Cafeteria Manager - Baton Rouge

Essential Duties and Responsibilities:
• Directly manages 3-15 employees in the specific school-based cafeteria. Positions managed include Food Technicians, Clerks, and Volunteers in accordance with the organization's policies and applicable laws.
• Manage and approve employee time records and leave requests in the electronic payroll software.
• Provide orientation for new employees, on-the-job training, and ongoing feedback concerning job performance to employees.
• Disseminate job duties. Develop, implement, and post work and cleaning schedules as well as daily production, menus, and inventory reports. Communicate additional direction to cafeteria employees as needed.
• Complete annual employee evaluations on schedule well as new hire 30, 60, 90 day evaluations.
• Make recommendations to Field Supervisor, Director, and/or Human Resources as to the hiring, firing, advancement, promotion, transfers, or any other employee status changes.
• Interpret and implement policies and procedures regarding kitchen operations as needed.
• Provides positive and constructive feedback as well as monitors and documents employee(s) job performance on employee corrective action form and through emails as needed.
• Interact positively with and address complaints from students, faculty, administration and others regarding the CNP. Respond to concerns regarding food and/or service.
• Enforce safety rules, correct and/or report unsafe working conditions and practice safe working habits.
• Reports and prepares workers compensation documentation for injured cafeteria employees.
• Interpret and implement policies and procedures regarding kitchen operations as needed.
• Open/close the cafeteria and start/end the daily meals in the point of service reporting system.
• Manage, coordinate and assist with food preparation, including determining amount of food needed, planning advance preparation, issuing the amounts from storage, determining needed ingredient substitutions, increasing/decreasing standardized recipes as needed, and ensuring food quality.
• Maintain perpetual and accurate inventory reports of food, supplies and equipment in the customized inventory management software. Safeguard food supplies and equipment from theft and/or damage.
• Estimate inventory needs, place orders for food and supplies bi-weekly, receive and verify deliveries, and plan substitutions when necessary.
• Plan, coordinate, and manage food and serving line ensuring all federal and state regulations are met.
• Complete, maintain and submit accurate reports timely documenting food used and participation, including SFS-6, SFS-7, SFS-7a, bill breakdown, inventory status, and inventory adjustments.
• Maintain cafeteria reports and other documentation in accordance with federal and state guidelines for auditing purposes.
• Document and maintain food and equipment temperature logs.
• Collect and post monies to correct student account in the point of service software and prepare daily deposit(s) in accordance to auditing procedures. Safeguard monies against theft.
• Communicate with parents, school administration, vendors, and CNP Central Office staff via letters, emails, and telecommunication in an effort establish and maintain good working relationships and to notify of low or negative meal account balances.
• Determine equipment needs and schedule maintenance and repairs as needed.
• Drive company vehicle if needed.
• Foster a harmonious work environment.
• Performs work related errands, other duties and assignments as needed.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
EDUCATION AND TRAINING:
• Must have a high school diploma or graduate education diploma (GED)
• Must complete the Louisiana Department of Education’s Professional Standards Training requirements each year.
• Successful completion of all cafeteria manager training courses within 1 year of hire.
EXPERIENCE PREFERRED AT HIRE: Five years of cafeteria experience.
SKILLS, KNOWLEDGE, AND EQUIPMENT REQUIRED AT HIRE: Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills. Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures. Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information. Ability to learn computer application programs. Operating knowledge of and expe