Cafeteria Manager - Plaquemine

Catholic Diocese of Baton Rouge•Plaquemine, LA

1d•Onsite

About The Position

The Cafeteria Manager is responsible for directly managing employees in a school-based cafeteria, including food technicians, clerks, and volunteers. This role involves overseeing employee time records, conducting training and evaluations, and making recommendations for hiring and firing. The manager is responsible for kitchen operations, including developing schedules, managing food preparation, maintaining inventory, and ensuring compliance with federal and state regulations. They also handle customer service, enforce safety rules, manage finances, and communicate with various stakeholders. The position requires a high school diploma or GED, completion of specific training, and typically five years of cafeteria experience.

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.
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.
Ability to move and/or lift objects weighing up to 25lbs alone and up to 50 lbs. with assistance.
Close vision and ability to adjust focus.
Ability to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate.
Ability to coordinate.
Ability to copy.

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 and complete annual employee evaluations as well as new hire 30, 60, 90 day evaluations.
Make recommendations to Field Supervisor, Director, and/or Human Resources regarding employee status changes.
Interpret and implement policies and procedures regarding kitchen operations.
Monitor and document employee(s) job performance.
Interact positively with and address complaints from students, faculty, administration and others regarding the CNP.
Enforce safety rules, correct and/or report unsafe working conditions and practice safe working habits.
Report and prepare 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, 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.
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.
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.