Cafeteria Manager II - Butte Vista School

CAFETERIA MANAGER II RANGE DEFINITION Under general supervision, to plan, organize and supervise the activities of a cafeteria which serves less than 12,000 meals monthly; to assist in the preparation of meals; to supervise the work of a food service staff; to do related work as required. EXAMPLES OF DUTIES Assigns and directs the work of a cafeteria or central staff and student workers.

Plans menus in conformance with standards established by the National School Lunch and Breakfast programs and related federal/state regulations for student breakfast, lunches, combo lunches, hot lunches, salad bars, economy lunches, and staff lunches. Assigns and directs the work of a larger cafeteria staff and student workers.

Participates in the selection and training of newly hired staff, substitutes, and student workers.

Insures safe, clean, orderly and efficient food service equipment and facilities. Establishes and maintains appropriate standards of efficiency and neatness for staff and student workers.

Participates in staff meeting, conferences, and workshops concerning school district food service.

Consults with school principals and District Food Services Manager concerning cafeteria needs, conditions, and employee performance. Determines quantities of food and supplies required. Orders, receives, stores, and accounts for needed food and supplies.

Is accountable for all cafeteria money transactions including balancing cash, bank depositing, reduced/free lunches, and related reports. EMPLOYMENT STANDARDS Education and Experience: Read, write and speak at a level sufficient to fulfill the duties to be performed; three years of increasingly responsible experience in quantity food preparation in a school or equivalent experience in a large public or commercial establishment.

Knowledge of: Principles and methods of menu production, planning and scheduling; principles and methods of quantity food preparation, serving, and storage; methods of computing food quantities required by the National School Lunch and Breakfast programs and related federal and state regulations; care and use of institutional kitchen equipment and utensils; sanitation and safety procedures related to school kitchens, particularly food preparation, serving and storage; techniques of supervision and training. Ability to:

Prepare weekly or monthly menus; estimate food quantities and requisition proper amounts of economical food service; effectively train and supervise food service personnel; compute food quantities required by weekly or monthly menu periods; keep accurate and detailed records; maintain cooperative relationships with those contacted in the course of work; meet health services standards; lift 40 pounds; obtain a valid California driver's license. BWS:cs 10/21/92

Requirements / Qualifications

Requirements / Qualifications