Cafeteria Manager (Middle / High School)

Department: School Nutrition / Food Services
Reports To: Director of School Nutrition
FLSA Status: Non-Exempt
Work Schedule: 10 Month Position (Based on School Division Calendar)
Pay Grade: School Nutrition Salary Scale

General Definition of Work

Performs responsible supervisory and administrative work managing the daily operation of a middle or high school cafeteria. Work involves planning, preparing, and serving meals that meet federal and state nutrition guidelines while supervising cafeteria staff, maintaining inventory and financial records, and ensuring safe and sanitary food service operations. Work is performed under the general supervision of the School Nutrition Director or designee.

Essential Functions

Supervises and directs cafeteria staff in the preparation and service of school meals.
Plans and coordinates daily meal production in accordance with USDA School Nutrition Program guidelines.
Ensures compliance with all federal, state, and local regulations for the National School Lunch Program and School Breakfast Program.
Prepares and maintains required daily meal count records and production records.
Maintains accurate records of food inventory, orders, and supplies.
Orders food and cafeteria supplies in accordance with division purchasing and receiving procedures.
Monitors food preparation to ensure quality, portion control, and proper food handling practices.
Ensures meals meet required nutritional standards and meal component requirements.
Maintains sanitation and safety standards in accordance with health department regulations.
Oversees proper storage and rotation of food products following FIFO (First-In, First-Out) practices.
Trains cafeteria staff on proper food preparation, sanitation, and safety procedures.
Assists in scheduling cafeteria staff and assigning daily duties.
Reconciles daily meal counts and cash receipts as required by division procedures.
Operates or supervises operation of the point-of-sale meal system.
Communicates with the School Nutrition Director regarding staffing, food orders, and operational needs.
Maintains equipment and reports maintenance issues when necessary.
Promotes positive customer service for students, staff, and visitors.
Performs related duties as required.
Ensure compliance with food safety, sanitation, and HACCP procedures.
Work collaboratively with school administration and the School Nutrition Director.
Ensure proper use and care of kitchen equipment.

Knowledge, Skills, and Abilities

Knowledge of food service management and meal preparation techniques.
Knowledge of USDA School Nutrition Program regulations and meal pattern requirements.
Knowledge of safe food handling, sanitation, and kitchen safety practices.
Ability to supervise and train cafeteria staff.
Ability to maintain accurate records and reports.
Ability to plan and organize food production for large groups.
Ability to communicate effectively with staff, students, and administrators.
Ability to operate kitchen equipment and point-of-sale systems.
Strong organizational leadership skills.
Abilty to work in a fast paced environment and manage multiple task.

Education and Experience

High school diploma or equivalent required.
Experience in food service operations required.
Supervisory experience in food service preferred.
Experience in school nutrition programs preferred.
Training in food safety and sanitation required (ServSafe or equivalent preferred).

Special Requirements

Must maintain required USDA School Nutrition Program annual training hours.
Must comply with all state and local health department regulations.
Ability to successfully complete required food safety certification.

Physical Requirements

Ability to stand for extended periods of time.
Ability to lift and carry food and supplies 50 pounds and up.
Ability to work in a kitchen environment with varying temperatures.
Ability to operate commercial kitchen equipment.
Frequent bending, lifting, and carrying of food and supplies.

Working Conditions

Work performed in a school cafeteria and kitchen environment.
Exposure to heat, steam, cleaning chemicals, and kitchen equipment.
Work schedule follows the school calendar with early morning meal preparation.