Cafeteria Manager 2

Jefferson Parish Schools•Metairie, LA

2d•Onsite

About The Position

The Level 2 Cafe Manager is responsible for the management of the food service operation at JPS Administration buildings. This role works cooperatively with the school administration to provide meals service and catered functions in a timely and efficient manner. The manager develops recipes and menus used in the cafeteria and catering functions, provides input into pricing, and places orders for food and supplies. They are responsible for receiving, dating, and storing all products, taking physical inventory, and calculating food usage. The role involves monitoring food production for quality and quantity, developing employee production and cleaning schedules, and providing new employee orientation and on-the-job training. Additionally, the manager identifies equipment repair needs, conducts financial transactions for meal payments, interacts with administration regarding questions and complaints, and monitors employee performance, including conducting staff evaluations. Maintaining safe working conditions and sanitation standards is crucial, along with performing other duties as assigned by the Director of Food Services.

Requirements

Detail-oriented, independent self-starter with an unwavering commitment to raising student achievement.
Record of high performance in challenging situations.
Prior successful experience in the operation of an institutional or retail food service.
Skilled in quantity food preparation techniques and the use of food service equipment.
Prior successful experience in catering operations with excellent skills in creativity and food presentation.
Exceptional analytical and problem-solving skills, with an ability to use quantitative and qualitative data to make decisions.
Collaborative management style, with a proven track record of working with diverse individuals at all levels to drive decision-making.
High degree of professionalism, with the ability to manage multiple competing priorities, while consistently demonstrating sound judgment and discipline.
Ability to work cooperatively in group settings, accept supervision, and respond appropriately to constructive feedback.
Ability to work flexible hours, depending on scheduled needs.
Ability to lift and carry cans, bowls, pans, and cases up to 25 pounds or 100 pounds with assistance.
Ability to stand or walk up to 6 ¾ hours per day.
Ability to push or pull equipment such as food carts and mop buckets.
Ability to reach above head when placing pans in shelves of ovens, refrigerators and storerooms and cleaning overhead equipment.
Ability to mop, sweep, apply wax and buff floors.
Ability to forward bend or squat when lifting bowls, pans or cases or using mop wringers or dustpans.
Mobility skills necessary to access a variety of work locations.
Ability to provide own transportation to schools, work locations, and meeting sites both inside and outside of the parish.

Nice To Haves

Three or more years of experience in Food Service Management.

Responsibilities

Management of the food service operation at JPS Administration buildings.
Work cooperatively with school administration to provide meals service and catered functions.
Develop recipes and menus for cafeteria and catering functions.
Provide input into pricing of all cafeteria and catering items.
Place orders for food and supplies.
Receive, date, and store deliveries of all products used in the food service.
Take physical inventory of all food and supplies.
Calculate amount of food used in meal preparation and issues to stations.
Monitor food production for quality and quantity for each meal.
Develop employee production and cleaning schedules, monitoring for adherence.
Provide new employee orientation and on-the-job training.
Identify the need for equipment repair or replacement, notifying the appropriate personnel.
Conduct financial transactions for meal payments, including handling cash or checks.
Interact with administration regarding questions, complaints, and suggestions.
Monitor all aspects of employee performance, providing constructive feedback and corrective action when necessary.
Conduct staff performance evaluations.
Maintain safe working conditions and monitor sanitation standards in food preparation and serving areas.
Perform other duties as assigned by the Director of Food Services.