Food Service - Cafeteria Manager

CAFETERIA POSITION VACANCY - 3 Open Positions

Work Hours Range: 6.5-7.75 hours per day

JOB SUMMARY/PURPOSE: To collect monies for all meals and to properly record meals for government reimbursement, supervise others, prepare breakfast and lunch daily, set-up and clean up of cafeteria area.

ESSENTIAL FUNCTIONS:

1. Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
2. Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
3. Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
4. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
5. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
6. Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions

MINIMUM QUALIFICATIONS:

1. High School Diploma or its Equivalent
2. Ability to lift about 50 pounds.
3. Ability to work within the rules of sanitation.
4. Ability to work without supervision.
5. Ability to follow instructions.
6. Ability to precisely count inventory while keeping accurate records.
7. Ability to create a positive working environment by encouraging teamwork.
8. Ability to maintain accurate inventories levels through proper ordering.
9. Supervise others.
10. Has a current Sanitation Certificate.

1. Excellent organizational skills.
2. Strong communication skills.
3. Computer skills regarding all functions that relate to point-of-sale system, Word and Excel.
4. Knowledge of food preparation and presentation.
5. Knowledge of catering and special events.

DUTIES/RESPONSIBILITES:

1. General Duties
2. Record meals on the computer.
3. Responsible for the collection of all monies.
4. Responsible to balance the drawer at the end of breakfast, ROA or lunch.
5. Responsible with the preparation of daily meals.
6. Set up steam table and serve meals; restock steam table.
7. Break down and clean steam table after serving.
8. Responsible with clean up of cafeteria area.
9. Responsible with stocking storeroom and cooling units.
10. Maintain a sanitary work environment.
11. Responsible to take an accurate inventory levels through proper ordering.
12. Supervise others.
13. Responsible to precisely count inventory while keeping accurate records.
14. Perform other related duties as assigned. 

PHYSICAL DEMANDS:  (also see Physical Demands Checklist, attached)

See Below

WORK ENVIRONMENT / CONDITIONS:

Kitchen environment

EQUIPMENT / TOOLS/ MATERIALS USED:

Oven, stove, dish washer, cooking utensils, computer, dolly, warmer, garbage disposal, cleaning tools, steam tables, chemical for kitchen, can opener, slicer, big bertha.

REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

Gloves, hair net or visor, hot pads, goggles, protective gloves.