842 CAFETERIA MANAGER I Elementary

842 CAFETERIA MANAGER I Elementary

QUALIFICATIONS:

High school diploma or GED
Successful experience as a cafeteria manager, assistant manager, or manager trainee preferred
Certified on a Manager IV level with TSFSA as courses are available
Ability to supervise and to work cooperatively with other, including, students, principals, and teachers
Formal or on-the-job training, in food preparation, cooking, figuring quantities of food needed according to USDA Buying Guide, requisitioning supplies and equipment, sanitation requirements and safe handling of food and equipment.
Knowledge of the National School Breakfast and National School Lunch Programs, the USDA Commodity program and sound nutrition principles.
Train employees assigned to the kitchen.
Must work where assigned and be willing to transfer to different schools and different jobs if assigned.

REPORTS TO: DIRECTOR OF FOOD AND DISTRIBUTION SERVICES AND CAMPUS PRINCIPAL

JOB GOALS:

To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring
To provide this service within the Financial Limitations established by the District

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.	Trains new personnel and retrains current employees
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.	Keeps employees informed through kitchen meetings, memos, and training
6.	Accurately calculates time cards and promptly submits the time cards to the Food and Distribution Services
7.	Adheres to published menus and records/reports all changes
8.	Orders, prepares and serves proper amount of food to adhere to government and district requirements
9.	Promptly submits warehouse and bread orders
10.	Uses leftovers quickly, safely, attractively, and nutritiously
11.	Encourages and promotes good nutrition practices in food preparation and elective menu choices
12.	Food, steam table lines, and servicing areas are attractive
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	Relates well to students, is polite and courteous
17	Works cooperatively with teachers and principals
18.	Treats all employees equally
19.	Handles conflict in a quick/timely manner with little confusion
20.	Available for banquets and special functions as requested by the Director of Food and Distribution Services
21.	Makes arrangement, notifies Director of Food and Distribution Services and Principal, and complies with Board Policy when kitchen is used outside of working hours
22.	Performs related work as assigned by Director of Food and Distribution Services and Principal
23.	Attends Texas Education Agency Workshop and Training Programs
24.	Attends TISD Food and Distribution Services in-service and training programs
25.	Is certified on Manager level or working toward certification on the appropriate level.
26.	Kitchen meets or exceeds sanitary and safety conditions according to the Texas Health Laws, Smith County Health Codes, and Tyler ISD Food and Distribution Service Department Policies
27.	Kitchen and serving areas free from rodents and insects
28.	Maintains equipment records, repairs, cleaning and temperature charts
29.	Is prompt in turning in needed repairs and maintenance problems
30.	Secures kitchen and food supplies as required
31.	Accurately maintains all federal and State records: Record of Income, Daily Record of meals served, and Production Records
32.	Accurately prepares money deposits, secures monies, and reconciles meals served to cash registers
33.	Adheres to Government requirements and TEA approved guidelines when counting meals, evaluating all trays for correct components, and matters pertaining to the children on free and reduced meals
34.	Submits in all records promptly and on time to the Director of Food, Nutrition and Distribution
35.	Complies with directions and instructions from supervisor and performs other tasks and assumes such responsibilities as related to the position and assigned
36.	Maintains positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates team work in daily activities
37.	Is regular in attendance and complies with notification procedures for absences.
38.	Provides complete and accurate information in the conduct of district business
39.	Maintains confidentiality in the conduct of district business
40.	Complies with district policies, as well as state and federal laws and regulations
41.	Dresses according to the dress code; is clean, and neat, including hair properly restrained, appropriate jewelry, appropriate mails and mail length, and personal hygiene.
42.	Adheres to the district’s safety policies and procedures.
43.	Demonstrates leadership and enthusiasm for work performed, follows oral and written instructions.

EQUIPMENT USED:
Uses large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer and sharp cutting tools; ovens; dishwashers; and food and utility carts. Uses calculator and limited 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 10/99