Food Service Manager-Peavy Primary

Job Title: Cafeteria Manager Exemption Status/Test: Nonexempt

Reports to: Director of Child Nutrition Date Revised: 01/21/2022

Dept./School: Child Nutrition

Primary Purpose:

Responsible for on-site leadership and training of campus child nutrition operations. Ensure appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Child Nutrition Office administration. Ensure all operations follow safe food handling standards. Work closely with campus Principals for special events and alterations in meal service needs. Maintain proper records to comply with USDA regulations.

Qualifications:

Education/Certification:

High school diploma or GED

Certified Food Manager (CFM)

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Knowledge of food handler safety

Ability to write food production records for the assigned menu

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Basic computer and Excel knowledge required

Experience:

3 years experience in institutional food service operations

Major Responsibilities and Duties:
Cafeteria Management and Food Preparation

1. Develop work schedules, maintain food production records, assign work to campus child nutrition workers, and oversee completion of duties.
2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.

Safety and Sanitation

1. Ensure food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
3. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.
4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
5. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

1. Ensure appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
3. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
4. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
2. Review and submit accurate time and attendance records for payroll reporting purposes.
3. Complete annual continuing education requirements.
4. Follow district safety protocols and emergency procedures.

Other

1. Help screen, select, and train cafeteria workers. Make sound recommendations about their assignment, discipline, and retention of cafeteria personnel.

Supervisory Responsibilities:

Monitor the work and issue work assignments to campus child nutrition workers.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15-44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

*Applicants for all positions are considered without regard to race, color, sex (including pregnancy), national origin, religion, age, disability, genetic information, veteran or military status, or any other legally protected status. Additionally, the district does not discriminate against an applicant who acts to oppose such discrimination or participates in the investigation of a complaint related to a discriminating employment practice. The district Title IX Coordinator is Mr. Donny Webb, Superintendent, 6735 Ted Trout Dr., Lufkin, TX 75904 ph: 936-875-9256.