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CPF Manager V (10 mo)

OFFICIAL TITLE: CPF Manager V 10 mo CODE: 7690 SQ/OQ: Optimal Qualified
WORKING TITLE: CPF Manager V (10 mo) GRADE: 16 MONTHS: 10
SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction, has immediate responsibility for the management and operation of the central production facility. Employees in this class are responsible for the daily management of the central production facility which supports all system schools. Training, scheduling, supervision and evaluation of CPF staff is required. Supervision is received from a food service supervisor. Nature of the work involves preparation of food products that are packaged and stored for future shipment and use in all system schools. Due to the scope of responsibility, and the potential impact on the school system, strict adherence to nutritional, safety, and financial guidelines are critical. Employees in this class must operate under strict time schedules, must be highly organized and be able to utilize work simplification techniques. (Note: CPF managers have specific areas of responsibility but must work closely together to ensure that all products are produced as required. It is extremely important that they are well versed in each other's areas of responsibility and can perform in those rolls as necessary. Managers in this class are responsible for the production of high quality, safe, nutritionally rich food products and must maintain an operation that is capable of achieving these standards on a continuing basis.)
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 substitutions with approval of supervisor.

2. Plans, schedules and supervises the work preformed by the CPF staff.

3. Supervises the operation of cooking and baking processes to insure the proper quantity and quality of food products produced.

4. Trains staff in the proper use and care of equipment and in preparation and food handling techniques.

5. Acts as a resource person to other cafeteria managers providing guidance on the proper use and handling of CPF produced items, ordering and menu changes.

6. Receives comments / suggestions related to CPF product acceptability and is responsible to bring these to the attention of the supervisor.

7. Coordinates with warehouse personnel on a daily basis to insure that all food ingredients are available as needed and to affect changes if they are not.

8. Receives, counts, prepares daily records as necessary; makes bank deposits; inventories food and supplies, receives and inspects incoming merchandise; supervises the proper storage of food and supplies.

9. Prepares inventories, records and reports.

10. Uses computer support to place orders, scale recipes and other related management activities.

11. Maintains the security, sanitation and orderliness of the work area.

12. Plans and organizes catered events as requested in support of MCPS activities.

13. Conducts tours of the CPF to students and others as scheduled by the supervisor.

14. 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, 2/08, 7/12
Last Reviewed:

This description may be changed at any time.

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