Title:

Cafeteria Manager Department:

Food Service Building/Facility:

Individual Building Reports to:

Principal/Food Service Director Employment Status:

Regular/Full-Time FLSA Status:

Eligible for

Overtime Description:

The Cafeteria Manager will supervise the daily production of preparing and serving food to school children of the individual school cafeteria while maintaining compliance with local, state and federal regulations including public health and safety. Essential Duties and Responsibilities Ensure safety of students, taking all necessary and reasonable precautions to protect students, equipment, materials, and facilities. Participates in and directs the operation of the child nutrition program at the assigned building. Plans and directs the preparation and serving of all food in the cafeteria. Assumes responsibility for the security of food and supplies. Supervises and assists with the storage and care of food and supplies. Makes sure that the menus developed by the Food Service Director are followed without deviation. Makes menu item substitutions with the approval of the Food Service Director. Oversees and participates in the cleaning of the kitchen, serving, storage and dining areas. Assigns, directs, plans, and supervises the work of cafeteria employees. Instructs new cafeteria employees in performing assigned tasks including the correct procedures of qualify cookery, efficient serving, portion control, sanitation, maintenance of equipment and orderly housekeeping. Reads and interprets written recipes and other written and verbal directions. Maintains accurate records including production records, temperatures of food and equipment, and inventory of equipment, food and other supplies. Order, receive, and maintain inventories for all food and supplies purchased from vendors or procured from the Ohio Department of Education Commodities Division. Cooperate with the building principal in making schedules regarding the general operation of the kitchen. Itemize inventory of foods and supplies monthly. Maintain written production records daily. Maintain and forward to the Food Service Director all inventories, invoices, credits, and rebates at the end of each month. Maintain respect at all times for confidential information, e.g., free and reduced lunch participants. Provide an annual inventory of foods and materials at the completion of the school year. Purchase adequate food and supplies to ensure all students and adults receive the planned meal. Counts money and makes daily reports available as requested. Ensures that the kitchen and serving area meet Ohio and Pickaway County Health Department guidelines. Demonstrates sound judgement and emotional stability. Demonstrates positive attitude and works and communicates well with others. Knowledge Knowledge of basic functions of kitchen equipment. Knowledge of preparing and cooking food in large quantities. Knowledge of various cooking procedures. Knowledge of basic safety procedures. Successful completion of required certifications. Skills Skilled in organizing and problem-solving skills. Skilled in active listening by giving full attention to what other people are saying, taking the time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times. Abilities Ability to work effectively with others. Ability to communicate ideas and directives clearly and effectively both orally and in writing. Ability to read and understand verbal and written instructions including written warnings and labels. Ability to work quickly and efficiently during lunch periods. Equipment Operated Convection oven Conventional oven/stove Can opener Dishwasher Food processor Grinder Knives Mixer Steamer Slicer Minimum Qualifications High School diploma or general education degree (GED) Satisfactory completion of BCI and FBI background check Less than five years related experience ServSafe Manager Certification Working Conditions The temperature in a school kitchen can range from below 0° F in a walk-in freezer to 100° F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400° F while operating the ovens. The work floor surface by the nature of this job, could be wet and slippery periodically throughout the day. Shoes with nonskid soles are recommended. 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. Physical Demands Required to have dexterity of hands and fingers. Specific vision abilities required include close vision and ability to adjust focus. Required to stand for extended periods of time. Regularly required to bend at the waist, kneel, crouch, reach, climb and stretch with hands and arms. Required to report to work on all scheduled workdays. Frequently required to push, pull, lift, or carry various supplies and materials up to a maximum of 50 pounds. Occasionally using repetitive hand motion while cutting, grinding, etc. Occasional exposure to blood, bodily fluids, and tissue. Occasional interaction among unruly children. Occasionally required to speak and hear. Occasional exposure to dangerous chemicals. Occasional exposure to fumes or airborne particles. The physical demands described here are a representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions. Terms of Employment This job description summary does not imply that these are the only duties to be performed. This job description is subject to change in response to funding variables, emerging technologies, improved operating procedures, productivity factors, and unforeseen events. The Teays Valley Local School District is an equal opportunity employer offering employment without regard to race, color, religion, sex, national origin, age, or disability.