What are the responsibilities and job description for the MHS Cafeteria Manager position at Maryville High School?
Purpose Statement
The position of Cafeteria Manager was established for the purpose of providing support to the food service activities at assigned location with specific responsibilities for organizing food preparation activities; overseeing and assisting cafeteria workers with food preparation and serving: confirming quantities and quality of food items are available for use; providing written reports; preparing deposits; and complying with mandated health requirements. This position reports to the Director of School Nutrition.
Essential Functions
* Create a positive service envirnment, promote teamwork and foster a culture of respect and learning while meeting students nutritional needs.
* Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff according to dietary guidelines.
* Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
* Inspects food and/or supply deliveries for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health requirements.
* Inventories food, condiments, supplies, and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
* Maintains equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.
* Manages assigned site operations (e.g. supervise personnel, create menus, monitor meal accounts and expenditures, evaluate new products and/or menus, oversee cleaning procedures, etc.) for the purpose of providing efficient food services at the assigned site in compliance with established nutritional and health requirements.
* Monitors food service operations (e.g. kitchen equipment, trays, utensils, staff assignments, etc.) for the purpose of ensuring a safe, clean, and sanitary working environment in compliance with standard practices and established nutritional and health standards.
* Participates in unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform position functions.
* Performs functions of other nutritional services positions, as needed, for the purpose of ensuring adequate staff coverage within site nutritional services operations.
* Prepares a variety of documentation (e.g. meal program records, reconciliation reports, cash summary, time sheets, etc.) for the purpose of providing written support and/or conveying information.
* Reconciles transactions (e.g., meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures and makes daily bank deposits.
* Responds to inquires of students, staff, and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
* Schedules work hours and assignments for cafeteria employees for the purpose of ensuring adequate coverage for daily operations.
* Supervises food service workers and other personnel as assigned (e.g. orients, trains, evaluates, etc.) for the purpose of maximizing the efficiency of the work force and meeting shift requirements.
Other Functions
* Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Minimum Knowledge, Skills, and Abilities (KSAs) for Position Qualification
KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge-based competencies required to satisfactorily perform the functions of the position include: safety practices and procedures, quantify food preparation and handling, and sanitation practices.
SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the position include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and consider a number of factors when using equipment. Ability is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with a variety of data; and utilize a variety of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups, setting priorities, working as part of a team, working with interruptions, and working with detailed information/data.
Responsibility
Responsibilities include; working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; and monitoring budget expenditures. Utilization of some resources from other work units is often required to perform the job's functions. There is a continual opportunity to significantly impact the organization’s services.
Working Environment
The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 20% sitting, 70% walking, and 10% standing. The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.
Experience
Three years experience in School Nutrition preferred.
Education
High School diploma or equivalent.
Required Testing
None Specified
Certificates & Licenses
Safe Serve Certificate; Level 1 SNA Certification
Continuing Education / Training
None Specified
Clearances
Criminal Justice Fingerprint/Background Clearance
FLSA Status
Non-Exempt
Ability to perform any physical duties associated with this position (e.g., lifting up to 50 pounds on
a regular basis, sitting for long periods of time, walking, seeing, standing for extended periods of
time, etc.).