Cafeteria Manager

• Works cooperatively with the school administration to provide meal service and catered functions in a timely and efficient manner.
• Develops recipes and menus used in the cafeteria and catering functions provided to the system.
• Provides input into pricing of all cafeteria and catering functions.
• Places orders for food and supplies.
• Receives, dates, and stores deliveries of all products used in the food service area. Takes physical inventory of all food and supplies.
• Calculates amount of food used in meal preparation and issues to employees.
• Monitors food production for quality and quantity for each meal service.
• Develops employee production and cleaning schedules, monitoring for completion.
• Provides new employee orientation and on the job training for employees.
• Identifies the need for equipment repair or replacement, notifying the appropriate person.  Conducts financial transactions for meal payments including the handling of cash or checks.
• Interacts with administration regarding questions, complaints and problems.
• Monitors all aspects of employee performance, providing constructive feedback and corrective action when appropriate. Conducts staff performance evaluations.
• Maintains safe working conditions and monitors sanitation standards in food preparation and serving areas. Performs other duties as assigned by the Director of Food Services.

Skills and Qualifications:

• We seek detail-oriented, independent self-starters who demonstrate an unwavering commitment to raising student achievement and who have a record of high performance in challenging situations.

Successful candidates will also demonstrate:

• Prior successful experience in the operation of an institutional or retail food service operation.
• Skilled in quantity food preparation techniques and the use of food service equipment.
• Prior successful experience in catering operations with excellent skills in creativity and food presentation. 
• Exceptional analytical and problem-solving skills, with an ability to use quantitative and qualitative data to make decisions and recommendations.
• Collaborative management style, with a proven track record of working with diverse individuals at all levels to drive decision-making and results.
• High degree of professionalism, with the ability to manage multiple competing priorities, while consistently demonstrating sound judgment and disciplined thinking.
• Ability to work cooperatively in group settings, accept supervision and respond appropriately to constructive criticism.
• Ability to work flexible hours, depending on scheduled events.

Desirable Qualifications:

•  Three or more years of experience in Food Service.

Physical Involvement:

• Ability to lift and carry cans, bowls, pans, and cases up to 25 pounds or 100 pounds with