Position Purpose:

To direct and oversee the preparation and service of food in the kitchen for all food service activity at their assigned school(s), to include but not limited to providing breakfast, lunch, ala carte and catering points of service. Supervises all food service employees. The Cafeteria Manager must work as part of a team but be able to supervise and direct employees to perform assigned duties.

Qualifications:

• Minimum of an Associate degree in Culinary Arts, Hotel and Restaurant Management, Hospitality, or equivalent field of study. Bachelor's degree preferred.

• Previous successful prior experience in quantity food production in a school, institution or commercial business including some management or supervisory experience preferred.
• Proven leadership skills and ability to work cooperatively with others.
• Successful experience in quantity food production in a school, institution or commercial business preferred.
• Knowledge and ability to operate industrial/institutional kitchen equipment and related safe food handling and sanitation.
• Demonstrated success with menu planning and problem solving skills.
• Ability to maintain positive working relationships with others at all times.
• Complete Serv Safe Certification within 90 days of hire or provide copy of current certificate.
• Post-offer physical may be required.
• While performing the duties of this job, the employee is frequently required to walk and stand. While performing the duties of the job the employee is frequently required to lift large and/or hot industrial cooking pans and trays. While performing the duties of the job the employee is required to lift more than 30 lbs. such as frozen foods, pans and trays of food. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. The employee is required to be able to hear conversations in person or over the phone.

Job Duties:

• Maintains regular attendance and dependability.
• Directs, oversees and prepares food according to the menu, recipes and product specifications. Assign duties to assistants as needed.
• Directs, oversees and assists with all aspects of customer service. Assigns duties to assistants and supervises helpers.
• Directs, oversees and assist with kitchen, storage areas, service areas and dining room/cafeteria clean up. Ensures proper cleaning and sterilization of utensils, equipment and facilities.
• Supervises the maintenance of kitchen utilities and facilities. Directs staff in proper care for and use of equipment. Secures facilities at the end of the day.
• Trains, supervises and directs all staff assistants and helpers. Emphasis on quality of food exemplary customer service, safe food handling & storage procedures, employee safety and safe work habits, proper sanitation and cleaning procedures, appropriate appearance (dress, hygiene, jewelry), and all other duties as may be assigned to the staff.
• Assists with employee selection process, makes hire recommendations and recommends disciplinary actions as necessary.
• Completes employee performance reviews.
• Forecasts number of meals served on a per-item, per-meal, and per-day basis.
• Orders food and supplies as needed from approved vendors or sources. Orders based on meal forecasts and supplies on hand.
• Maintains accurate production records for food prepped and served.
• Responsible for financial performance through achievement of targeted cost controls, to include food cost, labor hours/cost and other supply costs.
• Maintains inventory and inventory controls.
• Collects monies and other payments for meals served. Responsibility for proper cash handling procedures, including recording daily cash sales, prepayments, deposit of cash receipts, and security of change fund and petty cash as assigned to their school.
• Monitors and maintains accurate records for meals served by category. Completes required paperwork and reports and submits to the Food Services Director in a timely manner.
• On-site liaison with students, school administrators, staff and visitors.
• Receives and verifies all deliveries and refuses unsatisfactory products or services.
• Inspects food ready for consumption.
• Maintains the highest standards of safety and cleanliness in the kitchen and servicing areas as set forth by OSHA/MIOSHA and HACCP.
• Reports problems or accidents immediately to the building principal and Food Services Director.
• Presents and conducts himself/herself in a professional manner, clean and neat in appearance.
• Maintains strict confidentiality.
• Participates in all kitchen manager meetings and in-service programs as needed or required.
• Complies with District Policies including signing a Confidentiality Agreement and Technology Agreement.

Application Process:

Internal candidates: Interested internal candidates should complete an online internal application.

External candidates: Interested and qualified external candidates must complete an online application.

Please note: mailed, faxed or emailed letters of interest and resumes will not be accepted.

Lake Orion Community Schools does not discriminate on the basis of sex, color, national origin, religion, age, height, weight, marital status or otherwise qualified handicapped individuals with respect to District educational programs, activities and employment practices.