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Cafeteria Manager II 10 mo

OFFICIAL TITLE: Cafe Mgr II 10 mo CODE: 7640 SQ/OQ: Optimal Qualified
WORKING TITLE: Cafeteria Manager II 10 mo GRADE: 14 MONTHS: 10
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction, has immediate responsibility for the management and operation of the secondary school cafeteria and, in some instances, a central kitchen. Employees in these classes are responsible for the management of the school food service programs including on-the-job training, scheduling assignment, supervision, and evaluation of the cafeteria workers. Supervision is received from the principal or designee; technical supervision and guidance is received from a food services supervisor. Nature of the work involves strict adherence to nutritional, sanitary, and safety standards and economic use of foodstuffs and supplies to maintain a financially solvent program. Employees in these classes must operate under a close time schedule and must be able to utilize work simplication techniques. (NOTE: A school cafeteria's previous year's gross adjusted income determines the classification of the cafeteria manager position. Overall responsibilities of cafeteria managers at all levels are generally the same; specific duties may vary depending upon volume and diversity of food service program. In some food service programs, the manager may be directly involved in the preparation of foods, assigning the more routine duties to the worker(s). In some food service programs, the manager is less involved in actual preparation and cooking and more actively engaged in supervision of the staff.)
KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Cafeteria Manager Test at the required score. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to manage inventory and order food and supplies. Considerable knowledge of large quantity food production and forecasting. Knowledge of HACCP guidelines for safe food handling from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Considerable knowledge of computer point-of-sale systems. Knowledge of age-appropriate nutrition principles. Effective time management skills. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Completion of the appropriate training programs required for the position. Experience in a supervisory or management capacity in a school or other institutional food service setting and in the operation of a variety of commercial food service equipment required. Experience as a school cafeteria worker preferable. Experience working in an elementary school satellite desirable. Considerable experience using Microsoft Office software products desirable. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a valid Maryland noncommercial Class C drivers license, or equivalent. Current sanitation certification required.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring considerable standing. Operation of commercial food service equipment and movement of objects weighing 40-60 pounds.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Completion of the MCPS Food Service Satellite Manager Test at the required score. Some overtime may be required. Requires use of personal car, with reimbursement for mileage provided, for daily banking duties. Ability to train cafeteria staff in all areas


1. Follows menus prepared by the Division of Food and Nutrition Services and makes substitutes with approval to make maximum utilization of available foods; plans, schedules, assigns, and supervises the work of cafeteria staff, volunteer parents and students; operates or supervises the operation of cooking and baking equipment including checking on cooking and baking processes to insure proper quality and quantity; trains staff, volunteer parent and student help in the proper use and care of equipment and in the preparation and serving of food items, and proper food handling techniques.

2. Sets up or supervises arrangement of food on service counter(s); serves or supervises service of food to students, school staff, and others as required; receives, counts, prepares daily receipts and other records, and makes daily bank deposits; inventories food and supplies, orders food and supplies following established procedures; receives and inspects incoming merchandise; responsible for or supervises storing of foods and supplies; prepares perpetual inventories, records and required reports; inputs on computer when applicable.

3. Supervises and/or participates in the cleaning, maintenance, and security of kitchen(s), and storage area(s), including kitchen equipment and supplies.

4. Cooperates with various school groups and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events.

5. Explains and demonstrates the goals and operation of the school food service program to students and adults as requested by the principal.

6. Performs related work as required.

Class Established: 7/65
Date(s) Revised: 1/70, 7/71, 9/74, 1/86, 11/89, 7/92, 6/93, 8/93, 7/09, 7/12
Last Reviewed:

This description may be changed at any time.

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