Cafeteria Manager Floater - District Wide

Baltimore County Public Schools•Towson, MD

1d•$34,380 - $54,218•Onsite

About The Position

The Cafeteria Manager Floater covers for cafeteria managers during emergencies or vacancies at Baltimore County Public Schools kitchen locations as assigned by Food Services management. The role manages a base-complex food service operation in compliance with Food and Nutrition Services and Child Nutrition Program policies and procedures, and communicates those requirements to assigned personnel. The manager oversees staffing, training, food production, inventory, equipment, safety, cash handling, financial records, and accountability processes across assigned operations and satellite sites. The role also supports program participation, special functions, and the broader school operation. Work is split between office and kitchen environments and may require travel to satellite schools, emergency call-ins, and work beyond regularly scheduled hours. The position requires a high school diploma or equivalent, food service and supervisory experience, completion of BCPS manager/POS training within 90 days of hire, Level I Certified Food Service Manager certification, and a valid Maryland Class C driver’s license or equivalent. Required licenses and certifications must be maintained. Annual continuing education is required.

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/POS Training within 90 days of hire into the 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 employee 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 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.
Ability to work nights, evenings, weekends, and/or holidays as assigned, respond to emergency call-ins, and work beyond regularly scheduled hours with little advance notice.
U.S. citizenship, residency, or work visa required.

Responsibilities

Cover for cafeteria managers during emergencies or vacancies at kitchen locations throughout BCPS as needed and requested by Food Services management.
Manage a base-complex food service operation in accordance with Food and Nutrition Services and Child Nutrition Program policies and procedures.
Communicate food service policies and procedures to assigned personnel and serve as liaison with central office staff, school administrators, and employees.
Manage the 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 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 supervisors when disciplinary action may be required.
Maintain food quality and portion control; establish food storage systems; control inventory and reorder supplies; and maintain accurate food production records.
Ensure proper use and maintenance of food production equipment.
Ensure compliance with Hazard Analysis and 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 bank deposits, review transactions and operating reports, and investigate and document discrepancies.
Ensure proper cash-handling procedures and compliance with the School Nutrition Accountability Program, including use of the point-of-sale system.
Oversee safe transportation of food and supplies to satellite operations, direct transporters’ workloads, monitor trips, oversee vehicle maintenance schedules, and visit satellite sites to check compliance or address urgent needs.
Market food service programs and collaborate with school administrators to encourage student participation.
Coordinate or perform special functions and catering events, attend school-related functions, support school operations, and provide creative leadership.
Perform other duties as assigned.
Complete annual continuing education and training in accordance with USDA Professional Standards for School Nutrition Employees.
Visit satellite schools regularly and, when needed, with little or no notice.
Work when schools or offices are closed during adverse weather or other emergencies when contacted and directed to do so.

Benefits

Comprehensive benefits program for eligible employees, including medical plans, dental plans, vision, life insurance, flexible spending accounts, and disability coverage.
403(b) and 457 plans.
Paid vacation, paid holidays, sick days, personal business days, and bereavement days.
Flexible leave options, including FMLA, sick bank, and board-approved leaves.
Eligible for the Baltimore County Employees’ Retirement System.
May be eligible for compensatory time.

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume