WEST OSO I S D Cafeteria Manager* in CORPUS CHRISTI, Texas
PRIMARY PURPOSE: Responsible for on-site leadership of campus food services operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards. QUALIFICATIONS: Education/Certification: High school diploma or GED Certified Food Manager (CFM) SPECIAL KNOWLEDGE/SKILLS: Knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food handler safety Ability to manage personnel Effective organizational, communication, and interpersonal skills EXPERIENCE: 3 years experience in institutional food service operations Major Responsibilities and Duties: Cafeteria Management and Food Preparation 1. Develop work schedules, assign work to campus food service workers, and oversee completion of duties. 2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. 3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems. Safety and Sanitation 4. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations. 5. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety. 6. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. 7. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 8. Follow established procedures for locking, checking, and safeguarding facilities. Inventory and Equipment 9. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories. 10. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. 11. Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs. 12. Conduct regular physical equipment and supplies inventory.