Franklin Middle School - Cafeteria Manager III

Baltimore County Public Schools•Reisterstown, MD

4h•$38,805 - $62,398

About The Position

The Cafeteria Manager III manages a base-complex food service operation serving an average daily participation of 1,200–1,799 equivalent meals, including satellite schools. The manager ensures compliance with Food and Nutrition Services operating policies and Child Nutrition Program procedures, and communicates policies and procedures effectively to assigned personnel. The role oversees staffing and daily work schedules, employee training and performance, food quality and portion control, inventory and production records, equipment use and maintenance, food safety procedures, financial and cash-accountability records, and the safe delivery of food and supplies to satellite locations. The manager also supports school participation in food service programs and may coordinate or perform catering and special events. Work is divided between office and kitchen settings. The position is classified as essential-as-needed personnel and may require work during school or office closures in adverse weather or other emergencies when contacted and directed. The schedule is 6:30 a.m.–2:45 p.m., 37.5 hours per week, on a 10-month pay scale. The position is FLSA exempt.

Requirements

High school diploma or appropriate equivalent.
Two years of experience in food service.
One year of supervisory experience in food service.
Successful completion of the BCPS Office of Food & Nutrition Services Manager Training Program and POS Training within 90 days of hire into this 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; communicating orally and in writing; and using technology.
Ability to organize, plan, and execute work with minimal supervision; lead, direct, 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.
Required to work during school or office closures in 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 food service 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 programs to support quality meal production and service using appropriate time- and labor-saving techniques.
Address employee interactions, evaluate and document employee performance, monitor performance, and work with a supervisor when disciplinary action is required.
Ensure food quality and portion control, maintain food storage systems, control inventory and reorder supplies, and maintain accurate food production records.
Ensure proper use and maintenance of food production equipment.
Ensure the food service operation complies with Hazard Analysis Critical Control Point (HACCP) procedures.
Reconcile daily and monthly financial and accountability records for accuracy and compliance with fiscal standards and reporting requirements.
Follow cash-handling procedures, prepare and verify receipts and deposits, review transactions and operating reports, and investigate and document discrepancies.
Ensure proper cash handling across the complex and comply with School Nutrition Accountability Program procedures, including use of the point-of-sale system.
Ensure safe transport of food and supplies to satellite operations, direct transporters’ workload, monitor trips, oversee vehicle maintenance schedules, and visit satellite sites to monitor compliance or address urgent situations.
Market food service programs and work with school administrators to encourage student participation.
Coordinate and, when needed, perform catering and other special functions; attend school-related functions and support the overall school operation.
Perform other duties as assigned.