842 CAFETERIA MANAGER I Elementary

842 CAFETERIA MANAGER I ELEMENTARY

REPORTS TO: FOOD SERVICE SUPERVISOR AND THE DIRECTOR OF FOOD SERVICE

QUALIFICATIONS:
1. High school diploma or GED
2. Successful experience as a cafeteria manager, assistant manager, or manager trainee preferred.
3. Ability to supervise a kitchen staff with a focus on policies and procedures.
4. Must be able to work cooperatively with others including students, parents, principals, and teachers.
5. Must exhibit knowledge of food preparation, cooking, serving, figuring quantities of food needed, requisitioning supplies and equipment, sanitation/food safety requirements, ordering food, dealing with vendors, cashiering, money handling, and must be able to complete production records and HACCP forms. Will also need to know how to use a calculator, computer, register, and printer.
6. Knowledge of the National School Breakfast and National School Lunch Programs is a must.
7. Must be able to train employees assigned to the kitchen.
8. Must work where assigned and be willing to transfer to different schools and different jobs if assigned.

JOB GOALS:

1. To provide food to the students and staff of TISD that is of high quality, following the district and state guidelines on sanitation, food safety, and customer service.

2. To maintain the kitchen environment in an organized, safe, and sanitary condition.

TERMS OF EMPLOYMENT: Noncontractual(At-will); Manual/Trades Paygrade: 3; Estimated 188 days estimated 8 hours daily; Wage/Hour Status: Nonexempt

MAJOR RESPONSIBILITIES AND DUTIES

1.	Supervise kitchen staff making sure all employees are trained in TISD/TDA procedures
2.	Evaluates assigned staff according to department and District policies
3.	Prepares, instructs and supervises work schedules
4.	Keeps employees informed through kitchen meeting, memos, and training
5.	Ensures that employees are working their scheduled time with minimal over or extra time
6.	Communicates with Supervisor or food service payroll personnel regarding adjustments concerning employees time
7.	Adheres to published menus and records/reports all changes on the production record and to the Supervisor/Director.
8.	Orders, prepares and serves proper amount of food ensuring that all students receive the menu options available
9.	Promptly submits grocery orders weekly or as needed
10.	Follows the procedures and protocols of HACCP utilizing all forms that are required by the established program. Makes sure employees are documenting production and food/equipment temperatures on the HACCP forms.
11.	Ensures that good sanitation practices are followed with cleaning, personal hygiene and food handling concerning all employees.
12.	Makes sure that food is presented in an attractive manner by visually inspecting the serving line prior to each lunch period.
13.	Maintains quality and taste to the highest degree
14.	Adheres to USDA/TISD standardized recipes supplied by the Department
15.	Plans and supervises cooking schedules to have food ready on time but not too far in advance of serving period
16	Follows the Food Service Department’s customer service protocol while serving the students, staff, and parents of the TISD schools.
17	Works cooperatively with teachers and principals
18.	Treats all employees equally
19.	Handles personnel issues in a quick and timely manner. Notifies Supervisor/Director of these issues and requests assistance when needed.
20.	Available for special functions as requested by the Director of Food Services
21.	Maintains daily production records to be legible, organized and up to date
22.	Performs related work as assigned by the Supervisor or Director of Food Services
23.	Attends Workshops and Training Programs
24.	Attends TISD Food Services in-service and training programs
25.	Is knowledgeable in all areas of the kitchen and assists staff with cleaning, food preparation, serving, and cashiering.
26.	Kitchen meets or exceeds sanitary and safety conditions according to the Texas Health Laws, Smith County Health Codes, and Tyler ISD Food Service Department Policies
27.	Kitchen meets or exceeds the District’s pest control inspections
28.	Freezers, coolers, warmers, and milk boxes are checked daily for normal operation and temperatures are documented on appropriate forms.
29.	Is prompt in turning in needed repairs and maintenance problems with the Department’s Maintenance Supervisor
30.	Secures kitchen and food supplies as required
31.	Accurately maintains all Point of Sale records: Record of Income, Daily Record of meals served, and free/reduced student list.
32.	Accurately prepares money deposits, secures monies, and reconciles meals served to cash registers
33.	Adheres to Government requirements and TDA approved guidelines when counting meals, evaluating all trays for correct components, and matters pertaining to the children on free and reduced meals
34.	Maintains positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates team work in daily activities
35.	Is regular in attendance and complies with notification procedures for absences.
36.	Provides complete and accurate information in the conduct of district business
37.	Maintains confidentiality in the conduct of district business such as dealing with the free/reduced meal program and personnel issues.
38.	Complies with district policies, as well as state and federal laws and regulations
39.	Follows dress code by; keeping uniform clean/neat, properly restraining hair, following policies on appropriate jewelry, following policies on nails and nail length, and maintaining good personal hygiene habits.
40.	Adheres to the district’s safety policies and procedures.
41.	Demonstrates leadership and enthusiasm for work performed

EQUIPMENT USED:
Uses large and small kitchen equipment to include electric slicer, mixer, steamer, tilt skillet, sharp cutting tools, ovens, dishwashers, and utility carts. Uses calculator, and must have computer skills.

WORKING CONDITIONS:
Mental demands: Reading; ability to communicate effectively (verbal and written); maintain emotional control under stress
Physical Demand/Environmental Factors: Standing, walking, pushing, and pulling; list and carry up to 50 pounds; some stooping, bending, climbing, and kneeling. Exposure to extreme hot and/or cold temperatures and slippery floors. Exposure to elevated noise levels; dexterity to handle equipment.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Revised 6/10