Cafeteria Manager

Job Overview

To plan, purchase, and prepare food for students, staff, and guests. To ensure that the food choices available are nutritious and prepared according to all applicable rules, standards and laws.
To manage the food service operation in a manner that is fiscally sound. To train, supervise and mentor cafeteria assistants and work-study students assigned to the cafeteria.

The tasks listed below are those that represent the majority of the time spent working.
Develop the monthly menu to assure the availability of nutritious food.
Assist in the pricing of food items based on food services expenditures.
Purchase foods and supplies as needed and to minimize food waste.
Oversee and assist with food preparation.
Establish portion controls in relation to food pricing.
Supervise the food services cash register activities and process receipts to the Finance Office.
Supervise debit/credit card transactions as required.
Maintain a daily log of food service activities, numbers served, and popular items.
Prepare and review budgets, catering invoicing and purchase requests.
Supervise and assist with serving during scheduled meals.
Responsible for hiring, scheduling, training and evaluation of direct reports.
Maintain the food service area in accordance with state regulations and NICC expectations (dishes, pans, etc.).
Supervise and assist in utensil and equipment washing in compliance with state regulations.