Cafeteria Manager (26-27 SY) at Rankin County School District in Brandon, MS

Job description

Job title: Cafeteria Manager Reports to: Director of Child Nutrition Receives guidance from: Director, District Administration and Support Staff, Assistant Superintendent Overtime status: Compliant with position, salary and FLSA regulations Job purpose: In keeping a tradition of excellence, the purpose of the Cafeteria Manager is to assume the responsibilities and duties designated by the Director of Child Nutrition and performs duties such as safe preparation and handling of food, cleaning and sanitizing of equipment and facilities, serving of food, cashiering and record keeping as required, and other related work as required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and responsibilities: Coordinate food service with school activities Strive for good public relations with customers, co-workers, principal, school staff, supervisors and community Cooperate with principal, faculty, students and staff to make the food service program an integral part of the total school program Endeavor to increase participation in school food service Strive to improve the food service program Arrange, plan, prepare and serve meals followed prescribed guidelines Train, supervise, evaluate each employee on the staff Provide leadership and goals for the staff Train the assistant manager Provide orientation and training to new employees Provide ongoing on the job training to staff in efficient operational practices Prepare and post a master daily work schedule Demonstrate use and care of all equipment. Check and record temperatures for alternative school refrigeration equipment during the school week (coolers, freezers, milk boxes, etc.) Receive and verify deliveries and designate area for proper storage Accept entire responsibility for storeroom, holding the only key Inspect all areas of the kitchen before dismissing the staff Prepare orders (food, supplies, equipment) according to schedule and submit to Child Nutrition Office. If choices are used, plan, order and report two weeks in advance Be the first in the kitchen and the last out each day. Managers may not permit janitors or other employees to perform this function except with special permission Operate the food service program efficiently, taking necessary steps to ensure a reasonable plate cost and meals per man hour within the guidelines Supervise the counting and rolling of all monies. Manager makes the deposit daily Read, react, take appropriate action regarding and inform staff of pertinent information such as time sheets, sick leave and jury duty data Prepare accurate records and submit them to the proper authorities at the designated time (menu book, inventory forms, daily record sheets, bank deposits and others as required) Notify the principal and Child Nutrition Supervisor of manger’s absences Request approval from Supervisor when deviating from policy Attend and participate in all monthly manager’s in-service meetings Be responsible for interviewing and recommending new employees and substitutes to principal and Child Nutrition Supervisor Perform related work as required by the Office of Child Nutrition During school vacation times and summer months, check the temperature of refrigerated units every other day and record on temperature chart. If temperatures reach the danger zone, notify the Child Nutrition Office immediately Lead and attend staff meetings/trainings as applicable; serve on staff committees Assume responsibility for own professional growth and development, for keeping current with literature, new research findings, for attending appropriate professional meetings and conferences, and to maintain any credits and/or continued education for maintenance of licensure/qualificati