SUMMARY DESCRIPTION:
Under direction, has immediate responsibility for the management and operation of the secondary school cafeteria and, in some instances, a central kitchen. Employees in these classes are responsible for the management of the school food service programs including on-the-job training, scheduling assignment, supervision, and evaluation of the cafeteria workers. Supervision is received from the principal or designee; technical supervision and guidance is received from a food services supervisor. Nature of the work involves strict adherence to nutritional, sanitary, and safety standards and economic use of foodstuffs and supplies to maintain a financially solvent program. Employees in these classes must operate under a close time schedule and must be able to utilize work simplification techniques. (NOTE: A school cafeteria's previous year's gross adjusted income determines the classification of the cafeteria manager position. Overall responsibilities of cafeteria managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of food service program. In some food service programs, the manager may be directly involved in the preparation of foods, assigning the more routine duties to the worker(s). In some food service programs, the manager is less involved in actual preparation and cooking and more actively engaged in supervision of the staff.)
CERTIFICATE LICENSE:
Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.

KNOWLEDGE, SKILLS, and ABILITIES:
Completion of the MCPS Cafeteria Manager Test at the required score. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies. Considerable knowledge of large quantity food production and forecasting. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Considerable knowledge of computer point-of-sale systems. Knowledge of age-appropriate nutrition principles. Effective time management skills. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, and EXPERIENCE:
High School or GED diploma required. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desirable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.