Cafeteria Manager job description
Updated March 14, 2024
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Example cafeteria manager requirements on a job description
Cafeteria manager requirements can be divided into technical requirements and required soft skills. The lists below show the most common requirements included in cafeteria manager job postings.
Sample cafeteria manager requirements
- Minimum of 2 years of experience in cafeteria management.
- Strong knowledge of food safety and handling regulations.
- Proficient in scheduling and budgeting.
- Ability to lead and motivate a team.
- Knowledge of food ordering, inventorying and cost control.
Sample required cafeteria manager soft skills
- Excellent communication skills.
- Ability to work in a fast-paced environment.
- Strong customer service orientation.
- Ability to handle stress and difficult situations.
- High attention to detail and accuracy.
Cafeteria Manager job description example 1
Montgomery County Public Schools cafeteria manager job description
SUMMARY DESCRIPTION:
Under direction, has immediate responsibility for the management and operation of the secondary school cafeteria and, in some instances, a central kitchen. Employees in these classes are responsible for the management of the school food service programs including on-the-job training, scheduling assignment, supervision, and evaluation of the cafeteria workers. Supervision is received from the principal or designee; technical supervision and guidance is received from a food services supervisor. Nature of the work involves strict adherence to nutritional, sanitary, and safety standards and economic use of foodstuffs and supplies to maintain a financially solvent program. Employees in these classes must operate under a close time schedule and must be able to utilize work simplification techniques. (NOTE: A school cafeteria's previous year's gross adjusted income determines the classification of the cafeteria manager position. Overall responsibilities of cafeteria managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of food service program. In some food service programs, the manager may be directly involved in the preparation of foods, assigning the more routine duties to the worker(s). In some food service programs, the manager is less involved in actual preparation and cooking and more actively engaged in supervision of the staff.)
CERTIFICATE LICENSE:
Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.
KNOWLEDGE, SKILLS, and ABILITIES:
Completion of the MCPS Cafeteria Manager Test at the required score. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies. Considerable knowledge of large quantity food production and forecasting. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Considerable knowledge of computer point-of-sale systems. Knowledge of age-appropriate nutrition principles. Effective time management skills. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, and EXPERIENCE:
High School or GED diploma required. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desirable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
Under direction, has immediate responsibility for the management and operation of the secondary school cafeteria and, in some instances, a central kitchen. Employees in these classes are responsible for the management of the school food service programs including on-the-job training, scheduling assignment, supervision, and evaluation of the cafeteria workers. Supervision is received from the principal or designee; technical supervision and guidance is received from a food services supervisor. Nature of the work involves strict adherence to nutritional, sanitary, and safety standards and economic use of foodstuffs and supplies to maintain a financially solvent program. Employees in these classes must operate under a close time schedule and must be able to utilize work simplification techniques. (NOTE: A school cafeteria's previous year's gross adjusted income determines the classification of the cafeteria manager position. Overall responsibilities of cafeteria managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of food service program. In some food service programs, the manager may be directly involved in the preparation of foods, assigning the more routine duties to the worker(s). In some food service programs, the manager is less involved in actual preparation and cooking and more actively engaged in supervision of the staff.)
CERTIFICATE LICENSE:
Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.
KNOWLEDGE, SKILLS, and ABILITIES:
Completion of the MCPS Cafeteria Manager Test at the required score. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies. Considerable knowledge of large quantity food production and forecasting. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Considerable knowledge of computer point-of-sale systems. Knowledge of age-appropriate nutrition principles. Effective time management skills. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, and EXPERIENCE:
High School or GED diploma required. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desirable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
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Cafeteria Manager job description example 2
SLA Management cafeteria manager job description
Job DescriptionSalary:
SLA Management is looking for a dedicated and Cafeteria Manager for one of our school’s cafeterias. This candidate will be part of a great team that is always looking to improve the student's lunch experience. Applicants must enjoy working in a school setting and provide a positive and uplifting meal experience. Our goal at SLA Management is to always provide students with the best 30 minutes of their day!
This is a full-time position located in the area Fort Worth, TX that follows the 180-day school year calendar. Our employees do not work nights, weekends, or holidays. Our meal programs are very successful and a rewarding experience.
The ideal candidate for the position of Cafeteria Unit Leader will possess the following qualities:
- Previous experience in a leadership or management role.
- Previous Culinary experience.
- Strong Inventory Management and food ordering skills.
- Must have an eye for detail in a repetitive environment.
- Caring, thoughtful individual that likes kids and enjoys working with people.
- Results-driven, enthusiastic, energetic, involved, collaborative, hands-on leader.
- Creative thinker with a focus on customer satisfaction.
- Must possess fundamental math and computer skills.
- ServSafe Certification required; will train if needed for great candidates.
- Must have reliable transportation.
- Must Possess a High School Diploma or GED.
- Must be able to pass a nationwide criminal background check.
Daily duties of the Cafeteria Unit Leader will include:
- Upholding ServSafe standards and Child nutrition regulations.
- Utilizing commercial kitchen equipment in the preparation and cooking of menu items.
- Accurately order products such as food, dairy, and kitchen supplies.
- Making schedules and maintaining food service and production sheets.
- Completing Inventory.
- Checking and balancing money and make deposits.
- Planning, coordinating, overseeing, and participating as required in the preparation, cooking, and serving menu items.
Shift: Monday – Friday
If you share the same passion as our company and want to make a positive difference in a student’s lunch experience please share your resume and we’ll be in touch.
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Cafeteria Manager job description example 3
Bear Creek Mountain Resort cafeteria manager job description
Manage a high volume kitchen at Bear Valley ski resort providing a Cafeteria style of service.
This position is a working manager position with an expectation of participation on the line working through service and teaching staff.
Minimum 3 years of supervisory experience required including scheduling and managing staff, ordering, and conducting inventories.
Essential Duties and Responsibilities:
+ Manage staff of up to 15 including line cooks, prep cooks, and dishwashers.
+ Place weekly and bi-weekly orders of food and non-food items in accordance with menu.
+ Effectively manage inventory and prep bars with 100% menu item availability to maximize sales opportunities.
+ Maintain food quality standards through varying levels of sales volume.
+ Make menu recommendations and daily specials. Create rotation of fresh soups served daily.
+ Schedule staff as needed and according to forecast sales volume.
+ Recruit and retain staff.
+ Provide an environment of ongoing training and provide staff with opportunities for advancement.
+ Serve food to customers in a friendly and efficient manner.
+ Maintain cleanliness and sanitation standards in accordance with company standards and county health codes.
+ Follow food safety and sanitation procedures according to the Hazard Analysis and Critical Control Point (HACCP) preventative system.
+ Maintain Managers ServSafe certification and ensure all staff maintain California Food Handlers Cards.
+ Work cooperatively with staff members and members of the management teams.
+ Other duties as assigned.
+ Minimum 3 years Kitchen Supervisor experience
+ Minimum 5 years cooking experience
+ Passion for food service environment
+ Excellent verbal communications skills
+ Ability to think quickly and trouble shoot to resolve guest concerns
+ Ability to work in a team environment
+ If you're applying for a position that requires you to handle cash, work extensively with children or you are given keys/security codes to facilities, you will be subject to a background check.
Physical Requirements
Requires extensive time standing, walking, bending, stooping, squatting, kneeling, pushing, pulling and lifting and carrying up to 50 pounds. Must be able to work extended hours at a rapid pace. Must be able to read, write, speak and understand English. The physical demands described here are representative of these that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Applicants must be currently authorized to work in the United States. We do not offer work permit sponsorship.
This position is a working manager position with an expectation of participation on the line working through service and teaching staff.
Minimum 3 years of supervisory experience required including scheduling and managing staff, ordering, and conducting inventories.
Essential Duties and Responsibilities:
+ Manage staff of up to 15 including line cooks, prep cooks, and dishwashers.
+ Place weekly and bi-weekly orders of food and non-food items in accordance with menu.
+ Effectively manage inventory and prep bars with 100% menu item availability to maximize sales opportunities.
+ Maintain food quality standards through varying levels of sales volume.
+ Make menu recommendations and daily specials. Create rotation of fresh soups served daily.
+ Schedule staff as needed and according to forecast sales volume.
+ Recruit and retain staff.
+ Provide an environment of ongoing training and provide staff with opportunities for advancement.
+ Serve food to customers in a friendly and efficient manner.
+ Maintain cleanliness and sanitation standards in accordance with company standards and county health codes.
+ Follow food safety and sanitation procedures according to the Hazard Analysis and Critical Control Point (HACCP) preventative system.
+ Maintain Managers ServSafe certification and ensure all staff maintain California Food Handlers Cards.
+ Work cooperatively with staff members and members of the management teams.
+ Other duties as assigned.
+ Minimum 3 years Kitchen Supervisor experience
+ Minimum 5 years cooking experience
+ Passion for food service environment
+ Excellent verbal communications skills
+ Ability to think quickly and trouble shoot to resolve guest concerns
+ Ability to work in a team environment
+ If you're applying for a position that requires you to handle cash, work extensively with children or you are given keys/security codes to facilities, you will be subject to a background check.
Physical Requirements
Requires extensive time standing, walking, bending, stooping, squatting, kneeling, pushing, pulling and lifting and carrying up to 50 pounds. Must be able to work extended hours at a rapid pace. Must be able to read, write, speak and understand English. The physical demands described here are representative of these that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Applicants must be currently authorized to work in the United States. We do not offer work permit sponsorship.
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Updated March 14, 2024
Updated March 14, 2024