What are the responsibilities and job description for the Cafeteria Manager position at NOT ASSIGNED?
GENERAL DEFINITION OF WORK
Under the supervision of the Principal, in collaboration with the Director I - Child Nutrition Services, the Cafeteria Manager supervises Cafeteria Workers and performs difficult semi-skilled and routine administrative work, participating in and supervising food services activities in the cafeteria; works on the floor with staff daily, and does related work as required.
ESSENTIAL FUNCTIONS
- Plan, coordinate, assign, oversee and participate as required in the preparation, cooking, and serving of food
- Follow central menus and ensure that foodstuffs are cooked in quantities according to menus, good dietary principles, and number of persons to be served
- Order food and supplies, receive and account for same, and maintain perpetual inventory as well as cost of food consumption records
- Inspect kitchen equipment, storeroom, food, and monitor employees to maintain proper sanitation and operation
- Instruct employees in the operation of equipment and use of utensils, and in the preparation, cooking, and serving of food
- Oversee and coordinate the cleaning and maintenance of culinary utensils, equipment and working area
- Maintain income and expenditure records; make bank deposits; collect, record and account for monies received for patrons
- Maintain records required by local, state, and federal auditors and health inspectors
- Perform other duties as assigned
KNOWLEDGE, SKILLS, AND ABILITIES
- Thorough knowledge of the preparation, cooking and serving of food in large quantities Thorough knowledge of food quality and values, and of nutritional and economical substitutions within food groups
- Some knowledge of special dietary requirements
- Thorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantities
- Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment, and work area
- Ability to plan and supervise the work of others
- Ability to train subordinates in the preparation, cooking, and serving of food
- Ability to prepare reports and other correspondence
EDUCATION AND EXPERIENCE
- High school diploma or GED
- Courses in home economics, food nutrition, or related fields
- Five (5) years of supervisory experience in the food services industry preferred
Salary : $16 - $25