Cafeteria Manager Floater - District Wide

Baltimore County Public Schools•Towson, MD

4d•$34,380 - $54,218•Hybrid

About The Position

Covers for the cafeteria manager in an emergency and/or where there are vacancies at kitchen locations throughout Baltimore County Public Schools (BCPS) as needed and requested by food services management. Responsible for the management of a base complex food service operation to assure compliance with the operating policies and procedures of the Food and Nutrition Services and the Child Nutrition Programs. Provides effective communication on food service policies and procedures to assigned personnel to assure compliance therewith. Performs other duties as assigned.

Requirements

High School Diploma or appropriate equivalent is required.
Two (2) years’ experience in the field of food service.
One (1) year supervisory experience in the field of food service.
Successful completion of the BCPS Office of Food & Nutrition Services Manager Training Program/POS Training required within 90 days of hire into this classification.
Certified Food Service Manager – Level I certification.
Possession of a valid Class C Maryland driver’s license, or appropriate equivalent required.
Knowledge of food service policies, practices, and procedures.
Knowledge of the methods, materials, and equipment used in food preparation and delivery.
Knowledge of supervising employees.
Knowledge of office practices and equipment.
Skill in the use of cafeteria and kitchen equipment.
Skill in planning, assigning, and reviewing the work of food service employees.
Skill in reading and interpreting product specifications, manuals, and directions.
Skill in maintaining records and preparing reports.
Skill in communicating effectively orally and in writing.
Technology competency.
Ability to organize, plan, and execute work with minimal supervision.
Ability to organize, direct, lead and evaluate the work of others.
Ability to communicate effectively verbally and in writing.
Ability to use a PC and appropriate software programs required for the position.
Ability to appropriately maintain confidential information.
Ability to multi-task.
Persons appointed to this classification are designated as Essential-As-Needed Personnel and are required to work when schools and/or offices are closed during adverse weather conditions or any other emergency when contacted and directed to do so.
Work is performed in a combination of environments with a portion of work performed in an office setting and a portion performed in a kitchen setting.
Requires ability to withstand extreme hot and cold temperatures.
Work requires occasional lifting of up to 50 lbs. and bending and kneeling on a regular basis.
Must stand and/or walk for up to three consecutive hours.
Annual completion of continuing education/training in accordance with the U. S. Department of Agriculture Professional Standards for School Nutrition Employees.
Must be able to visit satellite schools on a regular basis as well as with little or no notice.
Citizenship, residency or work VISA in United States required.

Responsibilities

Effectively communicates food services policies and procedures to assigned personnel. Serves as liaison with central office staff, including area supervisors and sr. operations supervisors, school administrators, and employees regarding food service policies and procedures.
Assumes responsibility for the profit/loss of the food service operation and for maintaining a positive cash flow for the assigned operation.
Responsible for the daily scheduling of jobs and duties based upon labor allocation formulas, work schedules, established priorities, and production needs to maximize the effectiveness of the labor pool.
Provides on-the-job training in all facets of cafeteria operations and provides staff enrichment programs to ensure quality meals are produced and served utilizing appropriate time and labor saving techniques.
Reconciles situations developing from the interaction of employees. Evaluates employees on an annual basis except for probationary employees or those with identified problem areas whereas more frequent evaluations may be necessary. Documents and monitors employees’ performance. Works closely with supervisor if disciplinary action is required.
Assures food quality and portion control in accordance with established standards. Establishes and maintains a system for food storage. Assumes responsibility for inventory control of food supplies and reordering. Responsible for accurate food production records.
Assumes responsibility for proper use and maintenance of food production equipment.
Assures that the food service operation is in compliance with Hazard Analysis and Critical Control Point (HACCP) procedures.
Reconciles daily and monthly financial and accountability records to assure accuracy and compliance with fiscal standards and reporting requirements.
Follows OFNS cash handling procedures to prepare and verify cash receipts on the cashier daily report, prepare daily bank deposit, verify cash receipts, and deliver the deposit to the bank. Reviews daily transactions, compares operating reports, and investigates and documents discrepancies.
Responsible for the proper cash handling procedures of all operations within the complex. Adheres to all policies and procedures for the School Nutrition Accountability Program including the use of the point of sale system.
Responsible for the safe transporting of all food and supplies to satellite operations. Directs the transporters’ workload and monitors the number of trips made to the satellites. Oversees the maintenance schedule of food service vehicles. Visits satellite sites on a routine basis to monitor for adherence to program policies and procedures, and on an as-needed basis to address emergency or urgent situations.
Effectively markets the food service programs and works with school administrative staff to encourage and maximize participation by all students.
Coordinates and may perform special functions/catering events as requested. Attends school related functions and provides support to the total school operation. Provides creative leadership.
Performs other duties as assigned.