Cafeteria Manager Position Available In Lee, Mississippi

Posted:

4/10/2025

Closing:

6/1/2025 Until Filled

Posting:

Cafeteria Manager Location:

Cafeteria (Shannon HS)

Job Category:

Food Services Schedule:

Salary:

$0.00 – $0.00

Licensed Position:

YES

Full Time:

YES POSTING

Cafeteria Manager

DESCRIPTION

The Child Nutrition Cafeteria Manager leads and directs the operation of an important functional area of the school, the kitchen. Strict health, nutritional and accounting requirements must be met. The Cafeteria Manager leads the activities of child nutrition workers, provides daily instructions to workers and maintains close supervision of the kitchen operations.

REPORTS TO

Child Nutrition Director and Assistant Director.

QUALIFICATIONS REQUIRED

A minimum of a high school diploma or equivalent (GED) from an accredited institution.
ServSafe Manager Certificate (current; or to be obtained within 30 days from hire date).
Passing score on the Standard Math Exam administered by the Child Nutrition Director and required by Mississippi Department of Education Office of Child Nutrition.
Attend “DECIDE to

Succeed:

An Orientation for New Managers” within the first year of hire to receive State food manager certification.
Minimum of three (3) years’ experience in food service within public schools, preferred.
Capacity to lead and direct other people; communication skills; and knowledge of quantity food preparation.
Good health and hygiene; reasoning and mathematical ability; financial responsibility, computer skills including Word and Excel; record-keeping skills; food management judgement; concern for children; knowledge of commercial kitchen equipment; initiative; and patience.

JOB SUMMARY

Follows HACCP standard operating procedures (SOPs) contained in the HACCP manual.
Makes adjustments to menu schedule as needed; pre-plans meals as necessary; makes daily assignments of work to child nutrition workers.
Prepares food according to the planned menu and standardized recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
Receives meal counts; informs child nutrition workers of how much food to prepare; maintains required financial records; makes daily bank deposit.
Monitors and directs activities of child nutrition workers to insure timely and proper completion of responsibilities; prepares time sheets; submits time sheets to Child Nutrition Department.
Completes weekly and monthly reports; submits all paper work to Child Nutrition Director in the required time frame.
Determines the need for groceries and supplies; prepares requisitions; receives deliveries; checks quality of groceries; checks invoices; maintains proper files; and maintains inventory of groceries and supplies.
Unlocks the cafeteria each morning, turning on ovens; locks cafeteria each afternoon, checking that equipment is turned off. In case of absence the manager may designate someone to perform these tasks, such as the assistant manager.
Fills in as needed so that all necessary kitchen tasks are performed; meet with child nutrition workers as a group and individually concerning work matters.
Maintains the highest standards of safety and cleanliness in the kitchen.
Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
Checks operation and safety of kitchen equipment; reports damage and wear to Child Nutrition Department or designated supervisor; handles emergencies caused by equipment breakdowns.
Attends scheduled staff meetings during the school year and summer months.
Checks the temperature on freezers and refrigerators during holidays and summer months.
Performs other duties as assigned by supervisor(s).

GUIDELINES USED

Direction from Child Nutrition Director, monthly meetings of child nutrition managers, state menu planning guide, food buying guide, menu production book, USDA standardized recipes, child nutrition operating procedures, state health regulations, and personal experience.

CONDITIONS OF WORK

Prolonged standing, crowded quarters, frequent deadlines, hazards of wet floors, potentially dangerous equipment, warm temperatures, climbing ladder and heavy lifting (~ 50 lbs).

ANNUAL PROFESSIONAL STANDARDS REQUIREMENTS

Program managers must obtain a minimum of ten (10) hours per year of professional development continuing education. This is a State requirement and non-negotiable.
Program managers must complete a one (1) day annual recertification course developed as part of USDA Professional Standards for all currently certified managers.

EVALUATION

Performance of this job will be evaluated at minimum one (1) time annually. Annual wage increases are performance-based.