EducationCertificationHigh school diploma or GEDFood manager certification or be able to obtain certification within 90 days of employmentSpecial KnowledgeSkillsKnowledge of methods materials equipment and appliances used in food preparationAbility to manage personnelEffective planning and organizational skillsMust be able to perform basic math read and follow instructions and understand multi-step written and oral instructions.ExperiencePreferred one year food service experience or related experienceCompletion of a sanitation course before or during the first year as managerResponsibilities May include but not limited toAttends in-service training workshops etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.Major Responsibilities and DutiesCafeteria ManagementMaintain required documentation including food production records nutritional labels and information up to date inventory counting and claiming student account balances collection and reconciliation of money personnel records and ordering and confirming of shipments.Direct daily activities in kitchen and cafeteria.Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.Work cooperatively with campus principal to accommodate temporary schedule changes and special serving requirements.Supervise and train employees at campus level promoting efficiency morale and teamwork.Policy Reports and LawEnsure that food is produced safely and is of high quality according to policies procedures and department requirements.Maintain accurate reports of daily and monthly financial production and activity records.Maintain and submit accurate information for payroll reporting time cards tardiness and absenteeism.SafetyEnsure that food items are stored in safe and hazard-free environment.Establish and enforce standards of cleanliness health and safety following health and safety codes and regulations.Maintain safe work environment.Inventory and EquipmentEnsure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.Maintain logs on all equipment maintenance required within campus food service department.Perform preventive maintenance and report needed equipment repairs.Recommend replacement of existing equipment to meet department needs.Conduct annual physical equipment and supplies inventory.OtherHelp screen select and train cafeteria workers and make sound recommendations about the assignment discipline and retention of cafeteria personnel.Equipment UsedLarge and small kitchen equipment to include electric slicer mixer pressure steamer tilt skilletsharp cutting tools oven warmerproofer dishwasher and food and utility cart.Working ConditionsMental ConditionsPhysical DemandsEnvironmental FactorsMaintain 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.