TITLE:  Cafeteria Manager
QUALIFICATIONS: Demonstrated aptitude for competence for assigned responsibilities; such other qualifications as the Board may find appropriate and acceptable. High School Diploma or Equivalency Certificate.
Physical Requirements: Sufficient manual dexterity to enable operation of computer keyboards; ability to communicate well verbally and in writing; good vision and hearing, with or without corrective devices.  Position requires lifting of boxes, cases, pans and pots up to 25 pounds and occasional lifting of cases and bags up to 50 lbs.
 
REPORTS TO: Director of Finance and Food Service Specialist
 
SUPERVISES: Cafeteria workers and aides
 
JOB GOAL: To ensure an atmosphere of efficiency, cleanliness, and friendliness in which students may be served nutritious and attractive meals.
 
PERFORMANCE RESPONSIBILITIES:
 

  1. Maintains the following records for a three-year period plus the current year:  financial and inventory.
  2. Maintaining the required hours as designated by MSDE and USDA for Food Service manager.
  3. Assumes responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities.
  4. Assures that sanitation and safety practices comply with federal, state, and local regulations.
  5. Provides feedback to the Support Supervisor of Food Service on staff performance as it relates to functioning within the kitchen.
  6. Reports immediately to the Support Supervisor of Food Service any problem or accident occurring in the kitchen or the cafeteria premises.
  7. Communicates concerns to the Support Supervisor of Food Service about policies and procedures relating to all food service employees.
  8. Assumes responsibility for the security of food and supplies.
  9. Supervises the storage and care of foods and supplies.
  10. Reports to the Support Supervisor of Food Services any inferior quality or out-of-date food which is received.
  11. Maintains a daily check on inventory with strict attention given to the first-in, first-out theory of food management. Monthly inventories will be completed.
  12. Assumes responsibility for checking that all equipment in the cafeteria area is in safe working condition, and notifies the appropriate authority when repairs or replacements are needed.
  13. Implements centrally prepared quality menus incorporating time-saving production techniques.
  14. Plans, directs and participates in the preparation and serving of all food in the cafeteria.
  15. Oversees and participates in the cleaning of kitchen, serving and storage.
  16. Orders food from vendors as well as the central supply warehouse.
  17. Supervises the training of our cafeteria employees.  This must include training on the computerized cash register system.  All employees must know how to operate the computerized cash register.
  18. Provides technical assistance to Person In Charge (PIC) when needed.
  19. Assumes responsibility for the security of their cafeteria.
  20. Counts money and prepares bank deposits. Maintains required system of accountability.
  21. Deposits money collected and prepared for deposit.
  22. Responsible for ticket sales; counts cash received and maintains the necessary records as required by the State and Federal government concerning free and reduced lunches.
  23. May attend staff conferences held by the Support Supervisor of Food Services.
  24. Submits to the Support Supervisor of Food Service the reports and information required of them from the school and/or schools they manage.
  25. Submits to the Support Supervisor of Food Service any budget requests for the coming year after consultation with the Supervisor of Finance.
  26. Supervises the opening of the kitchen in the Fall and the closing of the kitchen at the end of the school year.
  27. Completes a monthly inventory and enters usage data into the inventory program on a daily basis to assure the availability of food and food related items county-wide.
  28. Train a cafeteria employee from the school cafeteria staff to be a substitute for the manager in case of absence.
  29. Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner.
  30. Manages programs in accordance with federal, state and local requirements.
  31. May be reassigned to other schools if needed on a temporary basis.
  32. Performs such other tasks and assumes such other responsibilities as assigned.

 
TERMS OF EMPLOYMENT: As found in the Agreement Between the Kent County Educational Support Professionals Association and The Board of Education of Kent County. Ten-month year.
 
SALARY LANE: Cafeteria Manager Lane as applicable. Step established by the Superintendent.
 
BARGAINING UNIT: Kent County Educational Support Personnel Association.
 
FLSA STATUS: Non-Exempt.

EVALUATION: Performance of this position will be evaluated in accordance with provisions of the Board’s policy on Evaluation of Support Personnel.