Cafeteria Manager Level 2

Jefferson Parish Schools•Harvey, LA

2d•Onsite

About The Position

The Level 2 Cafe Manager is responsible for the management of the food service operation at JPS Administration buildings. Works cooperatively with the school administration to provide meal service and catered functions in a timely and efficient manner. Develops recipes and menus used in the cafeteria and catering functions provided to the system. Provides input into pricing of all cafeteria and catering functions. Places orders for food and supplies. Receives, dates, and stores deliveries of all products used in the food service area. Takes physical inventory of all food and supplies. Calculates amount of food used in meal preparation and issues to employees. Monitors food production for quality and quantity for each meal service. Develops employee production and cleaning schedules, monitoring for completion. Provides new employee orientation and on the job training for employees. Identifies the need for equipment repair or replacement, notifying the appropriate person. Conducts financial transactions for meal payments including the handling of cash or checks. Interacts with administration regarding questions, complaints and problems. Monitors all aspects of employee performance, providing constructive feedback and corrective action when appropriate. Conducts staff performance evaluations. Maintains safe working conditions and monitors sanitation standards in food preparation and serving areas. Performs other duties as assigned by the Director of Food Services.

Requirements

Detail-oriented, independent self-starters.
Unwavering commitment to raising student achievement.
Record of high performance in challenging situations.
Prior successful experience in the operation of an institutional or retail food service operation.
Skilled in quantity food preparation techniques and the use of food service equipment.
Prior successful experience in catering operations with excellent skills in creativity and food presentation.
Exceptional analytical and problem-solving skills, with an ability to use quantitative and qualitative data to make decisions and recommendations.
Collaborative management style, with a proven track record of working with diverse individuals at all levels to drive decision-making and results.
High degree of professionalism, with the ability to manage multiple competing priorities, while consistently demonstrating sound judgment and disciplined thinking.
Ability to work cooperatively in group settings, accept supervision and respond appropriately to constructive criticism.
Ability to work flexible hours, depending on scheduled events.
Ability to lift and carry cans, bowls, pans, and cases up to 25 pounds or 100 pounds with assistance is sometimes required.
Ability to stand or walk up to 6 ¾ hours per day.
Ability to push or pull equipment such as food carts and mop buckets.
Ability to reach above head when placing pans in shelves of ovens, refrigerators and storerooms and cleaning overhead equipment.
Ability to mop, sweep, apply wax and buff floors.
Ability to forward bend or squat when lifting bowls, pans or cases or using mop wringers or dustpans.
Standing, sitting, walking, reaching, bending is sometimes required.
Ability to provide own transportation to schools, work locations, and meeting sites both inside and outside of the parish.
Mobility skills necessary to access a variety of work locations.

Nice To Haves

Three or more years of experience in Food Service.

Responsibilities

Management of the food service operation at JPS Administration buildings.
Provide meal service and catered functions in a timely and efficient manner.
Develop recipes and menus for cafeteria and catering functions.
Provide input into pricing of all cafeteria and catering functions.
Place orders for food and supplies.
Receive, date, and store deliveries of all products.
Take physical inventory of all food and supplies.
Calculate amount of food used in meal preparation and issue to employees.
Monitor food production for quality and quantity.
Develop employee production and cleaning schedules, monitoring for completion.
Provide new employee orientation and on-the-job training.
Identify the need for equipment repair or replacement.
Conduct financial transactions for meal payments, including handling cash or checks.
Interact with administration regarding questions, complaints, and problems.
Monitor all aspects of employee performance, providing constructive feedback and corrective action.
Conduct staff performance evaluations.
Maintain safe working conditions and monitor sanitation standards.
Perform other duties as assigned by the Director of Food Services.