What are the responsibilities and job description for the Child Nutrition Manager position at Brewer High School?
Job Title: Cafeteria Manager Non-Exempt
Reports to: Child Nutrition Supervisor
Dept./School: Food Service Department
Primary Purpose:
Supervise, train, and manage campus food service operations by ensuring proper quantities of food are prepared and served for each meal. Mandatory compliance with all Federal, State, local, and regulations about the Child Nutrition program, SBP and NSLP.
Qualifications:
Education/Certification:
High school diploma or GED Food manager certification
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation, ability to manage personnel, and effective planning and organizational skills.
Experience:
Three years’ experience in institutional food service operations.
Major Responsibilities and Duties:
Cafeteria Management
1. Direct daily activities in your assigned kitchen to promote efficiency, by Implementing daily/weekly work schedules/assignments for kitchen staff.
2. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
3. Implement proper food production forecasting methods and work with staff to ensure menus and meal patterns are being followed correctly according to TDA and district standards.
Policy, Reports, and Law
4. Ensure that all food is produced safely, of high quality, and following all applicable policies and procedures.
5. Maintain correct reports for daily and monthly financial, food production, payroll, and other required reporting.
Safety
6. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
7. Maintain safe work environment.
Inventory and Equipment
8. Ensure that proper quantities of food and supplies are available by monitoring food inventory daily.
9. Ensure equipment is clean and working correctly and report equipment repairs to child nutrition office staff.
Supervisory Responsibilities:
1. Supervise and evaluate food service workers assigned to campus cafeteria.
2. Make sound recommendations about the assignment, discipline, and retention of cafeteria staff.