Job Description

York School District One

Food Services

 

 

Food Service Cafeteria Manager

 

Reports To: Director of Food and Nutrition

 

FLSA Status:

 

Terms of Employment: 

182 days of employment paid off of cafeteria manager scale and work year to be established by the Board.

 

Job Summary:

The job of Food Service Cafeteria Manager is done for the purpose/s of providing support to the food and nutrition services activities at assigned location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving; confirming quantities and quality of food items are available for use; providing written reports; and complying with mandated child nutrition and health requirements.

 

Qualifications:

• High School Diploma or GED equivalency.
• Ability to organize, delegate, train and supervise employees
• Ability to cross train employees on all positions in the kitchen
• Ability to prepare and maintain financial accountability records
• Ability to perform simple math calculations, prepare bank deposits, and balance cash drawers
• Experience in food production
• Ability to communicate with courtesy and tact with parents, students, teachers, administrators and food service administration in person, via email and by phone.
• Such an alternative to the above qualifications as may found appropriate and acceptable.

 

Essential Duties:

• Administers and reinforces food service department policy and procedures for the purpose of maximizing the efficiency of the work force.
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Estimates food preparation amounts and adjusts recipes, if required, for the purpose of meeting projected meal requirements and minimizing waste of food items.
• Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.
• Fosters positive, productive, friendly working relationships with a wide diversity of individuals (e.g. principal, faculty, staff, parents, students, food service staff, food service administrators, etc.) for the purpose of providing efficient, high quality customer service.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements. Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains open communication with principal and teachers for the purpose of ensuring accurate meal counts and compliance with procedures.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Manages assigned site operations (e.g. supervise and evaluate personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
• Manages site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional requirements and health standards.
• Monitors food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean and sanitary working environment in compliance with standard practices and established nutritional and health standards.
• Operates a successful food service program that meets the needs of the school for the purpose of high customer satisfaction results.
• Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to maintain operations within established nutritional and budget guidelines.
• Orients new employees to work center and school site processes for the purpose of providing information regarding site operations and activities.
• Oversees the preparation, cooking, serving and transportation of food and beverage items for the purpose of meeting projected meal quantities and mandated nutritional and health standards and ensuring appealing presentation.
• Participates in department meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other nutritional services positions, as needed for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
• Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
• Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
• Promotes and markets the food service program for the purpose of building positive public relations.
• Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
• Schedules assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises food service workers and other personnel as assigned (e.g. orients, trains, completes annual evaluations (with Coordinator's final approval), etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.

 

Specific Job Requirements:

 

Skills, Knowledge and Abilities

 

SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

 

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific Knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

 

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific Ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

 

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.

 

Work Conditions:

The usual and customary methods of performing the jobs functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling some climbing and balancing frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 10% walking, and 80% standing. The job is performed under minimal temperature variations.  Must regularly lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 50 pounds. May experience constant interruptions, inflexible deadlines, and changes to normal routines.

 

Evaluation:

The performance of this job will be evaluated in accordance with the provisions of the Board’s policy on Evaluation of Support Service Personnel.

 

Non-Discriminatory Statement:

York School District One is an equal-opportunity employer. York School District One does not discriminate based on race, religion, color, handicap, sex, age, alienage, or national origin as required by applicable state and federal laws. 

 

Disclaimer Statement:

This job description is not intended as a complete listing of job duties.  The incumbent is responsible for the performance of other related duties as assigned/required.