Cafeteria Manager - Secondary

Position Type:
Auxiliary/Food Service

Date Posted:
6/9/2025

Location:
Loflin Middle School
Job Title: Cafeteria Manager - Secondary
Reports to: Director of Child Nutrition
Dept. /School: Child Nutrition Department
Pay Grade: AUX PG 3
Minimum Hourly: $20.18

Federally Funded:

The salary for this position is paid from federal funds. Federally funded positions are supplemental and therefore subject to available federal funds.
Primary Purpose:

Supervise, train, and manage campus food service operations. Ensure that appropriate quantities of food are

prepared and served while maintaining high quality and friendly customer service. Meet the Federal, State

and County health regulations for production and service. Meet or exceed the individual campus lunch

scheduling demands on a daily basis.
Qualifications:

Education/Certification

High school diploma or GED (Some College a Plus)

HACCP Training completion (provided by the district)

Civil Rights Training (provided by the district)

Special Knowledge/Skills

Knowledge of methods, materials, equipment, and appliances used in food preparation

Ability to manage personnel

Effective planning and organizational skills

Experience

Completion of Food manager certification course with a passing grade during the first year of assignment

Three years experience in institutional food service operations or related experience preferred.

Major Responsibilities and Duties:
Cafeteria Management

1. Produce and maintain adequate staff work schedules/duties
2. Complete daily production records efficiently and accurately.
3. Order all supplies and foods for service while maintaining proper and adequate inventory
4. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
5. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements.
6. Report to the Director of Child Nutrition all staff issues and discipline relating to performance or any occurrences outside the scope of a normal work day.
7. Supervise and train employees at campus level, promoting efficiency, morale, and teamwork.
8. Be available to act as a floater manager and/or assist at the CN Office when called upon.

Policy, Reports, and Law

1. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
2. Maintain accurate reports of daily and monthly financial, production, and activity records.
3. Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism).

Safety

1. Ensure that food items are stored in a safe and hazard-free environment, following HACCP policies.
2. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
3. Maintain a safe work environment.

Inventory and Equipment

1. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
2. Ensure that inventory is rotated using the FIFO method. Prevent food waste by communicating the Director of Child Nutrition regarding food that may be about to spoil, go out of date, or is just needing to be used so that items can be added to the menu
3. Maintain logs on all equipment maintenance required within the assigned campus kitchen and report any equipment failures to the Child Nutrition Department immediately.
4. Keep equipment clean and report needed equipment repairs by submitting detailed work orders.
5. Recommend replacement of existing equipment to meet department needs.
6. Conduct annual physical equipment and periodic supplies inventory when requested by the Director.

Other

1. Help screen, select, and train cafeteria workers and make sound recommendations about the assignment, discipline, and retention of cafeteria personnel.
2. Help with after hours events as needed.
3. This is a federally funded position.This position is contingent on maintaining the funds.

Supervisory Responsibilities:

Supervise and evaluate 3 or more food service workers assigned to the campus cafeteria.
Equipment Used:
Large and small kitchen equipment to include: electric slicer, mixer, pressure steamer, convection oven, sharp cutting tools, dishwasher, and food and utility cart.
Working Conditions:

Mental Conditions/Physical Demands/Environmental Factors

Maintain emotional control under stress. Ability to work cooperatively with others. Frequent standing, walking,

pushing, and pulling; moderate lifting and carrying up to 40 lbs; frequent stooping, bending, and kneeling;

limited exposure to extreme hot and cold temperatures.

THE JOSHUA INDEPENDENT SCHOOL DISTRICT IS AN EQUAL OPPORTUNITY EMPLOYER.