Cafeteria Manager

Cafeteria Manager JobID: 75173 Position Type: Cook/Nutrition Services/Cafeteria ManagerDate Posted: 10/8/2026Location: Summersville Middle SchoolDate Available: TBD Closing Date: 10/15/2026County: Nicholas County Schools Additional Information: Show/HideSalary/Terms: Standard 200 Day Contract. Monday-Friday 6:00 am - 2:00 pm. Pay Grade D. Salary based on experience and education level per NCBOE salary schedule plus competitive benefits package equal to approximately 35% of direct compensation. Classification: ServiceReports to: Building Principal, Assistant Principal, Child Nutrition DirectorEvaluation: Evaluated annually by the building principal/immediate supervisor in accordance with WV State Code §18A-2-12, WV State Board Policy 5314, and NCOBE 4220.FLSA Status: Non-Exempt Qualifications: High School Diploma, General Equivalent Development Certificate (GED) per West Virginia Code §18A-2-5Personnel must be or have been classified in this category, or must pass the state prescribed exam for this position per West Virginia Code §18A-4-8eCriminal background check per WV Code §18-5-15cMaintains current County Board of Health Food Service Worker's PermitThe ability to perform the job duties and responsibilities of the position as contained in the Job DescriptionExperience as a cafeteria manager preferredDescription: Personnel employed to direct the operation of a food services program in a school, including assigning duties to employees, approving requisitions for supplies and repairs, keeping inventories, inspecting areas to maintain high standards of sanitation, preparing financial reports and keeping records pertinent to food services of a school. Job Summary:Responsible for maintaining accurate daily records and completes food service reports according to regulations (county, state, and federal). Responsible for planning, directing and controlling the development of the school food service program on a sound, nutritional, educational and financial basis. Responsible for producing tasty, appealing meals served in a pleasant atmosphere. Responsible to the principal and operates an efficient food service program with a minimum of supervision. Able to get along with others, alert to the needs and feelings of subordinates, open to suggestions for improvement and maintains a pleasant disposition. Individual must have working knowledge to operate equipment, maintain inventory and record through use of computer program. Inspect and maintain equipment and requests proper maintenance. Ensure a safe work environment.The employee shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the School SystemStaff members serve as role models for students in how to conduct themselves as citizens and as responsible, intelligent human beings. Staff members have a legal responsibility to help instill in students the belief in and practice of ethical principles and democratic values. Performance Responsibilities:Responsible for placing orders for mealsResponsible for overseeing an efficient operation of the kitchen in accordance with federal, state, and county regulations.Restocks storage area with mechandise as it is received using FIFO ( First In First Out) Inventory controlMaintains accurate records according to proceduresMaintains and turns in records in a timely mannerMaintains positive work habitsInterpret a variety of instructions furnished in written, oral, diagram, or schedule formMaintains positive attitude and has other personal qualities essential to job success including quality communication skillsMaintains a positive working environment and is cooperative with students, peers, other school personnel, parents, and the communityMaintains regular attendance and complies with State and County policies and regulationsPerforms duties efficiently and productivelyWorks safely using proper body mechanics and lifting techniques thus decreasing risk of injury to self and co-workers 2Maintains current knowledge of NSLP, West Virginia Child Nutrition, and Nicholas County food program requirementsWashes trays, pots, pans, and utensils;Sweeps and mops kitchen and storage areas.Cleans all equipment used in preparing and serving meals. Serves food to students and faculty.Must demonstrate safe handling of food preparation, service, and storage.Maintains adequate food inventoryReviews weekly menus for planning food preparation scheduleApply concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the positionPrepares school meals for students and adultsPrepares special dietary items for identified studentsUnloads, separates, inspects, and stocks food/kitchen itemsOperates and maintains commercial food service equipment and utensilsMaintains current NSLP, West Virginia Child Nutrition, and Nicholas County records including but not limited to production records, monthly menus, USDA documentation, bills, receipts, and West Virginia State Health Department documentsRead and comply with labels and safety warnings on cleaning agents and hazardous materialsCleaning, mopping, kitchen on a regular basis or daily if needed; cleaning tables in the cafeteria on a regular basis or daily if neededReports work related problems in a professional manner using proper channels including but not limited to presenting problems verbally and/or in writing and allows for timely resolution prior to reporting problem to school principalMaintains and/or upgrades skillsPerforms all other duties and responsibilities as set forth in Nicholas County Board of Education Policy and as directed by immediate supervisor, building principal, or Superintendent of schools Physical Demands:Sitting: Rarely: ½ hour to 1 hour per day Standing: Frequently: 2 hours in an 8-hour shift. Alternates continuously with walking. Walking: Constantly: 5 ½ hours in an 8-hour shift. Alternates continuously with standing. Lifting and Carrying: Weight Frequency:1-10 lbs. Continuously Canned & raw food items, lunch trays, etc.11-22 lbs. Continuously Trays of silverware, canned & raw food items, crates of milk & juice, etc.21-35 lbs. Frequently Canned & raw food items, frozen food items, crates of milk & juice, pans of hot foods, etc.36-50 lbs. Frequently Canned & raw food items, frozen food items, mixing bowls of dough, kitchen & cafeteria garbage, buckets of mopping water, etc.51-75 lbs. Rarely Commodity items (encourage team lifting for all objects over 50 lbs.), etc. Pushing/Pulling: Frequently Carts with frozen, raw, or cooked food items, mop bucket, garbage cans, trays, etc. Forward bending: Occasionally Placing/removing pans of food in server, removing frozen food 3 from chest freezer, cleaning cafeteria tables, etc. Squatting/Stooping: Occasionally Retrieving items from under counters, emptying food racks, cleaning under counters, etc. Kneeling: Occasionally Cleaning, etc. Crawling: Occasionally Cleaning behind freezers & ovens, under sinks, etc. Climbing: Occasionally Stocking of light weight items on top shelves in pantry, stocking frozen food items in upright freezers, etc. Overhead reaching: Occasionally Stocking light weight items on top shelves in pantry, placing or removing foods from steamers, ovens, freezers, pantry, etc. Hazards: Sprains/strains from improper lifting techniques, burns from improper protection when handling hot items, slips/falls from improper cleanup of spill, leaks, etc. Machines/equipment/tools:Sterilizer, steamer, warmer, slicer, mixer, ovens, tilt skillets, kitchen appliances, and cleaning tools.The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stoop, reach, stand, walk, lift heavy objects, pull, push, grasp, talk, hear, see, use repetitive motions, and operate commercial food service equipment. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food, supplies, etc.Specific vision abilities required by this job include close vision such as reading handwritten or typed material and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members.Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from below 32°F in a walk-in freezer to 100° F or above near the ovens, stove, and dishwasher. Temperatures can exceed 400°F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with non-skid soles are recommended. The noise level in the work environment is moderate to loud (70 â 90 dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee.Application Procedure: Apply onlineSelection Procedure: Per W. Va. Code Revised 04.14.26