| SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction and general supervision, serves as the acting Satellite or Cafeteria Manager in elementary and secondary schools. Serves as a cafeteria worker for absent employees. Performs work as acting manager on a relatively independent basis, sometimes working alone. In larger schools, acting managers give directions to other food service staff, resolve human resources issues, conducts annual financial reviews of cafeterias to ensure fiscal viability, and maintains knowledge of various programs to ensure proper management and standards are met. Work of this position requires independent decision-making, effective leadership, involves strict adherence to nutrition, sanitation, and safety standards, and economic use of food and supplies. Performs other duties regularly performed only by managers.
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. Requires flexibility to accept various, changing assignments and travel to a variety of work locations. Performs occasional weekend, after school meal programs, and overtime work. (Mileage reimbursement provided for use of personal car) Ability to receive daily telephone calls between 6:00-7:30 a.m. to be notified of work location. Operates under a close time schedule. |
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KNOWLEDGE, SKILLS, AND ABILITIES: Working knowledge of food preparation, serving, and food service sanitation procedures. Ability to follow directions and input required reports. Ability to care for, maintain, and operate equipment, including a computer. Ability to learn new systems and processes across all schools and grade levels to effectively lead as a substitute manager. Considerable knowledge of computer point-of-sale systems. Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability. Ability to give clear directions. Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Ability to effectively communicate to meet the needs of all customers including students, school staff and community. Knowledge of or the ability to quickly learn and meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS). |
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EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Preference is given to applicants with certification in food safety, food safety training, and prior food service experience. Supervisory or leadership experience highly preferred. Other combinations of applicable education, training, and experience that provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered. CERTIFICATE AND LICENSE REQUIREMENTS: Valid Class C noncommercial driver's license. Sanitation certification is required or obtain this certification during the first six months of employment. |
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EXAMPLES OF DUTIES AND RESPONSIBILITIES: (The duties listed are typical examples of the work performed by this job classification. This is not an exhaustive statement of duties, responsibilities or requirements and does not limit the assignment of additional related duties for the position. Not all duties assigned are included, nor are all duties listed performed in every office or every day.)1. Functions as a substitute Food Service Satellite Manager in an elementary school or as a substitute school Cafeteria Manager in middle and high schools. As a substitute manager, manages and oversees food/nutritional programs in the assigned school.2. Performs all daily duties associated with those positions including making work assignments for cafeteria workers supervising preparation of entrees, sandwiches, fruits, vegetables, and other required menu items, completing forms, overseeing cashiering, and making bank deposits.3. Sets up or supervises cold and hot food serving tables for serving the students and staff, stocking counters and carts with food, utensils, napkins, trays, and condiments.4. Serves food to students and staff during breakfast and lunch time.5. Performs duties as a cashier for cafeteria sales, maintaining accurate account of cash collected and meals served.6. Uses the computer to enter data and complete reports.7. May make bank deposits.8. Conducts annual financial reviews to ensure fiscal viability.8. Washes dishes, pots, pans, and other utensils, and cleans kitchen equipment and work area.9. Assists in receiving and unpacking supplies, placing them on shelves or in the refrigeration equipment.10. Operates a variety of standard kitchen equipment.11. When acting as a manager, responsible for training new café staff and making operational improvements12. May work after school meal programs13. Collaborates with food service management to determine program operation and training needs.14. Performs related work as required. |
