Cafeteria Manager

Qualifications:

• High School Diploma or GED.
• Must be 21 years of age.
• Ability to provide a high level of customer service to all.
• Ability to count, inventory, and record information accurately.
• Ability to lift and move 35 to 50 pounds repetitively.
• Successfully complete state food safety HACCP course and ServSafe® training.

Reports to: Principal and Food Services Director

Performance Responsibilities:

• Supervises and instructs kitchen personnel in the safe, proper and efficient use of all kitchen equipment.
• Maintains the highest standards of safety and cleanliness in the kitchen.
• Checks food shipments in to the school, signing invoices only after each order has been verified.
• Determines the quantities of each food to be prepared daily.
• Determines the size of serving to meet the necessary meal requirements.
• Prepares food according to a planned menu and tested uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
• Records all food requisitions from the storeroom, and maintains a correct inventory.
• Oversees the locking of the storeroom, and the maintaining of a correct monthly inventory.
• Orders on a weekly basis all necessary supplies and foods.
• Reports immediately to the principal any problem or accident occurring in the kitchen or the cafeteria premises.
• Confers with the Food Services Director regarding any personnel problems.
• Reports to the Food Services Director any faulty or inferior quality food which is received.
• Supervises the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware and utensils.
• Performs such other tasks as may from time to time be assigned by the principal or Food Services Director for the effective operation of the cafeteria.

Evaluation:

Performance of this job will be evaluated annually in accordance with provisions of the Board’s policy on Evaluation of Support Personnel.