LODI UNIFIED SCHOOL DISTRICT CLASS TITLE: CAFETERIA MANAGER I BASIC FUNCTION: Plan, organize and oversee the food service program at an assigned cafeteria; prepare breakfast and lunch items; heat, prepare and serve meals; train and provide work direction to assigned personnel. DISTINGUISHING CHARACTERISTICS: The Cafeteria Manager I classification performs management duties at an elementary or K-8 school cafeteria, which typically has a staff of four or less, including the manager. REPRESENTATIVE DUTIES: (E=Essential duty) Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class. Plan, organize and oversee the food service program at an assigned elementary or K-8 cafeteria; prepare food according to established quantity requirements; cook, bake and assemble main dish items. E Lift and take inventory of heavy containers of food and supplies; order milk, juice and other items; estimate quantities and requisition food stuffs and supplies. E Set up serving area; assure that serving lines are properly stocked; set out food and beverages observing appropriate health and sanitation rules. E Serve food to students and staff according to established procedures. E Maintain work and serving areas in a sanitary manner; wash and steam-clean tables; clean and store utensils, trays and kitchen equipment. E Operate a variety of kitchen utensils, equipment and appliances in a safe manner. E Prioritize and assign work to assigned food service staff and student workers; train staff on methods and procedures of food service activities. E Maintain an efficient and financially sound operation utilizing food service computer software to record pertinent information. E Prepare a variety of records and reports related to assigned activities, including menu production worksheets and daily cash receipts, and inventory, sales and other reports. E Consult with school principal, Food Services Supervisor and Food Services Director regarding cafeteria needs and conditions; attend staff meetings as required. E May cater site or District functions. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods of assembling, preparing and heating food in large quantities Principles and practices of safety and sanitation Standard kitchen utensils, equipment and appliances Nutrition education and marketing Nutritional requirements of school-aged children Principles of training and providing work direction Interpersonal skills using tact, patience and courtesy Budget maintenance Inventory and record-keeping techniques ABILITY TO: Maintain an efficient and financially sound cafeteria operation Oversee a food service facility according to established procedures Operate kitchen equipment, appliances and utensils in a safe manner Maintain inventory Prepare and submit records as required Learn computer skills and utilize food service computer software Follow applicable health and sanitation requirements Make change and arithmetic calculations quickly and accurately Work independently with little direction Train and direct the work of assigned food service personnel Work cooperatively with others Communicate effectively with others Understand and follow oral and written directions Meet schedules and time lines Plan and organize work EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and increasingly responsible experience in quantity food preparation, serving and kitchen maintenance. LICENSES AND OTHER REQUIREMENTS: Employees in this classification may be required to possess a valid California driver’s license. Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. WORKING CONDITIONS: ENVIRONMENT: Cafeteria environment Exposure to hot foods, equipment and metal objects Driving a vehicle to conduct work as required PHYSICAL DEMANDS: Lifting, carrying, pushing or pulling up to 50-pound objects Standing or walking for extended periods of time Dexterity of hands and fingers to operate kitchen equipment Reaching overhead, above the shoulders and horizontally Bending at the waist, kneeling or crouching HAZARDS: Exposure to sharp knives and slicers Developed 3/06