Job Description

TITLE: Manager Cafeteria

QUALIFICATIONS

1. Has a high school diploma or G.E.D. certificate
2. Has the ability to read and follow written Directions
3. Has two years experience in food service operation
4. Has specialized skills in basic mathematics
5. Has received or is eligible to receive certification as a school food service employee by the Division of School Food Service
6. Has a demonstrated ability to communicate effectively with the school principal, staff and students
7. Has experience in cooking and using equipment, keeping records and preparing food in quantity

REPORTS TO: Director of Food Services

JOB GOAL: To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring

PERFORMANCE RESPONSIBILITIES:

1. Be familiar with and follow written guidelines, policies, procedures and directions from supervisor related to job responsibilities
2. Plan and direct the preparation and serving of all food in the cafeteria
3. Assume responsibility for the security of food and supplies
4. Supervise the storage and care of foods and supplies
5. Assume responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities
6. See that menus developed by the Manager Food Services are followed without deviation
7. Supervise and participate in the preparation and serving of food
8. Oversee and participate in the cleaning of kitchen, serving, storage, and dining area
9. Supervise and instruct staff in operation and care of equipment
10. Help cook selected recipes and calculate food quantities
11. Place weekly food and supply orders on purchase order forms and checks bid sheets
12. Assign, direct, plan, and supervise the work of cafeteria employees
13. Keep employee time records
14. Plan work schedules, and arrange for substitutes when required
15. Instruct new cafeteria employees in performing their assigned tasks
16. Evaluate the performance of all cafeteria employees
17. Direct sanitation procedures
18. Maintain all income, production and participation records for purchased food and commodities
19. Inspect the kitchen, cooking/mixing utensils, and employees for cleanliness and sanitary purposes
20. Pre cost menus and recipes
21. Keep record of all commodity notifications
22. Keep daily record of cooler and freezer temperature
23. Keep weekly records of stockroom temperature
24. Perform other duties consistent with the position assigned as may be requested by the supervisor

TERMS OF EMPLOYMENT:

• Hourly
• Elementary ( Grade 41 )
• Middle School Manager ( Grade 41 )
• High School Manager ( Grade 41 )
• 8 per day
• 40 per week
• 182 days
• 9 � months
• Board approved 6/12/08, Revised 9/11/08