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 or obtain within 90 days of employment 
• ServSafe Certificate or obtain within 90 days of employment 
• Valid Texas driver’s license
• Safe driving record verified by the Texas Department of Public Safety (meets and maintains liability coverage eligibility) 
• Candidates must have a 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 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 the 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 submits accurate information for payroll reporting (time cards, tardiness, and absenteeism).
• Maintains logs on all equipment maintenance required within campus food service department.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or
• comply with mandated health standards
• Oversees the inventory of food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. 
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Performs preventive maintenance and reports needed equipment repairs for the purpose of maintaining equipment in safe working order.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• 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.
• Prepares documentation (e.g. inventory and supply lists, equipment logs, etc.) for the purpose of providing written
• support and/or conveying information.
• Oversees food and beverage preparation for the purpose of meeting mandated nutritional and projected meal requirements.
• Oversees the serving of appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Organization Improvement

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

 

 

• Works cooperatively with campus principals 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.

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.
• Help screen, select, and train cafeteria workers. 

Professional Growth and Development

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

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

Qualities of an Effective Cafeteria Manager

The manager exhibits the following qualities: 

• Daily attendance and punctuality at work are essential functions of the job.
• Works irregular and extended work hours to include holidays and weekends.
• 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 a 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.
• 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. 
• Supports assigned personnel, for the purpose of assisting them in performing their functions in a safe and efficient
• manners.  
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
• Maintain confidentiality. 

Supervisory Responsibilities

Supervise and evaluate food service employees 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, and food and utility carts, personal computer, fax, scanner, telephone, and other equipment applicable to the position.

 

Working Conditions

Mental Demands/Physical Demands/Environmental Factors:

• Works with frequent interruptions.
• Maintains emotional control under stress.  
• Work irregular and extended work hours.
• Works inside in commercial kitchen environment: exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards, work with hands in water; work around machinery with moving parts and work on slippery surfaces.  
• Continual standing, walking, pushing, pulling, twisting, frequent stooping, bending, kneeling, (ladder), grasping/squeezing,    wrist flexion/extension, reaching/overhead reaching, frequent moderate lifting and carrying (15-44 pounds), moderate exposure to extreme hot and cold temperatures.

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.