Child Nutrition Manager

General Job Description: The Cafeteria Manager is an 11-month, full-time position with a standard eight-hour workday, responsible for the daily operation of an assigned school cafeteria within Sugar Creek Charter School’s Child Nutrition Department.

Reporting to the Child Nutrition Supervisor, the Cafeteria Manager supervises cafeteria food service associates and participates directly in preparing and serving safe, appealing, high-quality meals as needed. The manager oversees implementation of approved menus, standardized recipes, portion sizes, meal-service procedures, recordkeeping requirements, and food safety practices in accordance with applicable federal, state, local, and school requirements. Accurate recordkeeping and timely completion and submission of required documentation are essential responsibilities of this position.

The Cafeteria Manager coordinates staffing, meal forecasting, and daily workflow to support efficient service within established meal periods and provides inventory assistance as needed. Work hours may vary according to school and department needs.

Essential Duties and Responsibilities:

1.       Organize and supervise daily food preparation and offer versus serve meal service to ensure students are served safely, efficiently, and within established meal periods.

2.       Perform food preparation, meal service, cashiering, and dishwashing duties as needed to maintain safe, efficient cafeteria operations, including during staff absences or peak service periods.

3.       Implement approved menus and ensure food service associates follow current standardized recipes, required portion sizes, and established preparation and service procedures provided by the Child Nutrition Supervisor, consistent with applicable requirements and the school’s food safety plan.

4.       Ensure reimbursable meals are accurately identified and counted at the point of service and maintain accurate meal participation records.

5.       Prioritize the accurate, complete, and timely preparation, verification, and submission of all required cafeteria records and reports assigned to the Cafeteria Manager. Ensure daily food production records and supporting documentation are completed within established deadlines and submitted by the applicable deadlines when submission is required. Promptly notify the Child Nutrition Supervisor of any issue that may delay completion or submission.

6.       Protect confidential student eligibility information.

7.       Implement, monitor, and enforce the school’s food safety plan based on HACCP principles. 

8.       Monitor safe food receiving, storage, preparation, holding, and service, cooling, and reheating practices. 

9.       Assist with receiving deliveries, unloading delivery trucks as needed, and moving and storing food and supplies in designated areas in accordance with established food safety and workplace safety procedures.

10.   Enforce employee hygiene, cleaning, sanitizing, and cross-contact prevention procedures. 

11.   Maintain a clean, organized, and safe kitchen, serving area, and storage areas. 

12.   Ensure kitchen equipment is used and cleaned according to established procedures. Promptly report equipment malfunctions and safety concerns to the Child Nutrition Supervisor and coordinate authorized repairs as directed.

13.   Develop and implement employee work schedules, subject to approval by the Child Nutrition Supervisor. Assign duties, establish staff priorities, and monitor adherence to schedules to ensure safe, timely meal preparation and service.

14.   Assist the Assistant Cafeteria Manager with inventory tasks, inventory recordkeeping, and transportation of food and supplies between school locations as needed. Primary responsibility for inventory management, inventory records, and routine inventory transfers rests with the Assistant Cafeteria Manager.

15.   Forecast food and supply needs using approved menus, standardized recipes, participation trends, and inventory levels. Coordinate with the Assistant Cafeteria Manager, who prepares and submits orders, and verify that orders meet operational needs.

16.   Communicate shortages, delivery issues, and product concerns to the Child Nutrition Supervisor.

17.   Demonstrate manager-level proficiency in TrakNow, PCS Central, and WebPOS, or equivalent systems, within 90 days of hire. Use email, word processing, spreadsheets, and related applications to maintain records and communicate effectively.

18.   Promote respectful communication, teamwork, and positive customer service. 

19.   Assist the Child Nutrition Supervisor with onboarding, performance evaluations, and personnel recommendations. 

20.   Communicate staffing concerns and employee performance issues to the Child Nutrition Supervisor. 

21.   Complete and document required professional development and assist with staff training as assigned.

Minimum Qualifications:

Education and Experience: High school diploma or GED required.

At least three years of food service experience, including at least two years of supervisory or management experience in a school nutrition, institutional or other quantity food service operation. 

Qualifying supervisory or management experience must include assigning and directing staff work, monitoring food preparation and service, training employees, and ensuring compliance with established food safety and operating procedures.

Experience in school child nutrition programs is preferred. An associate or bachelor’s degree in food service management, culinary arts, hospitality management, nutrition, or a related field is preferred but not required.

Licensing/Certification Requirements: Obtain ServSafe Manager certification, or another food protection manager certification accepted by the applicable regulatory authority, within 90 days of hire and maintain current certification throughout employment. 

Key Competencies:

Ability to organize daily operations, prioritize competing responsibilities, and complete assigned duties, documentation, and reports accurately within established deadlines.

Thorough knowledge of the principles of quantity food preparation and proper kitchen equipment use and care.

Ability to make sound, timely decisions within established procedures and assigned authority. 

Ability to perform basic mathematical calculations.

Proficiency with word processing, spreadsheets, email, and databases, and the ability to obtain assistance from software customer service or technical support as needed. 

Knowledge of health department regulations and HACCP procedures. 

Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media.

Additional Requirements:

Ability to report reliably and on time to the assigned work location and meet the established work schedule.

Employees assigned to operate a school-owned vehicle must hold a valid driver’s license appropriate for the vehicle and meet the school’s driver authorization requirements before operating it.

Physical Requirements

The position requires prolonged standing and walking; frequent bending, reaching, and stooping; and handling food, supplies, and kitchen equipment. Duties include lifting, carrying, moving, and placing food and supply boxes weighing up to 50 pounds in designated storage areas; assisting with unloading delivery trucks as needed; and transporting food and supplies using carts or other available material-handling equipment. The position also requires pushing and pulling carts and kitchen equipment. Work involves exposure to hot and cold temperatures, moisture, and noise in kitchen, receiving, serving, and storage areas.