Cafeteria Manager- St John Paul II Catholic School

Description

Employment Status: Full-time

FLSA Status: Exempt

Reports to: Principal

*Full-time Benefits may include: Paid Holidays/Holy Days, 403(b) Retirement, 401(a) Pension Plan, Medical, Dental, Vision, Life, Employee Assistance Program, Short-term/Long-term Disability. *Benefits may vary based on employment status and location.

Basic outline:

St. John Paul II Catholic High School is looking for applicants to serve as the cafeteria manager and lead cook.  For the last eleven years, the school has employed a lead cook/manager with one assistant (part-time) to staff the kitchen, serving daily meals to students and staff.  The cafeteria averages 60 meals ordered and served per day (with higher numbers for more popular lunch items like pizza).  The cafeteria manager is in charge of setting the menu, ordering the food, preparing and serving the meals, and cleaning up with kitchen area.  There is a part-time staff member who helps with food prep and serving.  The hours have been 7:30am to 2:30pm approximately.  There is not summer lunch service.  The menu has been consistent over the last number of years, and so it would be possible to continue a similar menu in the 25-26 school year, using the ordering history as a guide.

The pay is an hourly rate based on experience.

Summary:

The Cafeteria Manager fulfills the mission of the Catholic school by managing the school cafeteria and lunch program within the framework of the school’s philosophy and organization. The Cafeteria Manager is responsible for coordinating and implementing the school’s food program within the guidelines established by the school. The Cafeteria Manager has decision making responsibilities within essential job functions in keeping with school policies.

Position Responsibilities:

• Observes and promotes safe work practices and procedures
• Prepares food according to standardized recipes and established food preparation procedures
• Plans food production for the following day by directing the preparation of required food items
• Assesses the appropriate quantity of food to order, prepare and serve according to projected meal count
• Secures food and supplies according to established guidelines and requirements
• Receives and verifies all deliveries and refuses unsatisfactory products or services 
• Provides instruction, directs, and organizes the performance responsibilities of other food service worker(s)
• Ensures the proper storage of food and supplies
• Cleans all kitchen areas daily
• Supervises food service functions to ensure that food is served in a safe and sanitary environment
• Attends regularly scheduled manager meetings
• Attends in-service training to improve skills and knowledge of job expertise
• Performs job activities in a timely and efficient manner
• Promotes nutrition awareness in his/her school through innovative activities which help students to understand the relationship of proper nutrition and healthy body and mind
• Promotes the school meal programs to encourage participation
• Communicates effectively with the principal keeping informed of operational concerns
• Takes all necessary and reasonable precautions to protect staff, students, equipment, materials, and facilities
• Plans and implements banquet and catering functions when requested
• Adheres to uniform and personal hygiene requirements
• Assumes responsibility for professional growth and keeps skills up-to-date
• Complies with and supports school regulations and policies 
• Plans periodic in-service with food service worker(s) to update safety procedures and other related job information
• Performs other duties as assigned by the principal 
• Adheres to safety training and protocols daily and takes precautionary measures to ensure the safety and well-being of self, others.   
• Responsible for protecting the confidentiality of any information or material obtained in the service with the organization to include but not limited to client names and information, services rendered to clients, donors names and gifts, internal and external investigations or results of any investigations, and financial information.
• Adherence to the Code of Conduct and the Faith and Moral Policy is mandatory.
• Every employee is required to take a solution-oriented approach in their interactions and undertakings, as well as being a team member that promotes collaboration and commitment to the Mission and Vision of the organization.
• Performs other duties as assigned.

Requirements

Minimum Qualifications:

Education

• Candidate must possess any combination of education and experience equivalent to completion of high school.
• Minimum of 3 years’ experience and proficiency in quantity food service functions are preferred.

License and Credentials

• Reliable transportation
• Valid driver license
• Valid vehicle insurance
• Texas Food Safety license

Minimum Knowledge and Skills:

• Must be able to follow oral and written directions and can get along well with others
• Proficient use a computer for food ordering and menu planning
• Must possess the ability to manage resources (people, equipment, food, finances, etc.) to best meet the nutritional needs of the students and the expectations of the school 
• Ability to accurately complete and submit food service reports according to the school
• Physically able to prepare food, lift large cookware, and stay on feet during most of workday
• Lifting no more than 40 pounds at a time with frequent lifting and carrying of objects weighing up to 20 pounds

This is not necessarily an exhaustive list of all responsibilities, skills, duties, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise as needed.

The Archdiocese of San Antonio is an Equal Opportunity Employer.