Primary Purpose:
Assist the Child Nutrition Cafeteria Manager with the supervision, training, and management of the
campus food service operations. Ensure that appropriate quantities of
food is prepared and served in a friendly and courteous environment. Meet time constraints set by menu
requirements established by the Child Nutrition Department. Maintain exemplary health code standards.
Qualifications:
Education/Certification:
High school diploma or GED
Food Safety Manager Certification
Completion of a minimum of 12 hours of professional standards training
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Utilize standard office equipment and various computer programs
Cash handling skills and ability to perform routine mathematical calculations
Ability to manage personnel
Effective planning and organizational skills
Communicate effectively with others in a courteous and customer service focused manner while displaying an
approachable demeanor
Experience:
One year experience in food service operations
Major Responsibilities and Duties:
Cafeteria Management
Produce and maintain production records.
Direct daily activities in the kitchen and cafeteria.
Maintain all serving schedules and serve all food items according to menu specifications defined by
departmental policies and procedures.
Ensure food is produced safely and is of high quality according to policies, procedures, and department
requirements.
Work cooperatively with campus staff and principals to accommodate temporary schedule changes, special
serving requirements and to resolve personnel problems.
Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
Demonstrate good attendance and punctuality.
Implement and follow Standard Operating Procedures (SOP’s).
Support and work alongside the team as needed.

Policy, Reports, and Law

Assist with maintaining accurate records of daily and monthly financial, production, and activity records.
Knowledge of submitting accurate information for payroll reporting (time cards, tardiness, and
absenteeism).
Ensure that student account balances are within charging limits and that charging policy is followed.
Stay up-to-date professionally through the selection of quality professional learning opportunities for
personal growth.
Safety
Ensure that food items are stored in a safe and hazard-free environment.
Maintain a sanitary and safe environment by following local health department codes and regulations.
Inventory and Equipment
Ensure that appropriate quantities of food and supplies are available through daily orders and periodic
inventories.
Conduct and record physical inventories of all food production related products.
Personnel Management
Train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of
cafeteria personnel.
Implement and adjust employee work schedules as needed.
Promote teamwork and positive interactions with fellow staff members.
Supervisory Responsibilities:
Assume all roles and responsibilities of the Cafeteria Manager upon their absence.
Equipment Used:
Large and small kitchen equipment to include electric slicer, mixer, pressure steamer,
sharp cutting tools, oven, dishwasher, and food and utility cart.
Working Conditions:
Mental Conditions/Physical Demands/Environmental Factors:
Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting
and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.
Moderate exposure to cleaning chemicals.
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an
exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.