Primary Purpose:

Provide leadership to the food service activities at assigned locations with specific responsibilities for preparing and serving food items to students and/or school personnel. Maintain facilities in a safe and sanitary condition and guide assigned personnel in the performance of their job functions.

Minimum Qualifications:

Education/Certification:      

High school diploma or GED (Recognized by the Texas Education Agency or regional accrediting agency)

Food manager certification

ServSafe Certificate 

Valid Texas driver’s license

Safe driving record verified by the Texas Department of Public Safety (meets and maintains liability coverage eligibility)

Candidate must have satisfactory outcome of fingerprinting background check.  Non-refundable fee (approximately $50.00) paid by the employee.

Required Experience: 

Completion of sanitation course before or during the first year of employment

Three (3) years’ experience in institutional food service operations

Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Ability to coordinate district functions

Ability to communicate effectively

Required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions.

Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices;

Planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.

Required to perform basic math, including calculations using fractions, percent’s, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand complex, multi-step written and oral instructions.

Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

Major Responsibilities and Duties:

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required)

Professionalism

The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community: 

• Rule §247.1 Purpose and Scope; Definitions
• Rule §247.2 Code of Ethics and Standard Practices for Texas Educators 

Organization Climate

The manager fosters a positive school or organization morale through activities such as the following: 

• Ensures that food items are stored in a safe and hazard free environment.
• Establishes and enforces standards of cleanliness, health, and safety following health and safety codes and regulations.
• Ensures that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
• Ensures that food is produced safely and is of high quality according to policies, procedures, and department requirements. 

Organization Improvement

The manager promotes leadership in efforts to improve the school or organization through activities such as the following: 

• Works cooperatively with campus principal to accommodate temporary schedule changes, special serving               requirements and to resolve personnel problems.
• Collaborates with campus administration to support student programs and schedules.
• Provides catering support as directed.
• Recommends replacement of existing equipment to meet department needs.
• Conducts regular supplies inventory, as directed. 

Personnel Relations/Management

The manager manages personnel effectively through activities such as the following: 

• Supervises, trains, and coordinates activities of campus workers and services for the Child Nutrition Services program.
• Helps to screen, select, and train cafeteria workers. 

Organization Management

The manager manages administrative, fiscal, and facilities functions responsibly through activities such as the following: 

• Produces and maintains work schedules and production records.
• Directs daily activities in kitchen and cafeteria.
• Maintains all serving schedules and serve all food items according to menu specification defined by departmental           policies and procedures.
• Maintains accurate reports of daily and monthly financial, production, and activity records.
• Maintains and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Maintains logs on all equipment maintenance required within campus food service department.
• Performs preventive maintenance and report needed equipment repairs. 

Professional Growth and Development

Provide leadership in professional growth and development through activities such as the following: 

• Leads unit meetings, attend in-service training, workshops, etc. for the purpose of conveying and/or gathering and disseminating information required to perform job function. 

Qualities of an Effective Cafeteria Manager

The manager exhibits the following qualities: 

• Daily attendance and punctuality at work are essential functions of the job.
• Responds to after hour emergencies as needed.
• Complies with Federal State and Local food service policies and guidelines.
• Ensures a safe environment for workers and customers
• Maintains safe work environment.
• Follows all HACCP procedures and standards, and ensure employees follow all HACCP procedures and standards
• Complies with District policies, as well as state and federal laws and regulations.
• Complies with the standards of conduct set out in Board Policy DH (Legal) and (Local) and with any other             policies, regulations, and guidelines that impose duties, requirements, or standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Performs functions of other nutritional service positions as requested by supervisor for the purpose of ensuring             adequate staff coverage within site nutritional services operations.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Substitute and/or assist cafeteria manager when needed for the purpose of ensuring the food service unit is running       efficiently.
• Supports assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient       manner. 
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the       work unit. 

Supervisory Responsibilities:

Supervises and evaluates food service workers assigned to campus cafeteria.

Equipment:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, food, utility carts, and other equipment applicable to the position. 

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

• Works irregular and extended work hours to include holidays and weekends.
• Works with frequent interruptions and maintain 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.
• Significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling,crouching, and/or crawling.  
• Significant fine finger dexterity.
• Generally the job requires 20% sitting, 70% walking, and 10% standing.
• The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. 

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