Substitute Cafeteria Manager; SY

General Responsibilities

Responsible for planning, managing, monitoring, supervising, and providing assistance in the provisioning, operation, and functions of an elementary, middle, or high school food service facility (cafeteria) with a staff serving breakfast, lunch, supper, with additional ala carte sales.

General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values; some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area;

ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates, students and school staff; able to maintain emotional control; the ability to work with others in a close fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and be able to manage multiple responsibilities simultaneously and correctly complete reports and documents in a timely manner.

Required:

High School Diploma or GED. A valid Serv Safe Food Service Manager Certification issued by the local health department. Must have successfully completed the Manager Training class. Successfully performed responsibilities while training as an on the job manager. Considerable experience in school food services or other food service. A comparable amount of training and experience may be substituted for the minimum qualifications.

Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public using the telephone and personal contact as normally defined by the ability to see, read, talk, hear, handle or feel objects and controls. Frequent walking, standing, bending, grasping, fingering, repetitive motion, reaching, and driving. Occasional sitting, stooping, and crouching. Work involves moderate exposure to unusual elements such as extreme heat, fumes, smoke, unpleasant odors, hazards such exposure to chemicals, moving mechanical parts, etc.

and/or loud noises. Ability to lift up to 50 pounds frequently. Requires timely and regular adherence to established work schedules. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.

Possession of a valid driver’s license. Regular and reliable attendance is an essential function of this position.

Reports To Director of Food Services

Full Time or Part Time? Part Time

Hourly Rate: $18.81 (Salary Range: From/To).

Start Date:

. FTE: 1.000.

• Must be a former cafeteria manager and eligible for employment with VBCPS (this includes retirees)