Cafeteria Manager - Elementary

Position Type:Auxiliary/Food ServiceDate Posted:4/21/2026Location:North Joshua Elementary SchoolJob Title: Cafeteria Manager - ElementaryReports to: Director of Child NutritionDept. /School: Child Nutrition DepartmentWage/Hour Status: Non-exemptPay Grade: AUX PG 2 / 176 DaysMinimum hourly: $16.77Federally Funded:The salary for this position is paid from federal funds. Federally funded positions are supplemental and therefore subject to available federal funds.Primary Purpose:Supervise, train, and manage campus food service operation. Ensure that appropriate quantities of food are prepared and served while maintaining high quality and friendly customer service. Meet the Federal, State and County health regulations for production and service. Meet or exceed the individual campus lunch scheduling demands on a daily basis.Qualifications:Education/CertificationHigh school diploma or GED (Some College a Plus)HACCP Training completion (provided by district)Civil Rights Training completion (provided by district)Special Knowledge/SkillsKnowledge of methods, materials, equipment, and appliances used in food preparationAbility to manage personnelEffective planning and organizational skillsExperienceCompletion of Food manager certification course with a passing grade during the first year of assignmentThree years experience in institutional food service operations or related experience preferred.Major Responsibilities and Duties:Cafeteria ManagementProduce and maintain adequate staff work schedules/dutiesComplete daily production records efficiently and accurately.Order all supplies and foods for service while maintaining proper and adequate inventoryMaintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and proceduresWork cooperatively with campus principal to accommodate temporary schedule changes, special serving requirementsReport to the Director of Child Nutrition all staff issues and discipline relating to performance or any occurrences outside the scope of a normal work day.Supervise and train employees at campus level, promoting efficiency, morale, and teamworkBe available to act as a floater manager and/or assist at the CN office when called uponPolicy, Reports, and LawEnsure that food is produced safely and is of high quality according to policies, procedures, and department requirementsMaintain accurate reports of daily and monthly financial, production, and activity recordsMaintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism)SafetyEnsure that food items are stored in a safe and hazard-free environment, following HACCP policiesEstablish and enforce standards of cleanliness, health, and safety following health and safety codes and regulationsMaintain safe work environmentInventory and EquipmentEnsure that appropriate quantities of food and supplies are available through daily orders and periodic inventoriesEnsure that inventory is rotated using the FIFO method. Prevent food waste by communicating with the Director of Child Nutrition regarding food that may be about to spoil, go out of date, or is just needing to be used so that the items can be added to the menu.Maintain logs on all equipment maintenance required in assigned campus kitchen, department and report any equipment failures to the Child Nutrition Department immediately.Keep equipment clean and report needed equipment repairs by submitting detailed work ordersRecommend replacement of existing equipment to meet department needsConduct annual physical equipment and periodic supplies inventory when requested by DirectorOtherHelp screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnelHelp with after hours events as needed.This is a federally funded position.This position is contingent on maintaining the funds.Supervisory Responsibilities:Supervise and evaluate 3 or more food service workers assigned to campus cafeteria.Equipment Used:Large and small kitchen equipment to include: electric slicer, mixer, pressure steamer, convection oven,sharp cutting tools, dishwasher, and food and utility cart.Working Conditions:Mental Conditions/Physical Demands/Environmental FactorsMaintain emotional control under stress. Ability to work cooperatively with others. Frequent standing, walking,pushing, and pulling: moderate lifting and carrying up to 40 lbs; frequent stooping, bending, and kneeling;limited exposure to extreme hot and cold temperatures.