READING PUBLIC SCHOOLS

READING, MASSACHUSETTS

Position:                     Cafeteria Manager

Department:              Food Service

Reports to:                 School Nutrition Director      

FLSA Classification: Non-Exempt                          

Approved by:            John F. Doherty, Ed.D.                                 

Revision Date:           May 2016

SUMMARY: The Birch Meadow Elementary School is in search of a 40 hour biweekly Cafeteria Manager to provide each child and staff member in the school with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring. This is a benefits eligible position.

ESSENTIAL DUTIES AND RESPONSBILITIES: The essential functions or duties listed below are illustrations of the type of work that is performed and is not an exhaustive list of the duties performed for by this position. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Other duties may be assigned.

• Prepares and serves food according to standards related to sanitary conditions; uses equipment correctly; uses correct utensils for preparation and serving.
• Follows the Food Service Director’s instructions in producing and serving food. Follows standardized recipes; measures and/or weighs ingredients according to instructions; assembles food and other supplies necessary to prepare recipes.
• Uses objective and subjective indicators to evaluate food quality.
• Ensures and follows instructions in portioning, garnishing, and serving meals; assumes the responsibility of serving correct portions of food in appropriate dishes with appropriate garnishes and in an attractive manner. Directs and follows the use of accepted procedures in the preparation of all foods to ensure palatability and nutrient content.
• Assumes responsibility for receiving, storing, handling, preparing, and serving of food according to established standards; receives food and non-food supplies in accordance with stated specifications and checks invoices against original orders; follows procedures for inspection of goods received for quality specified and for the return of unacceptable goods.
• Sees that all food and non-food supplies are stored in accordance with recommended storage requirements.
• Effectively utilizes food leftovers.
• Follows standards to check temperature of food and equipment.
• Follows meal pattern requirements in serving student meals.
• Follows standards of safety in preparing, storing, and serving food; establishes a routine cleaning schedule and checkup system that complies with requirements as specified under local, State, and federal laws/regulations.
• Practices and supervises procedures in food preparation, use and care of equipment, and personal habits to assure that sanitation standards are met. Plans and implements work schedules required for the cleaning of work areas, utensils, and equipment; trains staff to follow work schedules.
• Accurately completes and maintains required records and forms; implements approved procedures for cash collection and ticket sales; ensures proper distribution, control and security of cash and meal tickets; determines accurate meal counts by category (free, reduced-price, and paid, etc.).
• Ensures that daily menu and food production records are prepared.
• Maintains system for recording invoices and preparing personnel forms, payroll cards, and accident forms.
• Maintains inventory, cost control and filing systems.
• Participates in implementing cost containment measures while maintaining quality.
• Plans and schedules work assignments; trains, supervises, and evaluates employee performance according to established procedures; recommends changes in staffing requirements.
• Delegates responsibility as appropriate.
• Promotes students and staff satisfaction by merchandising and serving meals in an attractive manner; solicits and incorporates suggestions of students and school staff; organizes the serving line to ensure attractive service and a smooth traffic flow; ensures use of appropriate serving utensils and portion sizes.
• Communicates concerns to Food Service Director about policies and procedures relating to all food service employees; identifies potential employee problems and takes appropriate action; evaluates problems and makes decisions within job responsibilities.
• Opens and closes, locks and unlocks facilities as needed.
• Accepts payment and makes change, or writes charge slips for students.
• Attends job-related training classes and workshops. 
• Safely operates a vehicle to run errands. Observes legal and defensive driving practices while operating a vehicle to conduct district business.
• Participates in the preparation and service of special meal functions, as assigned.
• Serves as a member of various employee committees as required.
• Responsible for yearly evaluations of cafeteria workers in immediate kitchen.

SUPERVISORY RESPONSIBILITIES:

Exercises supervision over all other personnel in immediate kitchen.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Superintendent may waive or modify the qualification requirements. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

• Have general knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required.
• Ability and skill to operate tools and equipment, such as dishwasher, range, oven, cash register, knives, mixer, meat slicer, sandwich sealer, braising skillet, pressure cooker, steam kettle, pots and pans, and a variety of other cooking and eating utensils.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.
• Ability to effectively present information one-on-one and in small group situations to customers, clients, and other employees of the organization.

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to make basic arithmetic computations quickly and accurately.

• Ability to work in a friendly manner with co-workers and students; have the ability to plan own work schedule and to direct helpers under his/her supervision.
• Ability to perform job and communicate in a noisy environment.

• Ability to establish and maintain effective working relationships with town and school personnel, vendors, suppliers, students, and others.
• Ability to work under pressure and/or frequent interruptions.

EDUCATION/EXPERIENCE:

No specific education required. Any combination of experience and training which demonstrates the knowledge and experience to perform the work, such as working knowledge of food products, materials, supplies, methods and techniques used in food preparation and cooking. Certified, or ability to be certified, as a NRA Safe-Serve Food Handler. Must possess a valid Class D driver’s license.                    

PHYSICAL DEMANDS:    

While performing the duties of this job, the employee is frequently required to move about and is continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc.

While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will move across slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with students, vendors and other staff members. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.

SENSORY REQUIREMENTS:

Most tasks require visual perception and discrimination and the ability to distinguish color. The employee must be able to input information into a computer and as well as read material from a computer monitor as well as printed matter with or without visual aids. The employee must be able to communicate effectively other staff members in order to exchange accurate information.

WORK ENVIRONMENT:

The environmental conditions of this position are occasional exposure to nonweather-related hot temperatures. Hazards exist as is required to be exposed to meat slicer, ovens and kettles, and cleaning supplies. The noise level in the work environment is usually moderate to loud.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description does not constitute an employment agreement between the employer and employee, and is subject to change by the employer, as the needs of the employer and the requirements of the job change.