Cafeteria Manager - New Roads

Catholic Diocese of Baton Rouge•New Roads, LA

8d•Onsite

About The Position

The Cafeteria Manager is responsible for directly managing 3-15 employees in a specific school-based cafeteria, including Food Technicians, Clerks, and Volunteers. This role involves overseeing employee time records, conducting training and evaluations, and ensuring compliance with organizational policies and applicable laws. The manager is responsible for kitchen operations, including food preparation, inventory management, ordering, and maintaining accurate reports. They also interact with students, faculty, and administration regarding cafeteria services and address any complaints or concerns. Safety rules and procedures are enforced, and workers' compensation documentation is prepared for injured employees. The manager is also responsible for opening/closing the cafeteria, managing the point of service reporting system, collecting and depositing monies, and communicating with various stakeholders. This position requires a high school diploma or GED, annual professional standards training, and successful completion of cafeteria manager training courses within one year of hire. Five years of cafeteria experience is preferred. The role demands strong supervisory, communication, and organizational skills, as well as knowledge of kitchen operations, food safety, and relevant policies. The employee must be able to perform the essential duties satisfactorily, with reasonable accommodations made for individuals with disabilities.

Requirements

Must have a high school diploma or graduate education diploma (GED)
Must complete the Louisiana Department of Education’s Professional Standards Training requirements each year.
Successful completion of all cafeteria manager training courses within 1 year of hire.
Five years of cafeteria experience.
Oral and written English skills.
Basic math skills, including addition, subtraction, and multiplication to exchange currency and extend recipes.
Interpersonal skills.
Delegation skills.
Motivation skills.
Supervisory skills.
Knowledge of kitchen operations.
Knowledge of good personal health/hygiene.
Knowledge of safety.
Knowledge of proper food handling, storage, temperature, and portion sizes.
Knowledge of federal, state, and local board child nutrition policies and procedures.
Ability to write, read, and follow written instructions, schedules, recipes, warnings, and other printed information.
Ability to learn computer application programs.
Operating knowledge of and experience with basic cafeteria equipment.

Responsibilities

Directly manages 3-15 employees in the specific school-based cafeteria, including Food Technicians, Clerks, and Volunteers.
Manage and approve employee time records and leave requests in the electronic payroll software.
Provide orientation for new employees, on-the-job training, and ongoing feedback concerning job performance.
Disseminate job duties.
Develop, implement, and post work and cleaning schedules as well as daily production, menus, and inventory reports.
Communicate additional direction to cafeteria employees as needed.
Complete annual employee evaluations on schedule as well as new hire 30, 60, 90 day evaluations.
Make recommendations to Field Supervisor, Director, and/or Human Resources as to hiring, firing, advancement, promotion, transfers, or any other employee status changes.
Interpret and implement policies and procedures regarding kitchen operations as needed.
Provides positive and constructive feedback as well as monitors and documents employee(s) job performance.
Interact positively with and address complaints from students, faculty, administration and others regarding the CNP.
Respond to concerns regarding food and/or service.
Enforce safety rules, correct and/or report unsafe working conditions and practice safe working habits.
Reports and prepares workers compensation documentation for injured cafeteria employees.
Open/close the cafeteria and start/end the daily meals in the point of service reporting system.
Manage, coordinate and assist with food preparation, including determining amount of food needed, planning advance preparation, issuing amounts from storage, determining needed ingredient substitutions, increasing/decreasing standardized recipes as needed, and ensuring food quality.
Maintain perpetual and accurate inventory reports of food, supplies and equipment in the customized inventory management software.
Safeguard food supplies and equipment from theft and/or damage.
Estimate inventory needs, place orders for food and supplies bi-weekly, receive and verify deliveries, and plan substitutions when necessary.
Plan, coordinate, and manage food and serving line ensuring all federal and state regulations are met.
Complete, maintain and submit accurate reports timely documenting food used and participation, including SFS-6, SFS-7, SFS-7a, bill breakdown, inventory status, and inventory adjustments.
Maintain cafeteria reports and other documentation in accordance with federal and state guidelines for auditing purposes.
Document and maintain food and equipment temperature logs.
Collect and post monies to correct student account in the point of service software and prepare daily deposit(s) in accordance to auditing procedures.
Safeguard monies against theft.
Communicate with parents, school administration, vendors, and CNP Central Office staff via letters, emails, and telecommunication.
Determine equipment needs and schedule maintenance and repairs as needed.
Drive company vehicle if needed.
Foster a harmonious work environment.
Performs work related errands, other duties and assignments as needed.