School Nutrition - Cafeteria Manager Trainee - Elementary, Middle, High School Nutrition Services

Definition This position is responsible for learning how to manage all functions pertaining to the operation of Gaston County School cafeterias. The employee must possess knowledge and understanding of food production, industrial cooking equipment, food and workplace safety programs, and food production software. This position will perform as acting Cafeteria Manager during the absence of a permanent manager. Under limited supervision, performs supervisory and administrative work directing operations of an assigned school cafeteria in compliance with the United States Department of Agriculture and other federal, state, and local rules and regulations in temporary situations as needed. Employees must exercise considerable independent judgment and initiative in planning, developing, coordinating, and overseeing physical and human resources needed to effectively prepare and serve nutritious meals in pleasant eating environments. The employee is responsible for ordering and maintaining appropriate food and supply inventories, recording purchases, food production, program participation, and revenues, and administering the Free and Reduced Priced Meal Program in accordance with applicable regulations when acting as manager of a school cafeteria. The employee is responsible for understanding how to develop and supervise a team of skilled and professional cafeteria staff members, including the performance of all routine personnel administration functions. When in an acting manager position, the employee serves as the primary liaison between School Nutrition Services and individual school communities and promotes school meal programs through participation in various activities and events.  When no acting manager position is available, employees will perform in school cafeterias alongside the permanent manager to develop their managerial skills.
Specific Duties and Responsibilities as Trainee • Works alongside permanent managers and staff to develop managerial skills outlined in the sections below. • Rotates among various schools in order to understand variations between different student age groups as well as variations between kitchens, management styles, and operating styles. • Assists in the preparation of school breakfasts and lunches and monitors their quality and quantity. • Assists in regulating sanitation and safety in the workplace. • Assists in ordering and receiving food items. • Assists in the operation of computerized point of sale. • Assists in preparing reports and records. • Assists in the supervision of cafeteria personnel. • Attends designated meetings and classes. • Performs managerial duties in their absence. • Other duties as assigned.
When training, employees will develop the skills necessary to complete the following tasks. When performing as a temporary manager, the employee will execute the following tasks.
Specific Duties and Responsibilities when Performing as a Manager Trainee • Plans, implements, and supervises the operation of an assigned school cafeteria for the preparation and service of meals and other foods. • Follows and ensures adherence to established School, local, state, and federal regulations and requirements as well as sanitation, food production, and nutritional guidelines. Establishes and ensures adherence to procedures and standards which are in agreement with these regulations, requirements, and guidelines. • Ensures administration of federal meal programs in accordance with local, state, and federal rules and regulations.  • Serves meals on time; provides quick, pleasant service to customers; works with the principal to provide a pleasant eating environment. • Other duties as assigned.
Facility Responsibilities • Opens facility for operation. • Checks all equipment and makes maintenance requests if necessary. • Checks and records temperatures on all refrigeration. • At the end of each day, checks all equipment, locks coolers and freezers, secures kitchen.
Supervise and Assume necessary Positions during the Production and Service of the Meal • Provides on-the-job training in equipment use and care, food preparation, sanitation, and safety. • Monitors safety and sanitation. • Prepares daily production schedules to plan for food preparation, line service, and cleanup. • Monitors the quality, appearance, and quantities of food prepared and served.
Responsible for Proper Ordering, Receiving, Storing, and Inventory Control • Prepar