PRIMARY PURPOSE:

Supervise cafeteria in all areas of food preparation to ensure that customers receive a meal that meets all guidelines in a friendly and safe cafeteria setting. Assesses training needs for all child nutrition employees. Identifies and resolves training issues: reviews and evaluates training products, methods, and procedures to ensure timely delivery of quality training programs. Keep and manage all training records for child nutrition employees.

QUALIFICATIONS:

            Education/Certification:

            High school diploma or GED preferred

Completion of HACCP sanitation course prior or during first year of employment

90% passing score on Managers Academy Test

            Special Knowledge/Skills:

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

Proven leadership ability to supervise, coordinate, and produce all work within allotted time schedules

            Proven ability to effectively communicate and get along with employees, students, and staff

            Patient and calm demeanor with students and others

            Ability to manage personnel

Knowledge of Child Nutrition Program regulations

Knowledge of federal and state laws regarding food preparation and service

Proficient skills in typing, word processing, and file maintenance

Experience:

Three years’ experience in institutional food service operations