Cafeteria Manager (2026-27 School Year)

Panama-Buena Vista Union School District • Bakersfield, CA

13h • Onsite

About The Position

The Cafeteria Manager organizes, leads, and participates in the daily food service operation at a school site or central kitchen serving other locations. The manager oversees quantity food preparation using and adapting pre-planned menus, directs food service staff, performs cashier duties, and manages the computerized point-of-sale program. The role also orders and maintains food inventory and required food service records in compliance with state and federal requirements.

The manager coordinates daily production and service, ensures sufficient food is prepared for projected meal volumes, and monitors food safety and sanitation. The position includes training and supporting staff, maintaining operational records, and helping implement department goals, policies, and procedures. The manager performs food preparation and service duties as needed and attends district managers’ meetings and required training.

The position requires a high school diploma or GED and a Safety and Sanitation Course Certificate. Applicants must pass an approved pre-placement medical assessment. The role is based at various district schools. It is scheduled for eight hours per day, five days per week, Monday through Friday. The stated salary range is $22.33–$27.49 per hour.

Requirements

• High school diploma or GED.
• Safety and Sanitation Course Certificate; the posting also identifies completion of a Sanitation Course Certificate.
• In-depth knowledge of institutional quantity food preparation, cooking methods, procedures, and service.
• Working knowledge of food and meal production, food storage, production scheduling, business record keeping, kitchen safety and sanitation, and first aid.
• Working knowledge of modern machines and equipment used in institutional cooking and service lines.
• Knowledge of inspection techniques for visual appearance, temperature, and cleanliness.
• Ability to use computers to access and record information.
• Arithmetic skills sufficient to calculate weights, measures, counts, and portions.
• Reading skills sufficient to interpret menus, ingredient lists, standardized recipes, and preparation instructions.
• Human relations skills to provide positive customer service, communicate work information, and support a harmonious work setting.
• Ability to independently maintain and monitor a kitchen environment under general guidance.
• Ability to understand and follow Nutrition policies, procedures, rules, and regulations.
• Ability to orient and train food service staff, perform basic bookkeeping, and complete required food service reports.
• Ability to read and understand directions and recipes and calculate weights and measurements.
• Ability to learn, understand, and apply safety and sanitation regulations.
• Ability to reconcile daily money transactions and maintain records.
• Ability to read, write, and speak English.
• Must pass an approved pre-placement medical assessment.

Responsibilities

• Organize, coordinate, and assign daily work to food service staff at food production stations.
• Ensure sufficient food products are available to meet projected meal quantities, using meal-volume reports, predetermined menus, and portions.
• Coordinate and assist with training food service staff and help employees improve their skills and work organization.
• Prepare and maintain records and reports covering inventory, personnel, sales, meals served, special meal accommodations, monies collected, requisitions, daily operations, work schedules, and production sheets.
• Recommend and assist with implementation of department goals and objectives, policies, and procedures.
• Monitor food safety critical control points during receiving, preparation, service, and storage to comply with the District HACCP Program and County sanitation requirements.
• Monitor and participate in serving nutrition meals to students.
• Monitor and participate in preparing food items, including main dishes, sandwiches, salads, salad bars, baked goods, and desserts, following standardized recipes and production sheets.
• Maintain cleanliness and upkeep of equipment and food service supplies, production equipment, and the kitchen environment.
• Ensure perishable food items are transported properly to and between sites.
• Perform food service duties as needed to ensure timely preparation and service.
• Order perishable food items and supplies based on inventory and projected needs.
• Ensure student serving and sales areas are set up properly and on time.
• Maintain effective working relationships with staff, students, and the community.
• Attend monthly managers’ meetings and district-required training.
• Perform other related duties as assigned.

Benefits

• Holidays, sick leave, and vacation benefits.
• Prepaid family dental, medical, and vision insurance, prorated according to hours worked.
• Prepaid life insurance for the employee only, prorated according to hours worked.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED