Covers for the Cafeteria Lead or Sr. Cafeteria Lead in an emergency and/or where there are vacancies at kitchens in a geographic area as needed and requested by food services management. Performs other duties as assigned.
Assists with the management of an elementary school cafeteria, adhering to all health department regulations, United States Department of Agriculture (USDA) program regulations, and the operating procedures of the Department of Food and Nutrition Services (FNS).
Effectively communicates food service policies and procedures to assigned personnel to help assure compliance.
Assists with estimating production needs and meal counts for satellite schools and base kitchen.
Assists with ordering food and supplies for the base kitchen and the satellite kitchens.
Reviews production records, temperature logs, and satellite control sheets for completion.
Ensures proper storage of food products and supply materials.
Ensures sanitation practices are followed including the safe and proper use of chemicals.
Follows established Hazard Analysis and Critical Control Point (HAACP) procedures.
Process and verify all vendor invoices to assure proper payment.
Completes daily and monthly paperwork.
Adheres to cash handling procedures and follows banking guidelines.
Assists manager to train new employees and substitutes.
Adheres to all policies and procedures for the School Nutrition Accountability Program to include the use of point-of-sale system.
Assists with routine satellite site visits to monitor for adherence to program policies and procedures.
Promotes participation, assists with marketing, and completes required paperwork and action plans if necessary.
Attends management training classes provided by Food and Nutrition Services (FNS).
Attends all manager meetings and professional development training.
High school diploma or appropriate equivalent.
Two (2) years' experience in the field of food service.
Successful completion of the BCPS Food & Nutrition Services Area Cafeteria Lead, Floater Program within 90 days of hire is required.
Certified Food Service Manager Level I certification (If candidate does not possess at the time of hire they must obtain within 90 days of hire into this classification).
Possession of a valid Class C Maryland driver's license, or appropriate equivalent required.
Basic knowledge of food service industry point-of-sale systems.
Skill and ability to communicate effectively orally and in writing.
Skill and ability to organize, plan, and execute work with minimal supervision.
Ability to supervise employees.
Ability to properly maintain confidential information.
Ability to multi-task.
Ability to operate personal computers and use appropriate software programs required for this position.
Ability to travel to all school locations throughout BCPS on a regular basis, as well as with little or no notice.
Annual continuing education/training completed in accordance with the U.S. Department of Agriculture Professional Standards for School Nutrition Employees.
Persons appointed to this position must successfully complete the BCPS Office of Food & Nutrition Services Manager Training Program within six months of hire.
Persons appointed to this position must be able to travel to BCPS schools, on a regular basis, with little or no advance notice.
BCPS offers a comprehensive benefits program for eligible employees including options for medical plans, dental plans, vision, life insurance, flexible spending accounts, disability coverage, and 403(b)/457 plans.
Other benefits include sick, paid holidays, personal business, and bereavement days, and flexible leave options such as FMLA, sick bank, and board approved leaves.
All new hires will attend a benefits and retirement orientation upon hire.
Eligible for the Baltimore County Employees’ Retirement System