Primary Purpose:

 

Supervise, train, and manage campus food service operation. Ensure that

appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Meet health codes.

 

Qualifications:

 

Education/Certification:

Food Protection Manager Certificate from an accredited program

 

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Ability to perform basic mathematics

Ability to read, write and speak English

Ability to perform moderate lifting

Knowledge of all current USDA & TEA  regulations that pertain to school breakfast & lunch programs including but not limited to offer vs. serves.

 

Experience:

Completion of a sanitation course before or during the first year as manager

Three years experience in institutional food service operations

 

Major Responsibilities and Duties:

 

Cafeteria Management

  1. Produce and maintain work schedules and production records.
  2. Direct daily activities in kitchen and cafeteria.
  3. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
  4. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
  5. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.

Policy, Reports, and Law

  1. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
  2. Maintain accurate reports of daily and monthly financial, production, and activity records.
  3. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety

  1. Ensure that food items are stored in safe and hazard-free environment.
  2. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
  3. Maintain safe work environment.

Inventory and Equipment

  1. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
  2. Maintain logs on all equipment maintenance required within campus food service department.
  3. Perform preventive maintenance and report needed equipment repairs.
  4. Recommend replacement of existing equipment to meet department needs.
  5. Conduct annual physical equipment and supplies inventory.

Other

  1. Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
  2. Coordinate the promotion of special events when required.
  3. Assist in previewing free/reduced applications for completion.
  4. Perform other duties as assigned.

Supervisory Responsibilities:

 

Supervise and evaluate food service workers assigned to campus cafeteria.

 

Equipment Used:

 

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer,deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts

 

Working Conditions:

 

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.