Cafeteria Manager - Baton Rouge

Catholic Diocese of Baton Rouge•Baton Rouge, LA

1d•Onsite

About The Position

The Cafeteria Manager is responsible for directly managing employees in a school-based cafeteria, overseeing daily operations, food preparation, inventory management, and financial transactions. This role involves ensuring compliance with federal and state regulations, maintaining a safe and harmonious work environment, and communicating effectively with various stakeholders including students, faculty, administration, vendors, and central office staff. The position requires strong leadership, organizational, and problem-solving skills to ensure the efficient and effective operation of the cafeteria.

Requirements

High school diploma or graduate education diploma (GED).
Must complete 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 proficiency.
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.
Regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear.
Occasionally required to stand, walk, climb, balance, or stoop, kneel, crouch, or crawl.
Frequently move and/or lift objects weighing up to 25lbs alone and up to 50 lbs. with assistance.
Specific vision abilities required include close vision and ability to adjust focus.
Regularly required to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate.
Frequently required to coordinate.
Occasionally required to copy.

Responsibilities

Directly manage 3-15 employees, including Food Technicians, Clerks, and Volunteers.
Manage and approve employee time records and leave requests.
Provide orientation, on-the-job training, and ongoing feedback to employees.
Complete annual employee evaluations and new hire evaluations (30, 60, 90 days).
Make recommendations for hiring, firing, advancement, promotion, and transfers.
Interpret and implement policies and procedures regarding kitchen operations.
Monitor and document employee job performance.
Interact positively with students, faculty, and administration, and address complaints regarding the CNP.
Respond to concerns regarding food and/or service.
Enforce safety rules, correct unsafe working conditions, and practice safe working habits.
Report and prepare workers' compensation documentation for injured employees.
Open/close the cafeteria and manage daily meals in the point of service reporting system.
Manage, coordinate, and assist with food preparation, including determining food amounts, planning advance preparation, issuing food from storage, planning ingredient substitutions, adjusting recipes, and ensuring food quality.
Maintain perpetual and accurate inventory reports of food, supplies, and equipment.
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 lines, ensuring compliance with federal and state regulations.
Complete, maintain, and submit accurate reports documenting food used and participation.
Maintain cafeteria reports and documentation for auditing purposes.
Document and maintain food and equipment temperature logs.
Collect and post monies to student accounts in the point of service software and prepare daily deposits.
Safeguard monies against theft.
Communicate with parents, school administration, vendors, and CNP Central Office staff.
Determine equipment needs and schedule maintenance and repairs.
Drive company vehicle if needed.
Foster a harmonious work environment.
Perform work-related errands and other duties as assigned.