Cafeteria Manager - Full-time

GENERAL DEFINITION OF WORK

Under the supervision of the Principal, in collaboration with the Director I - Child Nutrition Services, the Cafeteria Manager supervises Cafeteria Workers and performs difficult semi-skilled and routine administrative work, participating in and supervising food services activities in the cafeteria; works on the floor with staff daily, and does related work as required.  

ESSENTIAL FUNCTIONS

• Plan, coordinate, assign, oversee and participate as required in the preparation, cooking, and serving of food
• Follow central menus and ensure that foodstuffs are cooked in quantities according to menus, good dietary principles, and number of persons to be served
• Order food and supplies, receive and account for same, and maintain perpetual inventory as well as cost of food consumption records
• Inspect kitchen equipment, storeroom, food, and monitor employees to maintain proper sanitation and operation
• Instruct employees in the operation of equipment and use of utensils, and in the preparation, cooking, and serving of food
• Oversee and coordinate the cleaning and maintenance of culinary utensils, equipment and working area
• Maintain income and expenditure records; make bank deposits; collect, record and account for monies received for patrons
• Maintain records required by local, state, and federal auditors and health inspectors
• Perform other duties as assigned

KNOWLEDGE, SKILLS, AND ABILITIES

• Thorough knowledge of the preparation, cooking and serving of food in large quantities Thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups
• Some knowledge of special dietary requirements
• Thorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantities
• Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment, and work area
• Ability to plan and supervise the work of others
• Ability to train subordinates in the preparation, cooking, and serving of food
• Ability to prepare reports and other correspondence

EDUCATION AND EXPERIENCE

• High school diploma or GED
• Courses in home economics, food nutrition, or related fields
• Five (5) years of supervisory experience in the food services industry preferred