Cafeteria Manager (INTERNAL APPLICANTS ONLY)

Donna Independent School District•Donna, TX

16h•Onsite

About The Position

Responsible for the supervision, training, and management of the campus food service operation. Ensure that appropriate quantities of food are prepared, served/delivered for all meal programs administered by the district are safe, timely, and compliant to all rules and regulations for the following but not limited to: National School Lunch Program, School Breakfast Program, Afterschool At-Risk Meals Programs. Meet or exceed state and local health codes.

Requirements

High school diploma or GED preferred
Three years experience in institutional food service operations
Food manager certification
Completion of a sanitation course before or during the first year as manager
Working knowledge and ability to use large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts.
Ability to develop effective working relationships with students, staff and the school community.
Ability to communicate clearly and concisely, both orally and in writing.
Ability to perform duties with awareness of all district requirements and Board of Education policies.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but involved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Occasional absences are understood but regular attendance is required.
While performing the duties of this job, frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling is required of this employee.
The employee frequently is required to stand, walk, sit, and talk or hear.
The employee is occasionally required to use hands to finger, handle, or feel objects, tools or controls and climb or balance.
Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.
The employee needs to be able to tell where a sound is coming from and hear in a noisy environment.
The employee must maintain emotional control under stress.

Nice To Haves

Ability to read and comprehend simple instructions, short correspondence and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-to-one and small group situations to administrators, teachers, peers, students, parents and the school community.

Responsibilities

Direct daily activities in kitchen and cafeteria by creating and maintaining work/production schedules.
Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
Oversee food production to ensure the quantities prepared/served are safe, sufficient, and compliant with state, local, and federal regulations.
Check prepared items for quality of taste and appearance before being served to students.
Provide guidance to cafeteria workers on following standardized recipes, portion sizes, and meal pattern requirements.
Maintain, complete, and submit food production records to CNP Central Administration every Monday.
Accurately document all menu items/ingredients, quantities used to prepare and serve students on Food Production Records to daily.
Review & maintain food/equipment temperature logs to ensure all food items are served within safe and acceptable temperature range.
Encourage students to take a variety of fruits/vegetables in order to promote health and nutrition while maintain the integrity of the program.
Operate and cross train on the Point of Sale (POS) system.
Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
Maintain accurate reports of daily/monthly financial and auditable reports such as: edit checks/accuclaim, cashier/deposit reports, food production records, student rosters, average daily attendance (ADA), and average daily participation (ADP) etc.
Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
Ensure that food items are stored in safe and hazard-free environment.
Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
Maintain safe work environment.
Report problems with faulty equipment or accidents occurring on the job to the Director immediately.
Maintain perpetual and End of Month (EOM) inventory of all food and non-food supplies.
Ensure that appropriate quantities of food and supplies are available through daily orders and maintaining accurate perpetual inventory.
Check delivery of merchandise and report inferior quality of merchandise to CNP Central Administration.
Ensure proper rotation of merchandise following “First in, First Out” (FIFO) method.
Ensures storage areas are clean, organized, and well-maintained.
Conduct annual physical equipment and supplies inventory.
Maintain logs on all equipment maintenance required within campus food service department.
Perform preventive maintenance required within campus food service department.
Recommend replacement of existing equipment to meet department needs.
Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
Participate in staff development training programs to improve job performance.
Participate in faculty meeting and special events as assigned.
Exercise professional judgment in absences; be punctual to work, meetings, and appointments.
Perform other duties as assigned by the immediate supervisor.
Supervise and evaluate food service workers assigned to campus cafeteria.