Cafeteria Manager (2026-2027 SY)

GENERAL DEFINITION OF WORKUnder 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 FUNCTIONSPlan, coordinate, assign, oversee and participate as required in the preparation, cooking, and serving of foodFollow central menus and ensure that foodstuffs are cooked in quantities according to menus, good dietary principles, and number of persons to be servedOrder food and supplies, receive and account for same, and maintain perpetual inventory as well as cost of food consumption recordsInspect kitchen equipment, storeroom, food, and monitor employees to maintain proper sanitation and operationInstruct employees in the operation of equipment and use of utensils, and in the preparation, cooking, and serving of foodOversee and coordinate the cleaning and maintenance of culinary utensils, equipment and working areaMaintain income and expenditure records; make bank deposits; collect, record and account for monies received for patronsMaintain records required by local, state, and federal auditors and health inspectorsPerform other duties as assignedKNOWLEDGE, SKILLS, AND ABILITIESThorough 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 groupsSome knowledge of special dietary requirementsThorough knowledge of the principles and practices used in ordering, receiving and storing food in large quantitiesThorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment, and work areaAbility to plan and supervise the work of othersAbility to train subordinates in the preparation, cooking, and serving of foodAbility to prepare reports and other correspondenceEDUCATION AND EXPERIENCEHigh school diploma or GEDCourses in home economics, food nutrition, or related fieldsFive (5) years of supervisory experience in the food services industry preferred