What are the responsibilities and job description for the High School Cafeteria Manager position at Danville Community School Corporation?
CAFETERIA MANAGER
A skilled and detail-oriented Food Service Manager oversees the daily operations of our cafeteria, each school in DCSC has a cafeteria manager. This position is responsible for supervising a team of 5 to 12 employees, ensuring efficient meal service, managing inventory and food orders, and maintaining compliance with nutrition and safety regulations. Each cafeteria serves approximately 150-250 breakfasts and 500-700 lunches daily, offering scratch-cooked meals, fresh fruits, fresh vegetables, salads, sandwiches, wraps, and personal pizzas made daily at the MS and HS.
The Food Service Manager does not create the menu but is responsible for managing and executing it as provided. Ordering and properly storing all incoming dry storage goods, freezer item, all beverages and fresh produce. This role also involves extensive meal prepping for scratch-cooked meals, such as lasagna, chicken pot pie, peanut butter bars, as well as preparing freshly cooked chicken for salads. Additionally, the manager must complete 10 hours of professional training annually and have a strong knowledge of computer programs such as menu logic for production records, and the POS system used daily.
Key Responsibilities
Staff Management & Leadership:
A skilled and detail-oriented Food Service Manager oversees the daily operations of our cafeteria, each school in DCSC has a cafeteria manager. This position is responsible for supervising a team of 5 to 12 employees, ensuring efficient meal service, managing inventory and food orders, and maintaining compliance with nutrition and safety regulations. Each cafeteria serves approximately 150-250 breakfasts and 500-700 lunches daily, offering scratch-cooked meals, fresh fruits, fresh vegetables, salads, sandwiches, wraps, and personal pizzas made daily at the MS and HS.
The Food Service Manager does not create the menu but is responsible for managing and executing it as provided. Ordering and properly storing all incoming dry storage goods, freezer item, all beverages and fresh produce. This role also involves extensive meal prepping for scratch-cooked meals, such as lasagna, chicken pot pie, peanut butter bars, as well as preparing freshly cooked chicken for salads. Additionally, the manager must complete 10 hours of professional training annually and have a strong knowledge of computer programs such as menu logic for production records, and the POS system used daily.
Key Responsibilities
Staff Management & Leadership:
- Supervise, train, and schedule 5 (SE) to 11 (HS) cafeteria employees.
- Maintain a positive and efficient work environment.
- Ensure staff adhere to food safety, sanitation, and customer service standards.
- Conduct performance evaluations and staff training as needed.
- Oversee meal prepping and cooking from scratch, including dishes like lasagna, hash brown casserole, granola, croutons and peanut butter bars.
- Ensure proper preparation of raw chicken for use in salads and raw beef in other menu items.
- Monitor portion control and minimize food waste.
- Ensure high-quality and consistent food presentation.
- Implement and manage the provided school menu.
- Maintain accurate production records for all meals served.
- Understand menu logic to ensure proper substitutions and adherence to nutrition standards.
- Ensure compliance with USDA regulations, health codes, and school nutrition guidelines.
- Maintain records such as temperature logs, production reports, and compliance documents.
- Monitor food inventory and place timely orders to prevent shortages.
- Work with vendors to procure quality ingredients while staying within budget.
- Track and document inventory levels, usage, and waste.
- Ensure proper food storage, handling, and preparation in accordance with food safety regulations.
- Must do daily deposits of any money taken in during the day.
- Complete 10 hours of professional training per year as required for school food service managers.
- Stay updated on changes in school nutrition policies and best practices.
- Provide excellent service to students, staff, and faculty.
- Address concerns regarding food quality, make the correct food for allergies, or dietary needs.
- Foster a welcoming and inclusive cafeteria environment.
- Previous experience in food service management, preferably in a school or institutional setting.
- Strong background in scratch cooking, meal prepping, and food safety.
- Knowledge of school nutrition guidelines, inventory management, and menu logic.
- Proficiency in production records and POS systems.
- Strong leadership, communication, and organizational skills.
- Ability to multitask in a fast-paced environment.
- Basic computer skills for ordering, record-keeping, and financial notifications.
- ServSafe Certification
- MondayFriday, following the school calendar. It is possible to be needed work the school breaks for meal prepping, catching up on paperwork and cleaning kitchen and summer break for our SFSP program.
- Monitor and oversee freezer and cooler temperatures (have notifications on phone) to make sure they maintain the correct temperature for storage and help take corrective measures if needed.