School Cafeteria Manager
$41,304–$41,304 year
On-siteBoone, North Carolina, United States
Job Summary
Plan, implement, and supervise the daily operation of a school cafeteria, ensuring adherence to federal, state, and local regulations while preparing and serving nutritious meals. Manage food inventories, place orders, and oversee kitchen equipment maintenance to maintain a pleasant eating environment. Direct and supervise cafeteria staff, assigning schedules, monitoring performance, and resolving operational issues. Administer federal meal programs by reviewing applications and reconciling financial records, including cash handling and bank deposits. Maintain accurate production reports, inventory logs, and compliance documentation for health and fire department inspections.
Required Qualifications
- Graduation from high school
- 3 to 5 years of experience in the preparation of food in quantity lots
- Must be physically able to operate a variety of automated office machines including computers, calculators, ovens and stoves, meat slicers, shredders, can openers, kitchen utensils, etc.
- Must be able to exert up to 80 pounds of force occasionally, up to 30 pounds of force frequently and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects
- Ability to read a variety of correspondence, reports, forms, market orders, program applications, etc.
- Ability to prepare correspondence, reports, forms, purchase orders, etc. using prescribed format and conforming to all rules of punctuation, grammar, and style
- Ability to apply rational systems to solve practical problems, and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written and oral form
- Considerable knowledge of the principles and practices of food service administration, team building and customer service
- Considerable knowledge of the principles of supervision, organization and administration
- Considerable knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage
- General knowledge of the principles of bookkeeping and accounting of funds
- Some knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs
- Some knowledge of federal, state and school system regulations and requirements regarding bookkeeping and accounting of funds collected in school cafeterias
- Some knowledge of the maintenance needs of large kitchen equipment
- Skilled in motivating staff to follow schools, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations
- Skilled in leading staff to provide quality meals and friendly service appropriate to a public school environment
- Skilled in projecting amounts of food to be prepared based on previous school history and to order sufficient quantities of necessary ingredients
- Skilled in maintaining complete and accurate records and in developing simple reports from those records
- Ability to comprehend written and verbal correspondence and to respond appropriately
- Ability to plan and implement operational policies, procedures, and standards
- Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
- Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation
- Ability to communicate effectively both orally and in writing
- Ability to exercise tact, courtesy and firmness in frequent contact with co-workers, vendors, customers and subordinates
- Ability to establish and maintain effective working relationships as necessitated by work assignments
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