Cafeteria Manager

Overview

SUPERVISES:
Local 217 Food Services Staff

REPORTS TO:

Executive Director of Food Services
Primary Function:
The Cafe Manager is responsible for managing operations of breakfast, lunch, snack, supper, Saturdays and special meals in assigned schools. Supervises and oversees all areas of food preparation and service. Maintains accurate records and reports as required.

• Directs the operations of breakfast, lunch, snack, supper, Saturdays and special meals in assigned schools; supervises all areas of food preparation and service.
• Ensures adherence to regulations of federally funded meals programs and the State of Connecticut Healthy Foods Certification Program.
• Directs the training, supervision, and discipline of all food service personnel in assigned schools.
• Collaborates to develop and deliver departmental guidelines/benchmarks for mandatory compliance practices, and for implementing district updates and improvements.
• Manages ordering, inventory, training, and financial records (including POS).
• Responsible for entire financial management of assigned schools.
• Trains and troubleshoots the Horizon POS System.
• Adheres to HACCP regulations and provides HACCP program training in assigned schools.
• Assists in evaluating personnel and program activities.
• Assists in the procurement process by preparing, reviewing, and analyzing Bid/RFP proposals.
• Contributes to the development of the food service program.
• Works as part of a team to develop training tools and conducts in-service training programs/workshops with cafeteria staff as needed.
• Performs other related duties as assigned by the Director.
• Maintains security of all products in assigned schools.
• Coordinates with the Executive Director on USDA Foods orders.
• Reviews timesheets and maintains attendance records for assigned staff.
• Maintains and records related to grants in assigned schools.
• Collaborates with managers on catered events and meal production planning and scheduling.
• Oversees nutrition, sanitation, operation regulations and requirements and the use and care of institutional equipment and utensils.
• Schedules, supervises, and evaluates staff and ensures adherence to schedules and timelines.
• Oversees cash collection on a weekly basis.
• Handles paperwork (invoices, delivery slips, etc.) on a daily basis.

• Bachelor Degree in Food Service Management, Dietetics, Nutrition or related field is recommended but not required.
• A minimum of 5 years of food service management or related management experience; minimum of 1 year of child nutrition experience is preferred.
• Ability to effectively plan, organize, direct, and operate multiple functions in assigned schools.
• General knowledge of the Federal School Meal Programs (CFR 210-299).
• Knowledge and understanding of Provision 2 is recommended.
• Experience with and knowledge of Horizon POS/BOH & Microsoft Office.
• Valid Connecticut driver license and means of own transportation.
• Ability to motivate and lead; demonstrated ability to work with a team.
• Flexibility and ability to adapt to new challenges; good organizational skills.
• Ability to communicate with others effectively and relate to other disciplines.
• Registered Dietitian credentials recommended but not required.
• Experience in teaching and conducting training programs for a diverse staff.

• Qualified Food Operators Certificate (Serv-Safe).
• Certification and/or Credentialing with School Nutrition Association is recommended but not required.

Local 3144 Salary Scale
- Range 9, $70,596 - $100,119

12-month work year Local 3144

This is a "Special Fund", non-tested position. Continued employment contingent upon availability of future funding.