Cafeteria Manager - BCMS

Sylvania; Eagle (CO); Hybrid; USD 45,000 - 54,000; Full time

Benefits offered by this job

Health, dental & vision insurance

PERA retirement plan

Paid holidays

Paid leave

Tuition reimbursement

Free CMC credits

Job summary

Berry Creek Middle School in the Berry Creek area is seeking a Cafeteria Manager to organize daily lunch production and ensure compliance with state regulations and safety standards. You will supervise cafeteria staff and manage production schedules to deliver quality meals.

The role requires ServSafe certification or eligibility, strong communication, and leadership. Full-time hours with a comprehensive benefits package are offered.

Qualifications

• Have ServSafe Certification or ability to obtain within 6 months of employment.
• Ability to read, write, understand and follow written and verbal instructions as normally acquired through completion of high school diploma/GED.
• 2 years of experience in quantity food production and preparation with 6 months supervisory experience.
• Effective communication and interpersonal skills.
• Time-management and organizational skills.
• Ability to delegate tasks effectively.

Responsibilities

• Supervise school lunch program and train food service staff at assigned school.
• Assist in recruiting, disciplining and evaluating food service staff at assigned school.
• Plan daily production schedule for the school lunch program to ensure quality meals with minimal waste.
• Prepare food for the lunch program per department goals and state requirements.
• Delegate tasks to staff to ensure timely, friendly service.
• Standardize recipes for serving counts and compliance with the National School Lunch Program.
• Suggest recipe improvements to boost student participation and menu quality.
• Maintain portions per program standards and accurate free/reduced/paid records.
• Operate cashiers and update student account data accurately.

Skills

ServSafe Certification

Effective communication

Time-management

Organizational skills

Delegation

Reading/writing instructions

Cashiering system

Education

High school diploma/GED

Tools

Cashiering system

Computer records

Job description

CAFETERIA MANAGER Berry Creek Middle School Nutritional Services 35 paid hours per week

BENEFITS:

Health, Dental and Vision insurance,20-22%employer contribution to your PERA retirement plan, paid holidays, paid leave, tuition reimbursement, free CMC credits, amongst others.For full time employees.

HIRING SALARY RANGE:

$21.36 - $25.63 per hour

For the most current salary schedules, please visit https://www.eagleschools.net/departments/finance/salary-schedules

SUMMARY OF JOB DESCRIPTION:

Organize and plan daily production of designated lunch program, ensure compliance with all state regulations for the National School Lunch Program and sanitation and safety, and supervise day-to-day operations of cafeteria staff.

SUPERVISED BY:

Director of Nutrition Services, Area Operations Managers

PROVIDES SUPERVISION TO:

Cooks

ESSENTIAL JOB ELEMENTS:

• Supervise school lunch program and train food service staff at assigned school.
• Assist in recruiting, disciplining and evaluating food service staff at assigned school.
• Plan daily production schedule for the school lunch program so that quality meals are served on a consistent basis; without excess waste and/or insufficient production to meet meal count demands.
• Participate in the preparation of food for the school lunch program based on the Food Service Department goals, Colorado Department of Education requirements, and cost effective utilization of resources.
• Delegate work to staff so that food is served in a timely, friendly manner.
• Standardize recipes when necessary for proper number of servings and compliance with National School Lunch Program.
• Make oral and written suggestions for the modification and improvement of recipes and improvement of student participation.
• Regulate portions consistent with the standards/directives set by the National School Lunch Program.
• Operate a computer for the following food service functions:
• Updating and maintaining accurate free, reduced, and paid student status records in accordance with Colorado Department of Education requirements.
• Cashiering for the point-of-sale transactions with efficiency and accuracy so that students are served as quickly as possible.
• Updating student account data and maintaining accurate account information.
• Producing accurate operational reports.
• Complete menu worksheets in accordance with Colorado Department of Education requirements.
• Complete biweekly inventory for both perishable and non-perishable stock.
• Prepare perishable and non-perishable food order for the school lunch program.
• Deposit daily revenue at local bank and submit reports in a timely manner.
• Lift and carry boxes to appropriate shelves when the orders come in. We get two weeks oforders in at a time.
• Maintain high standards of sanitation in all work practices according to state and local health department manuals, including food handling and storage. Ensure food is served at the proper temperature for food safety.
• Maintain a healthy and attractive kitchen and lunch room environment.
• Meet the demands of the food rvice operation with flexible work schedule and location.
• Operates and supervises the, cleaning and maintenance of all manual and/or automated kitchen equipment such as ovens, grills, toasters, food processors, slicers, dishwasher, and steamers.
• Report any problems to the Operations Manager with a maintenance work request.
• Is friendly and tactful to all customers (students, teachers, parents, co-workers) in all situations of communication on a consistent basis.
• Perform other duties as assigned.

CONTACTS:

School staff and students, public and vendors.

QUALIFICATIONS:

• Have ServSafe Certification or ability to obtain within 6 months of employment.
• Ability to read, write, understand and follow written and verbal instructions as normally acquired through completion of high school diploma/GED.
• Ability to calculate basic mathematical equations and operate computer-cashiering system, as well as maintain accurate student data via computer.
• 2 years of experience in quantity food production and preparation with 6 months supervisory experience.
• Effective communication and interpersonal skills.
• Time-management and organizational skills.
• Ability to delegate tasks effectively.