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.

 

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.

 

Experience:

 

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

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

 

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:

 

Organization Climate

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

Organization Improvement

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

Personnel Relations/Management

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

Organization Management

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

Professional Growth and Development

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

Qualities of an Effective Cafeteria Manager

The manager exhibits the following qualities: 

Supervisory Responsibilities:

 

Supervise and evaluate 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, and food and utility carts. 

 

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

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.