Cafeteria Manager - Floater

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CAFETERIA MANAGER

(2 Vacancies Available)

LEVEL ON PAY GUIDE

13

HOURS PER DAY:

8 DAYS

PER YEAR

TBD Please visit https://www.vailschooldistrict.org/page/salary-guides to view our Classified Salary Guide. SUMMARY The Cafeteria Manager is a key leadership role responsible for the daily operation and management of the school cafeteria, ensuring the delivery of high-quality, nutritious meals to students and staff. This position is vital for maintaining compliance with all federal, state, and local regulations, including the National School Lunch Program (NSLP) and Hazard Analysis and Critical Control Points (HACCP) guidelines. The Cafeteria Manager may work collaboratively side-by-side with employees and management from a food service management company (FSMC) to achieve operational excellence, ensure food safety, and deliver exceptional customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Oversees daily cafeteria operations, including food preparation, cooking, serving, and cleanup, ensuring strict adherence to USDA National School Lunch Program (NSLP) and School Breakfast Program (SBP) guidelines, meal patterns, and nutritional standards. Implements and strictly enforces all HACCP principles and establishes Standard Operating Procedures (SOPs) for food safety, including proper receiving, storage, preparation, cooking, holding, and serving temperatures, as defined by both district policy and FSMC protocols. Ensures compliance with all federal, state, and local health codes and sanitation regulations, conducting regular inspections and maintaining a clean and safe kitchen environment. Collaborates with a food service management company team on menu planning, ensuring variety, nutritional balance, and compliance with all dietary requirements for general and special needs students, while also aligning with food service management company's culinary standards. Manages and maintains accurate inventory of food, supplies, and equipment, including ordering, receiving, stocking, and rotating products to minimize waste and ensure cost-effectiveness, in coordination with food service management company's procurement and inventory systems. Operates point-of-sale (POS) systems, reconciles daily cash receipts, and ensures accurate recordkeeping for meal counts, production records, inventory, and financial transactions, adhering to both district and FSMC reporting requirements. Prepares and submits required daily, weekly, and monthly reports to both the District Food and Nutrition Services department and the food service management company's management. Provides ongoing training to staff on food preparation techniques, food safety, sanitation, customer service, and compliance with NSLP and HACCP guidelines. Ensures proper use, maintenance, and cleaning of all kitchen equipment and report systems in need of repair or replacements. Maintains high standards of cleanliness and organization in the kitchen, serving areas, storage rooms, and dining areas, in alignment with both district and FSMC sanitation standards. Maintains positive and collaborative working relationships with students, parents, school administration, faculty, district personnel, and food service management company's staff. Addresses student and staff feedback regarding food quality and service in a professional and timely manner.

SUPERVISORY RESPONSIBILITIES

This position does not have direct supervisory responsibilities. May occasionally oversee and/or direct the work of other employees assigned to assist with food preparation, serving and cleaning up. Works side-by-side with FSMCs employed staff, fostering a cohesive team environment and ensuring consistent application of operational procedures. Promotes teamwork and professional development among all cafeteria staff, regardless of direct employer.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. EDUCATION and/or

EXPERIENCE

Any combination of education and experience that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be: High School Diploma or GED required; Associate's degree in Food Service Management, Nutrition, Culinary Arts, or a related field preferred. Minimum of 2-3 years of experience in institutional food service, with at least 1 year in a supervisory role. School food service experience highly preferred. Must possess a valid Food Protection Manager Certification (e.g., ServSafe Manager certification).

Preferred qualifications:

Demonstrated knowledge of USDA National School Lunch Program (NSLP) and School Breakfast Program (SBP) regulations and meal pattern requirements. Thorough understanding and practical application of HACCP principles and food safety best practices.

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must maintain a valid Arizona IVP Fingerprint Clearance Card. Must hold a valid Arizona driver's license and minimum auto insurance.

LANGUAGE SKILLS

Ability to read, analyze, and interpret nutrition labels, reports, documents, correspondence. Ability to respond to common inquiries from customers, regulatory agencies, or members of the business community. Ability to effectively present information to other employees, students, parents and community members.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and talk or hear. The employee frequently is required to climb or balance and stoop, kneel, crouch or crawl. The employee is occasionally required to taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and ability to adjust focus.

WORKING ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Moderate noise level. Work is performed primarily in a school kitchen environment with exposure to heat, cold, noise, and cleaning chemicals.