FOWLER ELEMENTARY SCHOOL DISTRICT

 

Job Title:        Cafeteria Manager Trainee                           Classification:            Support Staff

                                                                                                                             Range:                       III

 

QUALIFICATIONS

1. Requirement - High School Diploma or GED, (A.A. degree preferred)
2. Obtain and maintain valid ServSafe Certification (within one year)
3. Computer literacy skills at a beginning level
4. General knowledge and understanding of nutrition and foodservice programs
5. Written and oral communication skills
6. Bilingual Preferred (English/Spanish)
7. Two years’ previous experience in a school food-service setting
8. Ability to work both independently and as a member of a team
9. Able to repeatedly stoop, bend, and lift and carry 35 lbs.
10. Able to stand for length of work shift
11. Familiarity with, or ability to learn cash handling procedures

FUNCTION

The primary responsibility of the position is to work alongside of the designated manager mentor(s) to learn the job of a cafeteria manager. The Manager Trainee will perform all tasks assigned to a food service worker and provide support completing tasks assigned to the manager. Tasks will include completing, reviewing and verifying documentation relevant to meal planning, food and supply ordering, completing inventory, locating recipes, gathering ingredients, and providing training for food service team. The trainee must be able to step into any position and may be assigned to work at more than one site.

 

PRIMARY DUTIES AND RESPONSIBILITIES

• Perform all tasks assigned to cashier, cook, dishwasher, and be willing to fulfill a leadership role among cafeteria workers in regards to training and cooking
• Operate standard cafeteria equipment and teach others to operate equipment, problem solve with use of equipment,
• Quickly learn: policies, procedures, and relevant federal and state food production requirements
• Assume managerial responsibilities (as directed) to include ordering, accurately completing production records, providing effective coaching and guidance to peers, maintaining inventory and assisting with budgeting
• Set up and clean up, includes folding and moving cafeteria tables, setting up and taking down salad bar station, cleaning and sanitizing all surfaces, work areas and floors, dish washing, loading and unloading dishes
• Meal Preparation includes safe food storage, locating food preparation items and serving equipment (including food), setting up preparation stations for cooking and baking, returning items to storage as appropriate, dating products, carrying trays, containers and equipment from storage to work areas; following written recipes, performing basic math functions and using basic tools for measuring ingredients, timing meals, and assessing appropriate cooking temperatures, and following recipes as well as implement all relevant policies and regulations.  
• Ability and willingness to enact directions given by supervisor(s) in regards to all matters related to the functions of the department.
• Participation in required professional development and trainings.  Other duties as assigned.Reports to:       Food Service Coordinators and site administrators.

Evaluation:    In accordance with Governing Board Policy GDO

Reports to:     Culinary Operations Coordinator
Coordinator of Nutrition Services