| SUMMARY DESCRIPTION OF CLASSIFICATION: Under direction of the food services supervisor, is responsible for training and technical support for cafeteria managers and satellite managers in the areas of managerial skills, regulatory procedures, accountability, computer applications, employee training, scheduling assignments, cafeteria staff supervision, equipment operation, and evaluation of cafeteria staff. In addition, often serves in a cafeteria manager role at various locations as needed, due to absences, staffing shortages, and vacancies and has immediate responsibility for the management and operation of a school cafeteria. Troubleshoots issues related food service operations which may include technology and software used for cafeteria operations. Reviews and analyzes various daily reports and identifies and resolves -errors and issues Assists with training cafeteria managers and workers in the use of equipment, various cafeteria functions, procedures, technical systems and programs. Work of this position requires independent decision-making, effective leadership and involves strict adherence to nutrition, sanitation, and safety standards and economic use of food and supplies.
PHYSICAL DEMANDS: Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.
SPECIAL REQUIREMENTS: Personal car use required. Ability to work overtime as required. Substitute for cafeteria or satellite manager or cafeteria worker as needed. Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV.
|
|
KNOWLEDGE, SKILLS, AND ABILITIES: Completion of the MCPS Food Service Cafeteria Manager Test at score required for a Cafeteria Manager IV. Ability to work with students, teachers and school leadership staff demonstrating the seven SSPGS core competencies. 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: students, school staff and community. Considerable knowledge of the National School Meals programs, including all federal, state and local guidelines. Thorough knowledge of free and reduced-price meal benefits guidelines and accountability procedures. Knowledge of nutrition and MCPS meal requirements. Working knowledge of management and supervision strategies consistent with Montgomery County Public Schools standards and applicable to the Division of Food and Nutrition Services. Ability to analyze and utilize data to maintain an efficient and cost-effective cafeteria operation. Ability to train cafeteria, satellite managers, and Perm Subs, and TPTs in the areas of cafeteria management, delegation of duties, leadership, evaluation techniques, accountability, culinary skills and fostering professional growth and opportunity for advancement, Hazard Analysis and Critical Control Point (HACCP) guidelines for safe food handling from receiving to service, standard sanitation procedures for care and cleaning of kitchen equipment, ordering and inventory and the proper use of and procedures for IT systems, software, and technology-based equipment. Ability to evaluate the accuracy of reports and the use of established reporting methods. Skill in computer use, data entry and cashiering in food service operations. 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. Prior experience in a supervisory or management capacity in a school or other institutional food service setting. Experience in the operation of a variety of commercial food service equipment required. Experience in all aspects of existing point-of-sale system required. Some experience assessing and troubleshooting technical issues or technology-based equipment is preferred. Microsoft Office skills desirable. 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 required or obtains this certification during the first six months of employment. |
|
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.)Supports and demonstrates the mission of the Division of Food and Nutrition Services to students, school staff and the community. Conducts a variety of operations reviews required by federal, state and local guidelines.Visits schools to review the organization, food quality, food safety, menu execution, and efficiency of cafeteria operation. Provides information to the Food Service Supervisor relative to meal period scheduling, ordering procedures, cash handling procedures, free and reduced-price meal accountability, and equipment operation. Receives, assesses needs and processes urgent orders. Coordinates pick-up and delivery of items, which may involve personal delivery.Supports cafeterias by determining nutritionally correct food substitutes and guidelines as needed.Assists in developing work schedules to achieve maximum efficiency timing meal production with meal period scheduling.Trains new managers, perm subs, cafeteria workers, and TPTs. Training may include providing technical assistance, coaching, and providing guidance on child nutrition program operations, food safety, IT systems, kitchen equipment, county, state and federal programs and procedures.Functions as a mentor to new managers. Ensures compliance with the policies and procedures in the Cafeteria Management Handbook. Monitors and ensures cafeterias comply with all county, state and local programs. Trains and supports cafeteria managers and satellite managers in areas of deficiency and meeting compliance standards.Collaborates with Food Service Supervisor to determine appropriate staffing, program operation and training needs.Assesses equipment needs and provides training for proper use of equipment, including conservation of energy. Coordinates maintenance needs and transfer of equipment with Division of Materials Management.Assists with food testing and sampling with students. Provides guidance in meal merchandising and ensures that proper utensils and condiments are available.Ensures compliance with HACCP guidelines for safe food handling from receiving to service. Monitors completion of semiannual HACCP self-inspection. Reviews established procedures for food safety, sanitation and care and cleaning of kitchen equipment. Inspects kitchen area for cleanliness and reviews cleaning schedules with manager. May discuss personal hygiene and uniforms with food service personnel.Reviews record-keeping procedures. Reviews point of sale, production record, and ordering and inventory, reports for accuracy and provides training to managers on system updates, corrections, operations issuesSupports and assists managers in completing daily and end-of-month reports. Reviews reports, identifies and corrects financial and food production errors. Reconciles missing data.Reviews and corrects records and reports. Provides support and training to cafeteria managers and satellite managers to improve report accuracy, troubleshoot issues, resolve and prevent errors.Supports and assists cafeteria and satellite mangers with establishing systems for organizing cafeteria records. Monitors frequency of inventories, inspects system for inventory control and make adjustments, when necessary.Receives incoming calls, assesses cafeteria staffing needs and dispatches substitutes to cover school staff vacancies and absences.Functions in the role of cafeteria worker or manager to cover absences for short or extended periods of time.Performs related duties as required. |
