Arbutus Middle School - Cafeteria Manager III

Baltimore County Public Schools•Arbutus, MD

3h•$38,805 - $62,398

About The Position

The Cafeteria Manager III manages a base complex food service operation to ensure compliance with Food and Nutrition Services operating policies and procedures and Child Nutrition Programs. The operation serves an average daily participation of 1,200–1,799 equivalent meals, including satellite schools. The manager communicates food service policies and procedures to assigned personnel and performs other duties as assigned. The role oversees daily cafeteria operations, including staffing and work schedules, employee training and performance, food quality and production records, inventory and cash control, financial accountability, equipment maintenance, food safety, and compliance with the School Nutrition Accountability Program. It also coordinates the safe transportation of food and supplies to satellite operations, monitors satellite sites and food service vehicles, promotes participation in food service programs, and may coordinate or perform catering and special events. The position is classified as exempt and is scheduled for 6:30 a.m.–2:45 p.m., 37.5 hours per week, on a 10-month pay scale. Employees are designated Essential-As-Needed Personnel and may be required to work when schools or offices are closed during adverse weather or other emergencies when contacted and directed. Work takes place in both office and kitchen settings.

Requirements

High school diploma or appropriate equivalent.
Two years of experience in food service.
One year of supervisory experience in food service.
Complete the BCPS Office of Food & Nutrition Services Manager Training Program/POS Training within 90 days of hire into the classification.
Certified Food Service Manager – Level I certification, maintained throughout employment.
Valid Class C Maryland driver’s license or appropriate equivalent, maintained throughout employment.
Knowledge of food service policies, practices, and procedures; food preparation and delivery methods, materials, and equipment; employee supervision; and office practices and equipment.
Skill in using cafeteria and kitchen equipment; planning, assigning, and reviewing employees’ work; interpreting product specifications, manuals, and directions; maintaining records and preparing reports; oral and written communication; and technology.
Ability to organize, plan, and execute work with minimal supervision; organize, direct, lead, and evaluate others; communicate effectively; use a PC and required software; maintain confidential information; and multitask.
Ability to withstand extreme hot and cold temperatures, occasionally lift up to 50 pounds, bend and kneel regularly, and stand and/or walk for up to three consecutive hours.
Must work when schools and/or offices are closed during adverse weather or other emergencies when contacted and directed.

Responsibilities

Communicate food service policies and procedures to assigned personnel and serve as a liaison with central office staff, school administrators, and employees.
Manage the operation’s profit and loss and maintain positive cash flow.
Schedule jobs and duties based on labor allocation formulas, work schedules, priorities, and production needs.
Provide on-the-job training and staff enrichment to support quality meal production and service using time- and labor-saving techniques.
Address employee interactions, evaluate and document employee performance, monitor performance, and work with the supervisor when disciplinary action is needed.
Ensure food quality and portion control, maintain food storage systems, manage inventory and reordering, and maintain accurate food production records.
Ensure proper use and maintenance of food production equipment.
Ensure compliance with Hazard Analysis Critical Control Point (HACCP) procedures.
Reconcile daily and monthly financial and accountability records for accuracy and compliance with fiscal and reporting requirements.
Follow cash handling procedures, prepare and verify cash receipts and daily bank deposits, review transactions and operating reports, and investigate and document discrepancies.
Ensure proper cash handling and compliance with School Nutrition Accountability Program policies and procedures, including use of the point-of-sale system.
Oversee safe transportation of food and supplies to satellite operations, direct transporters’ workloads, monitor trips, and oversee food service vehicle maintenance schedules.
Visit satellite sites routinely to monitor compliance and as needed to address urgent or emergency situations.
Market food service programs and work with school administrators to encourage and maximize student participation.
Coordinate and, when needed, perform special functions and catering events; attend school-related functions and support the overall school operation.
Provide creative leadership and perform other duties as assigned.