting away the order and organizing product space

• Consistently follow all USDA regulations for breakfast, lunch meal service and ala carte offerings

• Consistently offer all items listed on menu including sampling, special treats and marketing supplies

• Assist with marketing, sampling, special days and development of new recipes

• Assist director in menu development including alternate meal choices, allergy menus and nutritional content such as carbohydrate counts

• Successful demonstration of and understanding of effective food and labor cost measures

• Ability to analyze reports and assist in cost control measures

• Ability to determine ordering needs and work with vendors

• Ability to plan, organize and costing out catering events

• Ability to assess and problem solve workplace situations and make logical decisions

• Assist director with the planning and assigning or work schedules

• Ensure labor and safety laws are being followed by employees

• Train new employees

• Assist director with any transfers, promotions, disciplinary action of food service employees under the manager’s supervision

• Assist director with annual written performance appraisals of all employees under the manager’s supervision

• Maintain an efficient and effective kitchen

• Successfully demonstrate and facilitate teamwork and cooperation between all employees under the manager’s supervision

• Knowledge and ability to perform the following food procurement, food safety, food storage and production areas: 

   

  • Order bread, milk, menu items and a variety of snack items ensuring meal and menu items are met

  • Ability to requisition needs for equipment, supplies, and repairs

  • Follow HACCP guidelines for all food

  • Check in all orders at time of delivery and ensure invoices match and food is safe

  • Ensure all sanitation and health department regulations are being followed relating to inspections, work practices, and follow through

  • Maintain all production records

  • Maintain all food safety charts, such as temperature logs, etc.

• Maintain and follow all food security measures

• Ability to train and recognize USDA Reimbursable breakfast and lunch requirements.

• Ability to train and recognize USDA Offer vs Serve breakfast and lunch requirements.

• Support district and program initiatives to improve nutrition programs, customer service, costs and employee guidelines

• Successful demonstration of high levels of personal interaction, organizational skills, marketing, bookkeeping, and customer relations in a service organization

• Basic nutrition knowledge

• Ability to work independent of continuous supervision

• Ability to pass a written skills test

• Successful demonstration of excellent written and verbal communication skills

• Physical ability to lift 50 lbs.

EDUCATION and/or EXPERIENCE: Associate’s Degree 

CERTIFICATES, LICENSES, REGISTRATIONS:  Successful completion of ServSafe Certifiation Training 

LANGUAGE, MATHEMATICAL AND REASONING SKILLS: Ability to speak and write effectively. Ability to apply mathematical concepts to practical situations. Ability to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee is regularly required to sit, talk, or hear.  The employee is occasionally required to stand, walk and reach with hands or arms.  Specific vision abilities required by this job include close vision and ability to adjust and focus.

WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

METHOD OF APPLICATION

Apply on-line at hvs.org

A cover letter is required in order to be considered for this position and should be attached as the first page of your resume.  The cover letter should outline skills and experience that directly relate to the qualifications for the position.

Inquiries should be addressed to:

Lori Lowe

Human Resources Administrative Assistant

2390 South Milford Rd., Highland, MI 48357

248.684.8217 (TELEPHONE) • 248.684.8266 (FAX)

E-MAIL: [email protected]

Jeanette Wenger, Chief Human Resources Officer and Title VI Officer

 In compliance with Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II, the Age Discrimination Act of 1975, and the Americans with Disability Act of 1990, it is the policy of the Huron Valley School district that no person shall, on the basis of race, color, religion, national origin or ancestry, sex, age, disability, height, weight, or marital status be excluded from participation in, be denied benefits of, or be subjected to discrimination during any program or activity or in employment.