Reports to: Director of Food Service

 

General Summary:  Under the direction of the Food Services Director, performs and oversees staff performance of various duties involving all stages of food preparation including receiving, storing, preparing, serving, cleaning and maintaining of food, supplies, equipment and facilities. Maintains the integrity and accountability of the school food services program through compliance with all federal, state and local regulations.

 

 

Essential Functions:

• Provides input into hiring/selection of cafeteria employees.
• Plans, assigns, supervises workload and provides substitutes when needed.
• Performs duties of cooking, serving, cleaning and maintaining as required.
• Checks quantity of food and orders products as needed, inspecting them in when delivered and entering data into back of house program.
• Plans & directs preparation/serving of all food in the cafeteria, ensures that all meals are served in a timely manner.
• View, inspect and taste foods to determine quality, appearance and flavor acceptance
• Provides direction and oversees staff in performance of all job duties insuring proper Standard Operating Procedures, rules and regulations are followed correctly.
• Maintains a variety of records including but not limited to those related to production of food, ordering, safety, Standard Operation Procedures.
• Insures menus and recipes are followed according to procedure and without deviation
• Insures proper serving sizes and temperature guidelines are followed
• Performs personnel related recordkeeping including but not limited to safety, discipline, evaluation and payroll, in a strictly confidential manner
• Coordinates inventory, ordering and stocking of food and supplies as required for prep site
• Attending meetings and in-services as required
• Operates a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.
• Coordinates and oversees cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining room
• Coordinates with building staff & food service office for catering needs and special diet needs
• Responsible for opening kitchen in the morning and securing and closing kitchen at the end of the day insuring all equipment is shut down and/or turned of according to procedure.
• Insures all food and leftovers are properly stored or disposed of and accounted for daily
• Check all equipment to ensure safety, notify proper personnel when repairs/replacements needed.
• Provides effective office organization and documentation of financial records.
• May be assigned to the following functions:
• Performing same or similar duties at other school sites
• Assisting in training of substitutes and volunteers
• Assisting in operations of kitchen in an emergency such as illness of co-workers
• Cross training to learn or teach various positions in the kitchen
• Performs other reasonably related duties as may be assigned by the Food Services Director or building administrator.
• Positively promotes WCS and the FSD staff while interacting with students, staff, co-workers and guests.

 

Qualifications:

• High School Diploma/ GED
• Serve Safe Certification
• Ability to supervise and direct staff
• Knowledge of recipe conversion and sizing
• Basic knowledge of computer operation and functions
• Basic grammar, reading, math, interpersonal relations and organizational skills
• Pleasant and courteous

 

Length of Contract: 36 weeks

Position Type: Non-Exempt

 

These statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of a cafeteria manager.