SY26/27 Cafeteria Manager IV

Arlington Public Schools•Arlington, VA

27d•Onsite

About The Position

Human Resources announces an opening for a 1.0 FTE Food Service Manager IV. This is a Grade C-11. The position involves planning and managing the receipt, storage, warming, and serving of food, working with central kitchen management, planning cost-effective food service programs, supervising food service operations, participating in sanitation inspections, training staff, maintaining financial records, and performing related work as required.

Requirements

Graduation from high school or possession of GED.
Considerable institutional food service experience, some of which shall have been in a managerial capacity at the level of Food Service Manager II.
Any equivalent combination of education and experience that would provide the knowledge, skill, and ability to perform all job responsibilities.
Good knowledge of the procedures, practices, operations and equipment of institutional food preparation.
Knowledge of the safe operation of a variety of household and commercial food preparatory equipment.
Ability to organize, supervise, train, and evaluate subordinates.
Ability to manage and participate in the storing and serving functions in a quantity cookery program, to promote the program, maintain food at required temperatures, and to operate cash registers, manage accounts, etc.
Ability to work cooperatively with students, parents, school staff, coworkers, and vendors with courtesy, tact, patience, and consistency.
Must possess Arlington County Food Service Manager Certification.

Responsibilities

Plans and manages the receipt, storage, warming and serving of food delivered daily.
Works with central kitchen management to organize food and supplies deliveries, to resolve problems, and to obtain emergency supplies and assistance.
Plans cost-effective food service program, to include planning the ordering, inventory, portioning, and other aspects of assigned school food services operations.
Orders supplies via the central kitchen or directly from vendor for direct-delivery items such as dairy goods.
Supervises and manages food service, storage and cashiering operations.
Participates in internal and State Department of Health sanitation inspection.
Trains staff, assigns and inspects work, conducts performance evaluations, takes necessary disciplinary action, and maintains records of hours worked.
Works with school and community groups to organize and carry out food services for special events.
Represents school as needed with community and parents.
Maintains financial records.
Ability to manually move, shelve, stack, or raise from floor to table or serving area on, at times, a wet and slippery floor, heavy objects (pots, pans, trays, and food supplies) weighing up to 35 pounds; to stand for considerable periods.
Ability to work in areas which are often uncomfortable, warm, and noisy.
Must follow safety precautions to avoid injuries, minor cuts, bruises, burns, scalds.
Duties may require exposure to extreme temperatures, hot kitchen the walk-in refrigerator and freezers.
Performs related work as required or assigned.