Cafeteria Manager

KCK • Kansas City, KS

17h • Onsite

About The Position

The Kansas City, Kansas Public Schools (KCKPS) is a nationally recognized urban school district that serves approximately 22,000 students. The district employs approximately 4,000 employees. The Cafeteria Manager will function on the Nutritional Services leadership team with the Director, and oversee the planning and managing of assigned sites in the areas of food production, customer service, storage and distribution, staffing, food/occupational safety and sanitation, program accountability and nutrition education.

Requirements

• Three years of institutional food service management experience, preferred
• Strong written and verbal communication skills
• Competent in all job related tasks within food production sites.
• Must be familiar with basic food service equipment
• Must be able to supervise and communicate effectively with others
• Must be able to complete all assigned job tasks, within the specific time restraints, including those which may not be routine
• Must have good computer skills with the ability to use e-mail, word, excel, point of sales and other software packages
• Must have excellent customer service skills
• Must have the ability to work with a diversity of individuals and/or groups
• Must have the ability to lift a minimum of 35 pounds and 50 pounds with assistance
• Must have the ability to stand for long periods of time
• Attend and complete a minimum of 20 hours of continuing education including all required job related in-service and trainings

Nice To Haves

• Three years of institutional food service management experience

Responsibilities

• Implements all required regulatory agency guidelines
• Supervise kitchen production area and employees
• Ensures the quality and quantity of meals prepared and served
• Trains and assists Nutritional Services staff with appropriate safety and sanitation procedures
• Ability to compile orders, complete inventory, production records, accountability and other reports
• Knowledge of money/cash handling procedures, front of the house point of sale software, and best practices.
• Evaluates operational efficiency of personnel, assisting staff with production, work schedules and food production management
• Make menu recommendations
• Monitors monthly product inventory usage
• Complete performance evaluations
• Assess the compliance of assigned school in accordance with state and federal guidelines
• Makes recommendations for the purchase and/or repair of equipment and supplies
• Assists with the selection and product specification of menu items
• Assists with the planning and customer service of district and department promotions
• Performs additional tasks as assigned by Operations Manager of Nutritional Services and/or Director of Nutritional Services
• Maintains communication with school personnel, and parents/guardians to enhance cooperative action which will meet the educational needs of students.
• Utilizes existing technology effectively in the performance of duties.
• Performs other related work as required.
• Often required to schedule a significant number of activities, meetings, and/or events; often gather, collate and/or classify data; and use job-related equipment.
• Flexibility is required to independently work with others in a wide variety of circumstances, work with data utilizing defined but different processes, and operate equipment using standardized methods.
• Problem solving with data frequently requires independent interpretation of guidelines; problem solving with equipment is limited to moderate.
• Specific skill based competencies required to satisfactorily perform the functions of the job include: operating standard office equipment including using a variety of software applications; planning and managing projects; preparing and maintaining accurate records; training; customer service skills; written and oral communication; and financial accountability and fiscal planning.
• Concepts of quantity cooking and nutritional analysis; child nutrition programs and requirements; food service equipment; effective evaluation of staff; and special dietary needs.
• Responsibilities include: working independently under broad organizational guidelines to achieve unit objectives; managing a department; supervising the use of funds.
• Utilization of resources from other work units is often required to perform the job's functions.
• There is a continual opportunity to significantly impact the organization’s services.

Benefits

• The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. The individual holding this position performs additional duties and additional duties may be assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed