What are the responsibilities and job description for the Centerfield Elementary - Cafeteria Manager (26/27) position at Oldham County Schools?
School Nutrition Elementary Manager
Job Goal: Manage and coordinate the day-to-day school nutrition operations of an assigned school site; assure compliance with District, State and Federal requirements.
Job Type: ClassifiedJob Class Code: 7212Position Type: Hourly Reports to: Director of School Nutrition/School PrincipalSupervises: CooksTerms of Employment: Compensation will be based on 184 contract days on the board approved School Nutrition FI Salary schedule. This position requires a 7-hour workday.
Minimum Qualifications
Revised: August 4, 198, January 5, 2010, May 24, 2011, October 30, 2014, April 2026
Job Goal: Manage and coordinate the day-to-day school nutrition operations of an assigned school site; assure compliance with District, State and Federal requirements.
Job Type: ClassifiedJob Class Code: 7212Position Type: Hourly Reports to: Director of School Nutrition/School PrincipalSupervises: CooksTerms of Employment: Compensation will be based on 184 contract days on the board approved School Nutrition FI Salary schedule. This position requires a 7-hour workday.
Minimum Qualifications
- High School Diploma or equivalent.
- Preferred background in institution food service.
- Demonstrated aptitude, competence or training for the assigned responsibilities.
- Previous managerial experience desired.
- Must successfully complete the state training curriculum before becoming permanently employed.
- Must successfully complete the SNA Level I Certification training curriculum within the second year of employment.
- Employee must be able to push, pull, carry and lift large and/or heavy items up to 40 pounds.
- Employee must have the ability to bend, twists, reach, stoop and climb.
- Employee must be able to perform physical labor.
- Assign, direct, plan and supervise the work of the cafeteria employees. Instruct and train new cafeteria workers in the performance of their duties.
- Schedule and evaluate staff.
- Read, interpret, apply and explain rules, regulations, policies and procedures.
- Analyze situations accurately and adopt an effective course of action.
- Have knowledge of current Point-of-Service (POS) program
- Maintain records, prepare reports, meet schedules and time lines, plan and organize workload.
- Use and care of institutional equipment and utensils.
- Knowledge of ordering, receiving, storing and inventorying food and supplies.
- Knowledge of Health and Safety rules and regulations pertaining to food establishments, including sanitation and maintenance regulations.
- Interpersonal skills using tact, patience and courtesy.
- Attend and participate in all workshops, in-service and manager meetings.
- Process the daily deposit, and take to bank, as needed.
- Other duties as assigned to assure a high-quality lunch program.
Revised: August 4, 198, January 5, 2010, May 24, 2011, October 30, 2014, April 2026