Cafeteria Manager - Baton Rouge

Catholic-Diocese-of-Baton-Roug; Baton Rouge (LA); On-site; USD 40,000 - 60,000; Full time

Job summary

Catholic-Diocese-of-Baton-Roug in Baton Rouge, LA is seeking a Cafeteria Manager to lead a school-based dining program, supervising 3–15 staff, coordinating food preparation, inventory, and service in compliance with district guidelines.

The role requires a high school diploma or GED, mandatory training, and food service experience. You will oversee schedules, student meals, safety, and reporting while engaging with students, parents, and school leadership in a faith-based community.

Qualifications

• Must have a high school diploma or GED.
• Must complete the Louisiana Department of Education Professional Standards Training annually.
• Successful completion of cafeteria manager training within 1 year of hire.
• Five years of cafeteria experience preferred.

Responsibilities

• Directly manages 3-15 cafeteria employees including technicians, clerks, and volunteers.
• Approve time records and leave requests in payroll software.
• Provide orientation, on-the-job training, and ongoing feedback to staff.
• Develop schedules, menus, production plans, and inventory reports.
• Conduct annual and 30/60/90 day employee evaluations.
• Make hiring, promotion, transfers, or status-change recommendations.
• Ensure compliance with policies and school nutrition regulations.
• Open/close cafeteria and manage daily meals in the POS system.
• Coordinate with parents, administration, vendors, and central office staff.
• Maintain accurate food and inventory records and temperature logs.

Skills

Oral and written English

Supervisory skills

Interpersonal skills

Delegation

Education

High school diploma

Louisiana Dept of Education Professional Standards Training

Cafeteria manager training within 1 year

Tools

Cafeteria equipment

Job description

Essential Duties and Responsibilities:

• Directly manages 3-15 employees in the specific school-based cafeteria. Positions managed include Food Technicians, Clerks, and Volunteers in accordance with the organization's policies and applicable laws.
• Manage and approve employee time records and leave requests in the electronic payroll software.
• Provide orientation for new employees, on-the-job training, and ongoing feedback concerning job performance to employees.
• Disseminate job duties. Develop, implement, and post work and cleaning schedules as well as daily production, menus, and inventory reports. Communicate additional direction to cafeteria employees as needed.
• Complete annual employee evaluations on schedule well as new hire 30, 60, 90 day evaluations.
• Make recommendations to Field Supervisor, Director, and/or Human Resources as to the hiring, firing, advancement, promotion, transfers, or any other employee status changes.
• Interpret and implement policies and procedures regarding kitchen operations as needed.
• Provides positive and constructive feedback as well as monitors and documents employee(s) job performance on employee corrective action form and through emails as needed.
• Interact positively with and address complaints from students, faculty, administration and others regarding the CNP. Respond to concerns regarding food and/or service.
• Enforce safety rules, correct and/or report unsafe working conditions and practice safe working habits.
• Reports and prepares workers compensation documentation for injured cafeteria employees.
• Interpret and implement policies and procedures regarding kitchen operations as needed.
• Open/close the cafeteria and start/end the daily meals in the point of service reporting system.
• Manage, coordinate and assist with food preparation, including determining amount of food needed, planning advance preparation, issuing the amounts from storage, determining needed ingredient substitutions, increasing/decreasing standardized recipes as needed, and ensuring food quality.
• Maintain perpetual and accurate inventory reports of food, supplies and equipment in the customized inventory management software. Safeguard food supplies and equipment from theft and/or damage.
• Estimate inventory needs, place orders for food and supplies bi-weekly, receive and verify deliveries, and plan substitutions when necessary.
• Plan, coordinate, and manage food and serving line ensuring all federal and state regulations are met.
• Complete, maintain and submit accurate reports timely documenting food used and participation, including SFS-6, SFS-7, SFS-7a, bill breakdown, inventory status, and inventory adjustments.
• Maintain cafeteria reports and other documentation in accordance with federal and state guidelines for auditing purposes.
• Document and maintain food and equipment temperature logs.
• Collect and post monies to correct student account in the point of service software and prepare daily deposit(s) in accordance to auditing procedures. Safeguard monies against theft.
• Communicate with parents, school administration, vendors, and CNP Central Office staff via letters, emails, and telecommunication in an effort establish and maintain good working relationships and to notify of low or negative meal account balances.
• Determine equipment needs and schedule maintenance and repairs as needed.
• Drive company vehicle if needed.
• Foster a harmonious work environment.
• Performs work related errands, other duties and assignments as needed.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. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION AND TRAINING:

• Must have a high school diploma or graduate education diploma (GED)
• Must complete the Louisiana Department of Education’s Professional Standards Training requirements each year.
• Successful completion of all cafeteria manager training courses within 1 year of hire.

EXPERIENCE PREFERRED AT HIRE: Five years of cafeteria experience.

SKILLS, KNOWLEDGE, AND EQUIPMENT REQUIRED AT HIRE:

Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills. Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures. Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information. Ability to learn computer application programs. Operating knowledge of and experience with basic cafeteria equipment.

SAFETY TO SELF AND OTHERS:

High exposure to self to bruises due to typical kitchen accidents; to heat burns due to steam tables, ovens, and dishwasher; to fractured bones due to falls on wet floors; to hernia due to lifting heavy objects; to disease due to food poisoning; and to repetitive motion injury due to quantity assembly of product. Medium exposure to self to cuts due to knife or slicer; to chemical burns due to cleaners/sanitizers; to loss of sight due to chemical splash and equipment; and to disfigurement due to burns. Low exposure to loss of limb due to kitchen equipment. High exposure to others to disease due to food poisoning. High exposure to co-workers to heat burns due to grease; to loss of sight due to chemical splash; and to heat burns, fractured bones, cuts, and bruises due to a person in this position improperly maintaining kitchen area or handling equipment.

JUDGEMENT AND DECISION MAKING:

Work is assigned by self, Director of Child Nutrition, Field Supervisor, and/or School Principal. This position requires supervisory skills, professional knowledge and experience, and independent judgment to supervise and schedule workers; to properly prepare, serve, and store food to ensure food quality; and to determine amount of food to be prepared. Work is guided by Health Department regulations, federal program requirements and procedures, and state and local board policies and procedures. Decision making involves collaboration with Director of Child Nutrition, building administrators, and Child Nutrition Technicians. Errors in decision making could impact student, faculty, administration, or public health; financial standing of Child Nutrition Program; and/or public image of the District's Child Nutrition Program, and/or result in inefficient operations, wasted resources, and noncompliance with state and federal regulations and programs. Supervisor is involved only in major decisions. Employee must adhere to Board policies and administrative rules and regulations.

DIVERSITY OF DUTIES:

Duties require cross-training in kitchen equipment, food preparation, safety and health standards, office skills, cost analysis, inventory, supervisory skills, and personnel issues. Duties extend within assigned area. The physical demands, mental functions, and work environment factors described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

PHYSICAL DEMANDS:

While performing the duties of the job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee occasionally is required to stand, walk, climb, balance, or stoop, kneel, crouch, or crawl. The employee will frequently move and/or lift objects weighing up to 25lbs alone and up to 50 lbs. with assistance. Specific vision abilities required by this job include close vision and ability to adjust focus.

MENTAL FUNCTIONS:

While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. Frequently required to coordinate. Occasionally required to copy.

WORK ENVIRONMENT:

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, fumes or airborne particles, extreme heat, and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; and extreme cold. The noise level in the work environment is usually moderate. I hereby acknowledge that I have received a copy of, read and fully understand my job description.